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Contact between inflamed skin and food proteins may trigger food allergy development, according to a recent study. 

The study provides a link between skin sensitization, gastrointestinal inflammation and food allergy. 

Researchers used a mouse model to find that skin exposure to a combination to food antigen and the pro-inflammatory molecule thymic stromal lymphopoietin (TSLP) results in food allergy.

Dermal application of TSLP and antigen resulted in a severe allergic reaction, including diarrhea and anaphylaxis, when mice ingested the antigen. Skin sensitization to antigen required TSLP, the press release added.

"The results from this study provide a mouse model for skin-induced food allergy development that could be used to test potential therapeutic interventions."

The study is published in the Journal of Clinical Investigation.