allergy risk factors include:
allergies are most common in toddlers and infants. Older people have digestive
tracts that better absorb food or the food components that trigger allergies.
Allergies to milk, soy, wheat, and eggs are often outgrown, while those to nuts
and shellfish are more likely to last a lifetime.
eczema, hives, or hay fever are part of your family’s background, you are more
likely to have a food allergy.
already allergic to one food or already have another type of allergy, you have
a greater risk of developing a food allergy.
A past food allergy
Although many food allergies that develop during childhood
may disappear as you grow older, there is still a chance that it may return
later in life.