Atopic dermatitis and food allergy: More than sensitization

被引：2

作者：

Davis, Katelin L. ^{[1
,2
,3
]}

Claudio-Etienne, Estefania ^{[1
]}

Frischmeyer-Guerrerio, Pamela A. ^{[1
]}

机构：

[1] NIAID, Food Allergy Res Sect, Lab Allerg Dis, NIH, Bethesda, MD 20892 USA

[2] NCI, Comparat Biomed Scientist Training Program, Mol Pathol Unit, Lab Canc Biol & Genet,Ctr Canc Res,NIH, Bethesda, MD USA

[3] Purdue Univ, Coll Vet Med, Comparat Pathobiol Dept, W Lafayette, IN USA

来源：

MUCOSAL IMMUNOLOGY | 2024年 / 17卷 / 05期

基金：

美国国家卫生研究院;

关键词：

THYMIC STROMAL LYMPHOPOIETIN; GENOME-WIDE ASSOCIATION; ACTIVATION-REGULATED CHEMOKINE; INFLAMMATORY-BOWEL-DISEASE; OF-FUNCTION VARIANTS; SERUM-LEVELS; MAST-CELLS; INTESTINAL INFLAMMATION; ICHTHYOSIS VULGARIS; MULTIPLE ALLERGIES;

D O I：

10.1016/j.mucimm.2024.06.005

中图分类号：

R392 [医学免疫学]; Q939.91 [免疫学];

学科分类号：

100102 ;

摘要：

The increased risk of food allergy in infants with atopic dermatitis (AD) has long been recognized; an epidemiologic phenomenon termed "the atopic march." Current literature supports the hypothesis that food antigen exposure through the disrupted skin barrier in AD leads to food antigen-specific immunoglobulin E production and food sensitization. However, there is growing evidence that inflammation in the skin drives intestinal remodeling via circulating inflammatory signals, microbiome alterations, metabolites, and the nervous system. We explore how this skin-gut axis helps to explain the link between AD and food allergy beyond sensitization.

引用

页码：1128 / 1140

页数：13

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