The degree or quality of being allergenic; the capacity of a substance to cause allergic reactions in people.
Formed from allergenic plus the suffix -ity (from Latin -itas), creating a noun that describes the property or measurable degree of allergen-causing ability.
Scientists studying allergenicity have discovered that cooking, heating, or processing foods can dramatically change how allergenic they are—which is why some people allergic to raw peanuts can eat peanut butter without problems!
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