Food allergic reactions, cell-mediated

Food allergy by definition is dependent upon the induction of a specific immune response, and this needs to be of a vigor and quality necessary for the acquisition of sensitization, and the subsequent elicitation of an allergic reaction following encounter with the relevant food protein. Although cell-mediated immune responses are known... 

Individualistic adverse reactions to foods can occur through several different types of mechanisms (Taylor and Hefle, 2001). True allergic reactions can include both IgE-mediated immediate hypersensitivity reactions and cell-mediated delayed h)q5ersensitivity reactions (Taylor and Hefle, 2001). However, only IgE-mediafed reactions have been documented to occur with ingestion of molluscan shellfish in sensifive individuals. 

The production of antibodies known as IgE and a series of interactions between various cell types and chemical mediators are known to be involved in most confirmed cases of food allergy. This type of IgE-mediated allergy or type I hypersensitivity reaction produces immediate symptoms, the most severe form being anaphylaxis. Other immediate symptoms, such as rhinitis, urticaria, and other affections of the mouth, gut, skin, and respiratory tract, may precede anaphylaxis or occur alone as a less severe manifestation. These reactions would be considered as immediate hypersensitivities. Any food that contains protein has the potential to elicit such allergic sensitization. More than 170 different foods have been documented to be responsible for eliciting immediate hypersensitivities (Taylor, 2000). 

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