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  • anonymity's picture
    the work of professor graham le gros on allergens and histamine responses looks into the lack of histamine antagonist leading to increased sensitivity, basically cotton wool kid theory
  • WheatLover's picture
    I two things of note from Dan Goldstein's answer to your question Kim.

    The first is that even if food related hospitalizations have increased over the past decade, only 1 of the 8 major food allergens is a GMO crop, Soybeans. And even then soybean allergies are not as common as peanut and tree nut allergies. This would suggest that most food related hospitalizations are the result of people consuming non-GMO food (or food that was badly prepared in the case of food poisoning cases).

    The 2nd thing I got from Dan's answer was that the data you gave showing the 265% increase was misleading because it counted every use of a diagnostic code for a food allergy, but did not distinguish if the food allergy was the actual cause of hospitalizations, or if it was just a note of a known pre-existing condition.
  • WillingToListen's picture
    I took his answer to mean that they don't really know (or cannot prove) what is causing the increase in food allergies. I think GMOs have been around for 20 years. Is that how long food allergies have been increasing? (I haven't seen the statistics.) I have heard that it could be caused by food dye, natural increases in sensitivities to the world around us or our need to be excessively clean (http://fooddrugallergy.ucla.edu/body.cfm?id=40).