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The rise in food allergy is more rapid than genetic deviation would allow and the current consensus is that environmental factors integrally linked to the...
Allergic diseases are a major cause of morbidity in the developed world, now affecting up to 40 % of the population with no evidence that this is abating.
The diagnosis of food allergy (FA) can be challenging because approximately half of food-sensitized patients are asymptomatic.
HealthNuts is a single-centre, multi-wave, population-based longitudinal study designed to assess prevalence, determinants, natural history and allergy...
Prevalence of allergic diseases in infants, whose parents and siblings do not have allergy, is approximately 10% and reaches 20-30% in those with an allergic...
This article focuses on IgE-mediated food allergies and allergic rhinitis, the most commonly seen conditions in paediatric immunology.
Reliance on increasing use of dietary supplementation and fortification (eg, with folate) to compensate for increased consumption of processed foods is also...
Food reactions in food protein–induced enterocolitis syndrome are predominantly underpinned by activation of the innate immune system
Children of East Asian ancestry born in Australia have a higher burden of most allergic diseases in the first 6 years of life, whereas asthma may follow a different pattern
We therefore speculate that removal of wP from the vaccine schedule contributed to the observed rise in IgE-mediated food allergy among Australian infants