Food allergy: is desensitization an effective treatment strategy in patients with peanut allergy?

Abstract

Background: Adverse reactions to foods are divided in two main groups: food intolerance (non-immune process) and food allergies (immune-mediated process). The food allergy (FA) is a common and on rise condition in population. Although there is possibility of preventive or symptomatic relief through use of antihistamines and corticosteroids, it lacks full cure. Heretofore, it was believed that the only really effective treatment against this condition would be complete allergen restriction. Aim: To review the immune mechanisms related with food allergy and propose a new therapeutic technic called desensitization. Methods: Non‑systematic review. Findings: FA is more common in children and in patients with other allergic conditions. Allergies related to peanut/milk/egg/fish/crustacean shellfish are more common and permanent. FA is a complex and multifactorial process, which mixes genetic and environmental factors. Conclusion: Food allergy is a health problem worldwide. Scientists still need a better understand of the immune mechanisms involved in the food allergy pathogenesis & in the human susceptibility to allergens. Therefore, scientists will need to improve definitive therapeutic modalities to avoid dramatic outcomes.