Biological and Chemical Factors Influencing Food Allergies: A Comprehensive Review
Yatharth Sharma
Department of Food Science and Nutrition, Maharana Pratap University of Agriculture and Technology, Udaipur, India.
Prasad Patil
Department of Post-Harvest Management, College of Agriculture, Vellanikkara, Thrissur, Kerala, India.
Manjit M Khatal
Department of Process and Food Engineering, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, India.
Shilpa Huchchannanavar
Department of Food Science and Nutrition, College of Agriculture, Hagari-583111, University of Agricultural Sciences, Raichur, India.
Rachana M N
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur – 584104, Karnataka, India.
Wankasaki Lytand
Department of Microbiology, Shillong College, Shillong, India.
Abhijit Debnath
Krishi Vigyan Kendra Dhalai, Tripura -799278, India.
Shifat Fatima
Department of Food and Nutrition, Era University, Lucknow, India.
Aparna Srivastava
Department of Food and Nutrition, Era University, Lucknow, India.
*Author to whom correspondence should be addressed.
Abstract
Food allergies have become a significant public health concern, affecting millions worldwide. This comprehensive review explores the multifaceted nature of food allergies, shedding light on the intricate interplay of biological and chemical factors. We delve into the mechanisms of allergen recognition and sensitization, genetic predisposition, and the role of the gut microbiome. Moreover, we examine the influence of food processing techniques, additives, and cross-reactivity in the development and severity of food allergies. Food allergies, an adverse health condition triggered by the immune system's hypersensitivity to certain food proteins, have been rising globally, affecting millions of individuals and posing significant public health challenges. This comprehensive review explores the biological and chemical factors influencing the development, manifestation, and management of food allergies. Key biological factors include genetic predisposition, age, and immune system interactions, such as the roles of immunoglobulin E (IgE) and non-IgE mediated responses. Additionally, microbiota composition and environmental exposures during critical windows of immune development are examined. Chemical factors encompass the molecular structure of allergens, food processing methods, and the presence of food additives and contaminants. Advances in diagnostic techniques, such as component-resolved diagnostics and epitope mapping, along with emerging therapies like immunotherapy and biologics, are discussed. The review emphasizes the need for interdisciplinary approaches integrating molecular biology, immunology, and environmental science to develop effective prevention and treatment strategies. Understanding these complex interactions is crucial for reducing the burden of food allergies and improving the quality of life for affected individuals.
Keywords: Food allergies, allergen recognition, genetic predisposition, gut microbiome, food processing, diagnostic tools