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Why do people develop food allergies?


The number of people under 18 with food allergies is increasing in Quebec. An increase of 18% is reported over the last 10 years.

A set of conditions can cause an allergy to develop, but they are difficult to predict. Dominique Seigneur, director of communications and development at Allergies Québec, provides some answers.

Genetic : We see more and more people living with what is called an atopic terrain; eczema, asthma, hay fever. Like right now, seasonal allergies have started, she says. All of this provides a kind of fertile ground for future generations. For example, two parents who have a child and one of them has asthma. We have a lot more chance of giving birth to a child who lives with a condition often of allergy, asthma, eczema, but perhaps food allergies.

Hygiene: It’s as if our immune system is so under-reacted that it attacks any kind of harmless protein, she describes. Let’s give the example of eggs. Someone who ingests an egg for the first, second, third time, it’s as if the immune system doesn’t recognize that food, thinks it’s a threat to the body. Send his little soldiers if we want to picture him and that’s what causes, among other things, a serious allergic reaction.

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Dominique Seigneur also talks about hormonal changes such as pregnancy or following an illness that could explain an allergic reaction felt overnight.

In children, allergies such as egg, dairy, soy and wheat tend to disappear as they move into adulthood.


The communications and development director of Allergies Québec indicates that the auto-injector supply problem reported in recent years has now been resolved.

We now have access to three auto-injector devices in all pharmaciesshe points out.

Peanuts, wheat, milk, mustard, tree nuts, eggs, the fish, crustaceans and molluscs group, sesame and soy are the main allergens in Canada.

May is Food Allergy Awareness Month.

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