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Whether individual differences in the big five personality traits (neuroticism, extraversion, openness, agreeableness, and conscientiousness) are related to greater food allergy-related problems in everyday life has been explored by researchers at New Zealand’s University of Otago. Over 100 adults with…

Unique human milk oligosaccharides (HMOs) have been associated with reduced food sensitisation in 1-year old infants in a study led by researchers at the University of California San Diego School of Medicine, adding further to the knowledge about breast feeding…

The Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM) project set out to develop evidence-based approaches and tools for management of allergens in food, and to use this knowledge to help food allergic consumers manage their condition. A…

A recent review of tree nut allergy has been published that sets out current knowledge of the nine most common tree nuts that cause allergic reactions: cashew; pistachio; walnut; pecan; Brazil nut; almond; pine nut; hazelnut; and macadamia. The review…

Up to 20 percent of the Australian adult population is estimated to avoid gluten, far exceeding the estimated prevalence of gluten-related disorders, such as coeliac disease. This suggests many people may be choosing to go gluten-free for non-medical reasons, and…

Guidelines around infant feeding and allergy prevention have changed around the world over the last 18-24 months, reflecting new evidence that suggests early introduction of potentially allergenic foods may have a protective effect, especially if introduced concurrent to breastfeeding. Despite…