An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

Factors Influencing the Susceptibility to, and Characteristics of Kiwi Fruit Allergy

Institutions
University of Southampton
Start date
2001
End date
2003
Objective
This research project aims to describe the clinical characteristics of allergy to kiwi in adults and children.

A questionnaire-based study of 276 subjects with self-reported allergy to kiwi fruit will be used to describe the characteristics of kiwi fruit allergy in adults and children in the UK.

The study questionnaire will be validated by comparison with clinical investigation (skin prick testing and blind oral food challenge).

More information
Kiwi fruit allergy is increasing in frequency but there is very little information on the characteristics of this relatively novel type of food allergy.

This study will aim to describe the clinical characteristics of allergy to kiwi in adults and children.

Find more about this project and other FSA food safety-related projects at the Food Standards Agency Research webpage.

Funding Source
Food Standards Agency
Project number
T07025
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Commodities
Produce