Special Article Collection: Food Allergy

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

Annual Reviews is a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.

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