The prevalence and awareness of food allergy (FA) among US adults is arguably at a
historical high, both with respect to primary immunoglobulin E–mediated food …

Most adverse reactions to food are patient self-reported and not based on validated tests but
nevertheless lead to dietary restrictions, with patients believing that these restrictions will …

Mast cells and basophils are key contributors to allergies and other inflammatory diseases
since they are the most prominent source of histamine as well as numerous additional …

The increasing prevalence of food allergies is a significant challenge to global food health
and safety. Various strategies have been deployed to decrease the allergenicity of food for …

Allergies are rapidly worsening in recent decades, representing the most common
immunological diseases. The mechanism of disorders such as asthma, rhinocongiuntivitis …

Seafood plays an important role in human nutrition and health. A good patient workup and
sensitive diagnostic analysis of IgE antibody reactivity can distinguish between a true …

Food anaphylaxis is on the increase, with those who have an allergy to peanuts, tree nuts,
milk, and seafood at the highest risk of develo** such a reaction. However, the diet in …

Background Capturing epidemiological signatures is essential to document burdens of
disease and to design health care services, including prevention measures, clinical …

Background Peanut allergy (PA) is the leading pediatric food allergy and a common cause
of anaphylaxis. Little is known, however, on the prevalence and characteristics of PA in the …

Shellfish allergy caused by undesirable immunological responses upon ingestion of
crustaceans and mollusks is a common cause of food allergy, especially in the Asia-Pacific …