Social science
05 Dec 2024
At Frontiers, we bring some of the world’s best research to a global audience. But with tens of thousands of articles published each year, it’s impossible to cover all of them. Here are just five amazing papers you may have missed.
Featured news
08 Jul 2024
At Frontiers, we bring some of the world’s best research to a global audience. But with tens of thousands of articles published each year, it’s impossible to cover all of them. Here are just five amazing papers you may have missed.
Featured news
28 Mar 2024
A pilot study shows that dogs can be taught to recognize the scent of trauma reactions on the breath, which could make PTSD assistance dogs more effective.
Featured news
16 Mar 2023
by Angharad Brewer Gillham, Frontiers science writer Image/Shutterstock.com Meat-free proteins based on legumes are increasingly common. But so are allergies to soy and peanuts, which are also legumes. To find out if it’s safe for patients with these allergies to eat legume-based alternative proteins, scientists investigated how frequent cross-reactions are among people with different legume allergies. They found that although people often produce antibodies against multiple legumes, they rarely have a clinically relevant reaction. Soybean and peanut allergy patients are usually not allergic to other legumes. Many people keen to reduce their meat consumption are turning to substitutes made of legumes packed with protein, vitamins, and fiber. But allergies to legumes like soy or peanuts are both common and dangerous. Are patients allergic to particular legumes at risk from meat-free proteins made of legumes even if they contain different legumes? Dr Mark Smits and a team of scientists at University Medical Center Utrecht set out to investigate. “Both protein consumption and the world’s population are increasing which leads to an urgent demand for sustainable protein sources,” said Dr Thuy-My Le, senior author of the study published in Frontiers in Allergy. “An increase in the consumption of legumes may increase the […]
Featured news
05 Dec 2022
By Angharad Brewer Gillham, Frontiers science writer Image/Shutterstock.com Inorganic nanoparticles used to help process food may be crossing the placental barrier and getting into breastmilk, potentially damaging intestinal regulation and compromising babies’ oral tolerance, predisposing them to food allergies. Nanotechnologies have revolutionized food technology with changes to food production, manufacture, and processing that are intended to make our food safer and healthier. Phytosanitary products, processing aids, food additives, and surfaces that touch food in storage can all transfer nanoparticles that might be consumed by humans. In a review published in Frontiers in Allergy today, Mohammad Issa, at the Université Paris-Saclay, and colleagues pointed out that such a significant change to food production could have unforeseen health consequences. The team presented evidence that suggested that nanoparticles not only cross the placenta to reach developing fetuses but leave them at greater risk of potentially life-threatening food allergies. “Due to the immunotoxic and biocidal properties of nanoparticles, exposure may disrupt the host-intestinal microbiota’s beneficial exchanges and may interfere with intestinal barrier and gut-associated immune system development in fetus and neonate,” said Dr Karine Adel-Patient, corresponding author of the study. “This may be linked to the epidemic of immune-related disorders in children, such as […]
Featured news
25 Feb 2021
Long-distance pollen affects length of allergy seasons in Germany: Frontiers in Allergy
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