Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Food processing can have many beneficial effects. However, processing may also alter the
allergenic properties of food proteins. A wide variety of processing methods is available and …

The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out
objectively, whence the recurrent confused debate over their pros and cons. This review …

Abstract Secretory IgA (SIgA) serves as the first line of defense in protecting the intestinal
epithelium from enteric toxins and pathogenic microorganisms. Through a process known as …

Dairy is one of the main sources for high quality protein in the human diet. Processing may,
however, cause denaturation, aggregation, and chemical modifications of its amino acids …

In the context of the prevailing trend toward more natural products, there seems to be an
increasing preference for raw milk consumption as raw milk is associated with several …

Allergy and clinical immunology societies have issued guidance for the management of food
allergy. 1, 2 Guidelines are now regarded as translational research instruments, designed to …

Background Food allergy is one of the major health concerns worldwide that has been
increasing at an alarming rate in recent times. Foods undergo various processing steps …

The human newborn infant is susceptible to gut inflammatory disorders. In particular, growth-
restricted infants or infants born prematurely may develop a severe form of intestinal …

Abstract Background Food allergens causing IgE-mediated reactions are specific proteins
ingested with foods in a complex matrix with variable and sundry components. This means …