Understanding Genetics and Non-IgE Mediated Food Allergies

This article will explore the intriguing topic of genetic influences on non-IgE mediated food allergy. In my role as a nutritionist and dietician, I am often asked questions about genetics, which can influence various conditions such as food allergies. It is fascinating to see how our genes interact with our environment. Let's explore the research into genetics, non-IgE-mediated allergies, their importance and practical implications. We will also provide additional tips to manage such allergies.

Understand Genetics and Non-IgE Food Allergies

Non-IgE mediated food allergy is a type of allergic reaction that does not involve IgE antibody, which usually plays a major role in allergic reactions. Due to the delayed and varied symptoms, these allergies are more difficult to diagnose. Recent studies show that these allergies do have a genetic component. Understanding the genetic component of allergies is important because it allows us to predict a person's susceptibility and develop personalized diet strategies. Furthering our understanding in this area can lead to better targeted therapeutic interventions.

Start Points and key considerations

Despite the fact that researchers are still investigating how genetics affects non-IgE mediated food allergies, current research has revealed several important points. First, the twin study results indicate a greater concordance for food allergies among monozygotic twins (identical twins) compared with dizygotic twins (non identical twins), indicating genetic influences. Second, some gene mutations are associated with an increased risk for these allergies. It's also important to remember that these markers are not a guarantee of developing an allergy. Environmental factors play a major role.

Genetics and food allergies: Examples

• Researchers have identified genetic mutations that are associated with a higher likelihood of food allergy, including those found in the gene FLG (filaggrin).
• Studies on twins: monozygotic and dizygotic identical twins have a greater concordance for allergies to food than their counterparts. This suggests a genetic factor.
• The genome-wide association study: This research has identified genes that affect immune function and are related to food allergies.
• Food allergies can be caused by epigenetics. This is the study of changes in gene expression, without a change in DNA sequence.

Other Tips

It's important to also focus on the modifiable factors. Maintaining a healthy body weight, exercising regularly, eating a balanced diet high in vegetables and fruits, and not smoking can help to boost your immune system.

Conclusion

Summary: Genetics plays a major role in non IgE mediated food allergy. While certain genetic markers can increase a person's susceptibility to allergies, they do not guarantee that an allergic reaction will occur. This highlights the importance of genes as well as environment. We are getting closer to the day when we can provide personalized diet advice based on a person's genetics.

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