Study shows levels at which allergens cause reaction
Researchers have identified the level at which five of the most common food allergens cause a reaction in the most sensitive patients.
They analysed data from 436 people who had allergies to peanut, hazelnut, celery, fish or prawns. For hazelnut, peanut and celery protein, 1.6 to 10.1 milligrams produces a reaction in the most sensitive 10% of those studied.
For fish 27.3 milligrams of cooked protein is needed to produce a reaction and for prawns it’s 2.5 grams.