Palabras clave
Mecanismos inmunológicos
Alergia mediada por IgE
Alergia no mediada por IgE
Células T
Microbioma
Dermatitis atópica
Esofagitis eosinofílica
Cómo citar
Plaudit
Resumen
La alergia alimentaria es una reacción adversa a ciertos los alimentos que han demostrado "mecanismos inmunológicos”; por lo tanto, este término abarca tanto las alergias alimentarias mediadas o no por la inmunoglobulina E (IgE). El mecanismo fisiopatológico común entre las formas de alergia a alimentos mediadas o no por IgE se encuentra en la falla de la tolerancia clínica e inmunológica hacia ese alimento. La inducción y el mantenimiento de la tolerancia inmunológica depende de la generación activa de células T reguladoras específicas para antígenos alimentarios. Este proceso está influenciado por factores genéticos (genes FOXP3) y epigenéticos condicionados por el medio ambiente (dieta, microbiota y sus productos). Puesto que el microbioma intestinal normalmente puede promover la tolerancia oral, la evidencia actual sugiere que las perturbaciones del microbioma pueden correlacionarse, o incluso predisponer, con la alergia alimentaria. Comprender el mecanismo patógeno subyacente a las alergias alimentarias mediadas por IgE permite implementar las medidas destinadas a restaurar la tolerancia clínica e inmunológica. El conocimiento de los mecanismos de la alergia alimentaria mejorará la perspectiva de los pacientes con alergias alimentarias inmediatas más graves y la anafilaxia, además de quienes tienes tienen enfermedades concomitantes (dermatitis atópica, esofagitis eosinofílica y los EGEID).
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