Why we’re be­com­ing more RE­AC­TIVE TO FOOD

Prevention (Australia) - - Everyday Healthy Living -

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.

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