meRfi®-GM
Food Allergy (FA) / Food Sensitivity
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Contents
Food allergies often start early in life. They used to be outgrown by school age. Now, many persist into adulthood. This trend started in the U.S., Europe, and Australia. It is now seen worldwide. In the U.S., 32 million people have food allergies. Genetics play a role in susceptibility. But genetics alone don't explain the increase. Lifestyle changes affect the microbiome. This impacts disease prevalence.
A central factor linking all…
References (Sources)
- A role for early oral exposure to house dust mite allergens through breast milk in IgE-mediated food allergy susceptibility
- Esophageal IgG4 levels correlate with histopathologic and transcriptomic features in eosinophilic esophagitis
- Food-specific IgG4 is associated with eosinophilic esophagitis
- Global incidence and prevalence of eosinophilic esophagitis, 1976–2022: a systematic review and meta-analysis
- Pathophysiology of non-IgE-mediated food allergy
- Perspectives on nonIgE-mediated gastrointestinal food allergy in pediatrics: a review of current evidence and guidelines
- The public health impact of parent-reported childhood food allergies in the United States