News

The FAO and WHO have released a new executive summary report outlining the recommendations of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens – reference dose(s) for cereals containing gluten or gluten, held in Rome…

A U.S. man who died earlier this year after eating a beef burger is thought to be the first person to have succumbed to red meat allergy triggered by a tick bite.   The diagnosis was recently confirmed through post mortem…

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…

Early-life feeding practices are reshaping the landscape of childhood allergy prevention. New evidence from the U.S. shows that introducing allergenic foods like peanuts during infancy is not only safe but has significantly reduced the rates of food allergies in young…

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…