Food allergies can begin at any age and affect children and adults of all races and ethnicity. Between 1997 and 2011, there has been a 50% increase in the prevalence of childhood food allergy.1 Recent research into food hypersensitivity has optimized the efficiency of diagnosis and progress has been made in immunotherapy. Although much work remains, researchers have made progress toward the eradication of these at times life-threatening allergic reactions.
Read these various perspectives on food allergies written by invited experts on diagnostic techniques, treatment, and impact on the global population and the food industry, including the challenges faced in effective regulation and labelling of common allergens.
1Centers for Disease Control & Prevention
Food Allergy: Recent Advances in Pathophysiology and Treatment
Scott H. Sicherer and Hugh A. Sampson, Annual Review of Medicine
Food Allergy
Shridhar K. Sathe, Changqi Liu, and Valerie D. Zaffran, Annual Review of Food Science and Technology
Food Allergies: Prevalence, Molecular Characterization, and Treatment/Prevention Strategies
Laurie A. Lee, and A. Wesley Burks, Annual Review of Nutrition
Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations
Brittany L. White, Xiaolei Shi, Caitlin M. Burk, Michael Kulis, A. Wesley Burks, Timothy H. Sanders, and Jack P. Davis, Annual Review of Food Science and Technology
From Allergen Genes to Allergy Vaccines
Rudolf Valenta, Fatima Ferreira, Margarete Focke-Tejkl, Birgit Linhart, Verena Niederberger, Ines Swoboda, and Susanne Vrtala, Annual Review of Immunology
Comparative Immunology of Allergic Responses
Laurel J. Gershwin, Annual Review of Animal Biosciences
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