The role of genetics in food allergy.

Yesim Demirdag, Sami Bahna

Expert review of clinical immunology 2022 Apr

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As the prevalence of food allergies (FAs) increases worldwide, our understanding of their pathophysiology and risk factors is markedly expanding. In the past few decades, an increasing number of genes have been linked to FA. Identification of such genes may help in predicting the genetic risk for FA development, age of onset, clinical manifestation, causative allergen(s), and possibly the optimal treatment strategies. Furthermore, identification of these genetic factors can help to understand the complex interactions between genes and the environment in predisposition to FA. We outline the recent important progress in determining genetic variants and disease-associated genes in IgE-mediated FA. We focused on the monogenic inborn errors of immunity (IEI) where FA is one of the clinical manifestations, emphasizing the genes and gene variants, which were linked to FA with some of the most robust evidence. Genetics play a significant role, either directly or along with environmental factors, in the development of FA. As a multifactorial disease, it is expected that multiple genes and genetic loci contribute to the risk for FA development. Identification of the involved genes should contribute to the area of FA regarding pathogenesis, prediction, recognition, prognosis, prevention, and possibly therapeutic interventions.