Nonimmunoglobulin E-Mediated Immune Reactions to Foods
نویسنده
چکیده
: Adverse food reactions are abnormal responses to ingested foods. Reactions vary from immunologic to nonimmunologic immune reactions and can be either immunoglobulin E (IgE) mediated or non-IgE mediated. Food-induced IgE-mediated reactions range from localized urticaria to anaphylaxis and have been well studied. However, in comparison, there has been significantly less research into non-IgE-mediated food reactions. Non-IgE-mediated reactions can cause respiratory, gastrointestinal, and cutaneous symptoms. The most recent evidence suggests that these reactions are probably T-cell mediated as evidenced in lymphocyte proliferation assays. This review will explore the symptoms and testing methods of the most common non-IgE-mediated reactions.
منابع مشابه
Nutrition for Special Circumstances Key Words
• Adverse reactions to food can be classified as either immune mediated (e.g. food allergy, FA) or nonimmune mediated (e.g. food intolerance, FI). Nonimmune-mediated reactions are the most prevalent. • Eight foods (milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish) account for 90% of all IgEmediated food allergies. • Celiac disease is a classical example of a non-IgEmediated advers...
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