CLT Food Sensitivities & Immunology Basics 3

Question 1

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

Accepted Answer

Prostaglandin E2

Answer

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

Question 2

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

Accepted Answer

Eating only the least reactive foods identified by MRT

Answer

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

Question 3

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

Accepted Answer

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

Answer

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

Question 4

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

Accepted Answer

Non-IgE-mediated mediator release and cellular inflammation

Answer

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.

Question 5

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

Accepted Answer

Histamine

Answer

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

(CLT) Certified Leap Therapist Practice Test

(CLT) Certified Leap Therapist Practice Test

CLT Food Sensitivities & Immunology Basics 3