Food Allergy Overview Videos
This series of videos is an overview of food allergies by Dr. Bob Professor of Food Science of the Cornell University Department of Food Science. Topics include:
- What is a food allergy?
- How to know if you have an allergy.
- Who is most at risk for developing a food allergy.
- Can food allergies be prevented or cured?
- What is the difference between a food allergy and food intolerance?
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What Should You Do In the Event of an Allergic Reaction to Food?
This is a series of videos by Dr. Bob Gravani, a Professor of Food Science at the Cornell University Department of Food Science. Dr. Gravani specializes in food safety. The videos are an overview of specific reactions to foods, how to deal with food allergy reactions and include how long it may take for reactions to occur, whether antihistamines will help after a reaction to a food allergen, what to do if someone you know has an allergic reaction, the treatments for anaphylaxis and an overview of epinephrine shots. You may also want to view Dr. Gravani's Tips on Avoiding Food Allergens videos and read Food Labeling for Food Allergens.
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Diagnostic Evaluation of Food-related Allergic Diseases
Food allergy is a serious and potentially life-threatening problem for an estimated 6% of children and 3.7% of adults. This review examines the diagnostic process that begins with a patient's history and physical examination. If the suspicion of IgE-mediated food allergy is compelling based on the history, skin and serology tests are routinely performed to provide confirmation for the presence of food-specific IgE antibody. In selected cases, a provocation challenge may be required as a definitive or gold standard reference test for confirmation of IgE mediated reactions to food. Variables that influence the accuracy of each of the diagnostic algorithm phases are discussed. The clinical significance of food allergen-specific IgE antibody cross-reactivity and IgE antibody epitope mapping of food allergens is overviewed. The advantages and limitations of the various diagnostic procedures are examined with an emphasis on future trends in technology and reagents.
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Tips For Avoiding Food Allergens
Bob Gravani: Hi my name is Bob Gravani and I am a professor of Food Science in Cornell University in Ithaca, New York. My area of interest is food safety and recently we have conducted a survey of severely food allergic consumers to find out how they manage their food allergies. Today we're going to talk about food preparation skills in cross contact and try to provide some information to you to help you do a better job of protecting yourself and your family against food allergens.
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Food Labeling For Food Allergens
In 2004 it was estimated and reported in the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCP ) that approximately two percent of adults and about five percent of infants and young children in the United States suffer from food allergies and each year, roughly 30,000 individuals require emergency room treatment and 150 individuals die because of allergic reactions to food.
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