Nearly 50% of adults are developing food allergies later in life, a phenomenon that has left health officials scrambling for explanations. A 2019 study published in JAMA revealed that about half of all adults have acquired at least one food allergy by adulthood. Illana Golant, CEO of the Food and Allergy Fund (FAF), shared her personal experience of developing allergies in her 40s, illustrating the growing concern among experts.
FAF recently hosted a forum in Washington, D.C., where key health officials, including HHS Secretary Robert F. Kennedy, FDA Chief Martin Makary, and NIH Director Jay Bhattacharya, gathered to discuss potential causes. The focus has turned to gut microbiome health, with experts like Makary noting the role of diet and antibiotics in disrupting microbial balance, which could lead to inflammation and food allergies.
Researchers are also investigating why certain foods, such as shellfish and tree nuts, are increasingly triggering allergies in adults. A 2018 survey highlighted shellfish as the top allergen among adults. Golant emphasized the complexity of the issue, suggesting that a combination of environmental factors may be at play, rather than a single cause.