This multi-disciplinary project which was funded by the European Union was launched in 2005 and completed in 2009. The EuroPrevall study has been one of the most comprehensive research projects to evaluate the prevalence, basis and cost of food allergy. This review deals only with food allergy. due to amines such as histamine) or in some cases the mechanism may be undefined. due to an enzyme deficiency such as lactase which is required to digest the milk sugar lactose), pharmacological (e.g. 5,6 Food intolerances may be categorised as enzymatic (e.g. 5įood intolerances, on the other hand, do not involve the immune system. In many cases the reactions are immediate but they can take several hours to develop. in a sensitised individual the allergenic protein cross-links with the IgE antibodies on the surface of the mast cells causing release of histamine or other substances such as leukotrienes and prostaglandins. Reaction: Once sensitisation has occurred, subsequent exposure to that allergen can lead to an allergic reaction, i.e.This results in the production of large quantities of allergen-specific IgE antibodies which bind to the surface of mast cells (i.e. In the case of an allergic individual, the immune system incorrectly identifies certain proteins as harmful. When dendritic cells encounter foreign molecules they capture them and present them to other cells (T-cells) of the immune system. Dendritic cells (a special type of white blood cells), which are found in numerous locations throughout the body including patches/pockets within the intestinal wall, play a pivotal role at this stage. Sensitisation: Initial contact with an allergen does not evoke an allergic reaction but rather primes the immune system.
The former is the most common and occurs in two stages 3,4: The reactions can be either antibody- or cell-mediated.
a protein in a food, which in the majority of people will not produce an adverse reaction) sets off a chain of reproducible reactions involving the immune system. 1,2Ī food allergy occurs when an allergen (i.e. Allergen terminology has been published by the World Allergy Organization and is based on terminology originally proposed by the European Academy of Allergy and Clinical Immunology (EAACI). reactions which do not involve the immune system). reactions which involve the immune system) or food intolerances (i.e. These are typically classified as food allergies (i.e. Differences between food allergy and food intoleranceįor a small percentage of people, specific foods or components of food may cause adverse reactions. Food Allergens - Allergic Reation to Food Last Updated : 30 October 2013 1.
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