Food Allergy Statistics Everyone Should Know

If you’re not managing a food allergy yourself, you probably know someone who is: an estimated 33 million people living in the US — one in 11 — have food allergies, and the number continues to grow.

It’s often frustrating to explain food allergies to others who dismiss them as dieting fads or cries for attention, when in reality, even trace amounts of an allergen can trigger anaphylaxis, a life-threatening allergic reaction.

Here are some statistics compiled by Verywell Health to help you make your point.

Most Common Food Allergies

According to Food Allergy Research and Education (FARE), 170 foods have been reported to cause allergic reactions in the US. The nine most common food allergies and the number of people they affect are:

• Shellfish: 8.4 million;
• Cow’s milk: 6.2 million;
• Peanut: 6.2 million;
• Tree nuts: 3.9 million;
• Eggs: 2.7 million;
• Fish: 2.7 million;
• Wheat: 2.4 million;
• Soy: 1.9 million;
• Sesame: 0.7 million.

The FDA states these foods cause 90% of reactions in the US and so requires them to be labeled when they are ingredients of a food product.

Food Allergies by Age

According to data published by the FARE and Allergy and Asthma Network (AAN), the types of food allergies and the rates at which they occur differ significantly between children and adults.

Adults

• 15% are diagnosed in adulthood;
• The most common allergies in order of prevalence are to shellfish, milk, peanuts, and tree nuts;
• About 11% (an estimated 27 million) report at least one food allergy;
• Women are more likely to be diagnosed as adults;
• 51% have experienced at least one severe reaction.

The US Centers for Disease Control (CDC) reports that for more than 1 in 4 adults with food allergies, all were developed during adulthood, while nearly half report developing at least one food allergy during adulthood.

Children

• The most common allergies in order of prevalence are to peanuts, milk, shellfish, and tree nuts;
• About 8% (an estimated 5.6 million) have at least one food allergy;
• Boys are more likely to be diagnosed as children;
• 42% have experienced at least one severe reaction.

The CDC reports that although the rate of food allergies in children has risen in past decades, the rate of increase has slowed. In 2009 and 2011, the percentage of diagnoses was at 5.1% and grew only slightly to 5.8% by 2021.

Race and Ethnicity

According to a study published in the Journal of Food Allergy, rates of food allergies are growing faster among Black and Latino/Hispanic adults than White or Asian adults.

The CDC estimates the following food allergy rates by race/ethnicity:

Adults

• Black adults: 8.5%;
• Latino/Hispanic adults: 4.4%;
• White adults: 6.2%;
• Asian adults: 4.5%.

Children

• Black children: 7.6%;
• Asian chidren: 6.6%;
• White children: 5.3%;
• Hispanic children: 5.0%.

The Journal of Food Allergy study shows that the rate of new diagnoses in children has increased along racial or ethnic lines:

• Black children: 2.1% per decade;
• Latino/Hispanic children: 1.2% per decade;
• White children: 1% per decade.

Studies published in the journal Pediatrics and Journal of Allergy and Clinical Immunology: In Practice (JACI) report that Black children are twice as likely as White children to have multiple food allergies, especially to fish and shellfish. Black and Latino/Hispanic children also have higher rates of emergency room visits than White children.

Visits to the Emergency Room

According to FARE, an estimated 3.4 million adults and children seek emergency care for a severe allergic reaction related to food, which translates to roughly one ER visit every 10 seconds.

According to the American Academy of Allergy, Asthma & Immunology (AAAAI), many are related to anaphylaxis, a life-threatening reaction that, left untreated, can lead to coma, shock, respiratory failure, and sudden cardiac arrest.

According to FAIR Health, ER treatments for food-induced anaphylaxis increased by 377% between 2007 and 2016, and according to a study published in the JACI, pediatric hospitalizations for the same period have also tripled.

Economic Impact

According to FARE, medical procedures to treat anaphylactic food reactions in the US increased by 377% from 2007 to 2016. Among low-income children, the cost of ER care was reported to be 2.5 times greater than the general population, primarily due to delayed treatment and the need for extensive hospitalization.

According to the AAFA, studies from 2011-2012 showed the cost for caring for children with food allergies was nearly $25 billion annually, whether emergency care was needed or not, translating to $34 billion in 2025 dollars.