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.