Author(s) :

Elizabeth Pak.

Volume/Issue :

Abstract :

Food allergies are a growing public health issue both in the United States and worldwide. Immune responses to food allergies include the immune system producing antigen-specific IgE, which can lead to food sensitization. Reexposure of the allergen causes the allergen to bind to specific antibodies, causing the release of mediators, such as histamine. Histamine is what triggers reactions throughout the body. This is known as food allergic reactions. Essentially, when an allergen the body sees as an intruder or threat is consumed, the body produces IgE antibodies, which is specific for each allergen. These IgE antibodies bind to the allergen whenever consumed, causing the release of histamine, and therefore, an allergy reaction. Such reactivity can range from hives and rashes to anaphylactic means. A combination of genetic and environmental influences are known to affect food allergy development. It is difficult to separate genetic and environmental influences completely from one another to observe individually, as one’s life is greatly influenced by both simultaneously. However, while the environmental effects are more obvious (early introductions versus late introductions, tolerance-building, food processing types, etc.), genetic influences are not as much. This review explores how specific genetic mutations can influence one’s development of food allergies throughout their lifespan. Through the analysis of various candidate gene studies, it was found that such mutations, specifically polymorphisms, can have a critical role in food allergy development overtime, and in a population, can be considered heritable.