Food allergy

　When a person eats food, the body recognizes the protein contained in the food as a foreign body and reacts sensitive to defend one's body.

　Symptoms such as urticaria, eczema, diarrhea, vomiting, abdominal pain, cough, nose and eye mucous membrane symptoms, and dyspnea occur. In severe cases, shock symptoms (anaphylactic shock) can occur and rarely death.

　Food allergies vary from person to person in the amount of causative substances and reactions. Also, even if you are the same person, the reaction changes depending on your physical condition.

　Food allergies can be born, but often develop during growth. In children, it is often cured as they age, but on the contrary, some people develop it after adulthood. It is said that about 5-10% in baby/infant, about 1.3% after schoolchild, and about 1-2% in all ages are allergic to food. (※1)

The ranking of the number of allergic cases (*2) is as follows:

1. Chicken eggs (approximately 39% of total)
2. Milk and dairy products (approximately 16%)
3. Wheat (approximately 8%)
4. Soba (approximately 4%)
5. Shrimp (approximately 4%)
6. Peanuts (approximately 3%)

It's a coincidence.
In addition, the number of shock cases (*2) is calculated.

1. Chicken eggs (approximately 26% of total)
2. Milk and dairy products (approximately 22%)
3. Wheat (approximately 17%)
4. Soba (approximately 7%)
5. Peanuts (approximately 4%)
6. Shrimp (about 3%)

It is in the order.

(* 1) From the National Hospital Organization Sagamihara Hospital Clinical Research Center “Guide to Medical Care for Food Allergy 2005”
(*2) July 2004 Calculated from the table in the “Review Report on Labeling of Foods containing Allergic Substances (External Site)”

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