Food allergy


Journal article

Managing symptoms and health through self-prescribed restrictive diets: what can general practitioners learn from the phenomenon of wheat avoidance?

Seven per cent of Australian adults report avoiding wheat products for the relief of symptoms. The objective of this study was to explore the experiences, symptoms, influences and beliefs that may explain the tendency for this behaviour to occur pre-dominantly in the absence of a...

Refugee families and the child and family health service, and food allergies: reducing the risk

In 2010-11, Australia accepted 13,799 refugees. However, there has been little research into the experiences that families from refugee backgrounds have with Australia’s child and family health services. The child and family health service plays a vital role in linking refugee families to communities and...

Ensuring our services are inclusive and addressing food allergies

It is well established that the vulnerable groups in our society (those who need our services the most), access services the least. This was first termed the ‘inverse care law’ (Hart, 1971) in 1971 and remains true today. It is also widely accepted that these...

Food allergy and headlice update

There has been much confusion in recent years regarding the terminology used to describe allergic reactions, particularly food reactions. The World Allergy Organisation Nomenclature Review Committee has proposed the following nomenclature. The term food hypersensitivity is used to describe any adverse reaction to a food...