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Food allergy is mediated by a combination of genetic and environmental risk factors, potentially mediated by epigenetic mechanisms.

Our global health crisis and the pandemic of noncommunicable diseases (NCDs) is clearly rooted in complex modern societal and environmental changes, many of...

Antioxidant intakes in pregnancy may influence fetal immune programming and the risk of allergic disease.

It has been hypothesized that vitamin D deficiency (VDD) contributes to the development of food sensitization (FS) and then food allergy.

Showed for the first time that the presence of an egg-derived allergen in breast milk is associated with a reduced risk of egg allergy in children at 2.5 years of age

Australian infants who received whole-cell pertussis vaccines were less likely to be diagnosed with food allergy in childhood

This study highlights an unpredicted potential risk factor for the development of food allergy, that is, D pteronyssinus allergens in breast milk

Infant feeding practices in Australia have changed over the past decade; a large majority of infants are now fed peanut before 12 months of age

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