Tag: atopic march

Girl Smelling Flowers

Researchers Find Common Origin Behind Food Allergy, Eczema, Asthma and Hay...

Findings could lead to therapies that repair the microbiome prior to food allergies developing.
Baby with Eczema

Study Shows Many Moisturizers Used for Eczema Contain Contact Allergens

A recent study reviewing 12 clinical trials of emollients provides some astonishing insight.
Baby

Siolta Begins Phase 2 Study in Newborns of Bacteria Consortia ...

STMC-103H has a combination of bacteria that are depleted in the gut microbiota of infants who go on to develop allergic sensitization and allergic diseases in childhood.
Lotions Containing Goat Milk

Use of Skincare Products with Food Ingredients May Lead to Food...

Individuals with inflammatory skin conditions should avoid skin products made with food ingredients.
Feet on Scale

Study Finds Eczema Associated with Increased Risk of Eating Disorders

The strongest associations were for bulimia nervosa followed by binge-eating disorder.
skin

Skin Plays Much Larger Role in Development of Allergies Than Previously...

A ground-breaking discovery has shone a light on immune cells in the skin, suggesting they play a much larger role in the onset of allergies than first thought.
Fall Baby

Study Finds Fall Babies at Higher Risk of Lifetime of Allergic...

Children born in the fall were much more likely to experience all of the conditions associated with the atopic march.
Happy Baby

Researchers Give New Perspective on Progression from Eczema to Asthma and...

Research is giving new insight into the atopic march and what conditions may indicate a higher risk of further allergic disease.
Child Scratching

Study: Scratching Starts Cascade of Immune Responses That Lead to Food...

Researchers may have solved the puzzle of how eczema leads to increased risk of developing food allergies.
Dr Kari Nadeau

Must Hear: Interview with Stanford Immunologist Dr Kari Nadeau – Defeating...

Dr Kari Nadeau, who runs the Sean Parker Center for Allergy and Asthma Research at Stanford University, takes us on a tour of food...