Study is believed to be “the first to determine the effects of timing of food introduction to cow's milk products, egg, and peanut, on food sensitization at age one in a general population-based cohort"

In a recent study, cell lines exposed to increasingly higher levels of BBP showed higher levels of adipogenesis—the process by which fat cells develop

The food industry is doing a pretty good job of ensuring that people don’t eat things that give them an allergic reaction

The use of soy isoflavones and peptides to reduce microbial contamination could benefit the food industry

Scripps researchers suggest risk assessment to protect human health

USGS indentifies two traits that indicate how chemicals can build up and reach toxic levels

Current testing for pathogens in food requires complicated machinery and trained personnel

Chemicals designed to protect crops can cause gene expression changes in mouse brain cells that look strikingly similar to changes in the brains of people with autism and Alzheimer’s disease

“Communication and information technology can improve access to food and trace where the food is coming from and how it’s being processed."

Researchers call for improved data management and transparency