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A food allergy is a medical condition characterized by an abnormal immune response to certain foods. The most common allergens are referred to as the "big eight," which include proteins from milk, eggs, peanuts, tree nuts, seafood, shellfish, soy, and wheat. Typically, food does not trigger an allergic reaction due to a process called oral tolerance. During digestion, food proteins are broken down by gastric acid and proteases into oligopeptides, which are small amino acid chains. These oligopeptides interact with Peyer's patches, areas of tissue in the intestinal wall where immune cells reside, contributing to the immune system's response.