Description
Presenter: Sue Hefle, PhD, University of Nebraska
Food hypersensitivity, or true food allergy, is an adverse food reaction involving immunological mechanisms. Food allergies are initiated by production of specific antibodies, otherwise known as immunoglobulins, in reaction to food proteins.The body manufactures antibodies as part of its regular defense system against foreign invaders such as viruses and bacteria. In certain individuals, the immune system is triggered to elicit a specific antibody, called immunoglobulin E (IgE), against various food proteins. The common mechanisms involved can cause food-allergic reactions to resemble allergic reactions to honeybee stings or penicillin.
