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Chapter 84 : Tests for Immunological Reactions to Foods

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Abstract:

Food allergy is defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food protein, and is distinguished from food intolerance (e.g. lactose intolerance), which is typically nonimmunologic in origin (1). Food allergic disorders can be divided into those that are immunoglobulin E (IgE)-mediated and those that are non-IgE mediated. Disorders with acute onset of symptoms, defined typically as occurring within 2 hours after ingestion, are usually mediated by IgE antibodies, while subacute and chronic food allergic disorders may be cell mediated (primarily T cell) or of mixed origin with both cell-mediated and IgE-associated mechanisms. The subacute and chronic food allergic disorders primarily affect the gastrointestinal tract. Table 1 lists examples of IgE-, cell-, and mixed IgE- and cell-mediated disorders.

Citation: Santos C, Fleischer D, Wood R. 2016. Tests for Immunological Reactions to Foods, p 815-824. In Detrick B, Schmitz J, Hamilton R (ed), Manual of Molecular and Clinical Laboratory Immunology, Eighth Edition. ASM Press, Washington, DC. doi: 10.1128/9781555818722.ch84
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References

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Tables

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TABLE 1

Food allergy disorders

Citation: Santos C, Fleischer D, Wood R. 2016. Tests for Immunological Reactions to Foods, p 815-824. In Detrick B, Schmitz J, Hamilton R (ed), Manual of Molecular and Clinical Laboratory Immunology, Eighth Edition. ASM Press, Washington, DC. doi: 10.1128/9781555818722.ch84
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TABLE 2

Signs and symptoms of food-induced allergic reactions

Citation: Santos C, Fleischer D, Wood R. 2016. Tests for Immunological Reactions to Foods, p 815-824. In Detrick B, Schmitz J, Hamilton R (ed), Manual of Molecular and Clinical Laboratory Immunology, Eighth Edition. ASM Press, Washington, DC. doi: 10.1128/9781555818722.ch84

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