Select Committee on Science and Technology Minutes of Evidence


Memorandum by Professor Jonathan O'B Hourihane, Professor of Paediatrics and Child Health, University College Cork, Ireland

  Nearly half of the population are now vulnerable to developing allergic conditions, including food allergy. Allergic conditions are usually chronic and low intensity but have a significant impact on quality of life of both the patient and their families, whose lifestyle may often be very restricted. The prospects of unexpected allergic catastrophe or anaphylactic death are real issues for many families and should not be underestimated. Similarly the seasonality and short duration of high intensity symptoms may not be elicited by a casual medical enquiry. Many modalities of treatment that are still common are very outdated and put sufferers at significant risk of side effects, when modern, safe treatments are more effective but not widely available.

  Food allergy is widely thought of as merely an early step on the "Allergic March", where eczema and food allergy merely precede rhinitis and asthma. This is to underestimate food allergy's critical impact on health and quality of life of affected children and its potential to cause fatalities, usually in older children and adolescents. However there are few or no known lifestyle factors that are uniquely associated with food allergy and it must be considered therefore in the context of known or suggested risks for allergic diseases. Biparental atopy is now common and appears to be a strong predictor of allergic disease in offspring. Allergen avoidance while pregnant is not effective. Being first born is linked with higher allergy rates. Housing conditions/location and parental occupation are also influential eg lower allergy rates in farming families in Germany. The role of mode of delivery (vaginal delivery or caesarean section) is controversial. Changing weaning practices and the impression that organic or exotic fresh food is better for children than traditional staple foods may be linked to the appearance of allergies to foods that would have appeared bizarre to previous generations.



 
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