Estimates of the prevalence of food allergies continue to increase. The best current estimates are that 10–12 million consumers in the United States (3.5–4.0% of the overall population) suffer from food allergies (Sicherer et al., 2004). Even as recently as the mid-1990s, the estimate of the percentage of U.S. consumers suffering from food allergies was 1–2%. Consumer perception surveys indicate that an even larger percentage (10% or more) of households believe that one or more members of the ho…

The most common allergenic foods are milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, soybeans, and wheat.

Mechanism of allergic reaction

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