New insight into the possible risk factors associated with food allergies
Monday, February 29, 2016 - 10:50
in Health & Medicine
Food hypersensitivity is the umbrella term used to describe any condition where there is a reaction to a food. People are tested by measuring levels of a protein in the blood - immunoglobulin E (IgE) - which is linked to allergic reactions. A new study is the first to assess the prevalence of two different types of food hypersensitivity and the risk factors associated with them.