ANN ARBOR, Mich. (Michigan News Source) –  A promising study from the University of Michigan and its Mary H. Weiser Food Allergy Center may bring relief to millions who have food allergies.

The new study shows two doses of a nanoparticle called inulin prevented allergic reactions in mice for common peanut, egg white, and milk allergies. Professor James Moon who conducted d the research at U-M’s College of Pharmacy, said in a press release, “Inulin, a widely consumed dietary fiber recognized as safe by the FDA, forms the basis of the gel, making it a feasible and translatable option for clinical use.”

MORE NEWS: Taco Restaurant Owner Faces $823K Penalty for Unpaid Wages and Damages

The study published in “Advanced Healthcare Materials” now needs several clinical trials. Researchers are hoping this approach will aid people who suffer from severe peanut and tree nut allergies.

The study emphasizes the role played by the small intestine with regard to food allergy regulation. As many as 1 in 3 adults and more than 1 in 4 children have food allergies, according to the CDC.