Food allergies are becoming more common around the world—and they’re often called a “hidden crisis” because they’re still underdiagnosed, misunderstood, and underestimated. Affecting over 200 million people globally, a reaction happens when the immune system reacts to foods like peanuts, milk, eggs, wheat, soy, fish, shellfish, sesame, peas, tree nuts and/or cashews.

Over the past few decades, cases have risen significantly, increasing the risk of severe reactions such as anaphylaxis—a life-threatening condition where the body can begin to shut down. Beyond health risks, food allergies can make everyday life more challenging, from navigating air travel and school meals to dining out, staying in hotels, visiting amusement parks, and carefully reading labels to avoid cross-contamination.

As awareness grows, experts continue to stress the importance of better education, clearer food labeling, improved access to care, and ongoing research to support those living with food allergies.

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