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Food allergy is an immune system reaction that occurs soon after eating a certain food. Ingestion of an even tiny amount of the allergy-causing food may trigger the sudden release of chemicals, including histamine, resulting in symptoms of an allergic reaction. The symptoms usually begin immediately, within 2 hours after eating and may be mild (rashes, hives, itching, swelling, etc.) or severe (trouble breathing, wheezing, loss of consciousness, etc.). A food allergy frequently starts in childhood, but it can begin at any age. A food allergy is potentially life-threatening and affects an estimated 6 to 8 percent of children under age 4 and about 4 percent of adults (NIAID). Many children outgrow their allergies to milk, egg, wheat, and soy by the time they are 5 years old if they avoid the offending foods when they are young. However, allergies to peanuts, nuts, fish, and shellfish are tend to be lifelong. Currently, there is no cure for food allergies. Strict avoidance of the allergy-causing food is the only way to avoid a reaction. In spite of attempts to avoid allergenic foods, accidental exposures are the major causes of allergic reactions to foods. Over a period of two years, approximately 50 percent of subjects in the United States with food allergy have an allergic reaction to accidental exposure. In the United States, there are approximately 30,000 episodes of food-induced anaphylaxis, associated with 100 to 200 deaths; most deaths occur in adolescents and young adults.

Food allergy risk factors include:

Congressional Appropriations

Congressional Appropriations

  • $2.5 million in FY09
  • $1.875 million in FY10
Funding Summary

Funding Summary