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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact

food allergy --- immunology --- allergic diseases --- immunotherapy --- food hypersensitivity

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voedselallergie --- allergieën --- Allergy --- Food Hypersensitivity --- 664.74 --- Voedselallergie --- voedingsleer --- dieetleer --- allergie --- Allergieën --- Voeding en gezondheid --- Voedselallergieën

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Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a

Food handling --- Food allergy. --- Food contamination --- Safety measures. --- Prevention. --- Contaminated food --- Food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Allergy --- Contamination --- Allergie en voeding --- Voedselallergieën --- 616.39 --- Allergens --- Food hypersensitivity --- Risk assessment

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This Special Issue of Nutrients is addressing the topic ‘Nutrition, Diet and Food Allergy’. Globally, food allergy affects 1.5% of adults and 5% of children and this prevalence is increasing in recent decades, representing a public health problem. Different mechanisms are involved in food allergic diseases with distinctive clinical characteristics: IgE-mediated and non-IgE-mediated phenotypes will be distinguished in the Issue, considering the early recent literature on the prevalence, age of onset, follow-up recommendations and duration of food allergies. Moreover, the management of these fascinating diseases will be discussed with particular attention on nutritional hazards, risks of allergic reactions to new allergens, problems with missed labelling (precautionary allergen labelling (PAL)). Especially, the dietary restrictions and the re-introduction of allergens lead to a significant burden for affected patients, fear of accidental ingestions and related risk of severe reactions, resulting in a reduced quality of life among patients with food allergies.

Medicine --- nutrients --- infant gut microbiome --- pregnancy --- vegetables --- fruits --- atopic dermatitis --- dysbiosis --- food allergy --- gut --- infants --- microbiota --- skin --- 16S rRNA sequencing --- allergy --- anemia --- cow’s milk --- children --- immunology --- non-IgE-mediated food allergy --- pneumonia --- pulmonary hemosiderosis --- pulmonary infiltrates --- nut allergy --- oral food challenge --- peanut --- prick by prick --- serum specific IgE --- skin prick test --- tree nut --- milk allergy --- non-IgE mediated CMA --- food protein-induced enterocolitis syndrome --- FPIES --- labelling --- prevention --- proteomics --- mass spectrometry --- cow’s milk allergy --- food hypersensitivity --- gastrointestinal disorder --- non-IgE-mediated food hypersensitivity disorder --- wheat allergy --- anaphylaxis --- epinephrine --- schools --- scoping review --- teachers --- peach allergy --- molecular allergy --- Pru p 3 --- Pru p 7 --- peamaclein --- oral allergy syndrome --- pollen-food allergy syndrome --- oral immunotherapy --- undeclared allergens --- pediatric --- food allergies --- risk --- RASFF

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Toxicology --- Food poisoning --- Chemical Industry --- Food Additives --- Food-Processing Industry --- Foodborne Diseases. --- Toxicology. --- Toxicologie --- Intoxications alimentaires --- Food poisoning. --- Périodiques. --- Food Poisoning --- Evidence Based Toxicology --- Evidence-Based Toxicology --- Toxinology --- Based Toxicologies, Evidence --- Based Toxicology, Evidence --- Evidence Based Toxicologies --- Evidence-Based Toxicologies --- Toxicologies, Evidence Based --- Toxicologies, Evidence-Based --- Toxicology, Evidence Based --- Toxicology, Evidence-Based --- Food-borne Diseases --- Food-borne Illnesses --- Foodborne Illnesses --- Poisoning, Food --- Disease, Food-borne --- Disease, Foodborne --- Diseases, Food-borne --- Diseases, Foodborne --- Food Poisonings --- Food borne Diseases --- Food borne Illnesses --- Food-borne Disease --- Foodborne Disease --- Illnesses, Food-borne --- Illnesses, Foodborne --- Poisonings, Food --- Food --- Chemicals --- Bacterial food poisoning --- Food intoxications --- Intoxications, Food --- poisoning --- Pharmacogenetics --- Dietary Exposure --- Food Hypersensitivity --- Medicine --- Pharmacology --- Poisoning --- Poisons --- Foodborne diseases --- Food-borne Illness --- Foodborne Illness --- Food borne Disease --- Food borne Illness --- Illness, Food-borne --- Illness, Foodborne --- Food Poisoning. --- Toxicolog. --- Foodborne Diseases --- Intoxications alimentaires. --- Toxicologie. --- toxicology. --- Periodicals.