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The first peanut oral immunotherapy (OIT) for children was approved by the US Food and Drug Administration (FDA) in 2020. While clinical efficacy is established, evidence on cost-effectiveness-whether the benefits outweigh the costs and adverse effects-remains limited. A variant of OIT, known as probiotic and peanut OIT (PPOIT), has shown similar efficacy in trials.
Our global health crisis and the pandemic of noncommunicable diseases (NCDs) is clearly rooted in complex modern societal and environmental changes, many of...
Food allergy is mediated by a combination of genetic and environmental risk factors, potentially mediated by epigenetic mechanisms.
The high burden of peanut allergy underscores the need for treatment options that improve patient health-related quality of life (HRQL). However, the modifying effect of sex assigned at birth on treatment-related outcomes remains poorly understood. We sought to investigate whether sex modifies treatment effect on the change in overall and subdomain HRQL during the PPOIT-003 trial.
In Western countries, Asian children have higher food allergy risk than Caucasian children. The early-life environmental exposures for this discrepancy are unclear. We aimed to compare prevalence of food allergy and associated risk factors between Asian children in Singapore and Australia.
Treatments for food allergy are still lacking, yet progress is being made, and immunotherapy appears more effective than dietary avoidance.
Antioxidant intakes in pregnancy may influence fetal immune programming and the risk of allergic disease.
Clinical studies supported by immunological data indicate early life intervention strategies to be promising in reducing the growing global burden of food allergies. The events that predispose to food allergy, including the induction of allergen-specific immune responses, appear to be initiated early in development.
Early life innate immune dysfunction may represent a key immunological driver and predictor of persistent food allergy in childhood
Epidemiological evidence from the past decade suggests a role of vitamin D in food allergy pathogenesis