A free, potentially life-saving online food allergy training program for cooks and chefs, funded by the Australian Government Department of Health, has today been launched by the National Allergy Strategy, a partnership between the Australasian Society of Clinical Immunology and Allergy (ASCIA) and Allergy & Anaphylaxis Australia (A&AA). Developed in conjunction with chefs and cooks … Continue reading Free food allergy e-training program designed for cooks and chefs
Allergies are a life-altering and life-threatening condition. Daily, up to 20 per cent of patients with allergies face the fear of fatal reactions. Currently worldwide, seven per cent of children have been diagnosed with allergies, compared to just three per cent of the adult population. This increase demonstrates the need for the food industry to … Continue reading Allergies: why traceability in food is important
New research has debunked the myth that all early varieties of wheat were less allergenic than the varieties grown on Australian farms today. Charles Sturt University (Charles Sturt) PhD candidate Chris Florides has investigated 170 wheat varieties as part of his research through the Australian Research Council (ARC) Industrial Transformation Centre for Functional Grains (FGC). … Continue reading Debunking the myth about wheat breeding and allergies
Experts at the 52nd Annual Meeting of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) are today presenting research that shows higher levels of advanced glycation end products (AGEs), found in abundance in junk food, are associated with food allergy in children. Researchers from the University of Naples ‘Federico II’ observed three groups of … Continue reading Junk food could be responsible for the food allergy epidemic
Romer Labs, a provider of diagnostic solutions for the agriculture, food and feed industries, will host a series of webinars on analysing contaminants in food and feed. Subjects will cover mycotoxins, food allergens and food pathogens throughout the production and supply chain. The series aims to provide food safety professionals with insight into the latest … Continue reading Webinars to inform professionals about mycotoxins, food allergens/pathogens
A generation ago, sufferers of food allergies often avoided eating out, as they could never be sure whether their meal contained something which could sicken or kill them. Thankfully, awareness of this issue has been on the rise in recent years, making it easier for those affected to dine with confidence. However, despite the fact … Continue reading Food allergies are no laughing matter
Approximately 220-250 million people globally suffer from food allergies, an increase of 350 per cent over the past 20 years.
Teens and young people living with severe food allergies are being encouraged to start a conversation with their peers via a new website that could potentially save their lives. Federal Assistant Minister for Health, Dr David Gillespie said the new Coalition Government funded website, www.250k.org.au, was developed under the National Allergy Strategy. “Around 250,000 young … Continue reading New food allergy resource website for young people
Food makers which are not prepared to indicate which unlabelled foods are safe to eat are putting Australian with food allergies at risk, according to a study.
Nobel Laureate Professor Barry Marshall from The University of Western Australia is developing an oral treatment called Immbalance
A James Cook University scientist is examining ways to reverse the soaring rates of children developing food allergies to common foods such as eggs and prawns.
Experts agree there appears to be a window of opportunity in the first year of life where exposure to foods such as peanut and egg decreases the risk of allergy to these foods.
Australia has the highest level of food allergies in the world and Melbourne is the food allergy capital of the world, according to research.
Researchers at the University of Western Australia say they have taken a significant step in developing ‘super’ peanuts that don’t cause allergic reactions.
Narkena Pty Ltd has pleaded guilty to three labelling and packaging charges in a sentence hearing this week after a 10-year old boy died from an anaphylactic shock.
Food Standards Australia New Zealand (FSANZ) has urged consumers with a dairy allergy to be aware of recent recalls. In these recalls dairy products were present in the product but were not declared on the product label, as required under the Food Standards Code.