title: Pathophysiology of Food Allergy.
abstract: Food allergy is a growing public health problem that is estimated to affect 4% to 8% of children and 5% of adults. In this review, we discuss our current understanding of the pathophysiology of food allergy, from oral tolerance, to sensitization, and lastly the elicitation of an allergic response. As much of the existing evidence for the mechanisms of food allergy is derived from animal models, we include these studies where relevant. In addition, whenever possible, we review similar evidence involved in human disease and provide applications for consideration in clinical practice.
authors.affiliation: Division of Allergy-Immunology, Feinberg School of Medicine, Northwestern University, 240 East Huron, McGaw M315, Chicago, IL 60611, USA.
authors.forename: Barry J
authors.initials: BJ
authors.lastname: Pelz
authors.affiliation: Division of Allergy-Immunology, Feinberg School of Medicine, Northwestern University, 240 East Huron, McGaw M315, Chicago, IL 60611, USA. Electronic address: p-bryce@northwestern.edu.
authors.forename: Paul J
authors.initials: PJ
authors.lastname: Bryce
mesh_terms: D000818:Animals; D002648:Child; D005512:Food Hypersensitivity / Q000276:immunology / Q000503:physiopathology*; D041981:Gastrointestinal Tract / Q000276:immunology / Q000502:physiology; D006801:Humans; D007114:Immunization; D007073:Immunoglobulin E / Q000276:immunology / Q000502:physiology
chemical_list: D007073:Immunoglobulin E
keywords: Food allergy; IgE; Oral tolerance; Pathophysiology; Sensitization