Published Research Highlights of 2004

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Determination of food-specific IgE levels over time can predict the development of tolerance in cow's milk and hen's egg allergy
Shek LP, Soderstrom L, Ahlstedt S, Beyer K, Sampson HA. 
Jaffe Food Allergy Institute, Mount Sinai School of Medicine, New York, NY 
J Allergy Clin Immunol. 2004 Aug;114(2):387-91 
Scientists sought to predict when food allergies to cow's milk and hen's egg would be outgrown by studying the food-specific IgE levels of 88 patients with hen's egg allergy and 49 patients with cow's milk allergy, and developing a mathematical model based on statistics. 
View abstract.

Food allergy and the food industry 
Hefle SL, Taylor SL 
Food Allergy Research and Resource Program, University of Nebraska, 143 H.C. Filley Hall, Lincoln, NE 
Current Allergy and Asthma Reports 2004;4(1):55-9 
This article highlights the need for improved food labeling for food-allergic consumers, as well as the need for further research to determine how much of an allergen could cause a reaction so that the food industry can appropriately assess and address risk. 
View abstract.

The distribution of peanut allergen in the environment 
Perry TT, Conover-Walker MK, Pomes A, Chapman MD, Wood RA. 
Johns Hopkins University School of Medicine 
J Allergy Clin Immunol. 2004 May;113(5):973-6. 
Since people with peanut allergy can have an allergic reaction after exposure to very small quantities of peanut allergen, scientists investigated the presence of the peanut allergen and how well different cleaning agents worked to remove it. 
View abstract.

 

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