Food allergies affect as many as 6% of young children, most of whom “outgrow” the
sensitivity, and about 2% of the general population. Although any food may provoke a
reaction, relatively few foods are responsible for the vast majority of food allergic reactions:
milk, egg, peanuts, tree nuts, fish, and shellfish. Many of these food allergens have been
characterized at a molecular level, which has increased our understanding of the
immunopathogenesis of many responses and may soon lead to novel immunotherapeutic …