An allergic reaction happens when the body's immune system reacts to a specific food type. Common types of food allergies include milk, eggs, some fruit and vegetables, and nuts. Reactions can be as mild as an itchy sensation or can be life threatening (Anaphylaxis).
The researchers wanted to find a level of allergen which would only produce a reaction in the most sensitive ten percent of people with food allergies.
The number of people who have food allergies has increased in recent decades with around 5-7% of infants and 1-2% of adults at risk. The study aims to develop warning guidelines and food labels that would help inform consumers about the allergen levels in a given product since different people have different allergen tolerance than others.
