List of Abbreviations:
Allergen immunotherapy (AIT)
Antigen presenting cells (APCs)
Atopic dermatitis (AD)
Epicutaneous immunotherapy (EPIT)
Fecal microbiota transplant (FMT)
Food allergy (FA)
Gastrointestinal tract (GIT)
G-protein-coupled receptor (GPCR)
Innate lymphoid cells (ILCs)
Oral immunotherapy (OIT)
Peanut allergic (PA)
Regulatory ILCs (ILCregs)
Regulatory T cells (Treg)
Short-chain fatty acids (SCFAs)
Subcutaneous immunotherapy (SCIT)
Sublingual immunotherapy (SLIT)
T-follicular helper cell (Tfh)
Type 1 regulatory T cells (Tr1)

Abstract

While both the incidence and general awareness of food allergies is increasing, the variety and clinical availability of therapeutics remain limited. Therefore, investigations into the potential factors contributing to the development of food allergy and the mechanisms of natural tolerance or induced desensitization are required. In addition, a detailed understanding of the pathophysiology of food allergies is needed to generate compelling, enduring, and safe treatment options. New findings regarding the contribution of barrier function, the effect of emollient interventions, mechanisms of allergen recognition, and the contributions of specific immune cell subsets through rodent models and human clinical studies provide novel insights. With the first approved treatment for peanut allergy, the clinical management of food allergy is evolving towards less intensive, alternative approaches involving fixed doses, lower maintenance dose targets, co-administration of biologicals, adjuvants, and tolerance-inducing formulations. The ultimate goal is to improve immunotherapy and develop precision-based medicine via risk phenotyping allowing optimal treatment for each food-allergic patient.