Sensitization to food allergies in the context of atopic comorbidity

The lecture considers a place of food allergy in the profile of allergic and, in particular, atopic diseases and its features, distinguishing this pathology from all other allergies. Three classes of food allergens are characterized, and sensitization to them involving cells and regulatory molecules, such as neurotransmitters, neuropeptides, cytokines, and others mediators, is described in detail.At the current level of science, the mechanisms of oral tolerance and the causes of its breakdown are considered, resulting in clinical manifestations of food allergies, characterized by high polymorphism and complexity of diagnosis. Not only is a high rate of comorbidity of food allergies emphasized, but also its exceptional risks are pinpointed in terms of the development of anaphylactic shock, which is a difficult issue to explain in nutrition and digestion. The final part of the lecture is devoted to current and future therapeutic interventions in this pathology.