UCFA | Utrecht Center for 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?
COST Action 'ImpARAS': what have we learnt to improve food allergy risk assessment. A summary of a 4 year networking consortium
A multi-center assessment to compare residual allergenicity of partial hydrolyzed whey proteins in a murine model for cow's milk allergy - Comparison to the single parameter guinea pig model
Immunomodulation by Human Milk Oligosaccharides: The Potential Role in Prevention of Allergic Diseases
Specific Polyunsaturated Fatty Acids Can Modulate Human moDC2s and Subsequent Th2 Cytokine Release
Predictors of Food Sensitization in Children and Adults Across Europe
Prevalence of Food Sensitization and Food Allergy in Children Across Europe

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.