Scientists Discover A Link Between Food Allergy Development And Skin Exposure

Food proteins can trigger food allergies when they come in contact with inflamed skin, according to recent findings published in the Journal of Clinical Investigation. Researchers found in particular that skin sensitization, gastrointestinal inflammation and food allergies share a common link.

With a mouse model, the researchers found that skin exposure to a combination of food antigens (peanut or egg proteins) increase the pro-inflammatory molecule thymic stromal lymphopoietin (TSLP) results in food allergy, according to Medical Xpress. 

Furthermore, dermal application of TSLP and antigen resulted in a severe allergic reaction that caused diarrhea and anaphylaxis when the mice models ingested the antigen. Skin sensitization to antigen required TSLP.

On the other hand, development of allergic responses in the gut required IL-25, a protein that regulates the intestinal immune response. Interestingly, mice given antigen orally prior to skin sensitization did not develop an allergic response.

"The results from this study provide a mouse model for skin-induced food allergy development that could be used to test potential therapeutic interventions."