Food allergy phenotypes: The key to personalized therapy |
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| Authors: | A. Deschildre S. Lejeune M. Cap S. Flammarion L. Jouannic F. Amat J. Just |
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| Affiliation: | 1. CHU Lille, Pediatric Pulmonology and Allergy unit, H?pital Jeanne de Flandre, Université Nord de France, Lille, France;2. Nutrition Department, CHU Lille, H?pital Jeanne de Flandre, Lille, France;3. Asthma and Allergy Center, H?pital d'Enfants Armand, Sorbonne Universités, UPMC Univ Paris 06 – Institut Pierre Louis d'Epidémiologie et de Santé Publique, Paris, France |
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| Abstract: | Food allergies (FAs) are of increasing public health concern and are characterized by a large spectrum of diseases. Their diversity is well known for immunologic pathways (IgE, non‐IgE‐mediated FAs) and natural history. Many other factors and patient characteristics are involved including type of food, exposure route, allergic comorbidities, gender, racial and ethnic backgrounds, cofactors and health conditions. Food allergen components and sensitization profiles are also involved in FA phenotypes. A new approach to chronic disorders based on the identification of phenotypes through extensive knowledge of all the complex components is also applicable to FAs and could lead towards integrative care management. Diagnostic biomarkers for FAs are emerging which also contribute to better care modalities. The aim of this article was to highlight current knowledge regarding the phenotypic diversity of FA. This review will focus on IgE‐mediated FAs and how identifying phenotypes may help to better understand the pathophysiological complexity, improve diagnosis and lead to personalized treatment strategies. |
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