Collaborative research call on food allergy

This notice reflects a close alignment between the interests of the MRC and FSA in delivering public health benefits in food allergy through the funding of high quality research focused on improving our understanding of the relevant immunobiological processes. This notice follows a successful joint MRC-FSA workshop to explore opportunities for greater synergy between immunologists and food allergists in future research to address the current scientific challenges presented by food allergy. A link to the workshop report can be found at the bottom of the page.

Food allergy is common and important, affecting up to 2% of adults and between 5% and 8% of children in the UK. Symptoms vary, but can be severe, resulting in systemic anaphylaxis, and occasionally death. There are currently no established primary preventative measures or therapeutic strategies, and the only means of preventing reactions is complete avoidance of the trigger foods coupled with rescue medication.

Although it is well established that most types of food allergy are associated with IgE antibody, it is becoming increasingly clear that sensitisation to food proteins and the elicitation of food allergic reactions are subject to complex immunoregulatory mechanisms. It is anticipated that a more detailed appreciation of the immunology of food allergy in humans will help provide answers to some important questions, including (but not limited to), the following:

• What immunological parameters, other than IgE antibody, are important in the development, regulation and resolution of the human immune response in food allergy and how do these factors exert their effects?
• What factors are responsible for significant differences between individuals in the severity of food allergic reactions?
• What are the immunological bases for apparent tissue differences in immune and allergic responses to food proteins?
• The timing and route of exposure to food proteins appear to have an important impact on the acquisition of allergic sensitisation – why and how is this effected?
• What are the factors that confer on food proteins the ability to cause allergic sensitisation?

It is anticipated that addressing these issues, via gaining a deeper insight into the fundamental biological mechanisms underpinning food allergy, will enable the delivery of benefits to public health in the following specific areas:

• Identification and utilisation of important opportunities to improve diagnosis, prognosis and management strategies for food allergy.
• Identification of risk factors and susceptible sub-populations, which will inform public health policy and advice to consumers.
• Design of effective interventions and policies to prevent the development of food allergy, and strategies for desensitisation.

Applications should be submitted to the MRC Infections and Immunity Board by May 2011 via the links below. Applications will be considered in open competition and according to MRC’s standard processes.

In addition to MRC’s standard terms and conditions, awards will include supplementary terms and conditions to reflect the joint nature of this initiative which you should read carefully.

For further information visit the MRC website or contact:
Dr Paul Colville-Nash at the MRC: Paul.Colville-Nash@headoffice.mrc.ac.uk
Dr Joelle Buck at the FSA: Joelle.Buck@foodstandards.gsi.gov.uk