Food Allergen Components 101: Milk, Eggs, Peanuts, and Tree Nuts

Can patients tolerate baked forms of egg and milk? Is it a clinical peanut allergy or cross-reactivity with pollen? In this episode of ImmunoCAST, Gary and Luke dive into food allergen components and their impact on patient management. Their discussion covers specific proteins found in eggs, milk, peanuts, and tree nuts and what it means for patients who are sensitized to them. They also discuss the role of allergen component diagnostics, how it can provide clarity, and aid in appropriate patient care decisions.

Episode resources and references available at https://www.thermofisher.com/phadia/us/en/resources/immunocast/s1e10.html?cid=0ct_3pc_05032024_9SGOV4