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Chris_WebMD_Staff posted:
Food Allergies Linked to Pesticides

Dec. 3, 2012 -- People exposed to higher levels of certain germ- and weed-killing chemicals may also be more likely to develop food allergies , a new study shows.
The chemicals are called dichlorophenols (DCPs). They are created by the breakdown of common pesticides, including chlorinated chemicals used to purify drinking water. They also turn up in moth balls, air fresheners, deodorizer cakes in urinals, and certain herbicides sprayed on crops.
"They're quite common," says researcher Elina Jerschow, MD, an allergist at Montefiore Medical Center in the Bronx, N.Y.
Doctors don't know why, but rates of food allergies are rising in the U.S. A 2008 study by the CDC found an 18% jump from 1997 to 2007.
Jerschow wondered if increased protection from germs might somehow be lowering the body's tolerance to foods.

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