People with food allergies are at higher risk of developing food allergies than the general population, according to a new report from the U.S. Centers for Disease Control and Prevention.
People with hay fever and other allergies to pollen, nuts, dairy and eggs are more likely to develop food allergies.
The report is based on a nationwide survey of more than 13,000 people ages 18 and older.
The report found that people with hayfever or pollen allergies were more than twice as likely to have food allergies as the general public.
About 4% of adults had food allergies, according the CDC.
The number of people with food allergy was higher among women, those who have been diagnosed with celiac disease, and people who had asthma.
The study also found that those who had had a food allergy were more likely than others to have asthma, asthma-like symptoms and/or heart disease.
“Food allergies are a serious illness and we need to address this epidemic before they become even more serious,” said CDC Director Dr. Thomas Frieden.
“If you or someone you know has a food allergic reaction, call the National Health and Human Services Hotline at 1-800-273-8255 or the National Poison Data System at 1,800-222-1222.
The CDC also offers a free, online food allergy test.
The study comes after the Food and Drug Administration announced it would approve the first use of a gene therapy to treat hay fever in humans, which is likely to be approved next year.
The gene therapy is called NuvA.
The Food and Food Administration has said that the treatment can help treat hayfear.
The National Institutes of Health has funded NuvAs use in people with asthma and asthma-related disorders, but its approval is not yet final.