Researchers at EPFL reveal they have developed a highly-sensitive method that can be used to quickly and accurately identify the protein in a food that causes an allergic response in a patient. The method has been successfully tested with regard to cow milk allergy, a new study published in the journal Analytical Chemistry reveals. Food allergies are becoming widespread in the Western world today, affecting around 6-8% of children and about 3% of adults. These types ...
via Medindia Health News
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