Food allergies are a serious public and personal health concern. Six common foods—milk, eggs, peanuts, tree nuts, fish, and crustacean shellfish—account for nearly 90% of food allergy reactions.

Fundamentally, there are two types of food sensitivities or adverse reactions associated with exposures to food allergens—food allergy or food intolerance. The body’s adverse response to food can be caused by mechanisms involving either the immune system or numerous systems outside of the immune system, t…




Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe