Desalegn Markos Shifti is supported by a Postdoctoral Fellowship funded through the Centre for Food Allergy Research Centre of Research Excellence. At one time or another, you’ve probably come ...

The rise in food allergies has become a growing health concern across the United States, with recent studies showing that nearly 32 million Americans now live with potentially life-threatening ...

Whether you're missing an ingredient or substituting for an allergy, you can still make your favorite recipes. Find out more ...

“The last thing anyone should worry about while enjoying a meal with their family and friends is having a medical emergency brought on by a food allergy,” said Rep. Arvind Venkat, D-Allegheny ...

The findings, published today by the Journal of Allergy and Clinical Immunology, represent the first time any research team has described molecular details of food antigen recognition in EoE.

Dr. Baiju Malde from allergy and immunology at Northwestern Medicine joins Lisa Dent to discuss food allergies and the possibility of a future where they don’t exist. Later Dr. Malde explains how we ...

It offers free, practical resources to help teachers, club leaders, and anyone who cares for children between three and 11 learn all about food allergies. The King said: “I am delighted to hear ...

Victora. "Why do our bodies normally tolerate food, and what goes wrong when we develop food allergies?" The intestinal immune system is complicated machinery. Tolerance to food begins with ...

Apple allergies can occur, especially in people who are allergic to birch tree pollen. Up to 8% of children and 3% of adults ...

I tried egg alternatives flaxseed, commercial egg replacer, applesauce, yogurt, and aquafaba for baking cookies. The best ...

In such cases, you can substitute ½ a medium banana per egg, per Kids With Food Allergies. This will provide the ¼ cup substitution you need per egg, says Gillespie. Mash the banana well with a ...

Keep in mind that there will be subtle differences in the outcome of the recipes when using a substitute, says Kelly Fernandes, an instructor at Johnson & Wales’ College of Food Innovation ...