NTP Food Sensitivities & Allergies 2

Question 1

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

Accepted Answer

IgE

Answer

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

Question 2

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

Accepted Answer

Non-celiac gluten sensitivity

Answer

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

Question 3

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

Accepted Answer

Mucus layer

Answer

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

Question 4

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

Accepted Answer

Pollen

Answer

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

Question 5

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

Accepted Answer

Large undigested food particles to enter systemic circulation

Answer

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

(NTP) Nutritional Therapy Practitioner Practice Test

(NTP) Nutritional Therapy Practitioner Practice Test

NTP Food Sensitivities & Allergies 2