Reply to "Concerns about the approach of measuring allergens in early introduction foods for prevention of food allergy"

Together, U.S. Food and Drug Administration (FDA) scientists have reported that these allergens (Ara h 1, Ara h 2, Ara h 3, Ara h 6) account for approximately 90% of peanut protein.4 The EIF with low doses of these proteins could reasonably be considered less effective in preventing peanut allergy. Preliminary data show a good correlation between allergen measurements, SDS-PAGE analyses, and mass spectrometry.7 Standardization of allergens, especially foods, is complex. The FDA categorizes food extracts in the United States as nonstandardized, with no valid potency measures.5 We are not aware whether the FDA has taken a position regarding EIF, other than that of a Qualified Health Claim.