Immunology of Dietary Exposures

Abstract

The chapter delves into the intricate relationship between the immune system and food in the context of autoimmune diseases. Recent research has shown that dietary components, such as gluten, dairy proteins, and certain food additives, can cause abnormal immune responses in vulnerable individuals. Symbiosis is linked to the deterioration of immunological tolerance and the emergence of autoimmune disorders, with the gut microbiota acting as a major mediator in the immunomodulatory effects of food. The chapter also discusses molecular imitation, where food antigens can trigger cross-reactive immune responses and prolong autoimmune inflammation by physically resembling self-antigens. Current research has clarified how epigenetic changes mediate the effect of food exposures on immune function, offering new directions for therapeutic intervention. The chapter emphasizes the need for tailored strategies based on immunological, microbiological, and genetic profiling to develop customized dietary interventions and targeted therapeutic strategies for autoimmune disorders.