Food Allergies: Recent Advances about Prevalence, Allergens, Physicopathologic Mechanism, Diagnosis and Immunotherapy
2024
Lajnaf, Roua | Feki, Sawsan | Ben Ameur, Salma | Attia, Hamadi | Kammoun, Thouraya | Ayadi, Mohamed | Masmoudi, Hatem
Food allergies are defined as pathological, potentially deadly, immune reactions induced by normally innocuous food protein allergens. The increasing prevalence of food allergies in the world is a significant challenge to global food safety and health. Furthermore, standard of care is unfortunately not optimal: the standard of care consists of food allergen eviction and the treatment of allergen-induced reactions with adrenaline treatments. Therefore, accurate diagnosis methods and treatment of allergies are pressing needs for allergic patients, research into which has been catalysed by technological advances that are enabling a mechanistic understanding of food allergy at the cellular and molecular levels. Various food allergens are presented in this chapter with different classes of food allergies. The diagnosis and treatment of immunoglobulin E (IgE)-mediated food allergy reactions with their positive and negatives sides, in the context of the immune mechanisms, are also discussed. Finally, it’s obvious that considerable efforts were spent to improve the diagnosis from an extract-based into a component-resolved concept. However, there is still no suitable therapy available against food allergies except avoidance. Therefore, further researches are still needed to develop suitable and safe immunotherapies that do not elicit severe side effects.
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Эту запись предоставил University of Liège