Food Allergy

Food allergies can cause many different symptoms, affecting any body system.  They are an immune mediated reaction (antigen-antibody interaction to a food or a food additive).  Traditional allergists recognize only IgE mediated (immunoglobulin E-a type of antibody traditionally associated with allergy) reactions as an allergic reaction.  These are immediate reactions that occur very rapidly after eating the food.  Reactions may include hives, asthma, rhinitis, eczema, swelling of the lips and face, or anaphylactic shock (serious rapid onset allergic reaction affecting multiple body systems).  Foods causing these symptoms need to be avoided.  Should this type of reaction occur, treatment is with epinephrine.

Many other reactions to foods may be cell mediated or IgG mediated (immunoglobulin G - a special type of antibody) and largely outnumber IgE reactions.  They are not considered an allergy by traditional medicine because they are not IgE mediated.  They are spoken of as a food sensitivity or intolerance.  They may include less dramatic symptoms and symptoms may delayed by hours or even days.  However, symptoms may be serious and uncomfortable.  Foods to which there is a sensitivity/intolerance can sometimes be eaten without causing symptoms as long as exposures are minimal, and the foods are not eaten too often.