IgE and IgG Immune Reactions to Food

Summary

Many people think of allergies exclusively in terms of airborne allergens such as pollen, dust, and molds. However, immune reactions also can result from reactions to foods.

This content was created by the Metametrix Institute

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IgE-and-IgG4-Immune-Reactions-to-Food.pdf

Details

Clinical experience has consistently shown that testing both IgE and IgG4 reactions to foods gives a fuller picture of which foods the patient is reacting most strongly to and helps to identify a patient’s individualized treatment more quickly.

IgE mediated (allergic) and non-IgE mediated food reactions.

 The IgE food reactions are primarily Th2 mediated and generally occur immediately after exposure. The symptoms include itching, swelling, reddening (flushing), and smooth muscle contraction, resulting in edema, asthma, GI symptoms, atopic dermatitis, and a possible life-threatening anaphylaxis reaction. These clinical symptoms of IgE reactions are due to inflammatory Th2 cytokines. IgE antibodies also initiate a series of reactions that result in the release of inflammatory mediators, such as histamine, and other reactive chemicals from specialized cells called mast cells. IgE does not initiate complement. There are also other reactions to foods that can occur hours or days later. These reactions are predominately IgG reactions. Symptoms can include: bloating or sluggishness soon after eating, GI symptoms, dark circles under the eyes, chronic post nasal drip or sinus congestion.