Abstract
The concept of a threshold for provoking potential allergic reactivity is an important research target to pursue over the next 5 years. A food allergen threshold is defined as the eliciting dose or minimal quantified amount of ingested allergen that will provoke an immunologic (ie, IgE-mediated) reaction.1 Defining such a zone will benefit multiple sectors of society: food allergic individuals, their caretakers, the food industry, policymakers, and government officials.1–3 This is a necessary strategy given the constraints of the current labeling laws and the reality that such levels may exist, can be defined at individual and population levels, and might improve quality of life through expanding food choices.
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