New approaches to food allergy
I am excited to share with you information about the March issue of the Annals of Allergy, Asthma and Immunology. The emphasis in this month’s issue is food allergy and there are all sorts of features (editorials, perspectives, reviews, original research) that will interest you, provide new information and maybe even provoke you to think about these topics in a different way.
Our CME review article written by Kari Nadeau, MD, PhD’s group at Stanford describes new treatment directions in food allergy research. This article expertly examines the underlying mechanisms (both IgE and non IgE-mediated) of adverse reactions collectively referred to as food allergy. They then delve into the various forms of immunotherapy being evaluated for food allergy and where these modalities are (and are not) in terms of clinical development. The article has some very important basic science information that is presented in a readily understandable format and provides the background for clinicians to better able to understand future therapeutic claims for many of these modalities. I recommend this article to all who deal with patients with food allergies.
Another interesting CME review article from Mary Grace Baker, MD, and Hugh Sampson, MD, FACAAI, of Mt. Sanai Medical School considers the phenotypes and endotypes of patients with food allergy and how these classifications can be useful in predicting outcomes in these patients. This article is very complementary with the others in this issue in explaining the various known phenotypes and endotypes that have been described. These authors also acknowledge the broad mechanistic and phenotypic differences in clinical presentations of food allergic patients. From classical IgE-mediated presentations of lifelong allergies for which various immunotherapeutic strategies are being studied to transient phenotypes where avoidance is implemented until the sensitivity is ultimately lost, the authors do an excellent job explaining in terms that will allow the practicing clinician to better understand the best way to classify food sensitive patients in order to appropriately counsel them about current and future therapeutic approaches.
As always, we welcome your comments to the content of our journal. You are welcome to contact me directly or, if you believe your comments might be useful to be heard (or read) by others, feel free to send brief correspondence about a specific article to us. Specific instructions can be found on our submission website under instructions for authors. Happy reading!
Gailen D. Marshall, Jr., MD, PhD, FACAAI