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The gastrointestinal tract constantly encounters food particles and bacteria capable of triggering an immune reaction. In normal conditions, specialised immune cells, called peripherally induced regulatory T cells (pTreg cells), help prevent unnecessary inflammation and ensure the body tolerates food and…

Researchers at Yale School of Medicine have proposed a novel hypothesis: skin injury can trigger food allergies.   Using a laboratory mouse model, the researchers found that when food proteins were introduced into the gut shortly after a skin injury –…

Previous research suggests management of coeliac disease by strictly avoiding dietary gluten may not be entirely effective, while also greatly increasing the burden of the disease. A small number of people with diagnosed coeliac disease are taking part in a…

Colostrum, the nutrient-rich form of milk produced immediately after birth, is often referred to as ‘liquid gold’ for its ability to protect infants against infections and promote gut health. Australian research has now shown a link between adequate colostrum intake…

Fish allergy often persists into adulthood, particularly in people who are sensitised to the major fish allergen, parvalbumin. A recent study across six European allergy centres highlights the persistence, severity, and reactivity thresholds of fish allergy.  Forty-two people aged 12…

Before harmonised Precautionary Allergen Labelling (PAL) can be achieved, stakeholders must accept the risk assessment profile of reference doses. In a further step to gaining universal acceptance, researchers have analysed food allergy symptoms recorded in the TNO-FARRP threshold database and…