The impact of COVID-19 on a national sample of US adults with food allergy

Abstract

Recent estimates suggest that approximately 1 in 10 US adults has food allergy (FA), with approximately 1 in 20 reporting FA history and physician diagnosis. Although fatality rates are low, FA-related health care utilization is common and contributes to direct, indirect, and intangible costs for affected individuals, their families, and society more broadly.1 Living with FA also often involves well-documented psychosocial burdens, including profound changes in how daily activities such as grocery shopping, cooking, and dining out are performed, to achieve allergen avoidance.