Tap Water Gets the Blame for Food Allergies

Contaminated fruits and vegetables are also listed as "suspects"

The journal Annals of Allergy, Asthma and Immunology recently witnessed the publication of a new study stating that, when it comes to an individual's developing food allergies, the tap water he/she drinks on a regular basis might be the one to blame.

As the researchers who investigated this issue explain, the tap water most people presently have access to contains significant levels of a chemical compound known as dichlorophenol.

This particular chemical substance is mostly used to manufacture agricultural pesticides and weed control products. However, it is also used when chlorinating water.

In other words, becoming exposed to high doses of dichlorophenol is not something very difficult to achieve, and this can easily translate into one's developing several food allergies.

Huffington Post reports that, after conducting several experiments and analyses, scientists reached the conclusion that those people whose urine contained the most significant amounts of dichlorophenol were also the most likely to develop a food allergy.

Thus, out of 2,211 people whose urine contained said chemical compound and who were therefore taken into consideration for this study, 411 accused food allergies and 1,016 were found to be affected by an environmental allergy.

“Previous studies have shown that both food allergies and environmental pollution are increasing in the United States,” commented on these findings lead study author Elina Jerschow, M.D.

“The results of our study suggest these two trends might be linked, and that increased use of pesticides and other chemicals is associated with a higher prevalence of food allergies,” she went on to add.

Despite the fact that tap water contains traces of dichlorophenol, the researchers wished to emphasize that, all things considered, it is quite likely that people who develop food allergies do so as a result of eating fruits and vegetables treated with pesticides made from this chemical compound.

“Other dichlorophenol sources, such as pesticide-treated fruits and vegetables, may play a greater role in causing food allergy,” Elina Jerschow said.

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