12 enero 2015
A study has defined allergen levels in food that can trigger allergic reactions which will help to make allergen warning labels more effective. «What we wanted was to find a level of allergen which would only produce a reaction in the most sensitive ten percent of people. This sort of data can then be used to apply a consistent level of warning to food products,» the lead author said.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/G3t6lRnlTf0/150111195317.htm
