ALL Team

Team leader

Allergies are a real public health problem in industrialised countries. It is even estimated that by 2050, half the population will be allergic. Allergies can be contact (atopic dermatitis), respiratory (rhinitis, asthma) and/or food-related.

Over the last few decades, our diet has undergone profound changes (industrial processes, food additives, low fibre consumption, presence of traces of pesticides, new sources of plant proteins). These changes raise questions about 1) the evolution of the risk of food allergies and 2) their impact on the players involved in the pathophysiology of food allergies, such as the immune system, the microbiota and epithelial barriers.

Dysfunctions in these biological players can sometimes be detected as early as the first few months of life, with the skin as a potential route for sensitisation to allergens: strategies targeting the mother's and newborn baby's diet are therefore proving judicious for preventing allergies.

Allergies are constantly evolving throughout life. Food allergies are often associated with skin allergies such as atopic dermatitis in children, which can develop into respiratory allergies such as asthma (atopic walking) in adulthood. Allergies during their development therefore involve multiple organs (skin, intestine and lungs), but the relationships between these organs remain very poorly understood.

Thanks to the multidisciplinary skills present in the team (allergens, food/protein biochemistry and immunology), our team aims to reduce the risk of allergy through food by studying :

•     How does food induce allergy?
•     How can food prevent or treat allergy?

Areas of work for the team

Skills and methods

Research projects

Some results

Video library