Official websites use. Share sensitive information only on official, secure websites. Author to whom correspondence should be addressed; E-Mail: jstam chla. Food allergy is a serious public health problem with an increasing prevalence. Current management is limited to food avoidance and emergency treatment. Research into the pathogenesis of food allergy has helped to shape our understanding of how patients become sensitized to an allergen.
Classically, food sensitization was thought to occur through the gastrointestinal tract, but alternative routes of sensitization are being explored, specifically through the skin. Damaged skin barrier may play a crucial role in the development of food sensitization. Better understanding of how patients initially become sensitized may help lead to the development of a safe and effective treatment for food allergies or better prevention strategies.
Food allergy represents a serious public health problem, with recent studies showing an increased prevalence in both North America and the United Kingdom. The increase in prevalence has led to an unsurprising increase in anaphylaxis and hospitalizations [ 2 , 3 ]. Unfortunately, current therapeutic options are limited to avoidance of the culprit allergen and injectable epinephrine in case of accidental exposure.
Most individuals with food allergy are otherwise in good health; however, the unpredictable and episodic nature of acute and potentially life-threatening food-allergic reactions may lead to significant distress for affected children and their parents or caregivers [ 4 , 5 ].
Furthermore, food allergy results in significant medical costs for the US health care system, especially in families with a food-allergic child [ 6 ]. Considering the rising prevalence, negative effects on quality of life, and financial burdens of food allergy, there is significant interest in understanding the mechanisms behind food allergy to help guide and develop therapies.
