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Amy Jenny Susan Desiree Keerthi Finlay-Jones Downs Prescott Silva Kottampally BPsych(Hons), MPsych(Clinical), MHealthEcon, PhD (Clin Psych) BApplSci

BENEFIT - Breastfeeding and Eating Nuts and Eggs For Infant Tolerance Trial

Debbie Susan Palmer Prescott BSc BND PhD MBBS BMedSci PhD FRACP Head, Nutrition in Early Life Honorary Research Fellow debbie.palmer@uwa.edu.au

Screen ORIGINS

Desiree Silva MBBS, FRACP, MPH, PhD Co-Director, ORIGINS desiree.silva@thekids.org.au Co-Head, The ORIGINS Project Professor Desiree Silva is

TALK (Testosterone and Language in Kids) Study

Andrew Chris Gail Susan Peter Videos Whitehouse Watch and listen to Andrew Brennan-Jones Alvares Prescott Jacoby PhD PhD PhD MBBS BMedSci PhD FRACP

The Cardiovascular Risk Evaluation in Expectant Fathers (CARE-Dads) Study

Susan Prescott MBBS BMedSci PhD FRACP Honorary Research Fellow susan.prescott@thekids.org.au Honorary Research Fellow Susan Prescott is a Professor

The Engage Study: discovering and delighting in your baby - a pilot study

Andrew Desiree Gail Kandice Videos Whitehouse Watch and listen to Andrew Silva Alvares Varcin PhD MBBS, FRACP, MPH, PhD PhD M.Psych (Clinical), PhD

The impact of a Mediterranean diet and physical activity in pregnancy on gestational weight gain and neonatal body composition at birth and 1 year of age

Desiree Silva MBBS, FRACP, MPH, PhD Co-Director, ORIGINS desiree.silva@thekids.org.au Co-Head, The ORIGINS Project Professor Desiree Silva is

Susan Prescott

Honorary Research Fellow

Egg-sensitised infants have elevated CD4+ effector memory T regulatory cells from birth

IgE-mediated sensitisation to egg is common in infants. In some cases, the processes leading to egg sensitisation are established in early life, even before introduction to solid foods. The underlying mechanisms remain poorly understood. 

“Food faddists and pseudoscientists!”: Reflections on the history of resistance to ultra-processed foods

The term 'ultra-processed food' emerged in the 1980s, mostly used in reference to highly-processed convenience foods and snacks, often energy-dense, poor in nutrients, and inclusive of various synthetic additives such as emulsifiers, colors, artificial sweeteners, and/or flavor enhancers.