Contribution of T cell subsets to different food allergic diseases

Lisa Hung, Brianna Zientara, M. Cecilia Berin*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

1 Scopus citations

Abstract

Food allergies occur due to a lack of tolerance to the proteins found in foods. While IgE- and non-IgE-mediated food allergies have different clinical manifestations, epidemiology, pathophysiology, and management, they share dysregulated T cell responses. Recent studies have shed light on the contributions of different T cell subsets to the development and persistence of different food allergic diseases. This review discusses the role of T cells in both IgE- and non-IgE-mediated food allergies and considers the potential future investigations in this context.

Original languageEnglish (US)
JournalImmunological Reviews
DOIs
StateAccepted/In press - 2024

Keywords

  • EoE
  • food allergy
  • FPIES
  • IgE
  • T cells
  • tolerance

ASJC Scopus subject areas

  • Immunology and Allergy
  • Immunology

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