Search

Food allergies have become more common in our community, with up to one in ten young children now affected. Reactions can range from mild hives to life threatening anaphylaxis and breathing difficulties. The most common food allergies are to egg, peanut, tree nuts, cow’s milk, fish, shellfish, sesame, wheat and soy.

We conclude that genuine serious allergic reaction to propofol is rare and is not reliably predicted by a history of food allergy

We systematically reviewed the literature on the genetic basis of food allergy, identifying areas for further investigation

Infant feeding practices in Australia have changed over the past decade; a large majority of infants are now fed peanut before 12 months of age

This study highlights an unpredicted potential risk factor for the development of food allergy, that is, D pteronyssinus allergens in breast milk

Australian infants who received whole-cell pertussis vaccines were less likely to be diagnosed with food allergy in childhood

Showed for the first time that the presence of an egg-derived allergen in breast milk is associated with a reduced risk of egg allergy in children at 2.5 years of age

IgE-mediated food allergies have been linked to suboptimal naïve CD4 T (nCD4T) cell activation in infancy, underlined by epigenetic and transcriptomic variation. Similar attenuated nCD4T cell activation in adolescents with food allergy have also been reported, but these are yet to be linked to specific epigenetic or transcriptional changes.

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.

Maternal supplementation with 900 mg of ω-3 LCPUFA did not change the progression of IgE-mediated allergic disease symptoms or sensitization