A new study published in the journal JAMA Network Open reveals that people of color and those from lower income brackets are disproportionately affected by food allergies compared to their White and higher-income counterparts. The study, which is one of the few population-based studies on food allergies among people of color, highlights the underreported nature of this issue.
Food allergies occur when the immune system overreacts to certain proteins in food, triggering allergic reactions that can range from mild symptoms to severe, life-threatening situations. The study found that Asian, Black, and Hispanic individuals were more likely to report having food allergies compared to White individuals. Specifically, the highest rates of food allergies were reported by Hispanic (10.6%), Black (10.6%), and Asian (10.5%) individuals.
Interestingly, Asian and non-Hispanic White individuals had the lowest rates of severe food allergy reactions. The study also revealed variations in the types of foods causing allergies among different racial and ethnic groups. For example, Asian children had the highest rates of tree nut allergies, while Asian adults had higher rates of shellfish and peanut allergies. Black children were most affected by allergies to eggs and fin fish, whereas Black adults had the highest rates of tree nut allergies. Among Hispanic adults, allergies to hen’s eggs and fin fish were most prevalent.
The study surveyed over 51,000 households and almost 79,000 individuals, providing a nationally representative sample. It also examined emergency room visits related to food allergies and the use of epinephrine, an injection used to treat severe allergic reactions.
The reasons behind the higher prevalence of food allergies among people of color are not fully understood. It is likely that environmental and socioeconomic factors play a significant role. Exposure to certain microbes in the environment, living in polluted neighborhoods, and disparities in living conditions may contribute to the development of food allergies. Additionally, the progression of allergic diseases throughout a person’s life, known as the “atopic march,” could also be a contributing factor.
Dr. Mahboobeh Mahdavinia, an associate professor of medicine, suggests that the environmental and social economic factors are key drivers of these disparities. Factors such as exposure to pollutants or living in suboptimal conditions could impact susceptibility to food allergies. Dr. Ruchi Gupta, a co-author of the study, emphasizes the importance of healthcare providers being aware of these disparities and screening for food allergies, particularly among people of color.
Addressing these disparities requires access to healthcare and education about food allergies. While there is currently no specific treatment for food allergies, ongoing clinical trials offer promising options for the future. It is crucial to diagnose food allergies accurately and have access to appropriate treatments to minimize the impact of these disparities and ensure better outcomes for affected individuals.