Roasted, salted or sugar-coated, everyone likes peanuts, but they are also one of the foods at greatest risk of triggering allergies. This is no small problem, since, often “hidden” or in trace amounts, they are contained in many industrially produced foods. A group of American allergologists has identified a simple way to make them tolerable by the immune system and avoid unpleasant episodes.

Postgraduate course in ‘Healthcare risk management and patient safety – University of Naples Federico II
There is time until 12:00 on September 25, 2024, to submit applications for participation in the Postgraduate Course in “Healthcare Risk Management and Patient Safety”, organized by the Department of








































































