UCFA | Utrecht Center for Food Allergy

Dietary Supplementation with Non-Digestible 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-10r 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
Accidental food allergy reactions: Products and undeclared ingredients
A subset of walnut allergic adults is sensitized to walnut 11S globulin Jug r 4
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

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.