Factors affecting the development of food allergy

Beware - Peanuts!

Beware - Peanuts!

Allergy to food is a common problem affecting up to 1 in 20 children and 1 in 30 adults. It causes a great deal of anxiety, and interference in daily activities especially shopping and mealtimes.

This Chapter in the ‘Thought for Food’ book will address what food allergy is, which illnesse are caused by food allergy, whether food allergy is more commone than it used and why.  It will also discuss how our body decides whether or not to make an allergic response to a food that we eat then? what sort of things might stop this from working properly? And what should I do to prevent my child from getting food allergy

Author: Dr Robert Boyle,  Clinical Senior Lecturer in Paediatric Allergy at Imperial College London

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  1. [...] Robert Boyle trained as a Paediatrician in Nottingham, London and Melbourne, Australia.He then specialised in Paediatric Allergy at the Royal Children’s Hospital, Melbourne where his PhD involved the investigation of ways in which probiotic bacteria might prevent allergy. Dr Boyle sees children with food allergy at St. Mary’s Hospital Paddington and the London Allergy Clinic. His research at Imperial College London aims to identify the best way to prevent allergy from developing in young children. His Chapter addresses the factors affecting the development of food allergy [...]

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