Increased Rates of Peanut and Tree Nut Aspiration as a Possible Consequence of Allergy Prevention by Early Introduction

Background: Pediatric airway foreign bodies (FBs) are a surgical emergency, and peanuts and tree nuts (PN/TNs) can pose a significant aspiration risk in young children. In 2015, the Learning Early About Peanut allergy (LEAP) trial established that early introduction of peanuts in high-risk infants reduced the risk of developing a peanut allergy. Infant feeding guidelines were […]

Legume Consumption and Gut Microbiome in Elderly Chinese Men and Women.

Background. Legumes, important components of a healthy diet, may exert their health benefits through the influence of the gut microbiome. However, this hypothesis has not been well investigated. Objective. This study aimed to examine the associations between long-term legume consumption and the gut microbiome among elderly Chinese. Methods. The gut microbiome was profiled by 16S […]

Comparison of near infrared spectroscopy and Raman spectroscopy for the identification and quantification through MCR-ALS and PLS of peanut oil adulterants.

Peanut oil is considered one of the best frying oils, and, consequently there is an increasing worldwide demand. This has led to adulteration practices with unhealthy, synthetic or less expensive oils which raises concerns related with public health safety. Therefore, there is a high need for rapid, versatile, low-cost and reliable analytical methods, such as […]

Consumer sensory evaluation and quality of Sorghum-Peanut Meal-Okra snacks.

Healthful tasty high protein, vegetable, gluten-free snacks are needed for all as well as those sensitive to gluten for in between meals and for after school events. Peanut meal a low value farm by-product was used to increase protein content and to add value for growers. Bile acid binding okra with cholesterol lowering potential and […]

A comprehensive review on different classes of polyphenolic compounds present in edible oils.

Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food […]

Global patterns in anaphylaxis due to specific foods: a systematic review

Background: There are increasing global data relating to prevalence of food allergy and food-induced anaphylaxis, however this is often based on surrogate measures of sensitization rather than objective symptoms at food challenge. In terms of protecting food-allergic consumers from reactions, there has been no global survey assessing geographical differences in the proportion of anaphylaxis triggered […]

ImmunoCAP ISAC in food allergy diagnosis: a systematic review of diagnostic test accuracy

The aim of this systematic review is to assess the diagnostic test accuracy of the component-resolved diagnosis device ImmunoCAP ISAC, compared with oral food challenge. Systematic review reported according to the PRISMA-DTA recommendations. Medline, Embase and Cochrane Library databases were searched from inception to May 2019 and updated in March 2021. We included diagnostic test […]