Food Sensitivities & Allergies Flashcards

Which immunoglobulin is primarily responsible for IgE-mediated food allergy reactions?

Answer: IgE

IgE antibodies bind to mast cells and basophils, triggering immediate hypersensitivity reactions upon re-exposure to allergens.

A client reports bloating and gas 24-48 hours after consuming wheat but has no positive IgE test. This pattern is most consistent with:

Answer: Non-celiac gluten sensitivity

Non-celiac gluten sensitivity produces delayed GI symptoms without the IgE-mediated response or intestinal villous atrophy seen in celiac disease.

Which component of the gut barrier serves as the first line of defense against food antigens?

Answer: Mucus layer

The mucus layer physically traps and limits contact between food antigens and epithelial cells before sIgA and tight junctions play their roles.

Oral allergy syndrome (OAS) is caused by cross-reactivity between food proteins and:

Answer: Pollen

OAS occurs when proteins in raw fruits and vegetables cross-react with structurally similar pollen proteins, causing localized mouth and throat itching.

In NTP practice, leaky gut is considered a primary driver of food sensitivities because it allows:

Answer: Large undigested food particles to enter systemic circulation

Intestinal hyperpermeability allows incompletely digested proteins to cross the gut barrier, triggering immune responses and sensitization.

Which dietary intervention is most foundational for reducing food sensitivity burden according to NTP principles?

Answer: Supporting digestive capacity and gut integrity

NTP emphasizes restoring digestion and gut barrier integrity as root-cause approaches rather than symptom suppression.

A client on an elimination diet reintroduces eggs and experiences joint pain two days later. This delayed response is mediated primarily by:

Answer: IgG antibodies

IgG-mediated (Type III) hypersensitivity reactions are delayed, occurring hours to days after exposure and involving immune complex deposition.