The modern diet has seen a rise in the consumption of highly processed foods. These often contain artificial ingredients, preservatives, and processed plant oils like margarine, which may disrupt the immune system. This disruption could stimulate the overproduction of IgE antibodies, which are responsible for allergic reactions.

Many people today eat fewer fruits, vegetables, and other natural foods rich in antioxidants. Antioxidants are crucial for supporting a healthy immune system, and their deficiency may contribute to an increased susceptibility to allergies.

Research suggests that delaying the introduction of certain foods, such as peanuts or eggs, during infancy may lead to the development of allergies later on. The timing of food introduction plays a role in how the immune system is "trained" to recognize safe versus harmful substances.

The "hygiene hypothesis" posits that in today's cleaner, more sanitized environments, children have fewer exposures to germs and infections, which can strengthen the immune system. In the absence of these exposures, the immune system may become overly sensitive and misidentify harmless proteins in food as dangerous allergens, leading to allergic reactions.

Environmental pollutants, such as air pollution and chemical residues in food, could be altering the immune system and contributing to higher allergy rates. For example, chemicals used in food packaging or agriculture might be affecting how the body processes allergens.

Shifts in climate can also affect pollen seasons, crop yields, and even food production processes, which may in turn increase allergen exposure or alter how proteins in food behave.

Food allergies tend to run in families. If parents or siblings have allergies (whether food or environmental), there is a higher likelihood that a child may develop a food allergy. The increase in allergies may be partially explained by genetic predispositions that are passed down through generations.

The gut plays a critical role in immune function. An imbalance in the gut microbiome, potentially caused by excessive use of antibiotics, low-Fiber diets, or lack of exposure to a variety of bacteria, may impair immune tolerance to certain foods. This can increase the risk of developing food allergies.

Vitamin D is essential for a healthy immune response, and deficiencies are linked to a higher risk of developing allergies. Modern lifestyles, including more time spent indoors and lower consumption of vitamin D-rich foods (such as fish, eggs, and fortified milk), may contribute to this deficiency.

Another factor in the rise of food allergies is simply improved medical awareness. With better diagnostic tools and greater recognition of allergy symptoms, more cases are being identified than in previous decades. While the overall number of food allergies may be increasing, part of the rise is also due to more accurate diagnosis.