Kids With Food Allergies (KFA) conducted the My Kid's Life With Food Allergies survey in April 2019. We surveyed 1,234 parents of children with food allergies to capture more information about the full impact of food allergies on families' lives – including the social and emotional burden of managing this chronic disease.
The natural history of allergic diseases is referred to as the “atopic march” or the “allergic march.” Allergic diseases can have a big negative impact on a person’s quality of life and can be serious and even life-threatening. So, is there anything we can do to stop the march from progressing?
Kids With Food Allergies (KFA) conducted the My Kid's Life With Food Allergies survey in April 2019. We surveyed 1,234 parents of children with food allergies to capture more information about the full impact of food allergies on families' lives - including the economic burden of managing this chronic disease.
Join the Asthma and Allergy Foundation of America (AAFA) and the American Academy of Allergy, Asthma & Immunology (AAAAI) Wednesday, May 15, 2019, at noon ET for a Twitter chat on managing food allergies. Follow @KFATweets and @AAAAI_org and use the hashtag #foodallergy101 to join the conversation.
Each May since 1984, the Asthma and Allergy Foundation of America (AAFA) has declared May to be National Asthma and Allergy Awareness Month. This month is dedicated to teaching others about asthma and allergies to create more awareness and understanding. Kids With Food Allergies (KFA) is a division of AAFA. May 12-18, 2019, is also Food Allergy Awareness Week. During this week, we focus on spreading information about what it’s like to manage food allergies and raise awareness about anaphylaxis,
It is World Allergy Week and this year’s theme is The Global Problem of Food Allergy. To help us take action on food allergies, we are seeking 1,000 individuals to fill out a survey that may take 15-30 minutes to complete (the length of the survey depends on your answers).
College students with food allergies now have an easier way to find safe meal choices. This is thanks to a recent agreement between the U.S. Department of Justice (DOJ) and Rider University in Lawrenceville, New Jersey.
A lot of questions remain about long-term allergy outcomes following immunotherapy. A new study presented at the 2019 American Academy of Allergy, Asthma & Immunology (AAAAI) Annual Meeting has found that the ability to incorporate peanut food equivalents into the diet is maintained years after completing food immunotherapy.
Even baked-egg tolerant children may see better results when treated with egg oral immunotherapy (OIT) instead of the addition of baked-egg products into their daily diets.
Peanut allergies can lead to severe allergic reactions, but everyday factors that may influence an allergic reaction are poorly understood. A new study, first presented at the 2019 Annual Meeting of the American Academy of Allergy, Asthma & Immunology (AAAAI), is trying to change that.
A study presented at the 2019 Annual Meeting of the American Academy of Allergy, Asthma & Immunology (AAAAI) has found that certain patients treated with egg oral immunotherapy (OIT) are likely to continue consuming and tolerating egg five years after treatment.
Sesame allergy appears increasingly common among United States children and adults, with new research establishing it as the ninth most common type of food allergy.
A new oral immunotherapy (OIT) treatment using boiled peanut has been found to be both effective and safe, following a Phase 2b/3 randomized controlled trial.
DBV Technologies Announces Publication of Detailed Phase III Trial Results Evaluating Viaskin Peanut as a Novel Treatment for Peanut Allergy in The Journal of the American Medical Association
Researchers at National Jewish Health and their colleagues have identified structural and molecular markers in the skin of atopic dermatitis patients that distinguish those who have food allergies from those who do not. The findings strengthen emerging science indicating that the skin plays a major role in food allergies, and suggest that personalized treatments for a subset of atopic dermatitis patients might help prevent food allergies.