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
How does a food sensitivity fundamentally differ from a classic food allergy in clinical presentation?
Answer: Food sensitivity produces delayed, non-IgE-mediated symptoms; allergy involves rapid IgE-mediated reactions
Food sensitivities involve non-IgE mechanisms with delayed onset (hours to days), while IgE-mediated food allergies cause rapid reactions within minutes.
Lactose intolerance differs from a milk sensitivity because lactose intolerance is caused by:
Answer: Deficiency of the enzyme lactase in the small intestine
Lactose intolerance is a non-immune enzymatic deficiency — lack of lactase prevents lactose digestion, causing osmotic and fermentative GI symptoms.
Which food is among the most common triggers of non-IgE-mediated food sensitivities and frequently tested in MRT panels?
Answer: Wheat
Wheat is one of the most common food sensitivity triggers and is routinely included in MRT panels due to its high prevalence of non-IgE reactivity.
Oral allergy syndrome (OAS) occurs when food proteins cross-react with pollen allergens due to:
Answer: Molecular mimicry between plant food proteins and airborne pollen
OAS is caused by cross-reactive IgE antibodies recognizing homologous proteins shared between pollen and raw fruits or vegetables.
A LEAP therapist notes that a client's MRT shows high reactivity to corn, soy, and dairy. The most appropriate first step is to:
Answer: Build a Phase 1 LEAP diet excluding these reactive foods and starting with the client's lowest-reactive foods
LEAP therapy uses individualized MRT results to construct a Phase 1 diet from the least reactive foods, reducing the inflammatory load from the start.
Which statement best describes the role of IgG4 antibodies in food reactions?
Answer: IgG4 may act as a blocking antibody, reducing IgE-mediated reactivity
IgG4 antibodies can compete with IgE for antigen binding and may function as blocking antibodies that dampen allergic responses over time.
Symptoms of non-IgE food sensitivity most commonly reported by clients include:
Answer: Chronic fatigue, headaches, joint pain, and GI bloating hours after eating
Non-IgE food sensitivities typically cause diffuse, delayed symptoms such as fatigue, brain fog, joint aches, and GI complaints that appear hours after exposure.