Abstract
Food allergy affects millions worldwide.1 Vigilance by affected individuals and families is necessary to prevent accidental ingestions, allergic reactions, and anaphylaxis. Understanding the minimum amount of food allergen that elicits a reaction—thresholds—in susceptible individuals is paramount to inform safe practice, food manufacturing, and public health policy.1 Thresholds can also inform how to optimize food challenge schedules, advise patients about the potential for accidental reactions, and the design of desensitization approaches.
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