Role of the Epidermal Barrier in the Formation of Food Allergies in Children with Genodermatosis

The article analyzes the most significant genodermatoses associated with a high risk of allergic reactions that may occur in the practice of a dermatologist and pediatrician, such as ichthyosis and ichthyosiform dermatoses, Netherton syndrome and other ichthyosiform erythroderma, peeling skin syndrome, SAM syndrome, as well as congenital bullous epidermolysis. The article also describes in detail the pathogenetic aspects of transcutaneous sensitization, the development of food allergies and the listed above genodermatoses, two illustrative clinical cases are given.

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Oral Mucosa as a Potential Site for Diagnosis and Treatment of Allergic and Autoimmune Diseases

Foods ◽

10.3390/foods10050970 ◽

2021 ◽

Vol 10 (5) ◽

pp. 970

Author(s):

Cristina Gomez-Casado ◽

Javier Sanchez-Solares ◽

Elena Izquierdo ◽

Araceli Díaz-Perales ◽

Domingo Barber ◽

...

Keyword(s):

Autoimmune Diseases ◽

Oral Mucosa ◽

Food Allergies ◽

Epithelial Barrier ◽

Allergic Reactions ◽

Allergenic Protein ◽

Inflammatory Signals ◽

Respiratory Allergies ◽

Older Subjects

Most prevalent food allergies during early childhood are caused by foods with a high allergenic protein content, such as milk, egg, nuts, or fish. In older subjects, some respiratory allergies progressively lead to food-induced allergic reactions, which can be severe, such as urticaria or asthma. Oral mucosa remodeling has been recently proven to be a feature of severe allergic phenotypes and autoimmune diseases. This remodeling process includes epithelial barrier disruption and the release of inflammatory signals. Although little is known about the immune processes taking place in the oral mucosa, there are a few reports describing the oral mucosa-associated immune system. In this review, we will provide an overview of the recent knowledge about the role of the oral mucosa in food-induced allergic reactions, as well as in severe respiratory allergies or food-induced autoimmune diseases, such as celiac disease.

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Update on the Role of Allergy in Pediatric Functional Abdominal Pain Disorders: A Clinical Perspective

Nutrients ◽

10.3390/nu13062056 ◽

2021 ◽

Vol 13 (6) ◽

pp. 2056

Author(s):

Craig Friesen ◽

Jennifer Colombo ◽

Jennifer Schurman

Keyword(s):

Abdominal Pain ◽

Current Model ◽

Mast Cell Activation ◽

Oral Allergy Syndrome ◽

Food Allergies ◽

Allergic Reactions ◽

Clinical Perspective ◽

Functional Abdominal Pain ◽

Food Antigens

Both functional abdominal pain disorders (FAPDs) and food allergies are relatively common in children and adolescents, and most studies report an association between FAPDs and allergic conditions. FAPDs share pathophysiologic processes with allergies, including both immune and psychological processes interacting with the microbiome. No conclusive data are implicating IgE-mediated reactions to foods in FAPDs; however, there may be patients who have IgE reactions localized to the gastrointestinal mucosa without systemic symptoms that are not identified by common tests. In FAPDs, the data appears stronger for aeroallergens than for foods. It also remains possible that food antigens initiate an IgG reaction that promotes mast cell activation. If a food allergen is identified, the management involves eliminating the specific food from the diet. In the absence of systemic allergic symptoms or oral allergy syndrome, it appears unlikely that allergic triggers for FAPDs can be reliably identified by standard testing. Medications used to blunt allergic reactions or symptomatically treat allergic reactions may be useful in FAPDs. The purpose of the current manuscript is to review the current literature regarding the role of allergy in FAPDs from a clinical perspective, including how allergy may fit in the current model of FAPDs.

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Allergic Reactions to Food Proteins

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000055 ◽

2011 ◽

Vol 81 (23) ◽

pp. 173-180 ◽

Cited By ~ 6

Author(s):

Barbara K. Ballmer-Weber

Keyword(s):

Food Allergies ◽

Allergic Reactions ◽

Allergenic Food ◽

Processed Foods ◽

Legal Regulations ◽

Pollen Allergens ◽

Curative Therapy ◽

Novel Foods ◽

Allergenic Proteins ◽

Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling may contain is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

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