Which childhood food allergies are outgrown? ^{CEFR B1}

Food allergies in childhood follow different courses. Milk and egg allergies are the ones most often outgrown; many children first tolerate baked forms and then less processed foods, and research finds that as many as 90–95% eventually lose these allergies. By contrast, peanuts, tree nuts, sesame and shellfish tend to persist. "Fewer than 20% of children will outgrow their peanut allergy," says Kirsi Järvinen-Seppo of University of Rochester Medicine Golisano Children’s Hospital.

Doctors look at several factors to predict tolerance. IgE is an antibody that triggers allergic reactions, and children with lower starting and peak IgE levels for a food are more likely to outgrow that allergy. Children with milder reactions or fewer allergies also tend to become tolerant sooner. Some genes, such as those affecting the skin barrier (for example, filaggrin), are linked to eczema and peanut allergy, but no genetic test gives a reliable forecast.

Treatment options include oral immunotherapy (OIT), which gives small, controlled amounts of an allergen to build tolerance. OIT is used most often for peanut and may use an FDA‑approved product or measured peanut powder; treatment usually requires about 10 to 14 office visits over several months. Younger children often show the best long‑term outcomes. OIT can raise the reaction threshold and reduce anxiety, but it does not guarantee permanent tolerance. Prevention strategies focus on early food introduction and good eczema care.