A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.
Researchers from Ann & Robert H. Lurie Children's Hospital of Chicago and colleagues estimate that nearly 8 percent of U.S. children (about 5.6 million) have food allergies, with nearly 40 percent allergic to more than one food. These findings were based on their latest national food allergy prevalence survey, which assessed over 38,000 children.
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