Food allergies are adverse immune reactions to food proteins that affect up to 6% of children and 3-4% of adults. A wide range of symptoms can occur depending on whether IgE or non-IgE mediated mechanism are involved. Many factors influence the development of oral tolerance, including route of exposure, genetics, age of the host, and allergen factors. Advances have been made in the understandin...

Background People suffering from food allergies must study food ingredients prior to consumption. While the Internet facilitates this information acquisition, little is known about consumer experiences. One aim of the BELANA trial (Burdens and Expenses of Living as Adult with Nutrition based Allergy or Intolerance) was to study the use of, and satisfaction with, Internet information sources by ...

OBJECTIVES The prevalence of allergic conditions has been increasing worldwide, with the highest rates seen in Western countries like Canada. The development of allergies is known to be related to both genetic and environmental factors, but the causal pathways remain unclear. Studies on immigrants provide a unique opportunity to disentangle these two factors and provide a better understanding o...

Introduction. Children with severe food allergies may spend many hours in the preschool setting. Little is known about anaphylaxis recognition and management preparedness among preschool staff. The objective of this study was to assess anaphylaxis preparedness among preschool staff. Methods. Anonymous questionnaires were administered before and after a 40-minute educational seminar on anaphylax...

CME EDUCATIONAL OBJECTIVES 1. Recognize and appreciate the impact of food allergies on psychosocial health. 2. List the factors that have been shown to negatively affect health-related quality of life. 3. Understand how physicians can directly help to improve a child's quality of life while living with food allergies. Food allergy is a serious problem affecting a growing number of children worl...

New Directive 2003/89/EC (1), published on 25 November 2003, has significantly amended Directive 2000/13/EC (2) with regard to the indication of ingredients on food labels and particularly to the mandatory labelling of those ingredients that are considered the most common food allergens. The objective is to provide more comprehensive information for consumers with allergies and to allow them to...

Methods Using 2006 Canadian Census data, postal codes with high proportions of low-income, immigrant, and Aboriginal populations were extracted and households randomly selected to participate in a telephone survey. Information on food allergies and demographic data was collected for all children (defined as below 18 years of age). Food allergy was defined according to self-report. Prevalence es...

BACKGROUND It is known that there is an increase in the prevalence of allergy and that allergic diseases have a negative impact on individuals' health-related quality of life (HRQL). However, research in this field is mainly focused on individuals with verified allergy, i.e. leaving out those with self-reported allergy-like conditions but with no doctor-diagnosis. Furthermore, studies on food h...

Abstract A variety of additives found in foodstuffs have been associated with triggering a number clinical pictures. Hypersensitivity reactions allergic and non-allergic etiology widely described, but are reported to be rare overall. This review presents selection food for which anaphylactic described. These include colorants (e.g., tartrazine, carmine, patent blue), preservatives sulfites, sod...