http://www.jacionline.org/article/S0091-6749(14)01590-5/abstract?rss=yes (http://www.jacionline.org/article/S0091-6749(14)01590-5/abstract?rss=yes)
I sure wish that I knew what the exclusion criteria were for this study.
Causing reactions in 10% of their study population is still a significant number of participants.
Why can't we just get food that isn't contaminated at all? And label it as such. [/rant]
I don't trust companies who say they use xyz cleaning procedures and test for allergens between batches because, quite honestly, those are the products I react to. Granted, it's typically only hives and/or eczema, but it's still a reaction. (We don't trust shared facilities any more.)
Not to mention the cumulative effect I always mention. There may be 1 mg of hazelnut in this product and 1 mg in the next one you eat, or maybe you ate them together, or maybe you just had two or three pieces of toast instead of one, which could very well be too much for an individual's threshold. Why doesn't anyone ever think of that?