News

Previous research in the US has shown important differences in the food allergy prevalence and sensitivity among children of different races. Further studies have now looked at whether the specific foods children are allergic to is linked to racial background.…

Clinicians often try to gather information about the type and amount of an allergen eaten by a patient who has just had an allergic reaction. These details help to estimate the person’s sensitivity and risk of future severe reactions. Researchers…

Most people with food allergy don’t know what ‘May Contain’ labels actually mean Over 3,000 people with diagnosed food allergy were asked a series of questions related to food shopping and labelling as part of a recent study in the…

Researchers at Australia’s Edith Cowen University and CSIRO have helped to identify 20 proteins found in cricket food products that could cause serious allergic reactions in some people. Those most at risk are people with shellfish allergy. As the global…

Food Standards Australia New Zealand (FSANZ) has been working since 2018 on a proposal to make food allergen labelling clearer and more consistent. The aim is to help people with food allergies make informed choices and support food businesses to get…

Studying the behaviour of various types, sizes and shapes of food particles has helped researchers to identify key characteristics of particulate allergens that cause cross-contact risks in food production facilities. Particles including mustard seeds, sesame seeds, hazelnut pieces, walnut pieces…