To the Editor: Reported adverse reactions to food, which are common in many developed countries, can be produced by a wide variety of mechanisms. However, a low proportion of these are true food allergies.1 Recent Australian data show an increase in hospital presentations for food-induced anaphylaxis,2,3 but there are no Australian population data on the prevalence of either food allergies or adverse reactions to foods. Waiting lists for allergy services continue to remain long, and it is not known whether this is due to an increase in the prevalence of true food allergy or simply an increase in perceived food allergy.
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- 1. Woods RK, Stoney RM, Raven J, et al. Reported adverse food reactions overestimate true food allergy in the community. Eur J Clin Nutr 2002; 56: 31-36.
- 2. Mullins RJ. Paediatric food allergy trends in a community-based specialist allergy practice, 1995–2006. Med J Aust 2007; 186: 618-621. <MJA full text>
- 3. Poulos LM, Waters AM, Correll PK, et al. Trends in hospitalizations for anaphylaxis, angioedema, and urticaria in Australia, 1993–1994 to 2004–2005. J Allergy Clin Immunol 2007; 120: 878-884.
- 4. Australian Bureau of Statistics. Household use of information technology, Australia, 2006–07. Canberra: ABS, 2007. (ABS Cat. No. 8146.0.)
- 5. Bock SA. Prospective appraisal of complaints of adverse reactions to foods in children during the first 3 years of life. Pediatrics 1987; 79: 683-688.
- 6. Ostblom E, Lilja G, Pershagen G, et al. Phenotypes of food hypersensitivity and development of allergic diseases during the first 8 years of life. Clin Exp Allergy 2008; 38: 1325-1332.
Carmen Gould is employed by Mobileworld Operating Pty Ltd, which is majority owned by the Ilhan family, founders of the Ilhan Food Allergy Foundation.