Allergies to specific food items have increased in both occurrence and awareness in North America. Approximately, 1 in 25 (4%) adults and 2 in 25 (8%) children suffer from a food allergy. Food allergies often produce a range of immune system reactions from severe, causing an anaphylactic reaction with a high chance of death, to mild, causing non-specific symptoms that are often not specifically linked to food. Researchers continue to investigate the overall effects of these non-specific reactions.

 

As a result of an increase in the occurrence and awareness of food allergies, policy changes have been established. Many educational establishments, such as schools, no longer allow nuts or food containing nuts. Also, the food industry is now producing specific allergen-free products as consumer demand increases for these products. Many restaurants and other retail establishments have implemented allergy awareness programs to improve the safety of their food.