Which of the following refers to sensitivity to a food that does not cause a reaction in most people?

Question

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Food allergies involve an immune system response to a food that the body mistakenly believes is harmful. This sensitivity is specific to the individual and does not typically cause a reaction in most people, distinguishing it from conditions like celiac disease, which is an autoimmune disorder triggered by gluten, or other gastrointestinal conditions like steatorrhea or sprue, which have different causes and mechanisms.

Which of the Following Refers to Sensitivity to a Food