Factors affecting the development of food allergy
Allergy to food is a common problem affecting up to 1 in 20 children and 1 in 30 adults. It causes a great deal of anxiety, and interference in daily activities especially shopping and mealtimes.
This Chapter in the ‘Thought for Food’ book will address what food allergy is, which illnesse are caused by food allergy, whether food allergy is more commone than it used and why. It will also discuss how our body decides whether or not to make an allergic response to a food that we eat then? what sort of things might stop this from working properly? And what should I do to prevent my child from getting food allergy
Author: Dr Robert Boyle, Clinical Senior Lecturer in Paediatric Allergy at Imperial College London