FAIR Health to Analyze Food Allergy and Foodborne Illness Data
January 21, 2025
FAIR Health, under a cooperative agreement with the U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS), is conducting analyses of the incidence, prevalence and costs associated with food allergies and foodborne illnesses in pediatric patients.
Food allergies are potentially serious, and sometimes deadly, reactions to specific foods. According to Food Allergy Research & Education (FARE), 1 in every 13 children (about 2 per class at school) have life-threatening food allergies. There are over 160 foods that can cause allergic reactions in people, though 9 foods account for over 90 percent of food allergic reactions and are sometimes referred to as “the big or major 9:” milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Foodborne illness comes from eating food contaminated with pathogens, including bacteria, viruses and parasites. According to foodsafety.gov, the most common causes are bacteria and viruses such as Listeria, Norovirus and Salmonella. Infants and young children are at greater risk of serious illness or death from foodborne illness when compared to most adults.
FAIR Health will examine de-identified claims data for pediatric patients in the FH NPIC® longitudinal database, using ICD-10 diagnosis codes pertaining to a food allergy or foodborne illness. Incidence and prevalence rates will be determined based on the percentage of patients diagnosed with food allergy or foodborne illness during the study period. FAIR Health will also examine potential risk factors, such as race, ethnicity, socioeconomic status, age and gender, as well as existing conditions associated with either food allergy or foodborne illness. Medical costs for treating pediatric patients with a food allergy or foodborne illness will also be analyzed using allowed amounts for medical services obtained from the database.
Results from the study may inform food safety education for school nutrition programs, with the goal of keeping children safe when they consume food at school. The findings may also inspire similar science- and data-driven future research that will contribute to food safety.
The two-year project will be completed by October 2026.
For more information on FAIR Health’s data repository and its potential uses, contact us by email at info@fairhealth.org or call us at 855-301-FAIR (3247), Monday through Friday, 9 am to 6 pm ET.