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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

We systematically reviewed the literature on the genetic basis of food allergy, identifying areas for further investigation

In this review, we describe both the mechanisms and the therapeutic evidence from preclinical and clinical studies exploring the role of prebiotics in allergy prevention

To assess the efficacy and adverse events of epicutaneous immunotherapy with a peanut patch among peanut-allergic children

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

Our data indicate epigenetic dysregulation in the early stages of signal transduction through the T cell receptor complex, and likely reflects pathways modified by gene-environment interactions in food allergy

Epidemiological evidence from the past decade suggests a role of vitamin D in food allergy pathogenesis

Maternal supplementation with 900 mg of ω-3 LCPUFA did not change the progression of IgE-mediated allergic disease symptoms or sensitization