Prof. Alison Duncan, from the University of Guelph’s Department of Human Health and Nutritional Sciences, appeared in a CBC News Online story about a new risk for food allergies.

The story looked at pea protein, which is appearing in more food products, including vegan cheeses, yogurts and vegan milks, as a substitute for animal protein.

Duncan explained that while pea protein is derived from yellow split peas and is high in protein, the high concentration of peas can lead to an allergic reaction in a small number of children with allergies to peanuts.

She studies biological effects of functional foods, which are foods whose active components can influence health. She also studies people’s perceptions and knowledge of functional foods.