Food Confidence: How to safely feed your child with FPIES or IgE mediated Food Allergy will be offered at 4pm on Thursday, August 20 via Zoom. This is the fourth installment in "Conversations with a Food Allergy Counselor," series featuring holistic advice for patients and their families. Click here for free registration.
"Diet and Food Allergy: Focus on Dietary Fiber and Vitamins"
The research webinars hosted by the Mary H. Weiser Food Allergy Center continue July 23 with "Development of Vaccines as Therapeutics for Food Allergy," presented by research assistant professor Jessica O'Konek, PhD.
The third webinar in the MHWFAC “Conversations with a Food Allergy Counselor” series provided tips and skill-building aimed at preparing individuals with food allergy – and their parents, peers and educators – for the classroom environment.
The Mary H. Weiser Food Allergy Center (MHWFAC) at the University of Michigan has been named a Discovery Center of Distinction by FARE, the leading food allergy research, advocacy and education organization.
Food allergy scientists at two large Michigan institutions have teamed up to establish the Southeast Michigan Food Allergy Collaborative (SMFAC) to coordinate research and clinical trials related to food allergy.
Audience received tips for coping with stress and anxiety, managing school transitions and travel, and much more in this interactive webinar featuring U-M's food allergy counselor Kim Menzel.
In response to the ongoing public health crisis, the inaugural Mary H. Weiser Food Allergy Center research symposium will not be held in June.
Dr. Baker, with extensive expertise from his time on the Army's Pandemic Response team, helps readers understand the latest news about COVID-19.
MHWFAC faculty will join other scientists at U-M's Palmer Commons on March 6 to share discovery and research through lectures and a poster session.
A new public health initiative supported by the Mary H. Weiser Food Allergy Center (MHWFAC) will analyze billions of health insurance records to elucidate trends in the incidence of food allergy – from age and gender to geographic distribution.
Federal regulators have approved the first-ever peanut allergy treatment in a development called "a defining moment for the peanut allergy community."
James R. Baker Jr., MD., director of the Mary H. Weiser Food Allergy Center at the University of Michigan, said he expects the treatment to be offered to qualifying patients at U-M.
Scientific findings by Mary H. Weiser Food Allergy Center faculty will be among the research highlighted during poster sessions this week at the World Allergy Congress in Lyon, France.
Food allergy thought leaders from around the world will convene on the University of Michigan campus in June at an inaugural conference organized and hosted by U-M’s Mary H. Weiser Food Allergy Center (MHWFAC).
Well-known industry consultant Mary Jane Marchisotto has been hired by the University of Michigan’s Mary H. Weiser Food Allergy Center to help shape Phase 2 of the center’s growth and position it as an international authority in the research arena.
Scientists at the Mary H. Weiser Food Allergy Center, along with colleagues at other institutions, have determined which type of cells in the small intestine allow food allergens to reach the immune cells, in turn affecting respiratory, cardiovascular and other organs.
Dr. Baker appeared before FDA panel September 13 as the agency considers approving the first-ever treatment for kids with peanut allergy.
A new immunotherapy for kids with peanut allergies is under consideration by the Food and Drug Administration. Dr. Baker will present mid-morning at the event in Maryland, DC, which begins at 8:30 a.m. and will be live-streamed for access by the public.