Download Adverse Reactions to Food Non-toxic Psychological Toxic

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