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The T lymphocyte in food-allergy disorders
Philippe A Eigenmann1, Christophe P Frossard
1Department of Pediatrics, University Hospital of Geneva, Geneva, Switzerland. Phillipe.Eigenmann@hcuge.ch
Purpose Of Review:
While much attention is focused upon the role of IgE antibodies in food-allergy disorders, the T cell remains central to all forms, both IgE and non-IgE-mediated, of food-hypersensitivity responses. This review considers the central role of the T cell in this group of disorders and provides a comprehensive overview of recent studies that elucidate our understanding of the mechanisms involved in the pathogenesis of food allergy in regard to the role of the T cell.
Recent Findings:
Recent studies have defined a dynamic process involving T cell homing receptors (e.g. cutaneous lymphocyte antigen) and activation markers in food-hypersensitivity disorders. Modulation of the T-cell responses occurs through the recognition of dominant allergenic epitopes, the elaboration of regulatory cytokines (e.g. transforming growth factor-beta, IL-4, IL-5, tumor necrosis factor-alpha) and the influence of immunomodulatory microbial and environmental agents. The resulting disorders reflect T-cell dysregulation.
Summary:
Significant recent advances in our understanding of the role of the T cell in food hypersensitivity have been made and will probably contribute to improved diagnostic and treatment methods in the near future.