Why Are Food Allergies on the Rise?

Nearly everyone knows someone who is gluten-free or vegan. Those who avoid wheat or milk are among a rising number of Americans with food allergies. Peanuts, tree nuts, eggs, fish, shellfish, and soy round out the top eight foods that account for an estimated 90 percent of allergies.

It seems like more and more people have developed food allergies in the last few years, and there’s data to back it up. According to a 2013 study by the Centers for Disease Control and Prevention, food allergies among children increased about 50 percent between 1997 and 2011. Of the estimated 15 million Americans with food allergies, Food Allergy Research & Education (FARE) reports that 15 percent of them developed those allergies as adults – a figure that was unheard of a few decades ago.

Why are food allergies on the rise?

While data shows that food allergies have become increasingly prevalent in recent years, experts aren’t really sure why. One theory, the “hygiene hypothesis,” suggests that our immune systems are overly sensitive as a result of our hyper-sanitary environment. Another theory implies that the way food is processed is different than it was 30 years ago, and that our bodies are processing it differently as a result. Alas, FARE notes that there is “no clear answer” as to why more people have food allergies these days, and the resulting confusion has restaurants looking for a solution that will accommodate their diversifying customer base.

“We bake for everyone.”

With food allergies becoming more common, many restaurants are taking initiative to provide diners with allergen-free menu options. Among the pioneers is Chicago’s West Town Bakery. With the ability to meet almost any dietary need, their food is “meant to be enjoyed by anyone,” according to the website.

Patrick Wingert has been the manager of West Town Bakery since it opened in 2011. As someone who is allergic to nuts, Wingert is uniquely compassionate to the dietary needs and restrictions of his customers. Whether someone wants a gluten-free birthday cake or vegan mint chocolate cakeballs, “we go out of our way to do something for them,” says Wingert.

Accommodating such a wide variety of food allergies means the staff at West Town Bakery has to be adaptable and creative in how they prepare and serve their food. Of principal importance is avoiding cross-contamination that could compromise the health of a customer with a food allergy. To do this, the pastry chef alternates days baking gluten-free goods and items made with wheat flour. In between, the team thoroughly sanitizes all kitchen surfaces, equipment, and tools. In the resale area, gluten-free items are grouped together for easy identification. To further alert customers to food allergens, the tags in the pastry case are color coded. If anyone has a question about an item, West Town Bakery’s staff knows “top to bottom what the ingredients are.”

Though the truth behind the surge in food allergies remains unknown, one thing is abundantly clear – business at West Town Bakery isn’t slowing down anytime soon. “Our requests for gluten-free have skyrocketed in the last year or two,” says Wingert. On top of this, parents are covering their bases when it comes to sending their kids to school with treats. “Anything that’s going into the school, an ingredient list and allergen list needs to be on the package itself.” West Town Bakery lists all of this information in addition to a precautionary label that states that their products are produced in a facility that also processes common allergens.

At Fooda, we’re committed to making great food accessible to everyone. That’s why we always ask about food allergies when arranging catering service. If someone in your group has an allergy, we work directly with our restaurant partners to ensure there’s no cross-contamination. Plus, all of our catering and pop-up menus have symbols to show which items are gluten-free, dairy-free, nut-free, vegetarian, and vegan. When you dine with a Fooda restaurant partner, like West Town Bakery, you have the assurance of knowing that what you’re eating is going to be both delicious and safe.