Food allergy seems to result from inadequate or abrogated mucosally induced tolerance to dietary antigens caused by inappropriate interactions between genes and the environment. Any event causing defects in the epithelial barrier may underlie sensitization against food proteins, not only in the gut but elsewhere in the body, including the skin and airways. In this comprehensive Review, Brandtzaeg dissects the immunoregulatory network and identifies variables that lead to food allergy. He also outlines the scientific basis for future food allergy prevention.
