Desensitization for Peanut Allergies in Children.

Immunotherapy for peanut allergy has been an exploding topic of study within the last few years. Sublingual, epicutaneous, and oral immunotherapy are being investigated and show promise in the treatment of peanut allergy. Oral immunotherapy has shown the most clinical benefit; however, sublingual and epicutaneous immunotherapy appear to have the most favorable safety profiles. Most […]

The National Institutes of Allergy and Infectious Diseases sponsored guidelines on preventing peanut allergy: A new paradigm in food allergy prevention.

Peanut allergy is a significant public health problem without proven treatment or cure at present. In 2000, the American Academy of Pediatrics recommended that solid-food introduction be delayed in infants at high risk, including peanut introduction, until age 3 years. In 2008, the American Academy of Pediatrics revised these recommendations based on limited evidence of […]

Addendum guidelines for the prevention of peanut allergy in the United States: Report of the National Institute of Allergy and Infectious Diseases–sponsored expert panel.

BACKGROUND: Food allergy is an important public health problem because it affects children and adults, can be severe and even life-threatening, and may be increasing in prevalence. Beginning in 2008, the National Institute of Allergy and Infectious Diseases, working with other organizations and advocacy groups, led the development of the first clinical guidelines for the […]

Early introduction of food reduces food allergy–Pro.

Over the past two decades we have been debating the question of whether the age of commencement of complementary feeding affects the risk of developing food allergy. We ate up the notion that delayed introduction of more allergenic foods in early childhood, would help overcome the increasing rates of food allergy, then we promptly spat […]

Guidelines for Children With Peanut Allergy.

The number of children with peanut allergy has increased dramatically over the past 20 years. Parents may be particularly concerned about peanut allergy because most food-related serious allergic reactions, such as anaphylaxis, a severe allergic reaction that includes breathing difficulties as well as fatal allergic reactions, are associated with peanuts. Because peanut allergy is common […]

Streamlining the analytical workflow for multiplex MS/MS allergen detection in processed foods

Allergenic ingredients in pre-packaged foods are regulated by EU legislation mandating their inclusion on labels. In order to protect allergic consumers, sensitive analytical methods are required for detect allergen traces in different food products. As a follow-up to our previous investigations, an optimized, sensitive, label-free LC-MS/MS method for multiplex detection of five allergenic ingredients in […]

Advances in food allergy in 2015.

This review highlights research advances in food allergy that were published in the Journal in 2015. The world of food allergy research continues to rapidly accelerate, with increasing numbers of outstanding submissions to the Journal. In 2015, important studies on the epidemiology of food allergy were published, suggesting differential rates of food allergy in specific […]

Color and texture of low-calorie peanuts as affected by a new oil extraction process named "Mechanical Expression Preserving Shape Integrity" (MEPSI).

The current healthy life style pushed to develop and implement a novel efficient defatting process of high quality called "Mechanical Expression Preserving Shape Integrity" that conserved the sensory, color, textural, morphological and acceptability of partially defatted roasted peanuts. In this study, Response Surface Methodology was used to investigate the best extraction parameters (initial water content, […]

Influence of water activity on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in peanut butter by microwave heating.

This study evaluated the efficacy of a 915 MHz microwave with 3 different electric power levels to inactivate three pathogens in peanut butter with different aw. Peanut butter inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium and Listeria monocytogenes (0.3, 0.4, and 0.5 aw) were treated with a 915 MHz microwave with 2, 4, […]

Advances in ultra-high performance liquid chromatography coupled to tandem mass spectrometry for sensitive detection of several food allergens in complex and processed foodstuffs.

Sensitive detection of food allergens is affected by food processing and foodstuff complexity. It is therefore a challenge to detect cross-contamination in food production that could endanger an allergic customer's life. Here we used ultra-high performance liquid chromatography coupled to tandem mass spectrometry for simultaneous detection of traces of milk (casein, whey protein), egg (yolk, […]