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Fish allergy often persists into adulthood, particularly in people who are sensitised to the major fish allergen, parvalbumin. A recent study across six European allergy centres highlights the persistence, severity, and reactivity thresholds of fish allergy.  Forty-two people aged 12…

Before harmonised Precautionary Allergen Labelling (PAL) can be achieved, stakeholders must accept the risk assessment profile of reference doses. In a further step to gaining universal acceptance, researchers have analysed food allergy symptoms recorded in the TNO-FARRP threshold database and…

Current regulations under the US Federal Alcohol Administration Act (FAA Act) do not require the disclosure of major food allergens on alcoholic beverage labels. The U.S. Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau has proposed a new rule…

Alopecia is a medical condition characterised by hair loss from the scalp or other parts of the body. Food allergies can trigger immune reactions that contribute to the onset and severity of alopecia. At a recent symposium centred on medical…

An observational study from Lund University, published in the American journal Gastroenterology, suggests that a fibre-rich diet up to the age of two may reduce the risk of developing coeliac disease in later life. The study followed 6,500 children with…

Researchers are building on the success of the Boiled Oral Peanut Immunotherapy (BOPI) trial, to explore how wet-thermal processing, specifically soaking and boiling, affects the allergenicity of cashew and pistachio.   The new study revealed that while soaking had negligible effects,…