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APHA Scientific Session and Event Listing

Recorded presentation

Katherine A. Vierk, MPH, Kathleen M. Koehler, PhD, Sara B. Fein, PhD, and Debra A. Street, PhD. Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5100 Paint Branch Parkway, College Park, MD 20740, 301-436-1824, sara.fein@fda.hhs.gov

In the 1990's, food allergies were estimated to affect between 1.5% and 4% of adults in the United States, but few population-based studies have determined the prevalence in adults of allergies to a number of different foods. The objectives of this paper are to report the estimated prevalence of self-reported food allergy in adults in the United States from the 2001 Food Safety Survey (a population-based, random-digit dial telephone survey, n=4,482) and to identify the characteristics of food allergy reactions. Using weighted data, the prevalence of self-reported food allergy was 9.1%, and 5.3% of respondents reported a doctor diagnosed food allergy. The prevalence of self reported food allergy was higher in women and those with an education beyond high school. There was no difference in overall prevalence of food allergy among age groups or race/ethnicity groups, but more black than white respondents reported a fish, shellfish, or crustacean food allergy. The prevalence of food allergy to the eight most common food allergens (peanuts, soybeans, milk, egg, fish, crustacean shellfish, wheat, tree nuts) was 4.5% among those with a self-reported food allergy and 2.7% among those with a doctor diagnosed food allergy. For 80% of respondents, the last allergic reaction to food was within the past 5 years, and about a quarter reported that their last allergic reaction occurred less than one month ago. Last reactions occurred most often in homes and with prepared foods. Because food allergy in this study is self-reported, the prevalence of true allergy may be overestimated.

Learning Objectives: At the conclusion of the session, the participants in this session will be able to

• Describe the prevalence of self-reported food allergy among adults in the U.S. population, both overall and to specific foods.
• Characterize the types of foods and places most frequently involved in allergic reactions.

Keywords: Food and Nutrition, Health

Presenting author's disclosure statement:

Any relevant financial relationships? No

Recorded presentation