Certain risk factors increase the likelihood of developing food allergies. Genetic predisposition plays a significant role; having a parent or sibling with an allergic condition, such as asthma, eczema, or a food allergy, significantly increases the risk. Young children are more prone to food allergies, although many outgrow them as their immune systems develop. However, allergies to foods like peanuts, tree nuts, fish, and shellfish may be lifelong.

Exposure timing and patterns may also influence allergy development. For instance, delayed introduction of allergenic foods like peanuts may increase the risk of developing an allergy. Environmental factors, such as increased hygiene, reduced family size, and changes in dietary patterns, are believed to contribute to the higher incidence of allergic diseases in industrialized countries. Awareness of these risk factors can aid in early detection and prevention strategies, potentially reducing the severity of allergic reactions.