New insight into the possible risk factors associated with food allergies

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.