Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Many consider food allergy as the" second wave" of the allergy epidemic following the" first
wave" of respiratory allergy, ie, asthma and allergic rhinitis, plaguing westernized countries …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

Food processing can have many beneficial effects. However, processing may also alter the
allergenic properties of food proteins. A wide variety of processing methods is available and …

The respiratory immune response consists of multiple tiers of cellular responses that are
engaged in a sequential manner in order to control infections. The stepwise engagement of …

Ingestion of innocuous antigens, including food proteins, normally results in local and
systemic immune nonresponsiveness in a process termed oral tolerance. Oral tolerance to …

C-type lectin receptors (CLRs) expressed by dendritic cells are crucial for tailoring immune
responses to pathogens. Following pathogen binding, CLRs trigger distinct signalling …

Adverse immune responses to foods affect approximately 5% of young children and 3% to
4% of adults in westernized countries and appear to have increased in prevalence. Food …

Nearly half of the world's population harbors helminth infections or suffers from allergic
disorders. A common feature of this population is the so-called “type 2 immune response,” …