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The prevalence of allergic diseases has drastically increased over recent decades, particularly in Westernised countries. The factors driving increased prevalence remain unclear, but it has previously been suggested that there may be a link with consumption of fast foods. Researchers…

Over two billion people around the world include edible insects in their diet on a regular basis, and interest in insects as a sustainable source of nutrition is increasing in Western countries. In parallel with further development of regulations around…

Researchers in the Netherlands have called for greater guidance on precautionary allergen labelling following a study that showed people with food allergy regularly have allergic reactions because of the absence of clear precautionary labelling on products. In the study by…

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…