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Adverse Reactions to Food Toxic Non-toxic Psychological Food Poisoning Improper Cooking/Storage Poor Hygiene Psychosomatic food aversion based on prior experience Immune Mediated Non-Immune Mediated Food Allergy Food Intolerance Non-IgE Mediated Type II - IV Hypersensitivity IgE Mediated Type I Hypersensitivity Delayed food reactions involving IgG antibodies, immune complexes and cell-mediated events. Specific IgE antibodies bind to immune cells. Food or aeroallergen penetrates gut barrier and attaches to these IgEbound cells. Histamine and other inflammatory mediators are released and induce symptoms. Food antigen penetrates gut barrier and binds with specific IgG antibodies. These antigen antibody complexes deposit in tissues and activate inflammatory pathways. Symptoms generally appear minutes to hours after consumption of the suspect food or exposure to aeroallergen. Addictive food cravings and withdrawl symptoms are non-existant. Symptoms generally appear hours to days after consumption of the suspect food and may persist following an indolent course with multiple tissue, organ, and system involvment. Trace amounts of an allergic food that is usually eaten infrequently may trigger a sudden and fatal anaphylatic reaction. Reactions may cause "classical" mild to severe symptoms including, but not limited to: Asthma Rhinoconjunctivitis Urticaria Angioedema Gastrointestinal distress Anaphylactic shock Due to the immediate onset of symptoms, the association to a suspect food may be easily recognized. However not all IgEmediated allergic reactions are clear-cut due to possible concurrent and ongoing illnesses. US BioTek's Proprietary ELISA IgE Antibody Assays for: Foods Latex Spices Herbs Region-Specific Inhalants Enzymatic Deficiency Lactase: Lactose Intolerance Aldehyde Dehyrogenase: Alcohol Intolerance Addictive food cravings and withdrawl symptoms may be present. Mediators in Food that Mimic Allergy Inflammation* Histamine: wine, cheese, fish, spinach, crustaceans, tomato, sausage, sauerkraut Tyramine: wine, beer, cheese, milk, egg white, chocolate, pickled herring Phenylethylamine: chocolate, cheese, wine Glutamate: select processed Chinese foods, soy sauce Octopamine: citrus fruits Salicylates: fruits, vegetables Food Additive Colorants: FD&C colors Preservatives: sodium benzoate, hydroxybenzoic acid, parabens, sorbates, sulfites, nitrites, BHA/BHT Emulsifiers/Stabilizers: EDTA, gum arabic (acacia) Flavorants: saccharin, aspartame, sorbitol, xylitol, mannitol, MSG Fillers: propyleneglycol alginate, tragacanth Allergic foods are usually eaten frequently and liberally. Reactions may cause "classical" IgE-like symptoms, excluding anaphylaxis, or involve symptoms not usually considered associated with a food-based immunologic reaction. Due to the delayed onset of symptoms, the association to a suspect food is not easily recognized subjectively. US BioTek's Proprietary ELISA IgG Antibody Assays including the Aller-Food Check Personal Dietary Assessment for: Foods, Spices, and Herbs Any sign or symptom following the ingestion of a food is defined as an Adverse Reaction to Food. Adverse reactions to foods may be classified as psychological, non-toxic or toxic and encompass a wide clinical spectrum. *The amines present in foods may promote gut permeability with consequent sensitization to food allergens © 2004 US BioTek Laboratories