Plant & Soil Sciences eLibraryPRO
Loading
control panel control panel
 

Lesson Outline

Lesson Media Objects

Module 5: Allergenicity

Rate Me

Introduction - Allergenicity

There are a variety of adverse reactions that some consumers experience following exposure to certain foods. Adverse reactions to food can include immunological reactions, such as IgE-mediated and non-IgE-cell-mediated responses (14). There are also non-immunological reactions such as food intolerances, and allergy-like intoxications (14). The non-immunologic reactions are often confused with true food allergies because similar symptoms are observed.

True Food Allergies - Immunological Reactions

A true food allergy is an abnormal reaction that involves the response of the body’s immune system to a certain component in a food or ingredient, usually a protein (1, 4).

The immune responses of a true food allergy can be separated into two categories, IgE-mediated and non-IgE-cell-mediated (1, 2). The more common allergic response, IgE-mediated, also referred to as an immediate hypersensitivity reaction, involves the rapid onset of symptoms, and is mediated by immunoglobulin E (IgE) antibodies. The IgE-mediated response will be discussed in more depth, further along in the lesson.

A non-IgE-cell-mediated response, also referred to as a delayed hypersensitivity reaction, involves the delayed onset of symptoms, usually 24 hours or longer after exposure or ingestion of the food (4).

Comments

Be the first to write a comment...

Control Panel cancel

Create activities for your moodle courses. Moodle Go to moodle
Select and group e-Library Lessons to create your own package... My Communities
Community Blogs Community Media

My Joined Communities

 
My Blogs - a journal of my thoughts... My Blogs
 
My Comments - my thoughts expressed as a feedback... My Comments
 
Classes that I am taking Registered Classes
Class Blogs Class Media
 
Check the scores of assesments that you have taken Taken Assessments
 
clear
Please confirm your selection.