The immunology of food allergy.

The immunology of food allergy.
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DOI:
10.4049/jimmunol.1303026
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发表时间:
2014-03-15
期刊:
Journal of immunology (Baltimore, Md. : 1950)
影响因子:
--
通讯作者:
Bryce PJ
Bryce PJ
中科院分区:
其他
文献类型:
--
作者:
Johnston LK;Chien KB;Bryce PJ

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食物过敏是一种日益普遍的人类健康问题,治疗选择仍然有限,尽管它对生活质量有不利影响,但仍以避免为主。更好地了解涉及这些反应的关键免疫机制可能对开发新疗法至关重要。这篇综述概述了目前对免疫系统如何被认为有助于预防或发展食物过敏的理解。根据动物研究和临床数据,本文阐述了口服耐受性在维持对食物抗原的免疫无反应性中的重要性,我们目前对口服耐受性可能失败和致敏可能发生的原因的理解,以及可能导致过敏反应和食物过敏相关反应的途径的知识。
Food allergies represent an increasingly prevalent human health problem and therapeutic options remain limited, with avoidance being mainstay despite its adverse effects on quality of life. A better understanding of the key immunological mechanisms involved in such responses will likely be vital for development of new therapies. This review outlines the current understanding of how the immune system is thought to contribute to prevention or development of food allergies. Drawing from animal studies as well as clinical data when available, the importance of oral tolerance in sustaining immunological non-responsiveness to food antigens, our current understanding of why oral tolerance may fail and sensitization may occur, as well as the knowledge of pathways that may lead to anaphylaxis and food allergy–associated responses are addressed.
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