Food Sensitivities & Allergies Flashcards

The hygiene hypothesis proposes that rising rates of food allergies in developed countries are partly due to:

Answer: Reduced early childhood exposure to microbes, leading to an under-trained immune system

Less microbial exposure in early life may prevent proper immune system calibration, skewing it toward allergic (Th2) responses rather than tolerance.

A client reports that their food sensitivity symptoms are worse during periods of high stress. This is best explained by:

Answer: Stress hormones increasing intestinal permeability and altering immune responses

Cortisol and other stress hormones can loosen tight junctions and shift immune balance, amplifying reactivity to foods that might otherwise be tolerated.

Which statement about food allergy versus food intolerance is CORRECT?

Answer: Food allergy involves an immune response while food intolerance is typically a non-immune metabolic or enzymatic issue

True food allergies involve immune system activation (IgE or other immune pathways), whereas intolerances such as lactose intolerance result from enzyme deficiency or metabolic issues.

A client wants to test whether gluten is causing their symptoms. After three weeks gluten-free with improvement, they reintroduce gluten and feel worse within 48 hours. This outcome suggests:

Answer: Gluten is likely contributing to their symptoms, warranting discussion with a healthcare provider about further testing

Symptom improvement on elimination followed by return of symptoms on reintroduction strongly suggests gluten sensitivity, though it cannot differentiate celiac from NCGS without medical testing.

Which statement about IgG food sensitivity testing is most accurate from an evidence-based perspective?

Answer: Elevated IgG to a food may reflect normal immune exposure rather than pathological sensitivity, and clinical evidence supporting IgG panels as diagnostic tools is limited

IgG antibodies can be a marker of food exposure and tolerance, not necessarily intolerance; major allergy organizations do not endorse IgG panels for diagnosing food sensitivity.

A client with a shellfish allergy asks if they can eat land-based insects, which are being promoted as sustainable protein. The best response is:

Answer: There may be cross-reactivity because both shellfish and insects contain the protein tropomyosin, so caution and medical consultation are advised

Tropomyosin is a pan-allergen shared by crustaceans, mollusks, and insects, making cross-reactive allergic responses possible in shellfish-allergic individuals.

From an IIN whole-person perspective, which approach best supports a client managing multiple food sensitivities long-term?

Answer: Addressing root causes such as gut health, stress, sleep, and microbiome diversity while working within a varied, nutrient-dense diet

IIN's integrative model emphasizes primary food (lifestyle) and secondary food (nutrition) together, addressing upstream root causes rather than permanent restriction alone.