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Clinical studies supported by immunological data indicate early life intervention strategies to be promising in reducing the growing global burden of food allergies. The events that predispose to food allergy, including the induction of allergen-specific immune responses, appear to be initiated early in development.
Food allergies have become more common in our community, with up to one in ten young children now affected. Reactions can range from mild hives to life threatening anaphylaxis and breathing difficulties. The most common food allergies are to egg, peanut, tree nuts, cow’s milk, fish, shellfish, sesame, wheat and soy.
We conclude that genuine serious allergic reaction to propofol is rare and is not reliably predicted by a history of food allergy
A dose of the whooping cough vaccine might reduce cases of childhood food allergies according to latest research by the Wesfarmers Centre of Vaccines and Infectious Diseases based at The Kids Research Institute Australia.
There was a significant improvement in the management of anaphylaxis after the introduction of intensified physician training programs
Early life innate immune dysfunction may represent a key immunological driver and predictor of persistent food allergy in childhood
Epidemiological evidence from the past decade suggests a role of vitamin D in food allergy pathogenesis
Strategies to prevent early-life food allergen sensitisation prior to commencement of solid foods are needed and should be the focus of future research
Australian infants who received whole-cell pertussis vaccines were less likely to be diagnosed with food allergy in childhood
This study highlights an unpredicted potential risk factor for the development of food allergy, that is, D pteronyssinus allergens in breast milk