Highlights from Global Food Allergy Summit: What is your brand of genes? Genetics & food allergy
The most well studied genetic factor in food allergy is filaggrin which increases the risk of food allergy by increasing the risk of eczema. The skin barrier defects in eczema can cause food allergens to interact with the immune cells in the skin which can sensitize the immune system to food allergens. Other genetic factors include HLA alleles, STAT6, and CD14. Dr. Sindher highlighted that our understanding of the genetic drivers of food allergy is still in its infancy and further research is needed to improve our understanding of the heritability of food allergy.
By Andrew Chin
Andrew Chin is a scientific grant writer at the Sean N. Parker Center who works closely with Drs. Chinthrajah and Sindher to assist with the Center's manuscripts, grants presentations, and other aspects of scientific writing. His background in basic research allows him to bring complementary insights to the clinical research in the Center.
