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Recent advances in mechanisms of food allergy and anaphylaxis.

ABSTRACT: Food allergens are innocuous proteins that promote tolerogenic adaptive immune responses in healthy individuals yet in other individuals induce an allergic adaptive immune response characterized by the presence of antigen-specific immunoglobulin E and type-2 immune cells. The cellular and molecular processes that determine a tolerogenic versus non-tolerogenic immune response to dietary antigens are not fully elucidated. Recently, there have been advances in the identification of roles for microbial communities and anatomical sites of dietary antigen exposure and presentation that have provided new insights into the key regulatory steps in the tolerogenic versus non-tolerogenic decision-making processes. Herein, we will review and discuss recent findings in cellular and molecular processes underlying food sensitization and tolerance, immunological processes underlying severity of food-induced anaphylaxis, and insights obtained from immunotherapy trials.

SUBMITTER: Tomar S

PROVIDER: S-EPMC7401090 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature

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Recent advances in mechanisms of food allergy and anaphylaxis.

Tomar Sunil S Hogan Simon P SP

F1000Research 20200731

Food allergens are innocuous proteins that promote tolerogenic adaptive immune responses in healthy individuals yet in other individuals induce an allergic adaptive immune response characterized by the presence of antigen-specific immunoglobulin E and type-2 immune cells. The cellular and molecular processes that determine a tolerogenic versus non-tolerogenic immune response to dietary antigens are not fully elucidated. Recently, there have been advances in the identification of roles for microb ...[more]

PMID: 32789004

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Implementing information and communication technology education on food allergy and anaphylaxis in the school setting.

Project description:IntroductionEvery year, 1/10,000 children experiences a food-anaphylactic reaction. Most of these events, including attack-related deaths, may happen during the school hours. In the current study, we assessed the influence of information and communication technologies (ICT) in the school-staff's education on food allergy and anaphylaxis (FAA).MethodsThe target population of this intervention was non-university teaching centers from the local Regional Education Council, including both state and private institutions. The digital intervention was supported by the free-of-charge and open-source learning-management Aulatic Educational Platform. Structured questionnaires were developed to evaluate the educators' knowledge, feelings, and self-efficacy on FAA, in addition to a satisfaction and quality survey of the training program.ResultsA total of 1748 school-educators were virtually enrolled from May 2016 to June 2020 in one of the 8-week course editions, with 80.6% of attendees successfully completing the full training. All scores concerning school-staff's basic knowledge and self-efficacy on FAA significantly improved after the educational intervention, reaching a high level of satisfaction among participants (98.5%) over the 4-year educational program.ConclusionOur results highlighted the effectiveness of a focused e-learning activity to improve teachers and school caretakers in the management of food allergic scholars and anaphylactic reactions during the school hours. The use of ICTs tools should become an integrated part of curricular frameworks in non-university education, leading to a better care of FAA school children.

| S-EPMC8254581 | biostudies-literature

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