Intro

In some countries, about 10% of their population suffers from a food allergy. What is going on? And why do an increasing number of people believe they have an allergy when they don’t? Mike Williams asks how the food industry has responded to this growing fear of food and whether developing nations will end up with the same levels of affliction.

Produced by Rosamund Jones

(Photo: Food restrictions written in chalk on a blackboard, gluten, nut and dairy. Credit: Shutterstock)