Search Results for: dr-scott-sicherer
Q: Does the dry roasting cooking process used to make peanut butter and many peanut snacks have anything to do with how allergenic peanuts have become for so many? Dr. Sicherer: There is a theory that the process of roasting makes changes in peanut proteins that result in a more allergenic form. It’s important to realize […]
Q: Why does asthma put a child with food allergies at higher risk of anaphylaxis than other children with food allergies? Dr. Sicherer: Asthma is a condition in which the airways narrow, become inflamed and make extra mucus. There are many triggers of asthma including airborne allergens, exercise, infections, smoke, cold air, and others. Foods that are otherwise tolerated are […]
Meet Dr. Ying Song, one of the researchers on the hunt for improved Chinese herbal food allergy treatments and the reason why they work.
Q: My severely allergic child passed a baked egg and milk challenge in the allergist’s office. We are starting to introduce foods with baked allergens, like muffins and bread. I’m optimistic but nervous. Do you find many children in our son’s situation returning with reports of reactions or even anaphylaxis? And, if he continues to […]
Q: Why do we get hives in a food-allergic reaction? And will they always appear? Dr. Sicherer: Hives, also called urticaria, develop when allergy cells in the skin release chemicals, including histamine, that cause localized swelling, redness and itching. The response looks like a series of mosquito bites, often across an expanse of skin, but various […]
Q: As a baby, my son was diagnosed with a cow’s milk allergy and now, at age 4, had a reaction to cashews and the allergist has diagnosed him with a nut allergy. Is this type of food allergy progression common? might he gain more allergies? Dr. Sicherer: About 35 percent of infants with a milk […]