UCFA | Utrecht Center for Food Allergy

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
Chemically modified peanut extract shows increased safety while maintaining immunogenicity
The Combination Therapy of Dietary Galacto-Oligosaccharides With Budesonide Reduces Pulmonary Th2 Driving Mediators and Mast Cell Degranulation in a Murine Model of House Dust Mite Induced Asthma
Legume Protein Consumption and the Prevalence of Legume Sensitization
Dietary Interventions in Pollen-Related Food Allergy
Can alternative epitope mapping approaches increase the impact of B-cell epitopes in food allergy diagnostics?
Diversity of Human Milk Oligosaccharides and Effects on Early Life Immune Development
Potential cofactors in accidental food allergic reactions are frequently present but may not influence severity and occurrence
Dietary Supplementation with Nondigestible Oligosaccharides Reduces Allergic Symptoms and Supports Low Dose Oral Immunotherapy in a Peanut Allergy Mouse Model
Accidental allergic reactions in food allergy: Causes related to products and patient's management
Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation
IL-10 Receptor or TGF-β Neutralization Abrogates the Protective Effect of a Specific Nondigestible Oligosaccharide Mixture in Cow-Milk-Allergic Mice
Identification of peptides with tolerogenic potential in a hydrolysed whey-based infant formula
Non-Digestible Oligosaccharides Can Suppress Basophil Degranulation in Whole Blood of Peanut-Allergic Patients

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.