食物过敏的遗传学研究进展  

Advances in the genetics of food allergy

作　　者：钱梦瑶 王艳霞[1] Qian Mengyao;Wang Yanxia(Department of Child Health,The Affiliated Hospital of Qingdao University,Qingdao 266003,China)

机构地区：[1]青岛大学附属医院,儿童保健科,山东青岛266003

出　　处：《兰州大学学报（医学版）》2023年第4期83-88,共6页Journal of Lanzhou University（Medical Sciences）

摘　　要：食物过敏发病率日益增加,迫切需要阐明其发病的遗传机制,以实现高危人群的早期筛查和个性化防治策略。越来越多的基因被发现与食物过敏的发病机制有关,包括人类白细胞抗原、聚丝蛋白和多种白细胞介素等基因。本文综述近年来遗传基因与食物过敏相关性研究的证据,以期为食物过敏易感人群的早期筛查和个体化防治提供理论依据。The rising global prevalence of food allergy underscores an urgent need to elucidate its underpinning genetic mechanisms to enable early screening of high-risk populations and personalized preventive strategies.An increasing number of genes have been implicated in the pathogenesis of food allergy,including genes such as human leukocyte antigen,filaggrin and various interleukins.This review aimed at a synthesis of current evidence from genetic association studies on food allergy to inform early screening and individualized prevention of food allergy-prone populations.

关 键 词：食物过敏 人类白细胞抗原 聚丝蛋白 白细胞介素 信号转导和转录激活因子6 分化抗原14 

分 类 号：R394.6[医药卫生—医学遗传学]