Food allergies have risen in the United States over the last few decades. Research suggests that 40 years ago the prevalence of food allergies was <a href="https://www.sciencedirect.com/science/article/pii/S1323893016301137"target="_blank" >less than 1%</a>. But today that number is <a href="https://www.cdc.gov/nchs/pressroom/nchs_press_releases/2022/20220126.htm"target="_blank" >closer to 6%</a>. But this trend is not present in all countries — and what people are allergic to varies globally. Today, we dive into the complex world of food allergies with <a href="https://www.luriechildrens.org/en/doctors/waheeda-samady-3250/"target="_blank" >Dr. Waheeda Samady</a>. She's the director of clinical research at Northwestern University's Center for Food Allergy and Asthma Research. Have a food science question? Email us at <a href="mailto:shortwave@npr.org"target="_blank" >shortwave@npr.org</a>. Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at <a href="http://plus.npr.org/shortwave"target="_blank" >plus.npr.org/shortwave</a>. Learn more about sponsor message choices: <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a> <a href="https://www.npr.org/about-npr/179878450/privacy-policy">NPR Privacy Policy</a>

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A Surprising Culprit of Food Allergies

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