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Food allergy phenotypes: The key to personalized therapy
Author(s) -
Deschildre A.,
Lejeune S.,
Cap M.,
Flammarion S.,
Jouannic L.,
Amat F.,
Just J.
Publication year - 2017
Publication title -
clinical and experimental allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.462
H-Index - 154
eISSN - 1365-2222
pISSN - 0954-7894
DOI - 10.1111/cea.12984
Subject(s) - allergy , modalities , diversity (politics) , phenotype , medicine , immunology , identification (biology) , food allergy , immunoglobulin e , clinical phenotype , biology , genetics , gene , ecology , social science , sociology , anthropology , antibody
Summary Food allergies ( FA s) 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 FA s) 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 FA s and could lead towards integrative care management. Diagnostic biomarkers for FA s 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 FA s and how identifying phenotypes may help to better understand the pathophysiological complexity, improve diagnosis and lead to personalized treatment strategies.