Immediate hypersensitivity reactions food allergy

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). 

May, C. D., 1976, Objective clinical and laboratory studies of immediate hypersensitivity reactions to foods in asthmatic children, J. Allergy Clin. Immunol. 58 500. 

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