Role of dietary lipids in food allergy

The prevalence of food allergy is raising in industrialized countries, but the mechanisms behind this increased incidence are not fully understood. Environmental factors are believed to play a role in allergic diseases, including lifestyle influences, such as diet. There is a close relationship betw...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2020-06, Vol.60 (11), p.1797-1814
Main Author: López-Fandiño, Rosina
Format: Article
Language:English
Subjects:
Adaptive immunity
Allergens
Allergic diseases
Allergies
Antigen presentation
Antigens
Bioavailability
Diet
Digestibility
Environmental factors
Epidemiology
Food
Food allergies
glycerolipids
High fat diet
immune response
Immunity
In vivo methods and tests
Inflammation
Innate immunity
Intestinal absorption
Intestine
Lipids
Obesity
phospholipids
Polyunsaturated fatty acids
Proteins
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Summary:The prevalence of food allergy is raising in industrialized countries, but the mechanisms behind this increased incidence are not fully understood. Environmental factors are believed to play a role in allergic diseases, including lifestyle influences, such as diet. There is a close relationship between allergens and lipids, with many allergenic proteins having the ability to bind lipids. Dietary lipids exert pro-inflammatory or anti-inflammatory functions on cells of the innate immunity and influence antigen presentation to cells of the adaptive immunity. In addition to modifying the immunostimulating properties of proteins, lipids also alter their digestibility and intestinal absorption, changing allergen bioavailability. This study provides an overview of the role of dietary lipids in food allergy, taking into account epidemiological information, as well as results of mechanistic investigations using in vivo, ex vivo and in vitro models. The emerging link among high-fat diets, obesity, and allergy is also discussed.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2019.1602025