Rapid and delayed response Food<unk> es can have rapid-onset (from minutes up to 2 hours), delayed-onset (up to 48 hours or even 1 week), or combinations of both, depending on the mechanisms involved. The difference depends on the types of white blood cells involved. B cells, a subset of white blood cells, rapidly synthesize and secrete immunoglobulin E (IgE), a class of antibody which bind to antigens, i.e., the foreign proteins. Thus, immediate reactions are described as IgE-mediated. The delayed reactions involve non-IgE-mediated immune mechanisms initiated by B cells, T cells, and other white blood cells. Unlike with IgE reactions, there are no specific biomarker molecules circulating in the blood, and so, confirmation is by removing the suspect food from the diet and see if the symptoms resolve. Symptoms IgE-mediated symptoms include: rash, hives, itching of the mouth, lips, tongue, throat, eyes, skin, or other areas, swelling of the lips, tongue, eyelids, or the whole face, difficulty swallowing, runny or congested nose, hoarse voice, wheezing, shortness of breath, diarrhea, abdominal pain, lightheadedness, fainting, nausea and vomiting. Symptoms of<unk> es vary from person to person and may also vary from incident to incident. Serious danger regarding<unk> es can begin when the respiratory tract or blood circulation is affected. The former can be indicated by wheezing, a blocked airway and cyanosis, the latter by weak pulse, pale skin, and fainting. When these symptoms occur, the<unk> c reaction is called anaphylaxis. Anaphylaxis occurs when IgE antibodies are involved, and areas of the body that are not in direct contact with the food become affected and show severe symptoms. Untreated, this can proceed to vasodilation, a low blood pressure situation called anaphylactic shock, and very rarely, death. Non lgE mediated symptoms For<unk> , non-IgE-mediated responses are more common than IgE-mediated. The presence of certain symptoms, such as angioedema or atopic eczema, is more likely related to IgE-mediated<unk> es, whereas non-IgE-mediated reactions manifest as gastrointestinal symptoms, without skin or respiratory symptoms. Within non-IgE cow's<unk> , clinicians distinguish among food protein-induced enterocolitis syndrome (FPIES), food protein-induced<unk> c proctocolitis (FPIAP) and food protein-induced enteropathy (FPE). Common trigger foods for all are cow's<unk>  and soy foods (including soy infant formula). FPIAP is considered to be at the milder end of the spectrum and is characterized by intermittent bloody stools. FPE is identified by chronic diarrhea which will resolve when the offending food is removed from the infant's diet. FPIES can be severe, characterized by persistent vomiting, 1 to 4 hours after an<unk> n-containing food is ingested, to the point of lethargy. Watery and sometimes bloody diarrhea can develop 5 to 10 hours after the triggering meal, to the point of dehydration and low blood pressure. Infants reacting to cow's<unk>  may also react to soy formula, and vice versa. International consensus guidelines have been established for the diagnosis and treatment of FPIES.
Milk allergy
Lactose intolerance  Lactose intolerance  1
Egg allergy
Peanut allergy
Corn allergy
Soy allergy
Poultry allergy
Latex allergy