Food allergens are (causing hypersensitivity and sensitivity) for certain types of common foods and coupled with an increase in other allergic diseases. The allergens mostly protein in nature (such as milk, eggs, cheese, fish, wheat bread, oysters, mushrooms, ham and other) and there are examples of different reactions to allergies in some people for example the reaction sharp and severe or chronic and weak when eating Pistachio, and the number of people who are allergic to one type or more of foods is likely to reach 30% of the population.
