Disease: Food Allergy

Novel Synbiotic Yogurt Formulation Supplemented with Fucoidan from Phaeophyceae Algae to Promote Limosilactobacillus reuteri and Lacticaseibacillus rhamnosus GG

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Researchers developed a new yogurt containing fucoidan (a compound from brown seaweed) along with beneficial bacteria that may help reduce allergy symptoms. Testing showed this special yogurt maintained high levels of protective bacteria throughout its shelf life. The combination of the seaweed compound and beneficial bacteria could offer a natural food-based approach to help people with allergies through improved gut health.

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More than ten years without changes in the prevalence of adverse food reactions among Mexican adults: Comparison of two cross-sectional surveys

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Researchers compared food allergy rates in Mexico between 2012-2013 and 2023-2024, finding that about 19% of adults reported adverse food reactions in both periods. Surprisingly, unlike many other countries that have seen increases in food allergies, the prevalence in Mexico remained stable over the 11-year period. Women and people with allergic skin conditions or hay fever were more likely to experience food reactions, while those aged 25-50 had lower risk.

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