Allergic reactions are hyperactive responses of the immune system to substances that are normal components of foods, such as proteins. Food protein allergens are detected by allergen-specific immune cells which produce reactions and characteristic symptoms primarily when raw foods are eaten, and even after they have been cooked or digested. Conditions caused by food allergies are classified into three groups according to the mechanism of the allergic response: # IgE-mediated (classic) – the most common type, manifesting acute changes that occur shortly after eating, and may progress to anaphylaxis # Non-IgE mediated – characterized by an immune response not involving immunoglobulin E; may occur hours to days after eating, complicating diagnosis # IgE and non-IgE-mediated – a hybrid of the above two types In the early stages of an acute IgE-mediated allergic reaction, lymphocytes previously sensitized to a specific protein or protein fraction react by quickly producing a particular type of antibody known as secreted IgE (sIgE), which circulates in the blood and binds to IgE-specific receptors on the surface of other kinds of immune cells called mast cells and basophils. Activated mast cells and basophils undergo a process called degranulation, during which they release histamine and other inflammatory chemical mediators into the surrounding tissue causing effects, such as vasodilation, mucous secretion, nerve stimulation, and smooth-muscle contraction. This results in runny nose, itchiness, shortness of breath, and potentially anaphylaxis. Depending on the individual, the allergen, and the mode of introduction, the symptoms can be system-wide (general anaphylaxis), or localized to the respiratory system (asthma) or skin (eczema). After the chemical mediators of the acute response subside, typically 2–24 hours after the original reaction, late-phase responses referred to as non-IgE mediated can occur due to the migration of other types of white blood cells to the initial reaction sites, causing diarrhea and other signs of gastrointestinal upset. Allergenic proteins from<unk>  are named under a nomenclature decided by IUIC, which is also responsible for numbering many of the proteins. Proteins numbered by IUIC include: * Gly m 1, a hydrophobic protein * Gly m 2, defensin * Gly m 3, profilin * Gly m 4, PR-10 * Gly m 5, vicilin, a cupin * Gly m 6, legumin, a cupin * Gly m 7, seed biotinylated protein * Gly m 8, 2S albumin These proteins are recognized by the immune system as antigens in susceptible individuals. As many as 8 other<unk> nic proteins are known.
Soy allergy
Milk allergy
Peanut allergy
Corn allergy
Egg allergy
Poultry allergy
Fruit allergy
Sesame allergy