{"id":56167,"date":"2026-03-06T09:37:44","date_gmt":"2026-03-06T17:37:44","guid":{"rendered":"https:\/\/www.salk.edu\/?post_type=disclosure&#038;p=56167"},"modified":"2026-03-06T11:11:17","modified_gmt":"2026-03-06T19:11:17","slug":"why-does-the-body-deem-some-foods-safe-and-others-unsafe","status":"publish","type":"disclosure","link":"https:\/\/www.salk.edu\/zh\/news-release\/why-does-the-body-deem-some-foods-safe-and-others-unsafe\/","title":{"rendered":"\u8eab\u4f53\u4e3a\u4ec0\u4e48\u4f1a\u8ba4\u4e3a\u67d0\u4e9b\u98df\u7269\u662f\u5b89\u5168\u7684\uff0c\u800c\u53e6\u4e00\u4e9b\u5219\u662f\u4e0d\u5b89\u5168\u7684\uff1f"},"content":{"rendered":"<ul>\n<li style=\"list-style: none; padding-left: -20px !important; margin-left: -20px !important;\"><strong>Highlights<\/strong><\/li>\n<li>Scientists identify three new proteins, one each from soybean, corn, and wheat, that the body uses to determine oral tolerance\u2014the opposite of food allergy<\/li>\n<li>They found that specialized immune cells called regulatory T cells interact with these proteins in the gut<\/li>\n<li>By understanding tolerance, researchers can better understand food allergies and begin to imagine future immunotherapies that promote tolerance rather than allergic reactions<\/li>\n<\/ul>\n<p>\u6d1b\u6749\u77f6 \u5728\u559d\u5496\u5561\u6216\u8214\u51b0\u6dc7\u6dcb\u86cb\u5377\u7684\u77ac\u95f4\uff0c\u4f60\u7684\u8eab\u4f53\u4f3c\u4e4e\u5e76\u6ca1\u6709\u521b\u9020\u51fa\u751f\u7269\u5947\u8ff9\u3002\u4f46\u4e8b\u5b9e\u5c31\u662f\u5982\u6b64\u3002\u90a3\u5757\u997c\u5e72\u662f <em>\u4e0d\u662f\u4f60\u2014<\/em>\u7136\u800c\uff0c\u5f53\u4f60\u628a\u5b83\u653e\u5165\u53e3\u4e2d\u65f6\uff0c\u4f60\u7684\u8eab\u4f53\u80fd\u591f\u8010\u53d7\u5e76\u5904\u7406\u5b83\uff0c\u800c\u4e0d\u4f1a\u5bf9\u4f60\u7684\u5065\u5eb7\u9020\u6210\u4efb\u4f55\u635f\u5bb3\uff0c\u8fd9\u4e2a\u8fc7\u7a0b\u88ab\u79f0\u4e3a <em>\u53e3\u670d\u8010\u53d7<\/em>. .\u4eba\u4f53\u5982\u4f55\u5728\u5bb9\u5fcd\u548c\u6392\u65a5\u4e4b\u95f4\u505a\u51fa\u51b3\u5b9a\uff1f<\/p>\n<figure id=\"attachment_56169\"  class=\"wp-caption alignright\"><a href=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"458\" height=\"305\" class=\"img-responsive wp-image-56169 size-col-md-5\" src=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-458x305.jpg\" alt=\"Jamie Blum, PhD, discovered three new proteins that help the body decide which foods are \u201csafe.\u201d\" srcset=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-458x305.jpg 458w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-300x200.jpg 300w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-1024x682.jpg 1024w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-768x512.jpg 768w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-1536x1024.jpg 1536w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-147x98.jpg 147w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-585x390.jpg 585w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-553x369.jpg 553w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-750x500.jpg 750w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-767x511.jpg 767w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum-945x630.jpg 945w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum.jpg 2000w\" sizes=\"auto, (max-width: 458px) 100vw, 458px\" \/><\/a><figcaption class=\"wp-caption-text\">Jamie Blum, PhD, discovered three new proteins that help the body decide which foods are \u201csafe.\u201d<br \/><a href=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/pr-blum.jpg\" target=\"_blank\" rel=\"noopener\">Click here<\/a> for a high-resolution image.<br \/>Credit: Salk Institute<\/figcaption><\/figure>\n<p>A study led by Stanford University scientists\u2014including first and co-corresponding author <a href=\"https:\/\/www.salk.edu\/zh\/scientist\/jamie-blum\/\" target=\"_blank\" rel=\"noopener\">Jamie Blum, PhD<\/a>, who conducted the research at Stanford and recently joined the Salk Institute, and senior and co-corresponding author Elizabeth Sattely, PhD, who is an associate professor at Stanford\u2014identifies new bits of food proteins that tell gut immune cells when to tolerate certain foods. They found three of these protein segments, called epitopes\u2014one each from soybean, corn, and wheat. These epitopes interact with specialized immune cells called regulatory T cells to inform that tolerance-or-rejection decision. The findings are an enormous step forward in understanding food tolerance, and may inform future immunotherapies for people with food allergies.<\/p>\n<p>The study was published in <a href=\"https:\/\/www.science.org\/doi\/10.1126\/sciimmunol.aeb4684\" target=\"_blank\"><em>Science Immunology<\/em><\/a> on March 6, 2026, and was funded by federal research grants from the National Institutes of Health and National Science Foundation, as well as by private philanthropy.<\/p>\n<p>\u201cAs someone interested in foundational science, there\u2019s value in understanding a normal immune process along with pathology,\u201d says Blum, who completed the research at Stanford before joining Salk as an assistant professor in the NOMIS Center for Immunobiology and Microbial Pathogenesis. \u201cUnderstanding how the immune system can normally see a protein as safe may lead to new therapies to promote tolerance in individuals with allergy.\u201d<\/p>\n<h2 style=\"font-size: 20px; margin-top: 40px;\"><strong>How do food allergies work?<\/strong><\/h2>\n<p>Since 6% of young children and 3% to 4% of adults experience food allergies, scientists have been hard at work figuring out exactly what elicits these allergic reactions to foods that should be safe. So far, their efforts have revealed specific proteins in top allergens, like peanut and egg, that cause adverse immune reactions. These proteins are recognized by antibodies, which then activate two of the immune system\u2019s fast-acting inflammatory cells, mast cells and basophils.<\/p>\n<p>If we know how and what the immune system reacts to during allergy, shouldn\u2019t we know how and what the immune system reacts to during tolerance?<\/p>\n<p>Scientists have the \u201chow\u201d mostly covered. Already, there is a solid understanding that regulatory T cells are involved in tolerance. Prior research has revealed the anti-inflammatory and general immune-suppressive role that regulatory T cells play in tolerance\u2014but \u201cwhat\u201d proteins prompt this non-reaction has remained unknown.<\/p>\n<h2 style=\"font-size: 20px; margin-top: 40px;\"><strong>What proteins do the body tolerate?<\/strong><\/h2>\n<p>The study began with a bowl of mouse chow. Rather than start piecewise, one food after another, the researchers screened regulatory T cells from mice given a normal diet. They looked for what the regulatory T cells were attaching to, then mapped them backward to specific parts of the chow.<\/p>\n<p>They found three proteins\u2014more specifically, they found small, specific bits of those proteins called epitopes\u2014that the regulatory T cells recognized. The epitopes were found in three different food proteins, one from corn, one from wheat, and one from soybean. Notably, all three epitopes are from seed proteins, suggesting that these highly abundant plant proteins are commonly recognized by the immune system\u2019s tolerance mechanisms.<\/p>\n<p>Furthermore, the most abundant T cells were those reactive to the corn epitope, which makes sense given that corn is not a common allergy. Soy, on the other hand, is one of the major allergies in humans, so the identification of a soybean epitope is especially exciting, notes Blum. Additionally, the mammalian receptor that interacts with the identified soybean epitope <em>also <\/em>interacts with sesame, helping explain cross-tolerance, or when a tolerance to one food infers a tolerance to another.<\/p>\n<p>With the new epitopes identified, the researchers had a few follow-up questions, like where do these regulatory T cells live? And how do they perform in an inflamed versus healthy environment? They used mice and cell culture models to answer these questions, finding that the regulatory T cells are primarily located in the gut and their activities vary based on whether they are in an inflamed or healthy environment, either working to reduce inflammation or sustain an absence of inflammation.<\/p>\n<h2 style=\"font-size: 20px; margin-top: 40px;\"><strong>Could we one day get rid of food allergies?<\/strong><\/h2>\n<figure id=\"attachment_56171\"  class=\"wp-caption alignright\"><a href=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"458\" height=\"305\" class=\"img-responsive wp-image-56171 size-col-md-5\" src=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-458x305.jpg\" alt=\"Corn is one of the three foods, alongside soybean and wheat, that contained a protein Jamie Blum, PhD, discovered helps regulate oral tolerance.\" srcset=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-458x305.jpg 458w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-300x200.jpg 300w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-1024x682.jpg 1024w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-768x512.jpg 768w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-1536x1024.jpg 1536w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-147x98.jpg 147w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-585x390.jpg 585w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-553x369.jpg 553w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-750x500.jpg 750w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-767x511.jpg 767w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn-945x630.jpg 945w, https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn.jpg 2000w\" sizes=\"auto, (max-width: 458px) 100vw, 458px\" \/><\/a><figcaption class=\"wp-caption-text\">Corn is one of the three foods, alongside soybean and wheat, that contained a protein Jamie Blum, PhD, discovered helps regulate oral tolerance.<br \/><a href=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-corn.jpg\" target=\"_blank\" rel=\"noopener\">Click here<\/a> for a high-resolution image.<br \/>Credit: Salk Institute<\/figcaption><\/figure>\n<p>These seed epitopes are an exciting new addition to our understanding of oral tolerance. Scientists have already considered regulatory T cells as a promising immunotherapy route for people with severe food allergies. It may one day be possible to create regulatory T cells that are pre-programmed to tolerate certain foods and dampen immune responses to common allergens.<\/p>\n<p>\u201cDiet is our most intimate interaction with our environment,\u201d says Blum. \u201cCorrectly recognizing foods as safe creates an anti-inflammatory environment to support nutrient acquisition and prevent allergy. Our research advances scientific understanding of the major dietary allergens, and points us toward future therapeutic interventions that could redirect allergic and autoimmune states.\u201d<\/p>\n<p>In the less-distant future, the researchers are excited to see their workflow for mapping proteins adapted to humans. The reagent they developed to track their proteins is now available for others to use, so they\u2019re hopeful that new insights into regulatory T cell-mediated oral tolerance are soon to come.<\/p>\n<h2 style=\"font-size: 20px; margin-top: 40px;\"><strong>Other authors and funding<\/strong><\/h2>\n<p>Other authors include Ryan Kong and E. A. Schulman of Stanford University; Francis Chen, Rabi Upadhyay, Gabriela Romero-Meza, and Dan Littman of New York University; Michael Fischbach of Stanford University and the Chan Zuckerberg Biohub; and Kazuki Nagashima of Stanford University and Harvard University.<\/p>\n<p>The work was supported by the Life Sciences Research Foundation, Howard Hughes Medical Institute, National Science Foundation, National Institutes of Health (F32AI181496, K08CA283272, R01AI158687, K99AI173524, S10RR027431-01, 1S10OD023831-01, P30CA016087), Rosenfield and Glassman Foundation.<\/p>","protected":false},"featured_media":56179,"template":"","faculty":[610],"disease-research":[453,122],"class_list":["post-56167","disclosure","type-disclosure","status-publish","has-post-thumbnail","hentry","faculty-jamie-blum","disease-research-allergies","disease-research-immune-system-biology"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Why does the body deem some foods safe and others unsafe? - Salk Institute for Biological Studies<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.salk.edu\/zh\/news-release\/why-does-the-body-deem-some-foods-safe-and-others-unsafe\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why does the body deem some foods safe and others unsafe? - Salk Institute for Biological Studies\" \/>\n<meta property=\"og:description\" content=\"Highlights Scientists identify three new proteins, one each from soybean, corn, and wheat, that the body uses to determine oral tolerance\u2014the opposite of food allergy They found that specialized immune cells called regulatory T cells interact with these proteins in the gut By understanding tolerance, researchers can better understand food allergies and begin to imagine future immunotherapies that promote tolerance rather than allergic reactions LA JOLLA\u2014In little moments like when sipping coffee or licking an ice cream cone, it doesn\u2019t seem like your body is pulling off a biological miracle. But it is. That cookie is not you\u2014yet when you put it in your mouth, your body is able to tolerate it and process it without any detriment to your health in a process called oral tolerance. How does the human body make that decision between tolerance and rejection?\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.salk.edu\/zh\/news-release\/why-does-the-body-deem-some-foods-safe-and-others-unsafe\/\" \/>\n<meta property=\"og:site_name\" content=\"Salk Institute for Biological Studies\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-06T19:11:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.salk.edu\/wp-content\/uploads\/2026\/03\/260306-pr-blum-homepage.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"767\" \/>\n\t<meta property=\"og:image:height\" content=\"767\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.salk.edu\\\/news-release\\\/why-does-the-body-deem-some-foods-safe-and-others-unsafe\\\/\",\"url\":\"https:\\\/\\\/www.salk.edu\\\/news-release\\\/why-does-the-body-deem-some-foods-safe-and-others-unsafe\\\/\",\"name\":\"Why does the body deem some foods safe and others unsafe? 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