New study sheds light on individuals’ allergen sensitivity levels

New research from the University of Manchester has offered a clearer understanding on the level of allergen exposure needed for allergic individuals to have a reaction.

Published in the Journal of Allergy and Clinical Immunology, the study aimed to identify the level of five of the most common food allergens necessary to cause a reaction in the most sensitive ten percent of people.

Analysing data from 436 people, it was found that between 1.6 and 10.1 milligrams of hazelnut, peanut and celery protein produced a reaction in this sensitive group. For fish it was higher at 27.3 milligrams, while for shrimp the figure stood at 2.5 grams.

Findings such as these will make it easier to provide more precise allergy warning information in food items in future.

Study leader Professor Clare Mills said: "This single study is part of the background to rolling out new warning guidelines across Europe … We're developing a strong evidence base to give consumers and industry confidence."

Around one in four people in Britain suffer from an allergy, a proportion that has gradually increased over the last ten years.