Food Allergy: Non IgE Mediated Allergies

What are they?

Immunoglobulin E (IgE) is an antibody present in the blood, usually in small concentrations. When triggered by an allergen (usually proteins in certain food) the body releases antibodies to fight what it thinks are offending cells. This leads to an immediate increase in histamine levels in the body and the classic allergic reactions (such as inflammation of the face and limbs and anaphylaxis). This reaction can be measured by blood tests as there will be an increase of IgE levels in the blood; these are known as IgE allergies.

In non-IgE allergies the person suffers with some of the same symptoms, but does not make IgE antibodies against the allergens. There can be a delayed reaction of up to 72 hours after ingestion of the offending food, which means that it is often hard to pinpoint which food is causing the reaction (especially as so much of what we eat nowadays is processed and contains so many ingredients).

If you want to read more on the topic and access all the additional resources check out my website at –

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Published by Jemma D

I love to write about food allergies, asthma and eczema.

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