Genetic risk factors of food allergy: a review of genome-wide studies

Relevance. Food allergy (FA) is an urgent problem for public health around the world: this disease reduces the quality of life of patients, increases the risk of developing unpredictable anaphylactic reactions. Materials and methods. An analysis was made of the results of genome-wide association studies aimed at studying the influence of genetic factors in the development of FA. The review includes original articles published for the period from January 1, 2012 to December 31, 2021 Target. Conduct an analysis of genetic studies in cohorts of patients with FA aimed at assessing the role of genetic factors in the development of this pathology. Results. This review systematize data on the relationship of genetic variations associated with FA. Eight studies were analyzed, the maximum effect with the development of IgE-mediated FA on peanuts was found for the rs10018666 variant of the SLC2A9 gene in Europeans. Some allergens, associations with specific loci have been found, for example, variants rs9273440 (HLA-DQB1), rs115218289 (ITGA6), rs10018666 (SLC2A9) and others are unique to peanut. Associated variants are predominantly associated with disorders of the innate/adaptive immune response and the functioning of the epithelial barrier, confirming their leading role in the development of FA. In addition to associations with FA, most of the identified genes affect the development of other "allergic march" phenotypes, including atopic dermatitis, bronchial asthma, allergic rhinitis, as well as non-allergic (type 2 diabetes mellitus, Parkinson's disease, myocardial infarction, and others) diseases.