Allergen Bureau Member Company, Peanut Company of Australia (PCA) continues to work closely with national and international scientists and food management associations to develop and test methods of lessening and managing allergic reactions to peanuts. As part of their service to the industry and community, they issue a regular fact sheet on recent peanut allergy research.

One of the world's largest food manufacturers, General Mills has recently signalled their intention to join the lucrative ‘gluten free’ food market, by reformulating their Rice Chex cereal in the USA and making it gluten free.

A new article by a number of local allergy specialists was recently published in the New Zealand Medical Journal. It summarises the epidemiological data on food allergy and discusses the implications for New Zealand. The article’s authors maintain the current lack of reliable food allergy prevalence data in New Zealand means that many food allergy sufferers are missing out on hospital services. In addition, this lack of data has a significant effect on the ability to build a case to lobby Pharmac to fund adrenaline auto-injectors.

Dr Hugh A. Sampson, who conducted a lecture series in New Zealand in 2005 for medical professionals, the general public and the food industry, was elected President of the American Academy of Allergy, Asthma & Immunology (AAAAI) during its 2008 Annual Meeting in Philadelphia recently.

A Canadian specialist has called for more children to be screened for coeliac disease to reduce the risk of serious complications caused when the condition is left undiagnosed. Because the disease causes damage to the small intestine, the body has a harder time absorbing the nutrients in food.  It can lead to other health complications including osteoporosis, anemia and an increased risk of bowel cancer.

Two articles have been provided on the Australasian Society of Clinical Immunology and Allergy (ASCIA) website to alleviate the confusion between sulfite and sulfonamide allergies. Sulfites used as preservatives in some drinks, foods and occasionally medications can cause allergy-like reactions (intolerances), asthma symptoms such as wheezing in those with underlying asthma, hay fever-like reactions, urticaria (hives) and very rarely, anaphylaxis.