Food allergy is a group of IgE-mediated and non-IgE-mediated “adverse immune responses” that occurs reproducibly on exposure to a given food. Epidemiologic studies suggested that the incidence of food allergy is increasing worldwide, especially in westernized developed countries. In addition to genetic predisposition, dietary factors and microbial exposures are suggested to be the predominant forces driving this increased prevalence. Several lines of evidence suggest that functional changes in the intestinal mucosal immune system are one of the major hallmarks of food allergy, and establishment of oral tolerance to food antigens depends on the maintenance of gut immune homeostasis as affected by nutrition and the intestinal bacterial ecosystem. Understanding the connections between diet, gut immunity, and the etiology of food allergy would help to develop effective disease prevention strategies and possibly be applicable for other atopic disorders.
Currently, the multifactorial nature of food allergy and its links to dietary factors at the interface of intestinal dysbiosis are not fully understood. Therefore, the aim of this research topic is to gain new insights into the role of dietary factors and gut homeostasis in maintaining oral tolerance and to provide relevant targets for designing hypoallergic systems from the perspectives of food science and nutrition. Understanding the links between diet, gut immunity, and food allergic responses would help provide efficacious preventative and treatment strategies for food allergy and benefit the development of novel hypoallergenic foods.
All manuscript types (Original Research, Perspectives, Mini Reviews, Commentaries, and Opinion papers, etc.) accepted by Frontiers in Nutrition are welcome. We encourage submissions that present the most recent progress and/or point out scientific directions that should be pursued in the future. Relevant topics (but are not limited to) include the following:
1) Dietary factors associated with the development of food allergy;
2) Gut microbiota, host immune homeostasis, and food allergy;
3) Molecular characterization or detection of food allergens;
4) Natural immunomodulating substances for alleviating food allergy, e.g., polyphenols and pro/prebiotics;
5) Novel strategies to create/improve hypoallergenic and allergen-free foods.
Food allergy is a group of IgE-mediated and non-IgE-mediated “adverse immune responses” that occurs reproducibly on exposure to a given food. Epidemiologic studies suggested that the incidence of food allergy is increasing worldwide, especially in westernized developed countries. In addition to genetic predisposition, dietary factors and microbial exposures are suggested to be the predominant forces driving this increased prevalence. Several lines of evidence suggest that functional changes in the intestinal mucosal immune system are one of the major hallmarks of food allergy, and establishment of oral tolerance to food antigens depends on the maintenance of gut immune homeostasis as affected by nutrition and the intestinal bacterial ecosystem. Understanding the connections between diet, gut immunity, and the etiology of food allergy would help to develop effective disease prevention strategies and possibly be applicable for other atopic disorders.
Currently, the multifactorial nature of food allergy and its links to dietary factors at the interface of intestinal dysbiosis are not fully understood. Therefore, the aim of this research topic is to gain new insights into the role of dietary factors and gut homeostasis in maintaining oral tolerance and to provide relevant targets for designing hypoallergic systems from the perspectives of food science and nutrition. Understanding the links between diet, gut immunity, and food allergic responses would help provide efficacious preventative and treatment strategies for food allergy and benefit the development of novel hypoallergenic foods.
All manuscript types (Original Research, Perspectives, Mini Reviews, Commentaries, and Opinion papers, etc.) accepted by Frontiers in Nutrition are welcome. We encourage submissions that present the most recent progress and/or point out scientific directions that should be pursued in the future. Relevant topics (but are not limited to) include the following:
1) Dietary factors associated with the development of food allergy;
2) Gut microbiota, host immune homeostasis, and food allergy;
3) Molecular characterization or detection of food allergens;
4) Natural immunomodulating substances for alleviating food allergy, e.g., polyphenols and pro/prebiotics;
5) Novel strategies to create/improve hypoallergenic and allergen-free foods.
