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Among children with food allergy, up to 40 per cent are allergic to multiple foods. While introducing potentially allergenic foods in early infancy has proven effective at preventing the development of food allergies in childhood, research shows this strategy is…

Exposure to environmental greenness in childhood appears to have an impact on the risk of developing allergic disease. Melbourne-based researchers have explored for the first time a possible link between exposure to environmental greenness and food allergy risk. Environmental greenness…

A peanut allergy treatment trial involving 200 children has brought remission in about half of the group, allowing them to stop treatment and safely eat peanut as frequently as they liked four years later. The research, led by the Murdoch…

An allergen threshold of 0.5mg per 100g was recently proposed as a safe level to support precautionary allergen labelling (PAL). On behalf of the EAACI Taskforce on Food allergen thresholds, a group of experts have responded to the proposal, highlighting…

Current guidelines recommend introducing solid foods to infants between four to six months of age and introducing the common food allergens by 12 months of age to minimise risk of developing childhood food allergy. Australian researchers have looked at whether…

More than two million people in the UK have been diagnosed with food allergy, and the majority (75 per cent) still eat bread and other bakery items such as brownies, cakes, and doughnuts. A recent report by global French-style bakery…