Thelansis

  Food allergy is an immune reaction to proteins in the food and can be immunoglobulin (Ig)E-mediated or non-IgE-mediated. Allergic reactions secondary to food ingestion are responsible for various symptoms involving the skin, gastrointestinal tract, and respiratory tract. Depending on the mechanism, food allergy can have two etiology- IgE-mediated or type-I hypersensitivity and other immunologically non-mediated reactions. The allergens are generally water-soluble glycoproteins resistant to breakdown and easily transported across the mucosal surface in the intestine. Risk factors for severe food allergies include asthma, prior episodes of anaphylaxis, and delay in the use of epinephrine. When a person is exposed to specific allergens, IgE antibodies specific to food develop that bind to Fc epsilon receptors on basophils, macrophages, mast cells, and dendritic cells. Once food allergens pass through the mucosal barriers and reach cell-bound IgE antibodies, these mediators ar...

 Food allergy is an immune reaction to proteins in the food and can be immunoglobulin (Ig)E-mediated or non–IgE-mediated. Allergic reactions secondary to food ingestion are responsible for various symptoms involving the skin, gastrointestinal tract, and respiratory tract. Depending on the mechanism, food allergy can have two etiology- IgE-mediated or type-I hypersensitivity and other immunologically non-mediated reactions. The allergens are generally water-soluble glycoproteins resistant to breakdown and easily transported across the mucosal surface in the intestine. Risk factors for severe food allergies include asthma, prior episode of anaphylaxis and delay in the use of epinephrine. When a person is exposed to specific allergens, IgE antibodies specific to food develop that bind to Fc epsilon receptors on basophils, macrophages, mast cells, and dendritic cells. Once food allergens pass through the mucosal barriers and reach cell-bound IgE antibodies, these mediators are released...