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An observational study from Lund University, published in the American journal Gastroenterology, suggests that a fibre-rich diet up to the age of two may reduce the risk of developing coeliac disease in later life. The study followed 6,500 children with…

A guidance for Industry: Questions and Answers Regarding Food Allergen Labeling (Edition 5) This final guidance will replace both the draft and final guidance documents on food allergen labeling that were issued in November 2022, and consists of questions and…

Coeliac disease and eating disorders are complex chronic conditions that often coexist, particularly in adolescents. Both conditions share symptoms such as weight change, malnutrition, and gastrointestinal issues, making diagnosis and treatment challenging.  Recent research has highlighted a potential bidirectional relationship…

Researchers are building on the success of the Boiled Oral Peanut Immunotherapy (BOPI) trial, to explore how wet-thermal processing, specifically soaking and boiling, affects the allergenicity of cashew and pistachio.   The new study revealed that while soaking had negligible effects,…

In a study that screened 40 different flavonoids, kaempferol was identified as the most effective at modulating immune responses and reducing inflammation in allergic reactions. Kaempferol is a naturally occurring compound found in foods like kale, spinach, beans, tea, and…

A recent study carried out in Canada has found that drinking alcohol can amplify the severity of allergic reactions, particularly in people with tree nut allergies.  The study, published in the International Archives of Allergy and Immunology, is one of…