Pathophysiology of food allergy.


Journal Article (Review)

In this article we review the pathophysiology of food allergy, which affects 4% of US children and 2% of adults, and is increasing in prevalence. Most food allergens share certain specific physicochemical characteristics that allow them to resist digestion, thus enhancing allergenicity. During allergic sensitization, these allergens are encountered by specialized dendritic cell populations in the gut, which leads to T-cell priming and the production of allergen-specific IgE production by B cells. Tissue-resident mast cells then bind IgE, and allergic reactions are elicited when mast cells are reexposed to allergen. Adjacent IgE molecules bound to the surface of the mast cell become cross-linked, causing mast cell degranulation and release of powerful vasoactive compounds that cause allergic symptoms.

Full Text

Cited Authors

  • Vickery, BP; Chin, S; Burks, AW

Published Date

  • April 2011

Published In

Volume / Issue

  • 58 / 2

Start / End Page

  • 363 - x

PubMed ID

  • 21453807

Pubmed Central ID

  • 21453807

Electronic International Standard Serial Number (EISSN)

  • 1557-8240

Digital Object Identifier (DOI)

  • 10.1016/j.pcl.2011.02.012


  • eng

Conference Location

  • United States