A recent study from Stanford University reveals that young Asian Americans are 40% more likely to develop food allergies compared to the general population. This disparity is particularly pronounced among Filipino, Vietnamese, Native Hawaiian, and Pacific Islander children.
Sharon Wong, whose son experienced severe allergic reactions, highlights the life-threatening nature of common Asian cuisine ingredients like peanuts and sesame. Despite no family history of allergies, Wong’s children are allergic to a wide range of foods, reflecting a broader trend where food allergies among American children have surged by 50% between 2007 and 2021.
Dr. Charles Feng, the study’s lead author, emphasizes that existing allergy research often overlooks Asian Americans or treats them as a monolith. This oversight is significant given that Asian Americans are the fastest-growing racial group in the U.S. and provide a unique perspective on nationwide food allergy trends. Dr. Ruchi Gupta from Northwestern University notes that few longitudinal studies include Asian American children, calling it a missed opportunity to understand this health inequity better.
The urgency to address this issue is underscored by the cultural importance of food in immigrant communities, where it serves as a connection across generations. Solving the mystery of why Asian American children are so vulnerable to food allergies is not just a scientific challenge but a matter of health equity.
See: “New report sheds light on why young Asian Americans are 40% more likely to develop allergies” (January 11, 2025)
