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| http://dx.doi.org/10.1016/j.jaci.2013.08.017 | DOI Listing |
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Multi-environment field trials for wheat yield, stability and breeding progress in Germany.
Sci Data
January 2025
Section of Intensive Plant Food Systems, Albrecht Daniel Thaer-Institute of Agricultural and Horticultural Sciences, Humboldt Universität zu Berlin, Berlin, Germany.
Multi-environmental trials (MET) with temporal and spatial variance are crucial for understanding genotype-environment-management (GxExM) interactions in crops. Here, we present a MET dataset for winter wheat in Germany. The dataset encompasses MET spanning six years (2015-2020), six locations and nine crop management scenarios (consisting of combinations for three treatments, unbalanced in each location and year) comparing 228 cultivars released between 1963 and 2016, amounting to a total of 526,751 data points covering 24 traits.
View Article and Find Full Text PDFEffects of Food Processing on Allergenicity.
Curr Allergy Asthma Rep
January 2025
Temerty Faculty of Medicine, University of Toronto, Toronto, ON, Canada.
Purpose Of Review: There is an increasing awareness among clinicians that industrial and household food processing methods can increase or decrease the allergenicity of foods. Modification to allergen properties through processing can enable dietary liberations. Reduced allergenicity may also allow for lower risk immunotherapy approaches.
View Article and Find Full Text PDFEgg allergen-specific T-cell and cytokine responses in healthy and egg-allergic children naturally tolerating baked egg.
Pediatr Allergy Immunol
January 2025
Department of Microbiology, Immunology and Transplantation, Allergy and Immunology Research Group, KU Leuven, Leuven, Belgium.
Background: Type 1 regulatory T (Tr1) cells are critical players in maintaining peripheral tolerance, by producing high IL-10 levels in association with inducible T-cell co-stimulator (ICOS) expression. Whether these cells play a role in naturally acquired baked egg tolerance is unknown.
Objectives: Evaluate frequencies of egg-responsive Tr1 and Th2 cells in egg-allergic children that naturally acquired baked egg tolerance (BET) versus non-egg-allergic (NEA) children.
The baked side: Cow's milk and egg protein threshold dose distributions in children reacting to baked milk and baked egg.
World Allergy Organ J
January 2025
Allergy Unit, Bambino Gesù Children's Hospital, IRCCS, Rome, Italy.
Background: Children allergic to milk and egg, but tolerant to baked products, display higher reactivity thresholds than the general population of children allergic to milk and egg. We sought to verify the reactivity thresholds of milk- and egg-allergic children who also react to baked milk and baked egg, respectively.
Methods: We retrospectively assessed consecutive oral food challenge (OFC) for baked milk and egg between January 2018 and March 2022 in a population of baked milk- and baked-egg allergic children.
Clinical and immunological outcomes after randomized trial of baked milk oral immunotherapy for milk allergy.
JCI Insight
January 2025
Division of Pediatric Allergy, Immunology, and Rheumatology, Department of Pediatrics, John Hopkins University School of Medicine, Baltimore, Maryland, USA.
BACKGROUNDCow's milk (CM) allergy is the most common food allergy in young children. Treatment with oral immunotherapy (OIT) has shown efficacy, but high rates of adverse reactions. The aim of this study was to determine whether baked milk OIT (BMOIT) could reduce adverse reactions while still inducing desensitization, and to identify immunological correlates of successful BMOIT.
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