Food Allergy

Abstract

Food allergy is an important health problem with an increasing prevalence that negatively affects the quality of life not only of allergic patients but also of their families. Although some of the molecular mechanisms that drive this disease have been already described, most of its causative details remain unknown. In this regard, a multidisciplinary approach of this problem may help the finding of new solutions. Thus, the development of omic techniques could allow identifying the key players of this process and, similarly, biosensors may lead to the detection of trace levels of allergens in different food matrices and hypoallergenic foods, allowing safer products and new immunotherapeutic approaches that could induce oral tolerance to food in allergic patients. In this challenge, we will highlight the most relevant strategies for the prevention, diagnosis, and treatment of food allergies.