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Food allergy
Julie Wang, Hugh A. Sampson
Julie Wang, Hugh A. Sampson
Published March 1, 2011
Citation Information: J Clin Invest. 2011;121(3):827-835. https://doi.org/10.1172/JCI45434.
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Science in Medicine

Food allergy

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Abstract

Food allergies affect up to 6% of young children and 3%–4% of adults. They encompass a range of disorders that may be IgE and/or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein–induced enterocolitis syndrome, food-induced proctocolitis, eosinophilic gastroenteropathies, and atopic dermatitis. Many complex host factors and properties of foods are involved in the development of food allergy. With recent advances in the understanding of how these factors interact, the development of several novel diagnostic and therapeutic strategies is underway and showing promise.

Authors

Julie Wang, Hugh A. Sampson

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Figure 1

Mechanisms of oral tolerance.

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Mechanisms of oral tolerance.
(A) Generation of an immune response requi...
(A) Generation of an immune response requires ligation of the T cell receptor with peptide-MHC complexes in the presence of appropriate costimulatory molecules (CD80 and CD86) and cytokines. (B) With high doses of oral antigen, T cell receptor cross-linking can occur in the absence of costimulation or in the presence of inhibitory ligands (CD95 and CD95 ligand), leading to anergy or deletion, respectively. (C) Low doses of oral antigen lead to the activation of regulatory T cells, which suppress immune responses through soluble or cell surface–associated suppressive cytokines (IL-10 and TGF-β). Adapted from ref. 7 with permission from Elsevier.

Copyright © 2021 American Society for Clinical Investigation
ISSN: 0021-9738 (print), 1558-8238 (online)

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