Allergies are becoming increasingly prevalent in our lives. Studies indicate that one in four people suffer from some kind of allergy. It is estimated that up to 30% of the population may have allergies to food, pollen or other substances. Allergies can be debilitating, affecting daily life and causing significant discomfort for those who suffer from them.

The most common allergy is hay fever, which affects up to 20% of adults and 40% of children in the UK. Other common allergies include asthma, eczema, food allergies and anaphylaxis (severe allergic reactions). Allergy symptoms vary from person to person and include sneezing, itching, hives, watery eyes, swelling and difficulty breathing.

Allergies are caused by an overreaction of the immune system to a substance such as pollen or dust mites. The body identifies these substances as foreign invaders and releases histamine, which triggers the allergic reaction. The production of histamine can be triggered by other environmental factors such as dust, mould spores or pets.

Nutrition plays a key role in managing allergic reactions, and understanding the biochemistry behind them can help us manage them more effectively through nutrition and lifestyle changes. Eating foods rich in antioxidants such as leafy greens and fruits can help reduce inflammation associated with allergies as well as boosting immunity.