Practice Test Geeks(CLT) Certified Leap Therapist Practice Test
← All CLT Flashcard Decks

Food Sensitivities & Immunology Basics Flashcards

7 cards from real CLT practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Food Sensitivities & Immunology Basics flashcards as text

  1. Which of the following chemical mediators is a lipid-derived eicosanoid released from arachidonic acid during food sensitivity reactions?

    Answer: Prostaglandin E2

    Prostaglandin E2 is synthesized from arachidonic acid via the COX pathway and contributes to vasodilation, pain, and inflammation in food sensitivity reactions.

  2. In LEAP dietary therapy, the Phase 1 'LEAP diet' is constructed based on MRT results by:

    Answer: Eating only the least reactive foods identified by MRT

    Phase 1 of the LEAP diet includes only the foods that showed the least reactivity on MRT, providing an anti-inflammatory dietary baseline.

  3. Leukotrienes released during a food sensitivity reaction are significant because they:

    Answer: Are 100–1000 times more potent than histamine at causing bronchoconstriction

    Cysteinyl leukotrienes (LTC4, LTD4, LTE4) are extremely potent bronchoconstrictors and play a key role in respiratory symptoms of food reactions.

  4. A delayed food sensitivity reaction appearing 3–72 hours after ingestion is most consistent with which immunological mechanism?

    Answer: Non-IgE-mediated mediator release and cellular inflammation

    Delayed food sensitivity reactions reflect non-IgE pathways including IgG, IgA immune complexes, T cell responses, and direct mediator release that build over hours to days.

  5. Which of the following is a preformed mediator stored in granules and released immediately upon immune cell activation?

    Answer: Histamine

    Histamine is preformed and stored in mast cell and basophil granules, enabling its immediate release within seconds of cell activation.

  6. The Th1/Th2 balance is clinically relevant in food sensitivities because an overactive Th2 bias:

    Answer: Enhances IgE class switching and atopic sensitization

    A Th2-dominant immune environment favors IL-4/IL-13 production, which promotes IgE synthesis and increases susceptibility to allergic sensitization.

  7. MRT results are reported as a percentage change in cell volume. A result showing >20% change is typically interpreted as:

    Answer: Highly reactive — avoid during initial phases

    Foods producing greater than 20% volume change are classified as highly reactive on MRT and are excluded from the initial LEAP diet.