The End of Food Allergy

The End of Food Allergy Plot Summary

Introduction

Imagine a world where a simple peanut butter sandwich could be life-threatening, or where a birthday cake at a party becomes a source of anxiety rather than celebration. For millions of children and adults with food allergies, this is everyday reality. Food allergies have increased dramatically over recent decades, with prevalence rates nearly doubling since the early 2000s. What was once a relatively rare condition now affects approximately 8 percent of children and 11 percent of adults worldwide, transforming how families navigate everything from grocery shopping to social gatherings. Yet amid this concerning trend, a remarkable scientific revolution is unfolding. The past decade has witnessed a complete reversal in our understanding of food allergies—from how they develop to how they can be prevented and treated. Long-held beliefs about avoiding allergenic foods in early childhood have been overturned by evidence showing that early introduction actually prevents allergies. Even more exciting, innovative treatments are now enabling allergic individuals to safely consume foods that once threatened their lives. This book explores this paradigm shift, revealing how science is transforming food allergies from a lifelong sentence of avoidance to a manageable or even preventable condition.

Chapter 1: The Rising Epidemic: Understanding Food Allergy Mechanisms

Food allergies occur when the immune system mistakenly identifies certain food proteins as dangerous invaders. Unlike food intolerances, which typically cause digestive discomfort, true food allergies involve the immune system and can affect multiple organ systems. When someone with a food allergy consumes their allergen, their body launches a complex defensive response orchestrated by immunoglobulin E (IgE) antibodies. These specialized antibodies bind to immune cells called mast cells and basophils, triggering the release of inflammatory chemicals like histamine. This cascade of events produces the symptoms we recognize as an allergic reaction—ranging from hives and swelling to potentially life-threatening anaphylaxis. The prevalence of food allergies has increased dramatically in recent decades, particularly in industrialized nations. Current research indicates that approximately 8 percent of children and 11 percent of adults have at least one food allergy, with rates continuing to rise. While any food can theoretically trigger an allergic reaction, eight foods account for about 90 percent of all reactions: peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish. The severity of reactions varies widely between individuals and can even fluctuate within the same person over time. Some people experience only mild symptoms like an itchy mouth, while others may develop anaphylaxis—a severe, potentially fatal reaction characterized by breathing difficulty, drop in blood pressure, and loss of consciousness. Scientists have proposed several theories to explain the rising rates of food allergies. The hygiene hypothesis suggests that our increasingly sanitized environments have left our immune systems without enough microbial challenges during critical developmental periods. Without these "training opportunities," the immune system may become more likely to overreact to harmless substances like food proteins. Another compelling explanation is the dual-allergen exposure hypothesis, which proposes that exposure to food proteins through broken skin (such as in eczema) rather than through the digestive tract may program the immune system to develop allergic responses. This theory helps explain why children with eczema have significantly higher rates of food allergies. The gut microbiome—the trillions of bacteria living in our digestive systems—also plays a crucial role in immune development and food allergy risk. Studies show that infants with less diverse gut bacteria have higher rates of food allergies. Modern factors like frequent antibiotic use, cesarean births, and highly processed diets have all been linked to alterations in gut bacteria that may predispose children to allergies. This understanding has led to growing interest in probiotics and dietary interventions that might help restore a healthy microbial balance and potentially prevent or treat food allergies. At the genetic level, food allergies show complex inheritance patterns. While having a parent or sibling with allergies increases risk, the specific allergens and severity often differ within families. This suggests that while genetic predisposition matters, environmental factors strongly influence which allergies develop and how they manifest. Researchers have identified several gene variants associated with increased food allergy risk, particularly genes involved in maintaining the skin barrier and regulating immune responses. However, genetics alone cannot explain the rapid rise in food allergies, as our genetic makeup doesn't change quickly enough to account for the dramatic increases observed over just a few decades. Understanding these mechanisms has transformed how we approach food allergies. Rather than viewing the allergic response as a fixed, unchangeable trait, we now recognize it as a malleable process that can potentially be redirected through careful intervention. This paradigm shift has opened the door to revolutionary approaches for both preventing and treating food allergies, moving beyond avoidance to active immune modulation.

Chapter 2:Early Introduction: How Prevention Changed Everything

For decades, parents received counterintuitive advice about preventing food allergies: delay introducing potentially allergenic foods to infants. Medical organizations worldwide recommended avoiding foods like peanuts, eggs, and seafood until children were 1-3 years old, especially for those with a family history of allergies. The theory seemed logical—a baby's immature immune system might be less likely to develop allergies if exposure to allergenic proteins was postponed until the digestive system was more developed. This avoidance approach dominated pediatric practice through the 1990s and early 2000s, despite having little scientific evidence to support it. The first crack in this paradigm appeared when researchers noticed something unexpected: Israeli children, who commonly consume peanut-containing snacks called Bamba from infancy, had remarkably lower rates of peanut allergy than Jewish children in the United Kingdom, who typically avoided peanuts early in life. This observation led allergist Gideon Lack to conduct the groundbreaking Learning Early About Peanut Allergy (LEAP) study. Published in 2015, this randomized controlled trial followed 640 high-risk infants who were assigned to either consume or avoid peanuts until age five. The results were stunning: regular peanut consumption reduced the risk of developing peanut allergy by approximately 80 percent compared to avoidance. The LEAP study findings triggered a complete reversal in medical guidance. By 2017, the National Institute of Allergy and Infectious Diseases (NIAID) published new guidelines recommending early introduction of peanut for infants, particularly those at high risk of developing allergies. Similar studies for other allergens soon followed. The Enquiring About Tolerance (EAT) study examined early introduction of multiple allergenic foods, finding that introducing six common allergens to breastfed infants beginning at three months of age was both safe and effective at reducing food allergy risk. The PETIT study demonstrated that early, gradual introduction of egg powder significantly reduced egg allergy risk in infants with eczema. The timing of introduction appears critical for this preventive effect. Research suggests that the optimal window for introducing allergenic foods begins around 4-6 months of age, when infants start solid foods, and continues through the first year of life. This period coincides with a unique developmental stage in the immune system when it's particularly receptive to learning which proteins should be tolerated rather than attacked. Introducing allergenic foods during this window, while continuing to breastfeed if possible, provides ideal conditions for developing oral tolerance—the immune system's ability to recognize food proteins as harmless nutrients rather than threats. Implementation of early introduction requires thoughtful planning, especially for infants at higher risk of developing food allergies. Parents should first introduce single-ingredient foods without common allergens, then gradually incorporate allergenic foods one at a time, allowing time to observe for any reactions. For infants with severe eczema or existing food allergies, consultation with an allergist before introduction is recommended, as these children may benefit from allergy testing prior to introduction. The foods should be age-appropriate in texture and consistency—for example, smooth peanut butter diluted with water or infant cereal rather than whole peanuts, which pose a choking hazard. This revolutionary shift in understanding food allergy prevention represents one of the most significant reversals in pediatric nutrition advice in recent decades. By simply changing when foods are introduced, we now have a powerful strategy that can prevent many food allergies from developing in the first place. The early introduction approach exemplifies how scientific evidence can overturn longstanding medical dogma when carefully designed studies challenge conventional wisdom. For millions of families worldwide, this paradigm shift offers the possibility of preventing the considerable physical, emotional, and financial burdens associated with food allergies through a straightforward dietary approach during infancy.

Chapter 3: Immunotherapy: Retraining the Immune System

Immunotherapy represents a revolutionary approach to treating established food allergies by gradually retraining the immune system. The concept is elegantly simple: expose the allergic individual to tiny, gradually increasing amounts of their allergen under medical supervision until they can safely consume amounts that would previously have triggered reactions. This process, known as desensitization, fundamentally alters how the immune system responds to the food protein. While the idea dates back over a century, only in the past decade has food allergy immunotherapy developed into a scientifically validated treatment with standardized protocols. At the cellular level, immunotherapy works by shifting the immune response away from allergy-promoting pathways. During treatment, the body begins producing IgG4 antibodies, which act as "blocking antibodies" that intercept allergens before they can trigger the allergic IgE antibodies. Additionally, immunotherapy increases regulatory T cells, which help suppress inappropriate immune responses, while decreasing the activity of cells that promote allergic inflammation. These changes explain why many patients experience lasting benefits, though the depth and permanence of immune remodeling varies between individuals. Several approaches to immunotherapy have been developed, each with distinct advantages. Oral immunotherapy (OIT) involves consuming the allergen in carefully measured doses, typically starting with amounts as small as 1/1000th of the protein in a single peanut or egg. Sublingual immunotherapy (SLIT) delivers tiny amounts of allergen via drops placed under the tongue, where the protein is absorbed through specialized cells that promote tolerance. Epicutaneous immunotherapy (EPIT) uses a patch containing the allergen applied to the skin, allowing small amounts to penetrate the outer layers and interact with immune cells. Each method has shown effectiveness, though OIT currently has the most robust clinical evidence and can achieve the highest levels of desensitization. The journey through immunotherapy typically involves three phases: an initial escalation day where several tiny doses are given under close medical supervision; a build-up phase lasting several months where doses gradually increase during regular clinic visits; and finally, a maintenance phase where patients continue taking a daily dose to sustain their desensitization. Throughout the process, patients must adhere to specific guidelines about timing, food consumption, and exercise to maximize safety and effectiveness. While reactions during treatment are common, they are typically mild and manageable with antihistamines. Severe reactions are rare when protocols are followed carefully. Clinical studies have demonstrated remarkable success rates for immunotherapy across multiple food allergens. For peanut allergy, research shows that 70-80 percent of patients can achieve desensitization, meaning they can safely consume amounts that would previously have caused dangerous reactions. The FDA's approval of Palforzia, a standardized peanut protein product for OIT, in 2020 marked a historic milestone as the first approved treatment for food allergy. Similar success rates have been observed for milk, egg, and tree nut allergies, though approved products for these allergens are still in development. The benefits of immunotherapy extend far beyond the ability to consume the allergen. Research documents significant improvements in quality of life for both patients and their families, with decreased anxiety, greater freedom in social activities, and reduced fear of accidental exposures. Parents report less time spent preparing special meals and checking labels, while children experience fewer restrictions on activities like sleepovers and restaurant dining. For many families, the psychological benefits of immunotherapy prove as valuable as the physical protection against reactions. It's important to understand that current immunotherapy approaches typically achieve desensitization rather than true cure. Most patients need to continue maintenance dosing to sustain their protection, though some studies suggest that longer treatment durations may lead to more durable responses. Researchers are actively investigating ways to enhance treatment effectiveness, including combining immunotherapy with medications that modify immune responses or adding probiotics to promote beneficial gut bacteria. These refinements may eventually lead to treatments that can induce permanent tolerance, allowing patients to discontinue therapy while maintaining protection. Even in its current form, however, immunotherapy offers life-changing benefits by protecting against accidental exposures and dramatically reducing the anxiety and social limitations that accompany food allergies.

Chapter 4: Beyond Peanuts: Treating Multiple Food Allergies

While peanut allergy has received the most research attention, immunotherapy approaches have been successfully adapted for numerous other food allergens. Milk and egg allergies, which typically affect younger children, have shown particularly promising responses to treatment. Studies demonstrate that approximately 70-80 percent of milk-allergic children can achieve significant desensitization through oral immunotherapy, allowing them to consume dairy products that would previously have triggered reactions. Similar success rates apply to egg immunotherapy, though the degree of heating affects tolerability—many patients initially tolerate extensively heated egg (as in baked goods) before progressing to lightly cooked or raw egg. Tree nut allergies present unique challenges because of their diversity—cashews, walnuts, almonds, and other nuts contain different allergenic proteins. Research shows that patients allergic to multiple tree nuts can be successfully treated with either single-nut or multi-nut immunotherapy protocols. The multi-nut approach is particularly efficient, allowing simultaneous desensitization to several nuts through one treatment regimen. This approach is especially valuable considering that approximately 50 percent of people with one tree nut allergy react to multiple types. Similar principles apply to treating seafood allergies, where protocols can address specific fish or shellfish allergies based on individual sensitivity patterns. Managing multiple food allergies requires sophisticated approaches beyond simply combining single-allergen protocols. Approximately 30 percent of food-allergic individuals react to more than one food, creating complex treatment challenges. Researchers have developed multi-allergen immunotherapy protocols that carefully sequence the introduction of different allergens, typically beginning with the most problematic food before adding others. These protocols require meticulous dose adjustments and close monitoring but offer the advantage of addressing multiple allergies simultaneously rather than treating each sequentially over many years. The severity and persistence of different food allergies vary significantly, affecting treatment approaches and outcomes. Milk and egg allergies often resolve spontaneously during childhood, with approximately 70 percent of children outgrowing them by adolescence. In contrast, peanut, tree nut, and seafood allergies typically persist lifelong, with only about 20 percent of children outgrowing peanut allergy and even fewer outgrowing tree nut allergies. These patterns influence treatment decisions—for transient allergies like milk and egg, immunotherapy may accelerate natural resolution, while for persistent allergies like peanut and tree nuts, it may provide long-term protection against accidental exposures. Cross-reactivity between related foods creates both challenges and opportunities for treatment. Patients allergic to one legume (like peanuts) may react to others (like soybeans), while those allergic to one tree nut often react to multiple nuts. Similarly, patients with one seafood allergy frequently react to others within the same category. Interestingly, immunotherapy sometimes produces "bystander tolerance," where treatment for one allergen reduces reactivity to related foods. For example, peanut immunotherapy occasionally decreases reactions to other legumes, though this effect varies between individuals and cannot be reliably predicted. Understanding these cross-reactivity patterns helps clinicians design comprehensive treatment plans that address the full spectrum of a patient's allergies. As immunotherapy advances, researchers are developing increasingly personalized approaches based on molecular allergy diagnosis. Rather than treating based on whole food categories, these precision methods identify the specific allergenic proteins triggering each patient's reactions. This allows for customized immunotherapy using purified or recombinant proteins that target the exact molecules causing symptoms while avoiding unnecessary exposure to other components. Such molecular-based approaches promise greater efficiency and potentially fewer side effects than whole-food immunotherapy, representing the next frontier in treating complex, multiple food allergies.

Chapter 5: The Emotional Impact: Psychological Aspects of Food Allergies

Living with food allergies extends far beyond physical symptoms and medical management. The psychological burden can be profound, affecting not just the allergic individual but entire families. For children with food allergies, everyday activities that most take for granted—birthday parties, school lunches, sleepovers—become potential minefields requiring constant vigilance and preparation. This heightened state of alert can lead to anxiety, social isolation, and a diminished quality of life. Research shows that food-allergic children report lower quality of life scores than children with chronic diseases like diabetes, with the unpredictability of reactions and constant vigilance creating a unique psychological strain. Parents of food-allergic children often experience what researchers call "food allergy-related anxiety" (FARA). This manifests as persistent worry about accidental exposures, hypervigilance around food preparation, and fear of anaphylaxis. Studies show that mothers of food-allergic children have higher anxiety levels than mothers of children with rheumatological diseases, despite the latter often involving more visible symptoms and medical interventions. This anxiety can be particularly acute during transitions, such as when children start school, enter adolescence, or leave home for college. Parents may find themselves torn between protecting their child and encouraging independence, a delicate balance that evolves as children grow. Food allergies can significantly impact family dynamics and relationships. Meal planning becomes more complex, grocery shopping takes longer, and dining out may be limited or avoided entirely. Siblings without allergies might feel resentful of the restrictions or extra attention given to their allergic brother or sister. Extended family members and friends may not fully understand the severity of food allergies, sometimes dismissing concerns as overprotectiveness or even questioning whether the allergy is real. These misunderstandings can strain relationships and create additional stress for families already navigating challenging circumstances. Adolescence brings unique psychological challenges for food-allergic individuals. Teenagers naturally seek independence and peer acceptance, which can conflict with the need to maintain vigilance around food allergies. They may take risks, such as not carrying epinephrine or not disclosing their allergy in social situations, to avoid standing out. Studies show that adolescents and young adults with food allergies have the highest risk of fatal anaphylaxis, partly due to these risk-taking behaviors. The desire to fit in can override safety considerations, particularly in social settings involving food. Parents report this period as especially stressful, as they must gradually transfer responsibility for allergy management to their teens while worrying about their safety. Effective psychological support for food-allergic individuals and their families involves several key components. Education about food allergies, including clear information about risks and management strategies, helps reduce uncertainty and builds confidence. Cognitive-behavioral therapy techniques can address specific anxieties and develop coping skills for challenging situations. Support groups, both in-person and online, provide valuable emotional support and practical advice from others facing similar challenges. For children, age-appropriate education about self-advocacy helps them gradually take ownership of their allergy management while maintaining safety. The advent of immunotherapy has brought significant psychological benefits alongside medical ones. Research shows that successfully treated patients and their families experience substantial improvements in quality of life, with decreased anxiety and greater freedom in social activities. Even when desensitization is partial rather than complete, the protection against accidental exposures provides peace of mind that transforms daily life. Parents report less hypervigilance, reduced fear when their child is away from home, and more spontaneity in family activities. These psychological benefits often emerge early in treatment, even before maximum desensitization is achieved, highlighting the profound impact that increased safety has on emotional well-being for food-allergic families.

Chapter 6: Future Frontiers: Vaccines, Biologics and Gene Therapy

The future of food allergy treatment extends far beyond traditional immunotherapy, with several revolutionary approaches on the horizon. Food allergy vaccines represent one of the most exciting frontiers. Unlike conventional vaccines that prevent infectious diseases, these therapeutic vaccines aim to reprogram the immune system's response to food proteins. One promising candidate, ARA-LAMP-Vax, delivers DNA encoding peanut proteins, potentially achieving desensitization with just a few injections rather than months of daily dosing. Another approach uses modified versions of allergenic proteins that maintain their shape but lack the specific regions that trigger allergic reactions, potentially offering safer treatment with fewer side effects. Biologic medications—drugs designed to target specific immune pathways—are transforming food allergy treatment. Omalizumab, an antibody that blocks IgE (the antibody responsible for allergic reactions), has shown remarkable results when combined with immunotherapy, allowing for faster desensitization with fewer reactions. Newer biologics target different parts of the allergic cascade, including interleukins that drive inflammation. Etokimab, which blocks interleukin-33, showed in early studies that a single injection could enable peanut-allergic patients to consume a full peanut just two weeks later—a potentially game-changing approach if confirmed in larger trials. These targeted therapies promise to make desensitization safer and more efficient while potentially inducing more durable tolerance. The microbiome—the trillions of bacteria living in our digestive systems—represents another frontier in allergy treatment. Research increasingly shows that certain bacterial species play crucial roles in training the immune system to tolerate food proteins. Studies combining probiotics with oral immunotherapy have shown promising results, with some participants maintaining tolerance even after treatment ended. More sophisticated approaches involve identifying specific bacterial strains that promote tolerance, then delivering these as precisely targeted probiotics. Some researchers are exploring fecal microbiota transplantation to comprehensively reshape the gut ecosystem in food-allergic individuals, though this approach remains experimental. Perhaps the most revolutionary approach involves modifying genes associated with allergic responses. Early research in this area focuses on using CRISPR and other gene-editing technologies to correct immune dysfunction at its source. While human applications remain years away, animal studies have demonstrated the potential to permanently alter immune responses through genetic modification. A parallel approach involves genetically modifying the allergenic foods themselves. Scientists are developing hypoallergenic peanuts by removing or altering the genes responsible for producing allergenic proteins. These modified foods could potentially be consumed safely by allergic individuals or used in immunotherapy with fewer side effects. Technological innovations are also transforming how people with food allergies navigate daily life. Portable allergen sensors allow consumers to test food samples for specific allergens in minutes, providing an additional layer of security when dining out. Wearable devices that detect early signs of anaphylaxis could alert users before symptoms become severe. Digital platforms connect patients with clinical trials and facilitate remote monitoring during immunotherapy, potentially expanding access to treatment beyond specialized allergy centers. These technologies complement medical advances by empowering patients and reducing the burden of vigilance. As these diverse approaches converge, the future of food allergy management looks increasingly personalized. Advanced diagnostics will identify exactly which proteins trigger each patient's reactions, allowing for customized treatments targeting specific molecular patterns. Genetic and immunological biomarkers will help predict which patients will respond best to particular therapies, while digital monitoring will enable precise dose adjustments based on individual responses. This precision medicine approach promises to transform food allergies from a one-size-fits-all condition requiring strict avoidance to a diverse spectrum of immune responses that can be precisely modulated through targeted interventions. While complete cures may not be universally achievable in the near term, the combined power of these emerging approaches suggests a future where food allergies become a manageable condition rather than a lifelong burden.

Chapter 7: Living Well: Practical Strategies for Allergic Families

Managing food allergies successfully requires a comprehensive approach that balances safety with quality of life. The cornerstone of daily management remains careful avoidance of allergens, which demands becoming an expert label reader. Food labels can be confusing, with allergens sometimes hidden under alternative names or included in unexpected products. While major allergens must be clearly identified on packaged foods in many countries, terms like "may contain" or "processed in a facility with" remain voluntary and inconsistently applied. Developing a system for quickly scanning labels and recognizing safe products streamlines shopping and reduces stress. Many families create lists of trusted brands and products to simplify meal planning and grocery shopping. Cross-contamination presents another significant challenge in daily life. At home, families often develop systems like color-coded utensils, designated preparation areas, or even separate cabinets and appliances to minimize risk. Outside the home, restaurants pose particular challenges, as even well-intentioned staff may not fully understand the severity of food allergies or recognize hidden ingredients. Many allergic individuals develop scripts for communicating with servers, chefs, and hosts to ensure their needs are understood and taken seriously. Mobile apps that identify allergy-friendly restaurants and store previous safe orders can simplify dining out, while chef cards that clearly list allergens in multiple languages prove invaluable when traveling internationally. Emergency preparedness forms the critical safety net for those with food allergies. Epinephrine auto-injectors deliver a life-saving dose of adrenaline that can reverse anaphylaxis, a severe allergic reaction that can develop within minutes of exposure. Proper storage, regular replacement before expiration, and knowing exactly when and how to use these devices are essential skills. Experts recommend carrying two auto-injectors at all times, as a second dose may be needed before emergency services arrive. Written emergency action plans help caregivers, teachers, and others recognize symptoms and respond appropriately. Regular practice with trainer devices ensures that everyone in the family can administer epinephrine correctly if needed. Navigating schools and childcare settings requires careful planning and communication. While policies vary widely between institutions, most schools now have protocols for managing food allergies. Parents should meet with teachers, nurses, and administrators before each school year to develop an individualized plan addressing classroom snacks, lunchroom seating, field trips, and emergency procedures. Many schools designate allergen-free tables or classrooms, though some research suggests that these measures may inadvertently increase social isolation without significantly improving safety. Teaching children age-appropriate self-advocacy skills helps them participate in their own protection while maintaining social connections. Special occasions and holidays present unique challenges for food-allergic families. Birthdays, religious celebrations, and cultural events often center around traditional foods that may contain allergens. Rather than avoiding these gatherings, many families develop strategies like bringing safe alternatives, eating before events, or offering to host gatherings where they can control the menu. For children's parties, some parents provide allergen-free treats for everyone or work with other parents to ensure safe options. These approaches allow full participation in important social events while maintaining safety. The emotional aspects of food allergy management deserve as much attention as the practical ones. Finding support through local or online groups connects families with others facing similar challenges and provides valuable practical advice. Age-appropriate education about food allergies helps children develop healthy attitudes toward their condition without excessive fear. For older children and teens, gradual transfer of responsibility builds confidence and prepares them for independent management. Professional counseling can help address specific anxieties or family tensions related to food allergies. Throughout all stages, maintaining perspective is crucial—while food allergies require serious attention, they shouldn't define a child's identity or dominate family life. With thoughtful planning and support, allergic individuals can participate fully in education, travel, social activities, and all other aspects of a rich, fulfilling life.

Summary

The field of food allergy has undergone a remarkable transformation in recent years, shifting from a paradigm of avoidance and management to one of prevention and treatment. This revolution centers on a fundamental reframing of how the immune system interacts with food proteins. Rather than viewing allergenic foods as threats to be avoided, we now understand that controlled exposure can train the immune system to recognize these proteins as harmless. This insight has led to two groundbreaking approaches: early introduction of allergenic foods to prevent allergies from developing, and immunotherapy to treat existing allergies by gradually retraining the immune system through carefully escalated exposure. The implications of this new understanding extend far beyond clinical practice. For families living with food allergies, these advances offer hope where once there was only vigilance and fear. The ability to prevent allergies through simple dietary choices in infancy, or to treat established allergies through immunotherapy, represents a profound shift in what's possible. As research continues to advance with biologic medications, vaccines, and technology to detect allergens, we stand at the threshold of a new era where food allergies may become a manageable or even preventable condition rather than a lifelong burden. The question now becomes not whether we can end food allergies, but how quickly and completely we can implement these revolutionary approaches to benefit the millions affected worldwide.

About Author

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Kari Nadeau

Kari Nadeau, MD, PhD, is the director of the Sean N. Parker Center for Allergy and Asthma Research at Stanford University and is one of the world's leading experts on food allergy. Dr. Nadeau holds the Naddisy Foundation professorship in medicine and pediatrics at Stanford University and as well as both an MD and PhD from Harvard Medical School. She is a member of Stanford's Maternal and Child Health Research Institute and the Stanford Institute of Immunity, Transplantation and Infection. Her work has been featured in major broadcast and print media around the world.

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