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Induction of tolerance for food-induced anaphylaxis

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Abstract

Anaphylaxis is the most severe manifestation of IgE-mediated food allergy, which has been linked to a loss of oral tolerance or a failure in the induction of tolerance. Oral-tolerance is the physiologic mechanism by which immune responses to an antigen are suppressed by prior-administration of the antigen by the oral route. This normal process is crucial in allowing a wide array of dietary proteins access to the body without activating harmful immune responses. A growing understanding of the factors involved in the development of oral tolerance has spurred recent studies investigating potential therapies targeting these pathways. Further work is necessary to define the molecular mechanisms involved in oral tolerance induction and to identify specific targets for immunomodulatory treatments. Definitive therapies for food allergy and food-induced anaphylaxis are on the horizon and will soon expand the treatment options available to individuals living with these diseases. © 2011 Springer Science+Business Media, LLC.

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APA

Burks, A. W., & Varshney, P. (2011). Induction of tolerance for food-induced anaphylaxis. In Anaphylaxis and Hypersensitivity Reactions (pp. 333–344). Humana Press. https://doi.org/10.1007/978-1-60327-951-2_21

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