SYSTEM AND METHOD FOR PROVIDING A FOOD RECOMMENDATION BASED ON FOOD SENSITIVITY TESTING.

摘要

Systems, methods, and computer-readable non-transitory storage medium for protecting a patient from adverse reaction to a food ingredient are provided. The system derives a first confidence level data indicating a probability of the patient having adverse reaction to the food ingredient from the patient's medical data. The system obtains food ingredient information comprising a second confidence level data indicating a probability of the food ingredient existing in the food item. Based on the first and second confidence level data, the system generates a safety level for the patient to consume the food item. Then, the system can cause a machine to restrict access of the food item according to the generated safety level or display a recommendation to the patient.