Apr/May 2013

House Call

Research Roundup: Chlorinated Water and Food Allergy, Allergic to Spice, and More!

Dichlorophenols—chemicals widely used for chlorination of water and in pesticides—may contribute to food allergy risk, according to researchers at Albert Einstein College of Medicine in New York. The team there used data from a large national health survey to investigate dichlorophenol exposure and food allergy in 2,211 U.S. children and adults. Those with the highest levels of dichlorophenols in their urine had higher odds of being sensitized to one or more food allergens. It’s not completely understood how these chemicals could affect allergic sensitization.   More...