Food allergy is an immune disease triggered by abnormal immune responses against harmless antigens that enter through our gut lumen. There are two major pathways that contribute to the food allergic symptoms: IgE-mediated and non IgE-mediated. Among all food allergy cases that have already been discovered, IgE-mediated mechanisms are responsible for over 80-90% of the cases. The IgE-mediated mechanisms include epithelium damage, T helper 2 cell induction, IgE antibody production, and the final symptoms caused by the effector cells. We also discovered that there may exist a potential relationship between B cell metabolism and the IgE production, which ultimately leads to food allergy. At the same time, since more and more people now enjoy more diverse food sources, issues regarding food allergy are outbursting these years as people’s exposure to different food proteins and antigens rapidly increase. It is shown that the United States government is losing billions dollars annually to cover the lost caused by food allergy. Given the worldwide prevalence of the food allergy and the increasingly unhealthy lifestyles of many people, it is highly crucial for us to understand the fundamental mechanisms underlying the IgE-mediated food allergy, which is the most common and influential pathway that risks millions of lives. Therefore, this Review goes over the basic mechanisms underlying the IgE-mediated food allergy, namely how epithelium damage, T helper 2 cell induction, IgE antibody production, effector cell activation, and B cell metabolism lead to the final symptoms of food allergy.
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