Airway sensitization to foods

Allergen exposure in the airway promotes IgE production to a variety of aeroallergens in susceptible individuals, indicating that the airway can favor Th2-type immune responses. Emerging evidence in mouse models now demonstrates that the airway is a site for sensitization to food proteins, specifically peanut allergens, which can lead to systemic anaphylaxis upon challenge. The mechanisms by which airway sensitization to peanut occurs are dependent on IL-1, IL-33, and T follicular helper (Tfh) cells. Data from human cellular assays also hint at peanut-specific Th2 cell priming in the lungs. Prevention of sensitization can be achieved by oral exposure to the food or pre-exposure to TLR4 or TLR9 agonists in the airway.