Eosinophilic esophagitis is a disease characterized by the presence of a large number of eosinophils, a type of white blood cell, which causes inflammation in the esophagus. This inflammation can lead to stiffening or narrowing of the esophagus, which can lead to difficulty swallowing (dysphagia) or food getting stuck in the esophagus. The cause in adults has not been clearly identified, but an allergic reaction to environmental and/or food allergens have been suggested in individuals who are genetically susceptible. There is a strong association with food allergies, environmental allergies, asthma, and atopic dermatitis. Hence the worsening of symptoms during Spring and Fall. This condition was initially thought to be rare, but has been increasing over the years, possibly due to increasing recognition. Current estimates of this condition may be as high as 2-3 per 10,000 individuals.