An extract from apples rich in polyphenols may reduce or prevent an allergic response to food allergens, suggest findings from a mouse study by Nestlé scientists.
America’s 3m peanut allergy sufferers could benefit from low-allergy peanuts developed by United States Department of Agriculture (USDA) scientists using conventional breeding and nut mixing techniques.
Many Americans who think they have food allergies are misdiagnosed, according to a research review published in the Journal of the American Medical Association.
The reported rate of peanut allergy in children more than tripled from 1997 to 2008, according to survey results published in the latest issue of the Journal of Allergy and Clinical Immunology.
Health Canada has said it is developing new allergen labeling regulations, adding mustard as a priority allergen under proposals released by the agency on Monday.
Researchers behind a major review of voluntary allergen advisory labels are urging more regulation for allergen labeling to remove ambiguities and make life easier for allergy sufferers.
University of Chicago researchers have been awarded a $433,100 grant to investigate how food allergies are triggered, in a study that could eventually help explore whether GM crops cause allergies.
The American public’s understanding of food allergies is poor, with many confusing allergy and intolerance, believing that there is a cure, or misunderstanding current treatments, according to a new survey.
Supplements of omega-3-rich fish oils during pregnancy may reduce the risk of food allergy and eczema in children, according to a new study from Sweden.
Monosodium glutamate (MSG), a flavour-enhancer, does not increase the risk of developing allergies, such as asthma and rhinitis, says a new review from the US.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
SunOpta has developed its line of sunflower-based ingredients to include a sunflower paste designed to be used in the same way as almond paste in bakery and confectionery products.
Fears over the dangers of peanut allergy, a potentially deadly allergy for certain people, are becoming sensationalist and hysterical, according to a Harvard professor.
The proposed new regulations governing allergen labeling on packaged foods in Canada do not go far enough and need to be strengthened, according to an association of dieticians.
Worrying new statistics show that the number of young people with a food or digestive allergy has increased 18 percent in a decade, according to a new report by the Centers for Disease Control and Prevention.
The Food and Drug Administration (FDA) is calling on the food industry and other interested parties to have their say on the use of advisory labeling of allergens in food in a public hearing.
Advances in the field of genetic engineering may produce plants with little or no allergens, but there are limits to this approach, say Australian researchers.
A high level report from the UK's House of Lords has said advice on
peanut consumption by pregnant women and children to reduce allergy
risk could be counterproductive, and calls for urgent withdrawal
pending review.
The allergic reaction to cashew nuts is more severe than peanuts,
says a new study that deepens our understanding of food allergies
and highlights the need for clear labelling.
Regular consumption of unpasteurised farm milk may offer protection
from range of allergies, but the researchers cautioned against
drinking raw milk until more research is carried out.
Scientists have identified a new gene in peanuts that codes for a
protein with no apparent allergic effects, research that opens up
the possibility of allergen-free GM nuts.
Feeding small amounts of a food allergen to children could build up
tolerance and eventually lose their allergy, US-based researchers
have said based on a study on kids with egg allergy.
The growing number of people suffering from allergies is due to
changes in European diets over the past 30 years, says a new review
from the Global Allergy and Asthma European Network
(GA2LEN).
Tomatoes, genetically modified to produce 90 per cent less of the
allergen, profilin, represents "a future trend in allergen
avoidance," said the German researchers behind a new study.
A study of 19 different commercial enzymes used in the food
industry concludes that there are no concerns regarding food
allergy for these ingredients, states a study from Denmark.
Drinking the probiotic, fermented milk, kefir, decreased the
allergic response to ovalbumin (egg white) in mice, and may offer
hope to preventing food allergies, suggests a new study from
Taiwan.
The market for nut or wheat-free bakery products could see a slump
within the next decade if research into the eradication of food
allergies is successful.
Food allergies could be consigned to the history books within a
decade if the combination of biotechnology and vaccines work as
planned, Dutch researchers have told the BA Festival of Science in
England.
Allergy experts in Germany met last week to develop a comprehensive
strategy for combating the condition through spreading information
and conducting further research.
Getting kids to eat solid cereals at an earlier age could reduce
the risk of developing wheat allergies, says a new study from
Colorado-based researchers.
Recent research sheds new light on the allergenicity of lupin,
suggesting that common assumptions about the dangers of the
ingredient could be overblown.
New research may provide insight into how to reduce the allergenic
properties of peanuts through the use of an enzyme found in certain
fruit and vegetables, findings that could lead to the development
of "hypoallergenic peanut...
Consumers who suffer from food allergies are set to benefit from
new "plain English" allergen labeling rules, which also
provide food and beverage manufacturers with the opportunity to tap
into the growing "free-from"...
The majority of recent product recalls initiated by the FDA have
focused on undeclared ingredients and potential instances of
contamination in packaged foods.
Preparing the ground for new labelling rules on allergenic
ingredients, the UK's food agency calls for views on best practice
guidance for food and beverage makers.