UCFA | Utrecht Center for Food Allergy

Allergen labelling: current practice and improvement from a communication perspective
Digestion and Transport Across the Intestinal Epithelium Affects the Allergenicity of Ara h 1 and 3 but not of Ara h 2 and 6
Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?
IgE-binding to vicilin-like antimicrobial peptides is associated with systemic reactions to macadamia nut
Accurate Prediction of Peanut Allergy in One-Third of Adults Using a Validated Ara h 2 Cutoff
Immunological Outcomes of Allergen-Specific Immunotherapy in Food Allergy
Full range of population Eliciting Dose values for 14 priority allergenic foods and recommendations for use in risk characterization
Allergen risk assessment: Food intake levels of the general population represent those of food allergic patients
Allergy Modulation by N-3 Long Chain Polyunsaturated Fatty Acids and Fat Soluble Nutrients of the Mediterranean Diet
Walnut Allergy Across Europe: Distribution of Allergen Sensitization Patterns and Prediction of Severity
Detection of specific IgE against linear epitopes from Gal d 1 has additional value in diagnosing hen's egg allergy in adults
Predicting food allergy: The value of patient history reinforced
Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?
Dietary Vitamin D Supplementation Is Ineffective in Preventing Murine Cow's Milk Allergy, Irrespective of the Presence of Nondigestible Oligosaccharides
Can we define a level of protection for allergic consumers that everyone can accept?

The Utrecht Center for Food Allergy is a strategic alliance of TNO and Utrecht University. Its mission is to generate fundamental knowledge with respect to food allergy serving industry, consumers and patients with applied research.