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Food Tolerance and Allergy

Key Scientists
Maria Makrides Debbie Palmer Merryn Netting

Baby EczemaThe Food Tolerance and Allergy unit aims to use nutritional intervention to help people develop a robust immune system and subsequently reduce allergy development and protect against infection. Allergy prevention or treatment using nutritional interventions is the main focus, with particular emphasis on nutritional intervention in early life (maternal milk) and its role in regulating immune development, inflammation and allergy outcomes in infants.

Egg allergy is the most common food allergy in Australian young children as it affects about nine per cent of children. There are two ongoing egg-related trials at FOODplus focusing on prevention and treatment.

Prevention trial - Start time of egg protein to prevent egg allergy (STEP)
STEP compares the effect of early introduction of egg protein (around six months) with later introduction (10 months) on egg allergy. Over 450 families were recruited to the STEP trial, the results of the study have now been published.

Treatment trial - Can egg allergic kids eat baked egg (CAKE)
The CAKE trial determined if children who regularly eat foods with a controlled dose of baked egg outgrow their egg allergy sooner than those who are on a completely egg-free diet.


Please contact FOODplus if you are interested in an honours or postgraduate student project in this area of research.

FOODplus Research Centre

Waite Campus
Waite Main Building
The University of Adelaide
SA 5064


T: +61 8 8313 4333
F: +61 8 8313 7135

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