Unlocking the Science :
The Research that Powers the FoodClues™ Framework
Research and Reviews
Looking for the basis for our food allergy treatment program? Here you go!
Additional research in areas including immune performance, supplements, digestive and behavioral health can be found on our general research page,
Click a topic below
(List is continuously updated as new supporting evidence is discovered.)
Allergy Statistics
The economic impact of childhood food allergy in the United States
Key points: The overall economic cost of food allergy was estimated at $4184 per year per child. This cost included clinician visits, emergency department visits, and hospitalizations; time taken off work for medical visits, out-of-pocket expenses, special foods, and work costs related to a caregiver needing to leave or change jobs. Caregivers reported a willingness to pay an estimated $3504 per year per child for food allergy treatment. (most food allergy websites reference this study)
The Economic Burden of Food Allergy: What We Know and What We Need to Learn
Epidemiology and Burden of Food Allergy
Key points: 59 new therapeutic agents approved by the FDA from 2015 to 2016, the median estimated direct cost of pivotal efficacy trials was $19 million, with half of the trial cost estimates ranging from $12 million to $33 million. At the extremes of the distribution were 100-fold cost differences, and patient enrollment varied from fewer than 15 patients to more than 8000 patients. A critical question in health care is the extent of scientific evidence that should be required to establish that a new therapeutic agent has benefits that outweigh its risks.
Prevalence and Severity of Food Allergies Among US Adults
Key points: A significant number of adults in the US have food allergies. This study examines the prevalence, severity, and health care utilization related to food allergies among US adults. Based on a cross-sectional survey of over 40,000 adults, it was found that 10.8% of US adults (over 26 million) have convincing food allergies, though nearly 19% self-reported having a food allergy. The most common allergens were shellfish, milk, peanuts, tree nuts, and fin fish. Notably, 51% of food-allergic adults experienced severe reactions, 45% were allergic to multiple foods, and 48% developed food allergies as adults. The study highlights the need for proper testing and counseling to prevent unnecessary food avoidance and improve quality of life.
Food allergy quality of life and living with food allergy
Peanut Allergy
Fatty-Acid-Based Membrane Lipidome Profile of Peanut Allergy Patients: An Exploratory Study of a Lifelong Health Condition
Key points: Results: Increased omega 6:3 fatty acid ratios were found in the allergic population compared to the non-allergic control group.
Factors Associated with the Development of Peanut Allergy in Childhood
Key points: There was no evidence of peanut allergy linked to the maternal diet, and peanut-specific reaction proteins were not detectable in the cord blood of the children Peanut allergy was independently associated with other factors including intake of soy (about 80% of soy is acid based per serving).
Comprehensive metabolomics identifies the alarmin uric acid as a critical signal for the induction of peanut allergy
Key points: High acid levels were found in mice and similarly high levels were also found in children with peanut allergies. When acid levels were lowered in the mice, peanut allergy markers reduced; when they added acid back in the allergy symptoms returned. Elevated acid level likely plays a critical role in the development of peanut allergies, likely due to its ability to activate skin surface immune cells.
Multiscale study of the oral and gut environments in children with high- and low-threshold peanut allergy
Key points: Children with high peanut allergies showed evidence of bacterial infection and poor levels of healthy bacteria in the gut which aids in digestion and the immune response in the intestine. These findings support inclusion of germ elimination and gut restoration as part of the process to reducing and eliminating allergies reactions, an alternative to simply avoiding trigger foods, as the absence of normal healthy gut bacteria opens the door for a lowered immune response and an increased chance for food reactions.
The age-specific microbiome of children with milk, egg, and peanut allergy
Key points: This study assessed the microbiome of children with milk, egg or peanut allergy (<3 years, 3-18 years) compared with similar aged children without food allergy. Groups were not significantly different in age, gender at birth, race, mode of delivery, breastfeeding duration, or antibiotic exposure. Dysbiosis associates with food allergy, most prominent in older children with peanut allergy. Younger children with and without food allergy have fewer differences in gut microbiota. These findings support gut restoration as part of the process to reducing and eliminating allergies reactions, an alternative to simply avoiding trigger foods.
Enhanced Gut Microbiome Capacity for Amino Acid Metabolism is associated with Peanut Oral Immunotherapy Failure
Key points: This study revealed that when peanut OIT doesn't work, it may be related to issues with bile levels and difficulty with amino acid management which are key in peanut digestion. Peanuts are high in protein and fats, which requires bile and a working amino acid breakdown pathway in order to digest. Peanut allergy is likely associated with difficulty digesting peanuts, which is why solutions to resolving peanut allergies could involve a focus on liver and gallbladder health in the production and management of bile, in addition to optimizing acid metabolism pathways.
Key points: OIT that includes berberine and dong quai could improve peanut tolerance with more lasting results.
Immunity and Allergies
The pathophysiology of anaphylaxis
Key points: "Although there is broad consensus on many aspects of the treatment of anaphylaxis, such recommendations are based largely on observational studies, extrapolation from retrospective case reviews, and a few clinical trials." Anaphylaxis symptoms look different depending on the tissues involved in the reaction. In addition to the traditional symtptoms, reactions can include intense itching, welts/hives, nausea/vomiting, abdominal pain, and diarrhea.
Blood Gas Temperature Correction
Key points: traditional laws of physiology (ex: Henderson-Hasselback Equation) state that blood becomes more acidic as temperature rises. At more neutral temperatures, bicarbonate is present in blood which is more basic. As temperature rises, it's chemical structure changes to carbon dioxide which makes blood more acidic. The reverse happens when temperature decreases and blood can return to a more basic state.
Gut Mucosal Antibody Responses and Implications for Food Allergy
Key points: This article explores how the immune system in the gut—particularly B cells and plasma cells—regulates oral tolerance to food antigens. It highlights that disruptions in this system, especially the production of allergen-specific IgE antibodies and compromised gut barrier integrity, can lead to food allergies. The review also emphasizes the importance of gut microbiota in shaping immune responses and preventing sensitization. It essentially sets the stage for the importance of the mucus layer of the gut in managing food reactions.
The influence of the microbiome on allergic sensitization to food
Key points: This article discusses how imbalances in the gut microbiota, known as dysbiosis, can impair the development of immune tolerance to dietary antigens, leading to food allergies. Beneficial gut bacteria are crucial for stimulating regulatory immune pathways that prevent allergic responses. The review highlights the potential of modulating the gut microbiome as a therapeutic strategy to restore tolerance and manage food allergies.
High plasma uric acid concentration: causes and consequences
Protein Intolerance
Effects of temperature on blood circulation measured with the laser doppler method
The production of IgE
IgE, Mast Cells, Basophils, and Eosinophils
The complement system: history, pathways, cascade and inhibitors
The complement system and innate immunity
Anaphylaxis caused by lipid transfer proteins: an unpredictable clinical syndrome
Herbal solutions & supplements
The Influence of Melatonin on Immune System and Cancer
Key points: This study found that melatonin administration in mice led to a significant increase in NK cells and monocytes within the bone marrow. These cells are crucial components of the innate immune system, and their augmentation suggests that melatonin can stimulate the proliferation or differentiation of specific immune cells in the bone marrow.
Melatonin inhibits apoptosis during early B-cell development in mouse bone marrow
Key points: This study found that melatonin inhibits apoptosis during early B-cell development in mouse bone marrow. This effect resulted in an increased number of large pre-B cells, indicating that melatonin supports the survival and maturation of B-cell precursors, thereby enhancing humoral immunity.
Melatonin, immune function and aging
Key points: This study showed that melatonin administration led to a quantitative and functional enhancement of NK cells in both bone marrow and spleen. This suggests that melatonin can modulate the immune response by shifting immune protein profiles.
Key points: The meta-analysis suggests that Boswellia and its extracts may offer significant benefits in reducing pain and stiffness and improving joint function in OA patients. Given that boswellia is also known for neutralizing acids, these findings could also support the FoodClues™ theory of elevated acid levels being a source of joint inflammation.
What Are Our Clients Saying ?
"I have noticed drastic improvements in my health and overall well being - from finally being able to eat a full meal in one sitting, to being genuinely happier!
Payton M.
"It's the simple things in life that bring me so much joy and being able to watermelon again is one of them!"
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FAQS
What is holistic nutrition?
Holistic nutrition is a holistic approach to health and wellness that focuses on the whole person, not just their diet. It takes into account all aspects of your life, including your physical and mental health, your environment, and your relationships. Holistic nutritionists believe that food is a powerful tool that can be used to heal the body, mind, and spirit.
What is the difference between a holistic nutritionist and a registered dietitian?
A holistic nutritionist is a practitioner who uses food and lifestyle changes to promote health and well-being. Holistic nutritionists typically have a background in nutrition, but they are not required to have a degree from an accredited university.
How much does it cost to see a holistic nutritionist?
The cost of seeing a holistic nutritionist can vary depending on the practitioner's experience, location, and the services offered. Most holistic nutritionists charge by the hour, but some may also offer packages or discounts.