eNews Archive
Allergen Bureau Half Day Conference – Launceston, Tasmania
Friday, 11 September 2009
A half day Allergen Bureau conference will be held in Launceston, Tasmania on Friday 13 November 2009. The session will provide a great opportunity to find out the latest information on allergen management, and provides a forum for the food industry to discuss issues and challenges associated with allergen management.
Read more: Allergen Bureau Half Day Conference – Launceston, Tasmania
New framework published by ILSI Threshold Working Group
Friday, 11 September 2009
With food allergens, both the nature and the severity of response to a given dose vary considerably within the susceptible subpopulation. This adds significant challenges to establishing threshold levels for safe consumption. The ILSI Research Foundation Threshold Working Group is examining methods for assessing dose-response and identifying safe levels of intake for food allergens, among other categories of bioactive agents.
Read more: New framework published by ILSI Threshold Working Group
Variability in threshold doses for food allergens
Friday, 11 September 2009
The lowest dose of a food allergen that will induce symptoms is known to vary a great deal between different sensitised individuals. However, there is clinical evidence to support the concept that a threshold dose does exist.
Read more: Variability in threshold doses for food allergens
Climate change impacts on food allergies
Friday, 11 September 2009
An Australian scientist, Dr Paul Beggs from Macquarie University, has won the 2009 OSMR Jamie Callachor Eureka Prize for Medical Research for his research which includes investigating the link between climate change and the increasing incidence of allergens and allergic diseases such as asthma.
Milk fats may improve allergy symptoms
Friday, 11 September 2009
Rates of eczema and other allergic diseases have increased significantly over the last 40 years in developed countries, and childhood eczema especially is common in New Zealand. Researchers from The Universities of Auckland and Otago are currently investigating the findings of several large observational studies that suggest eating butter may protect against the development of allergic disease.
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