Purpose of Review

Many factors have been reported to contribute to the development of food allergy. Here, we summarize the role of environmental exposure to foods as a major risk factor for developing food allergy.

Recent Findings

Peanut proteins are detectable and biologically active in household environments, where infants spend a majority of their time, providing an environmental source of allergen exposure. Recent evidence from clinical studies and mouse models suggests both the airway and skin are routes of exposure that lead to peanut sensitization.

Summary

Environmental exposure to peanut has been clearly associated with the development of peanut allergy, although other factors such as genetic predisposition, microbial exposures, and timing of oral feeding of allergens also likely contribute. Future studies should more comprehensively assess the contributions of each of these factors for a variety of food allergens to provide more clear targets for prevention of food allergy.

中文翻译：

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食物环境暴露是食物过敏的危险因素

审查目的

据报道，许多因素会导致食物过敏。在这里，我们总结了食物环境暴露作为发生食物过敏的主要风险因素的作用。

最近的发现

花生蛋白在婴儿大部分时间待在的家庭环境中是可检测到的且具有生物活性，提供了过敏原暴露的环境来源。来自临床研究和小鼠模型的最新证据表明，气道和皮肤都是导致花生过敏的接触途径。

概括

尽管遗传倾向、微生物暴露和口服过敏原的时间等其他因素也可能有所影响，但环境中对花生的接触显然与花生过敏的发生有关。未来的研究应该更全面地评估这些因素对各种食物过敏原的贡献，为预防食物过敏提供更明确的目标。