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Food Allergy. NIAID is the lead institute at the National Institutes of Health conducting research on food allergy, a condition that affects approximately 8 percent of children and nearly 11 percent of adults in the United States. In a person with food allergy, the immune system reacts abnormally to a component of a food, sometimes producing a ...
The Consortium for Food Allergy Research (CoFAR) was established in fiscal year (FY) 2005 to support clinical research on food allergy. It has been renewed multiple times, most recently in FY 2024, to continue conducting clinical trials and observational studies on many aspects of food allergy.
About the study. NIH investigators are conducting clinical research studies to learn more about what causes food allergy, what can be done to improve the care of patients with food allergy, and how to improve the ways food allergy is diagnosed and treated. Volunteers are currently needed for a study that seeks to determine whether patients with ...
Food Allergy Treatment Research. NIAID’s food allergy treatment research program focuses on two approaches. The first approach, called immunotherapy, involves exposing a person to a food allergen in a controlled way to reduce their immune response to the allergen. The second approach involves using lab-made antibodies alone or coupled with ...
Food allergy researchers seeking funding can access opportunities to further their own research, while NIAID and NIH grantees can find out about available resources outside of specific funding opportunities. Recent publications, active networks, and ways to connect with other researchers are also available.
Dr. Marrazzo began her tenure as the sixth NIAID Director in the fall of 2023. She oversees a $6.6 billion budget that supports research to advance the understanding, diagnosis, treatment and prevention of infectious, immunologic, and allergic diseases. She is internationally recognized for her research and education efforts in the field of ...
NIAID has awarded 11 new cooperative agreements to support the Consortium for Food Allergy Research, or CoFAR, in the latest renewal of the program since its establishment 19 years ago. The institute expects to fund the awards with more than $11 million annually for seven years, contingent upon the availability of funds.
To address the concerns about the increasing incidence of food allergy and paucity of treatment options, NIAID established the Consortium for Food Allergy Research (CoFAR) in 2005. CoFAR is a clinical network consisting of two distinct entities: the CoFAR Leadership Center (LC) and the CoFAR Clinical Research Centers (CRCs).
A food allergy develops when a person eats, touches or inhales a protein in food called an allergen, and then the immune system makes a type of antibody against the allergen called IgE. Copies of this IgE antibody move through the blood and attach to two kinds of cells in the immune system. When a person with IgE antibodies eats, touches or ...
Pamela Guerrerio, M.D., Ph.D., is the Chief of the Food Allergy Research Section. The overall goal of the Food Allergy Research Section is to understand the key genetic, immunologic, and biochemical pathways that lead to the development of food allergy and how they can be manipulated for therapeutic benefit. We aim to achieve this goal using a multifaceted approach with studies involving both ...