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This publication compares reaction profiles from food challenges and parent-reported reactions on accidental ingestion, and assess predictors of severe reactions.
When an infant is developmentally ready, a variety of nutritious foods should be introduced including the ‘more allergenic’ foods during infancy
Allergy specialist Professor Susan Prescott gives her tips on how you can help prevent your child from developing a food allergy.
Food allergy (FA) affects 2%-10% of US children and is a growing clinical and public health problem.
The pathogenesis of asthma continues to be a major topic of interest to our authors with reviews and original papers on the role of viruses, mechanisms of...
The purpose of this article is to highlight emerging evidence for existing allergy prevention guidelines regarding potential benefits of supporting early...
Our global health crisis and the pandemic of noncommunicable diseases (NCDs) is clearly rooted in complex modern societal and environmental changes, many of...
Food allergy is mediated by a combination of genetic and environmental risk factors, potentially mediated by epigenetic mechanisms.
Food allergy can have significant effects on morbidity and quality of life and can be costly in terms of medical visits and treatments.
It has been hypothesized that vitamin D deficiency (VDD) contributes to the development of food sensitization (FS) and then food allergy.