Why we’re becoming more REACTIVE TO FOOD

No-one is sure why it seems we’re experiencing a spike in food allergies and intolerances. According to the Australasian Society of Immunology and Allergy, here are just some of the theories:

• The hygiene hypothesis proposes that less exposure to infections in early childhood is associated with an increased risk of allergy.

• Gut bacteria An imbalance between healthy and unhealthy bacteria in the gut may cause people to become reactive to some foods.

• Delayed introduction of allergenic foods in infancy It used to be thought that holding off on introducing your baby to foods like nuts, eggs and shellfish may reduce risk of food reactions, now there is evidence it may have the opposite effect.

• Food manufacturing has led to foods richer in flavour, and these may be higher in the compounds that spike digestive issues.