The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

The concept of food matrix has received much attention lately in reference to its effects on
food processing, nutrition and health. However, the term matrix is used vaguely by food and …

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 …

Ingestion of innocuous antigens, including food proteins, normally results in local and
systemic immune nonresponsiveness in a process termed oral tolerance. Oral tolerance to …

Oral food challenges are an integral part of an allergist's practice and are used to evaluate
the presence or absence of allergic reactivity to foods. A work group within the Adverse …

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 …

On a population level, it is well recognized that some IgE-mediated childhood food allergies,
such as milk and egg allergies, are more likely to resolve than others, such as peanut and …

This article reviews the epidemiology and natural history of immunoglobulin (Ig) E-mediated
food allergy with emphasis on recent advances in these areas. For several years, it has …

This guideline advises on the management of patients with cow's milk allergy. Cow's milk
allergy presents in the first year of life with estimated population prevalence between 2 …

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 …