UCFA | Utrecht Center for Food Allergy

Combined Exposure of Activated Intestinal Epithelial Cells to Nondigestible Oligosaccharides and CpG-ODN Suppresses Th2-Associated CCL22 Release While Enhancing Galectin-9, TGF, and Th1 Polarization
Allergenicity prediction of novel and modified proteins: Not a mission impossible! Development of a Random Forest allergenicity prediction model
Sesame oleosins are minor allergens
Overview of in vivo and ex vivo endpoints in murine food allergy models: Suitable for evaluation of the sensitizing capacity of novel proteins?
Long Chain Polyunsaturated Fatty Acids (LCPUFAs) in the Prevention of Food Allergy
The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joint initiative of COST action ImpARAS and COST action INFOGEST
Perceived triggers of asthma impair quality of life in children with asthma
A network-based approach for identifying suitable biomarkers for oral immunotherapy of food allergy
Non-digestible oligosaccharides scFOS/lcFOS facilitate safe subcutaneous immunotherapy for peanut allergy
Food Allergy in Adults: Substantial Variation in Prevalence and Causative Foods Across Europe
Mouse strain differences in response to oral immunotherapy for peanut allergy
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins
Butyrate Enhances Desensitization Induced by Oral Immunotherapy in Cow's Milk Allergic Mice
Sensitivity analysis to derive a food consumption point estimate for deterministic food allergy risk assessment
EAACI position paper: Comparing insect hypersensitivity induced by bite, sting, inhalation or ingestion in human beings and animals

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.