Immune-globulin E (IgE)-mediated food allergy is characterized by a variety of clinical entities within the gastrointestinal tract, skin and lungs, and systemically as anaphylaxis. The default response to food antigens, which is antigen specific immune tolerance, requires exposure to the antigen and is already initiated during pregnancy. After birth, tolerance is mostly acquired in the gut after oral ingestion of dietary proteins, whilst exposure to these same proteins via the skin, especially when it is inflamed and has a disrupted barrier, can lead to allergic sensitization. The crosstalk between the skin and the gut, which is involved in the induction of food allergy, is still incompletely understood. In this review, we will focus on mechanisms underlying allergic sensitization (to food antigens) via the skin, leading to gastrointestinal inflammation, and the development of IgE-mediated food allergy. Better understanding of these processes will eventually help to develop new preventive and therapeutic strategies in children.

Atopic dermatitis, Cutaneous sensitization, Food allergy, Microbiota, Skin-gut-axis
dx.doi.org/10.3390/nu12123830, hdl.handle.net/1765/132744
Nutrients
Erasmus MC: University Medical Center Rotterdam

van Splunter, M. (Marloes), Liu, L. (Liu), Joost van Neerven, R.J. (R. J.), Wichers, H.J, Hettinga, K.A. (Kasper A.), & de Jong, N.W. (2020). Mechanisms underlying the skin-gut cross talk in the development of ige-mediated food allergy. Nutrients (Vol. 12, pp. 1–20). doi:10.3390/nu12123830