abstract
- Approximately 20 % of the global population reports adverse reactions to foods, with food allergy and celiac disease being the most well-characterized conditions. Although they involve distinct pathological mechanisms, both are recognized as antigen-driven immune disorders and potentially sharing unidentified genetic and environmental factors. The prevalence of food allergy and celiac disease has increased over the past few decades, a trend that cannot be explained solely by genetic changes. Recent clinical and experimental research indicates that infections and microbial agents play significant roles in disease initiation and progression through various mechanisms. Understanding these microbially-mediated processes could pave the way for preventive and therapeutic strategies for affected individuals and those at risk. In this narrative review, we comment on the potential role of microbes in these diseases, as well as their therapeutic implications.