abstract Food allergy is an adverse immune response to certain kinds of food. Although any
food can cause allergic reactions, chicken egg, cow's milk, wheat, shellfish, fruit, and …

Non allergy-non-celiac wheat sensitivity (NCWS) has become a common and often
overrated diagnosis. Skepticism mainly relates to patients with prominent intestinal …

Air pollution and climate change are potential drivers for the increasing burden of allergic
diseases. The molecular mechanisms by which air pollutants and climate parameters may …

Wheat is an important staple grain for humankind globally because of its end-use quality
and nutritional properties and its adaptability to diverse climates. For a small proportion of …

Since novel nutrient sources with high protein content, such as yeast, fungi, bacteria, algae,
and insects, are increasingly introduced in the consumer market, safety evaluation studies …

Edible insects have recently been promoted as a source of protein and have a high nutrition
value. Identification of allergens and cross-reactivity between Macrobrachium spp. and the …

Abstract Purpose of Review To provide an overview of the prevalence and clinical
manifestation of non-specific lipid transfer proteins (LTP)-mediated allergies outside the …

Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic
Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on …

Amylase/trypsin inhibitors (ATIs) are major wheat allergens and they are also implicated in
causing non-celiac gluten sensitivity and worsening other inflammatory conditions. With only …

This review presents an update on the physical, chemical, and biological properties of food
allergens in plant sources, focusing on the few protein families that contribute to multiple …