Baking results in impaired detection of clinically relevant food allergens.
Bermingham MD; Meredith RT; Mills H; Maddocks S; Chapman MD; Blaxland JA; Oliver MA · 2026 · Frontiers in allergy
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
Quantifying food allergens in complex matrices is hindered by thermal processing, particularly in baked products used for oral food challenges (OFCs), where limited data exists on effects on clinically relevant allergens. To address this,…
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Metadata source: Europe PMC · DOI 10.3389/falgy.2026.1796342