TY - JOUR
T1 - Food allergy as a biological food quality control system
AU - Florsheim, Esther B.
AU - Sullivan, Zuri A.
AU - Khoury-Hanold, William
AU - Medzhitov, Ruslan
N1 - Publisher Copyright:
© 2020 Elsevier Inc.
PY - 2021/3/18
Y1 - 2021/3/18
N2 - Food is simultaneously a source of essential nutrients and a potential source of lethal toxins and pathogens. Consequently, multiple sensory mechanisms evolved to monitor the quality of food based on the presence and relative abundance of beneficial and harmful food substances. These include the olfactory, gustatory, and gut chemosensory systems. Here we argue that, in addition to these systems, allergic immunity plays a role in food quality control by mounting allergic defenses against food antigens associated with noxious substances. Exaggeration of these defenses can result in pathological food allergy.
AB - Food is simultaneously a source of essential nutrients and a potential source of lethal toxins and pathogens. Consequently, multiple sensory mechanisms evolved to monitor the quality of food based on the presence and relative abundance of beneficial and harmful food substances. These include the olfactory, gustatory, and gut chemosensory systems. Here we argue that, in addition to these systems, allergic immunity plays a role in food quality control by mounting allergic defenses against food antigens associated with noxious substances. Exaggeration of these defenses can result in pathological food allergy.
UR - http://www.scopus.com/inward/record.url?scp=85099990735&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85099990735&partnerID=8YFLogxK
U2 - 10.1016/j.cell.2020.12.007
DO - 10.1016/j.cell.2020.12.007
M3 - Review article
C2 - 33450204
AN - SCOPUS:85099990735
SN - 0092-8674
VL - 184
SP - 1440
EP - 1454
JO - Cell
JF - Cell
IS - 6
ER -