1. Neutralize the positive AA in excess on TI variants thereby reducing Ig E reactivity
2. Remove TI variants (3-5%) from food thereby preventing induction of IgE
3. Edit plant genomes to reduced TI sites and thus create non transgenic anallergenic plants
4. Sequence DNA/RNA to evaluate the allergen potential risk of novel food components

What is a Food Allergy?

A food allergy is a medical condition in which exposure to a food triggers a harmful immune response. The immune response, called an allergic reaction, occurs because the immune system attacks proteins in the food that are normally harmless. The proteins that trigger the reaction are called allergens.

To Which Foods Are People Allergic?

• More than 170 foods have been reported to cause allergic reactions.
• Eight major food allergens - milk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfish - are responsible for most of the serious food allergy reactions in the United States.
• Not treating anaphylaxis promptly with epinephrine increases the risk of a fatal reaction.

Food Allergy Impacts Quality of Life

• Food allergy limits a major life activity and may qualify an individual for protection under the Americans with Disabilities Act of 1990 (ADA) and Section 504 of the Rehabilitation Act of 1973.
• Caring for children with food allergies costs U.S. families nearly $25 billion annually.
• About one in three children with food allergy reports being bullied as a result.
• Compared to children who do not have a medical condition, children with food allergy are twice as likely to be bullied.

Who Is at Greatest Risk?

• Compared to children who don't have food allergy, children with food allergy are two to four times as likely to have other allergie conditions, such as asthma or eczema.
• Compared to non-Hispanie white children, African American children are at significantly greater risk of developing food allergy.
• Delaying introduction of allergenic foods does not provide protection against food allergy. ln fact, feeding peanut foods early and often to babies with egg allergy or eczema dramatically reduces their risk of developi ng pean ut allergy.
• While most food allergies arise in childhood, at least 15 percent of patients with food allergies are first diagnosed in adulthood. More than one in four adults with food allergies report that all of their food allergies developed du ring adulthood, and nearly half of adults with food allergy report having developed at least one food allergy during adulthood.
• Approximately 20-25 percent of epinephrine administrations in schools involve individuals whose allergy was unknown at the time of the reaction.
• Severe or fatal reactions can happen at any age, but teenagers and young adults with food allergies are at the highest risk of fatal food-induced anaphylaxis.
• lndividuals with food allergies who also have asthma may be at increased risk for severe or fatal food allergy reactions.
• Most fatal food allergy reactions are triggered by food consumed outside the home.
• More than 15 percent of school-aged children with food allergies have had a reaction in school.

ls There a Cure?

There is no cure for food allergy.