Researchers at Brigham and Women’s Hospital (BWH) and throughout the world continue their quest to explain the dramatic rise in the number of people diagnosed with food allergy over the past 20 years. Although certain risks for developing food allergy have been identified, such as genetics and environmental factors, the root cause or causes behind this dangerous condition’s upsurge have yet to be clearly defined.
There have been, however, advances in diagnosis, prevention, and treatment, including promising research findings. Among this research are the successful testing of an oral immunotherapy that gradually builds a patient’s tolerance of an allergenic food and increasing evidence that exposure to antimicrobial chemicals increases a child’s risk of developing allergies.
In the video below, the Division of Rheumatology, Immunology, and Allergy’s Dr. Jessica Savage examines theories about why food allergies have become so prevalent in our society and what is being done today to help individual patients with this increasingly common immunological condition.