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Environmental Exposure to Foods as a Risk Factor for Food Allergy

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Abstract

Purpose of Review

Many factors have been reported to contribute to the development of food allergy. Here, we summarize the role of environmental exposure to foods as a major risk factor for developing food allergy.

Recent Findings

Peanut proteins are detectable and biologically active in household environments, where infants spend a majority of their time, providing an environmental source of allergen exposure. Recent evidence from clinical studies and mouse models suggests both the airway and skin are routes of exposure that lead to peanut sensitization.

Summary

Environmental exposure to peanut has been clearly associated with the development of peanut allergy, although other factors such as genetic predisposition, microbial exposures, and timing of oral feeding of allergens also likely contribute. Future studies should more comprehensively assess the contributions of each of these factors for a variety of food allergens to provide more clear targets for prevention of food allergy.

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  1. Division of Allergy and Immunology, Department of Pediatrics, University of North Carolina at Chapel Hill, 116 Manning Dr., Mary Ellen Jones, Room 3310, Chapel Hill, NC, 27599, USA

    Andrew V. Turner & Johanna M. Smeekens

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Turner, A.V., Smeekens, J.M. Environmental Exposure to Foods as a Risk Factor for Food Allergy. Curr Allergy Asthma Rep 23, 427–433 (2023). https://doi.org/10.1007/s11882-023-01091-0

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