It is associated with factors like family history of food allergy, gene polymorphism and mutations, age, sex and ethnicity. The Caucasian population is highly predisposed to food allergies as compared to populations of African origin. On the other end, infants and young children are more likely to develop IgE mediated food allergies than are older children or adults.

It is associated with factors like family history of food allergy, gene polymorphism and mutations, age, sex and ethnicity. The Caucasian population is highly predisposed to food allergies as compared to populations of African origin. On the other end, infants and young children are more likely to develop IgE mediated food allergies than are older children or adults.

Food allergies experienced during infancy or childhood years are likely to be outgrown within a few months to several years after the onset of the food allergy.

2. Changes in the diet trends

This theory is based on the introduction of genetically modified foods or the decrease in consumption of food rich in antioxidants over the years. This has allegedly contributed to the increase in allergic reactions among individuals. Maternal diets, inadequate breastfeeding practices and early introduction of new foods to infant diet are assumed to increase incidences of food allergic reactions in individuals perhaps to a larger extent in young children.

3. Hygiene hypothesis.

This hypothesis proposes that the lack of early childhood exposure to infectious agents, gut flora and parasites increases susceptibility to allergic diseases by modulating immune system development.

4. Exposure to allergens and other allergenic diseases.

Researchers argue that cross-reactivity between allergenic and non-allergenic foods and pre-existing allergic reactions not related to food predispose one to suffering from food allergenic responses. Time and route of contact with food allergens also plays a major role in exposure i.e. first and subsequent exposure at different age levels either via oral or body contact.

5. Biological factors in the gastrointestinal trac

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