NIAID is the lead Institute at the National Institutes of Health conducting research on food allergy, a condition that affects approximately 5 percent of children and 4 percent of adults in the United States. In a person with food allergy, the immune system reacts abnormally to a component of a food—sometimes producing a life-threatening response.
Since 2003, NIAID has substantially increased its support for food allergy research, from basic research in allergy and immunology to epidemiological and observational studies to identify risk factors and to clinical trials that are testing new strategies to prevent and treat food allergy. Read on to learn more about food allergy and the steps NIAID is taking to address this growing problem.
Why Is the Study of Food Allergy a Priority for NIAID?
Food allergy negatively influences the quality of life of patients and their families and is potentially life-threatening to those affected. Its prevalence is rising without a known cause and no approved treatment is yet available. Read more about NIAID’s commitment to food allergy research.
How Is NIAID Addressing This Critical Topic?
NIAID is investing in research to reduce the risk of developing food allergy and treat those who are already affected.
NIAID was one of several sponsors of Finding a Path to Safety in Food Allergy, a comprehensive food allergy research, treatment, and policy report issued in November 2016 by the National Academies of Sciences, Engineering, and Medicine.
Latest News Releases
Eosinophilic Esophagitis May be Due to Missing Protein, June 6, 2018
NIAID Scientists Link Cases of Unexplained Anaphylaxis to Red Meat Allergy, November 28, 2017