Insights in Food Allergy from DCs: The Influence and Mechanism of Diet Components with Antiallergic Properties.

Authors

Ling Li, Shuping Chen, Yan Zhao, Teng Wei, Jihua Mao, Yonggang Tu

Published in

Journal of agricultural and food chemistry. Jun 22, 2026. Epub Jun 22, 2026.

Abstract

Food allergy (FA), defined as abnormal immunological response to certain food proteins, is a serious issue in food safety and public health. Dendritic cells (DCs) orchestrate tolerance or allergic reactions to food proteins. Accumulating researches show that dietary components can intervene in the progression of FA by modulating DCs function. However, existing reviews have largely focused on effector cells, such as T cells and mast cells, and the key role of DCs in how dietary components influence FA is still lacking. Therefore, the aim of the review is to discuss the antiallergic mechanism based on dietary components-DCs-FA axis. It outlines the functions of DCs in FA and elucidates how specific dietary components, including vitamins, fatty acids, polyphenols, dietary fiber, and probiotics, influence the development of FA by regulating DCs. This review offers novel insights into DCs-mediated mechanisms and facilitates the development of targeted dietary intervention for FA.

PMID:
42324960
Bibliographic data and abstract were imported from PubMed on 22 Jun 2026.

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