食物不良反应的机制。皮肤。

Mechanisms in adverse reactions to food. The skin.

作者信息

Sampson H A

机构信息

Department of Pediatrics, Johns Hopkins University School of Medicine, Baltimore, MD 21205, USA.

出版信息

Allergy. 1995;50(20 Suppl):46-51.

PMID:7741202

Abstract

Ingested food antigens rapidly cross the gastrointestinal barrier and reach pro-inflammatory cells in the skin. Food allergy provokes urticaria/angioedema by classical, Type I, IgE-mediated hypersensitivity. Food-induced atopic dermatitis is the result of non-classical, IgE-directed hypersensitivity involving resident mast cells, Langerhans cells, CD4+, TH2 lymphocytes and monocytes. A form of gluten sensitivity provokes a characteristic eczematous-like rash and enteropathy (Dermatitis herpetiformis).

摘要

摄入的食物抗原迅速穿过胃肠道屏障，到达皮肤中的促炎细胞。食物过敏通过经典的I型IgE介导的超敏反应引发荨麻疹/血管性水肿。食物诱导的特应性皮炎是非经典的、涉及驻留肥大细胞、朗格汉斯细胞、CD4+、TH2淋巴细胞和单核细胞的IgE定向超敏反应的结果。一种麸质敏感性形式会引发特征性的湿疹样皮疹和肠病（疱疹样皮炎）。