Impact of cold plasma processing on major peanut allergens.

Cold plasma is emerging as a novel food processing technology, with demonstrated efficacies for microbial inactivation and residual chemical dissipation of food products. Given the technology's multimodal action it has the potential to reduce allergens in foods, however data on the efficacy and mechanisms of action are sparse. This study investigates the efficacy of cold […]

Two different composite markers predict severity and threshold dose in peanut allergy.

Background: Safe and cost-effective biological surrogate markers to evaluate the severity and threshold dose of peanut allergy (PA) reactions during an oral food challenge (OFC) are lacking. Objective: To evaluate biological markers associated with the severity and threshold dose of allergic reaction during OFC in a population of children with PA. Methods: Demographic and biologic parameters of children […]

A Prospective Validation of the NUT CRACKER Diagnostic Algorithm for Walnut and Pecan Allergy with Prediction of Severity.

Background: We previously devised an algorithm utilizing skin prick tests (SPT), basophil activation tests (BAT) and co-allergy status to reduce the need for oral food challenges (OFC) in 63 patients with suspected walnut/pecan allergies. Objective: To validate prospectively the NUT CRACKER diagnostic algorithm in a new cohort of patients (n=120) and to study the utility […]

Identification of Pru du 6 as a potential marker allergen for almond allergy.

Background: Oral food challenges have demonstrated that diagnosis of almond allergy based on extract-sIgE tests display low specificity. Molecular allergy diagnosis is expected to improve accuracy, but its value in diagnosing almond allergy remains unknown. Objective: To identify relevant almond allergens and examine their ability to improve almond allergy diagnosis. Methods: IgE-reactive proteins were purified from almond kernels. […]

Walnut Allergy across Europe: Distribution of Allergen Sensitization Patterns and Prediction of Severity.

Background: Walnut allergy is common across the globe, but data on the involvement of individual walnut components is scarce. Objectives: To identify geographical differences in walnut component sensitization across Europe, explore co-sensitization and cross-reactivity, and assess associations of clinical and serological determinants with severity of walnut allergy. Methods: As part of the EuroPrevall outpatient surveys […]

Efficacy and safety of oral immunotherapy with AR101 in European children with a peanut allergy (ARTEMIS): a multicentre, double-blind, randomised, placebo-controlled phase 3 trial.

Background: Peanut allergy is the leading cause of food-related anaphylaxis. Current management options can negatively affect food allergy-related quality of life. We aimed to investigate the efficacy of an investigational oral biologic drug (AR101). Methods: The AR101 Trial in Europe Measuring Oral Immunotherapy Success in peanut-allergic children (ARTEMIS) trial was a multicentre, double-blind, randomised, placebo-controlled phase 3 […]

Phage Displayed Domain Antibodies (dAb) for Detection of Allergenic Pistachio Proteins in Foods.

Pistachio nuts (Pistacia vera) have been consumed by past and present-day civilizations because of their organoleptic characteristics and potential health benefits. However, they can also produce moderate to severe IgE-mediated reactions in allergic individuals. In this work, we report the isolation of the first recombinant antibodies against pistachio nut, produced without animal immunization, to be […]

Are current analytical methods suitable to verify VITAL® 2.0/3.0 Allergen Reference doses for EU Allergens in Foods?

Food allergy affects up to 6% of Europeans. Allergen identification is important for the risk assessment and management of the inadvertent presence of allergens in foods. The VITAL® initiative for voluntary incidental trace allergen labeling suggests protein reference doses, based on clinical reactivity in food challenge studies, at or below which voluntary labelling is unnecessary. […]

Risk of shared equipment in restaurants for peanut-allergic consumers: a simulation for preparing Asian foods.

Background: Allergic reactions to meals consumed outside the home are common, can be severe and sometimes fatal. Objective: To quantify the risk reduction potentially achieved by increasing an individual's threshold sensitivity to peanut (such as via immunotherapy) in scenarios of peanut exposure through shared kitchen materials in a restaurant setting. Methods: Three versions of popular peanut-containing sauces were […]