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Murine model of cross-IgE sensitization and cross-anaphylactic reactions among multiple group food allergens.
Front Immunol
January 2025
Department of Pathology, Microbiology & Immunology, New York Medical College, Valhalla, NY, United States.
Rationale: Approximately 32 million people in the United States suffer from food allergies. Some food groups, such as legumes - peanuts, tree nuts, fish, and shellfish, have a high risk of cross-reactivity. However, the murine model of multiple food group cross-reactivity is limited.
View Article and Find Full Text PDFRandomized, Placebo-Controlled, Phase 1 Safety Study of Oral Mucosal Immunotherapy in Peanut Allergic Adults.
Ann Allergy Asthma Immunol
January 2025
Intrommune Therapeutics, Inc., New York.
Background: Oral Mucosal Immunotherapy (OMIT) uses a specifically formulated toothpaste to deliver allergenic proteins to immunologically active areas of the oral cavity. This represents a new delivery mechanism with several features designed to improve food allergy desensitization. OMIT presents advantages over other approaches to allergy immunotherapy due to its targeted delivery and simplified administration.
View Article and Find Full Text PDFBARRIERS AND ENABLERS OF DIETARY REINTRODUCTION FOLLOWING NEGATIVE ORAL FOOD CHALLENGE: A SCOPING REVIEW.
J Allergy Clin Immunol Pract
January 2025
University of Queensland, St Lucia, Australia; Centre for Food Allergy Research, Murdoch Children's Research Institute, Parkville, Australia. Electronic address:
Background: Following a negative oral food challenge (OFC), it is recommended the individual continues to consume the historical allergen regularly. However, the proportion of families achieving sustained reintroduction, and enablers and barriers for reintroduction, are currently unclear.
Objective: To understand the frequency and definitions of optimal food reintroduction in children and adolescents following negative OFC, and associated barriers and enablers.
Effects 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 PDFCould New Palm-Free Structured Lipids Mitigate Postprandial Hyperlipidemia and Inflammation Induced by High-Fat Meals in Swiss Mice?
J Am Nutr Assoc
January 2025
Department of Food Science and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas - UNICAMP, Campinas, SP, Brazil.
A high-fat meal can cause postprandial hyperlipemia, initiating an acute inflammatory response. New structured lipids (SLs) free from trans and palm fatty acids are emerging as food structurants. We evaluated the postprandial response and inflammatory profiles in Swiss mice after oral administration of SLs in high-fat meals.
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