A number of cereal grains are known to cause allergic reactions (e.g., wheat, rye, barley), but corn is not among them. (29) In fact, the prevalence of corn allergy in the U.S. is extremely low—estimated to affect no more than 0.016 percent of the general population. (30, 33) Food allergies are caused by certain proteins in foods. Nearly all of the corn protein is removed during the production of HFCS. Moreover, the trace protein remaining in HFCS likely bears little immunological resemblance to allergens in the original kernel.
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