Mechanisms in adverse reactions to food. The skin.
review · Level V
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Abstract
Ingested food antigens rapidly cross the gastrointestinal barrier and reach pro-inflammatory cells in the skin. Food allergy provokes urticaria/angioedema by classical, Type I, IgE-mediated hypersensitivity. Food-induced atopic dermatitis is the result of non-classical, IgE-directed hypersensitivity involving resident mast cells, Langerhans cells, CD4+, TH2 lymphocytes and monocytes. A form of gluten sensitivity provokes a characteristic eczematous-like rash and enteropathy (Dermatitis herpetiformis).
Medical subject headings
- Food Hypersensitivity
- Skin Diseases