UCFA | Utrecht Center for Food Allergy

Accidental food allergy reactions: products and undeclared ingredients
A subset of walnut allergic adults is sensitized to walnut 11S globulin Jug r 4
Major hazelnut and peanut allergens are potent in basophil activation and cross-react at T cell level
Exposure of Intestinal Epithelial Cells to Short- and Long-Chain Fructo-Oligosaccharides and CpG Oligodeoxynucleotides Enhances Peanut-Specific T Helper 1 Polarization
Insect (food) allergy and allergens
The impact of oral food challenges for food allergy on quality of life: A systematic review
2S protein Ara h 7.0201 has unique epitopes compared to other Ara h 7 isoforms and is comparable to 2S proteins Ara h 2 and 6 in basophil degranulation capacity
Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins
Sensitization to PR-10 proteins is indicative of distinctive sensitization patterns in adults with a suspected food allergy
Effect of Varying Doses of Epicutaneous Immunotherapy vs Placebo on Reaction to Peanut Protein Exposure Among Patients With Peanut Sensitivity: A Randomized Clinical Trial
Dietary Intervention with β-Lactoglobulin-Derived Peptides and a Specific Mixture of Fructo-Oligosaccharides and M-16V Facilitates the Prevention of Whey-Induced Allergy in Mice by Supporting a Tolerance-Prone Immune Environment
PLGA nanoparticles loaded with beta-lactoglobulin-derived peptides modulate mucosal immunity and may facilitate cow's milk allergy prevention
Improved Efficacy of Oral Immunotherapy Using Non-Digestible Oligosaccharides in a Murine Cow's Milk Allergy Model: A Potential Role for Foxp3+ Regulatory T Cells
The efficacy of oral and subcutaneous antigen-specific immunotherapy in murine cow's milk- and peanut allergy models
Component-resolved diagnosis and beyond: Multivariable regression models to predict severity of hazelnut allergy

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.