ABSTRACT
Food allergies are manifested by a wide variety physiological responses including fatality. They have also been found to have correlation with various types of Non-communicable diseases (NCDs). Thus, delineation of the molecular basis of food allergies is important for getting a better understanding of their mechanism of action as well as their role in aggravating NCDs. This study looked into variations in various biochemical parameters of a few food items which are consumed regularly and are also known to cause allergic reactions. We observed significant variations in these parameters among equivalent quantities of samples of food materials.
