The prevalence of food allergy (FA) is increasing in some areas of the globe, highlighting the
need for better strategies for prevention, diagnosis, and therapy. In the last few decades, we …

There appears a steep increase in the prevalence of food allergy worldwide in the past few
decades. It is believed that, rather than genetic factors, the recently altered dietary and …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

Background: The persistently high prevalence of allergic diseases in Western industrial
nations and the limited possibilities of causal therapy make evidence-based …

Background: Probiotics, defined as live microorganisms that, when administered in
adequate amounts, confer a health benefit on the host, are widely used despite uncertainty …

Importance Earlier egg and peanut introduction probably reduces risk of egg and peanut
allergy, respectively, but it is uncertain whether food allergy as a whole can be prevented …

Background Early-onset atopic dermatitis is a strong risk factor for food allergy, suggesting
that early effective treatment may prevent transcutaneous sensitization. Objectives This …

A previous guideline on cow's milk allergy (CMA) developed by the European Society of
Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) was published in 2012 …

The increasing prevalence of food allergies is a growing public health problem. For children
considered high risk of developing food allergy (particularly due to the presence of other …

Cow's milk-based infant formulas are the most common substitute to mother's milk in infancy
when breastfeeding is impossible or insufficient, as cow's milk is a globally available source …