News

While 1-2 per cent of the Australian population has been diagnosed with coeliac disease or wheat allergy, around 10 per cent report having non-coeliac gluten sensitivity, a condition that remains controversial due to the lack of scientific understanding of the…

Advanced glycation end-products (AGEs) are compounds formed during food processing. They have previously been implicated in the development of childhood food allergies, and their potential role has become clearer thanks to new research.   A group in Italy has demonstrated that…

Omalizumab, a medication approved in many countries for the treatment of asthma and hives, has shown potential in protecting against anaphylactic reactions in people with severe food allergies.   Early results from a large clinical trial in the US indicate that…

In response to rising allergies and anaphylaxis concerns, the Australian Government has issued a response to the Standing Committee on Health, Aged Care, and Sport’s inquiry report titled “Walking the Allergy Tightrope: Addressing the Rise of Allergies and Anaphylaxis in…

A new toothpaste containing trace amounts of peanut protein is showing promise in preventing severe allergic reactions in adults with peanut allergies.   The toothpaste, developed by biotechnology company Intrommune Therapeutics, is designed to desensitize the immune system to peanuts over…

A novel method for predicting anaphylaxis during food allergy tests has been developed by researchers at the University of Michigan. The method involves measuring increases in skin water loss before symptoms appear. It could improve patient safety and comfort by…