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Who is at risk for food allergy?

Food allergy may appear at any age but true allergic reactions to foods are most common in infants and young children and decrease in frequency with age. It is estimated that about 2% of all adults have a food allergy.

Children of parents who have a history of food allergies have an increased susceptibility to allergies. Children with food allergies should be re-evaluated regularly; often, they outgrow their problems and no longer need restricted diets.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands