Immune basis of food allergic reactions.

Authors: Lozano-Ojalvo D, Berin C, Tordesillas L Abstract Food allergies are diseases where the normal tolerance response to oral antigens is altered. Recent advances have begun to uncover mechanisms that mediate sensitization to food allergens and maintenance of this disease. Production of alarmins by epithelial cells triggers a cascade that leads to allergen-specific IgE synthesis. A role of IL-9 in mast cell recruitment and amplification of allergic response has also been identified. In recent years, increasing evidence suggests that sensitization to food allergens can be developed by non-oral routes, in particular the skin, which led to the proposal of the 'dual exposure hypothesis'. Environmental factors such as diet or microbiota can shape the immune system to promote toleran...

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