The only advice doctors can give to the 4 percent of Americans with potentially life-threatening food allergies is to avoid the culprit food, often nuts or shellfish. But that may change as researchers in a new Food Allergy Research Consortium, announced today, strive to develop therapies to treat and prevent food allergy.
The consortium, led by Hugh Sampson, M.D., at the Mount Sinai School of Medicine in New York City, will receive approximately $17 million over five years from the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health. In addition, a five-year NIAID grant totaling approximately $5 million to the Emmes Corporation, of Rockville, MD, will fund a statistical center to support the consortium.
The consortium will conduct basic, clinical and epidemiological studies, and develop educational programs aimed at parents, children and healthcare providers.
For further description of the studies to be conducted, click here.
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