UCFA | Utrecht Center for Food Allergy

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
Updated population minimal eliciting dose distributions for use in risk assessment of 14 priority food allergens
Prevalence and Predictors of Uncontrolled Asthma in Children Referred for Asthma and Other Atopic Diseases
Cow's milk allergy prevention and treatment by heat-treated whey-A study in Brown Norway rats
Reintroduction failure after negative food challenges in adults is common and mainly due to atypical symptoms
Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in Vitro
The Kiwifruit Allergen Act d 1 Activates NF-κB Signaling and Affects mRNA Expression of TJ Proteins and Innate Pro-Allergenic Cytokines
Network-Based Selection of Candidate Markers and Assays to Assess the Impact of Oral Immune Interventions on Gut Functions
Three-year follow-up after peanut food challenges: Accidental reactions in allergic children and introduction failure in tolerant children

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.