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A five-minute weekly dose of peanut protein through the skin, delivered by a novel microneedle technology, was superior in desensitizing peanut-allergic mice compared to administering the protein through a skin patch, a new study has found.

Pandemic distancing provided a shield of sorts for people with food allergies and their families. Now, as restrictions ease and a new school year looms, shedding the protective bubble can lead to extra stress and anxiety for those who must cope not only with the resumption of interaction but the increased potential exposure.

Three new $50,000 grants have been awarded to University of Michigan scientists by the Mary H. Weiser Food Allergy Center (MHWFAC), announced the center’s director, James R. Baker, MD.

Implementing the first-ever federally approved “treatment” for peanut allergy is well under way at the Michigan Medicine Food Allergy Clinic.

As scientific research continues to expand the possibilities for treating food allergy, the development and rollout of new medical therapies must be combined with support that takes into account patients’ other needs, concludes a new paper published in the journal Current Treatment Options in Allergy.

The MHWFAC’s February edition of “Coping and Conversations with Kim” featured industry experts with advice for allergy-safe dine-in and carry-out food service.

A new finding from the laboratories of the MHWFAC has been published online by the prestigious journal Science Immunology .

The MHWFAC's annual fundraiser on December 3 was attended via Facebook and YouTube by hundreds of patients, caregivers, professionals and supporters -- and we heartily thank all who contributed to its success.