June 24, 2016

Markers of tolerance development to food allergens

  1. Marta Ponce1
  2. Susanne C. Diesner1
  3. Zsolt Szépfalusi1 and
  4. Thomas Eiwegger1,2,*
Abstract
IgE-mediated reactions to food allergens are the most common cause of anaphylaxis in childhood. Although allergies to cows milk, egg or soy proteins, in contrast to peanut and tree nut allergens, resolve within the first 6 years of life in up to 60% due to natural tolerance development, this process is not well understood.
At present there is no cure or treatment for food allergy that would result in an induction of tolerance to the symptom-eliciting food. Avoidance, providing an emergency plan and education is the standard of treatment. Oral immunotherapeutic approaches have been proven reasonable efficacy, however they are associated with high rates of side effects and low numbers of patients achieving tolerance. Nevertheless, mechanisms that take place during oral immunotherapy may help to understand tolerance development. On the basis of these therapeutic interventions, events like loss of basophil activation, induction of regulatory lymphocyte subsets and of blocking antibodies have been described. Their functional importance at a clinical level, however remains to be investigated in detail. Consequently, there is eminent need to understand the process of tolerance development to food allergens and define biomarkers to develop and monitor new treatment strategies for food allergy.

No comments:

Post a Comment