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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
Peanut allergy is the most common childhood-onset, persistent food allergy. Peanut oral immunotherapy (OIT) is a potential treatment, but few studies prospectively examine the outcome of peanut OIT in young children using parent-measured doses compared to standard care (peanut avoidance).
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.
Showed for the first time that the presence of an egg-derived allergen in breast milk is associated with a reduced risk of egg allergy in children at 2.5 years of age
Australian infants who received whole-cell pertussis vaccines were less likely to be diagnosed with food allergy in childhood
In this review, we describe both the mechanisms and the therapeutic evidence from preclinical and clinical studies exploring the role of prebiotics in allergy prevention
This study highlights an unpredicted potential risk factor for the development of food allergy, that is, D pteronyssinus allergens in breast milk
Infant feeding practices in Australia have changed over the past decade; a large majority of infants are now fed peanut before 12 months of age