News

A major review led by researchers at the University of Melbourne has redefined non-coeliac gluten sensitivity (NCGS) as a gut–brain issue, rather than a gluten-related condition.  NCGS is a condition characterised by intestinal and extraintestinal symptoms related to the ingestion…

Researchers at the University of Oxford have used advanced gene sequencing techniques to uncover new insights into coeliac disease, revealing an “immune scar” in the gut that may explain persistent symptoms despite adherence to a strict gluten-free diet. Funded by…

One observational study from the University of Western Australia has found that formula feeding within the first three days of life significantly increases the risk of developing peanut and multiple food allergies in infants. Using data from 666 mother-infant pairs…

Immunotherapy is a treatment approach designed to retrain the immune system to tolerate substances such as food allergens it mistakenly identifies as harmful. In the context of food allergies, oral immunotherapy involves the controlled, gradual ingestion of allergenic proteins to…

Food Allergy Canada has just released a 3-part micro-training video series on Serving the Food Allergic Guest. Designed to empower food service staff with essential communication skills, the series helps create safe and inclusive dining experiences for consumers with food…

Food Allergy Canada has recently shared a new research article, published in the International Journal of Nutrients: Food Allergy and Foodservice: A Comparative Study of Allergic and Non-Allergic Consumers’ Behaviours, Attitudes, and Risk Perceptions. This study highlights a potentially higher…