Type I hypersensitivity reactions occur in individuals who have been previously sensitized to a specific allergen. They are the result of allergen recognition by immunoglobulin E on mast cells and basophils and cause a variety of symptoms such as itching or tingling of the lips, tongue or throat; nausea, vomiting and diarrhoea; sneezing, runny nose and wheezing, shortness of breath and coughing...

conclusions the characteristic features of ige-mediated food allergy are abrupt onset of clinical symptoms, which may result in a life-threatening events, and positive results of the majority of the paraclinical tests that mainly trace the specific ige to foods. moreover, non–ige-mediated food allergies present as chronic diseases and due to lack of proper diagnostic tests the similarity of the...

Hypersensitivity refers to undesirable (damaging, discomfort producing and sometimes fatal) reactions produced by the normal immune system. Hypersensitivity reactions require a pre-sensitized (immune) state of the host. Hypersensitivity reactions can be divided into four types: type I, type II, type III and type IV, based on the mechanisms involved and time taken for the reaction. Frequently, a...