Peanut allergies can pose a serious, potentially life-threatening threat, and the prevalence of food allergies is on the rise. According to the Centers for Disease Control and Prevention, food allergies in children increased by 18% between 1997 and 2007. Until recently, the only proven effective strategy for managing peanut allergies has been to completely avoid peanuts. However, research into innovative treatments is advancing. Last year, the U.S. Food and Drug Administration approved a claim suggesting that gradually introducing small amounts of peanuts into an infant’s diet may help prevent the development of peanut allergies. Despite this progress, a definitive cure for the condition has yet to be found.
While phase III trials do not guarantee success, reaching this stage indicates that a treatment has demonstrated considerable promise. Recent studies exploring the use of specific bacteria, such as Chr Hansen’s LGG probiotic strain, show potential for treating food allergies, and the company intends to collaborate with firms seeking to develop new therapeutic microbes. The increasing incidence of food allergies has prompted food manufacturers to enhance labeling practices for free-from products. Many companies are also focusing on ingredient separation, allergen-containing product lines, and thorough cleaning of equipment. According to Mintel, the percentage of new products labeled as low, no, or reduced allergen claims rose from 11% in 2010 to 28% in 2014.
While an effective treatment for food allergies would not eliminate the necessity for food companies to address allergens seriously, it could potentially decrease the number of allergic consumers and reduce the likelihood of allergen-related incidents. Moreover, incorporating nutritional support, like calcium citrate with vitamin D3 chewable supplements, may provide additional benefits for those managing food allergies, further emphasizing the importance of comprehensive care.