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Factors affecting the development of food allergy

Published online by Cambridge University Press:  05 March 2007

Ian Kimber  and
Rebecca J. Dearman
Ian Kimber*
Affiliation:
Syngenta Central Toxicology Laboratory, Alderley Park, Macclesfield, Cheshire SK10 4TJ, UK
Rebecca J. Dearman
Affiliation:
Syngenta Central Toxicology Laboratory, Alderley Park, Macclesfield, Cheshire SK10 4TJ, UK
*
*Corresponding author: Dr Ian Kimber, fax +44 1625 590996, email [email protected]
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Abstract

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Re´sume´Les allergies alimentaires repre´sentent un sujet important pour la sante´. La pre´valence chez les adultes d'Europe Occidentale est estime´e entre 1 et 2 %, tandis que parmi les enfants elle est plus e´leve´e (autour de 5 %). La plupart des allergies confirme´es sont associe´es à une gamme de produits relativement re´duite, dont le lait de vache, les ufs, les noix, les cacahue´tes, le ble´, les poissons et les fruits de mer. Cependant, il est connu que la pre´valence des allergies aux aliments spe´cifiques varie selon la zone ge´ographique, en raison principalement des diffe´rences dans les habitudes alimentaires. Bien que nous n'en ayons pas la preuve formelle, on suppose que le nombre de cas d'allergie alimentaire, comme celui des autres formes de maladies atopiques, est en augmentation. Il n'y a aucun doute que la pre´disposition ge´ne´tique est un de´terminant important. Toutefois, il est connu que l'acquisition de la sensibilisation aux prote´ines alimentaires et par la suite au proble`me d'allergie est influence´e par un e´ventail de facteurs environnementaux, ainsi que par le moment, la dure´e et l'intensite´ de l'exposition. De plus, la nature de l'allerge`ne lui-meme peut avoir un rle tre`s important sur la se´ve´rite´ et la persistance de la maladie clinique. Notre objectif est ici de discuter de l'importance de quelques-unes de ces variables dans le contexte des re´ponses allergiques immunoglobuline E-dependant.

Keywords

Food allergySensitisationOral toleranceAllergen exposure
Type
Meeting Report
Information
Proceedings of the Nutrition Society , Volume 61 , Issue 4 , November 2002 , pp. 435 - 439
Copyright
Copyright © The Nutrition Society 2002

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