Some children with a history of severe milk allergy can safely drink milk and consume other dairy products every day, according to research led by the Johns Hopkins Children's Center and published in the Aug. 10 online edition of the Journal of Allergy and Clinical Immunology.

In a first-of-its-kind advance toward the next generation of genetically modified foods — intended to improve consumers' health — researchers in Japan are reporting that a new transgenic rice designed to fight a common pollen allergy appears safe in animal studies. Their report is in the current issue of ACS' Journal of Agricultural and Food Chemistry, a bi-weekly publication.

Folic acid, or vitamin B9, essential for red blood cell health and long known to reduce the risk of spinal birth defects, may also suppress allergic reactions and lessen the severity of allergy and asthma symptoms, according to new research from the Johns Hopkins Children's Center.

If you've ever wondered why some allergic reactions progress quickly and may even become fatal, a new research report published in the February 2009 issue of the Journal of Leukocyte Biology provides an important part of the answer.

A team of scientists from across Europe are embarking on new research to develop a treatment for food allergy.

College students with food allergies aren't avoiding the foods they know they shouldn't eat. Students of all ages are not treated with potentially life-saving epinephrine as often as they should be. And instructors, roommates and friends often are not aware of what to do if a food-allergic student has a reaction.

Scientists in Sydney have identified a process, a synergistic encounter between two molecules, that may account for the extreme allergic reactions some people experience. By silencing at least one of these molecules, it may be possible to treat allergies.

Specific immune therapy works for many people and it is becoming increasingly popular in Europe, according to the German Institute for Quality and Efficiency in Health Care.

Researchers at National Jewish Medical and Research Center are conducting trials to evaluate a method to prevent allergic reactions to food. They are feeding peanut- and egg-allergic people increasing doses of an investigational protein extract from the foods to see if they can induce the participants’ immune systems to tolerate the food.

A major study that will provide a new window into understanding and potentially treating allergies will be conducted by the La Jolla Institute for Allergy & Immunology (LIAI) under a $5 million federal contract.

Ghent − Oral intake of allergens or auto-antigens via the lactic acid bacterium Lactococcus lactis might be a new strategy for treating various kinds of auto-immune and allergic diseases.

A vital molecule for resistance to food allergy has been identified and offers a potential target for therapy.