Dear Colleagues,

Food allergy is a common immune disorder that has increased in prevalence over the last two to three decades. In Western countries, up to 10% of children and 4% of adults are affected. The majority of patients are allergic to milk, egg, peanuts, tree nuts, fish, or shellfish. Food allergic reactions are responsible for a variety of symptoms and disorders involving the skin and gastrointestinal and respiratory tracts. IgE-mediated and non-IgE-mediated (cellular) mechanisms, as well as eosinophils, mast cells, ILCs (innate lymphoid cells) and Th2 cells, have emerged as key factors associated with food allergic disorders such as eosinophilic esophagitis, food-protein-induced enterocolitis syndrome (FPIES), or food-protein-induced proctocolitis. The field of therapeutics is advancing rapidly. Despite these major advances, a full understanding of the immune mechanisms involved in distinct phenotypes and endotypes of food allergy is still required to propose a “personalized medicine” approach for the treatment of this pathology.

This Special Issue invites comprehensive reviews, immune mechanism analyses, and studies employing cell and animal models that further elucidate the relationship between food allergy, inflammation, microbiota, and immune reactions in children and adults.

Prof. Dr. Maria Leite-de-Moraes
Dr. Karine Adel-Patient
Guest Editors

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• food allergy
• food hypersensitivity
• oral tolerance
• immunoregulation
• gastrointestinal food hypersensitivity
• dysbiosis
• microbiome
• food allergens
• immunotherapy
• animal models of food allergy