Skip to main content
SpringerLink
Log in

Food Hypersensitivity

  • Chapter
  • First Online:
Textbook of Nutrition in Health and Disease

  • 1204 Accesses

Abstract

Food hypersensitivity may be caused either by food allergy or by food intolerance. Food allergy is an abnormal reaction mediated by antigens, i.e., allergens (glycoprotein) present in certain foods. Food allergic reaction is mediated by IgE. IgE antibodies bind to mast cells. Activation of mast cells releases mediators (histamine, leukotrienes, prostaglandins, thromboxanes, and platelet-activating factors) causing allergic reactions. Food allergy may lead to life-threatening anaphylaxis, which may lead to anaphylactic shock. Severe allergic reactions may be caused by food-borne parasites. Food intolerance caused by celiac disease is due to the activation of T cells. Celiac disease is caused by prolamin present in wheat (gliadin, main component of gluten fraction), barley (hordein), rye (secalin), and oat (avenin), resulting in severe inflammation of the intestinal mucosa. Food intolerance due to non-IgE-mediated hypersensitivity occurs in individuals suffering from lactose intolerance, galactosemia or fat (present in milk) intolerance. Various nonallergic food hypersensitivities such as oral allergy syndrome, gastrointestinal infections, and gastroesophageal reflux diseases cause adverse food reactions.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 79.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 139.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abdel-Rehim AS et al (2014) Vitamin D level among Egyptian patients with chronic spontaneous urticaria and its relation to severity of the disease. Egypt J Immunol 21:85–90

    PubMed  Google Scholar 

  • Abuzeid WM et al (2012) Vitamin D and chronic rhinitis. Curr Opin Allergy Clin Immunol 12:13–17

    Article  CAS  Google Scholar 

  • Bergler-Czop B, Brzezinska-Wcislo L (2016) Serum vitamin D level—the effect on the clinical course of psoriasis. Postepy Dermatol Alergol 33:445–449

    Article  Google Scholar 

  • Chatterjee KD, Chatterjee D (2009) Parasitology (prootozoology and helminthology), 13th edn. CBS Publishers and Distributers Pvt Ltd, New Delhi

    Google Scholar 

  • Cheng HM et al (2014) Low vitamin D levels are associated with atopic dermatitis, but not allergic rhinitis, asthma or IgE sensitization, in the adult Korean population. J Allergy Clin Immunol 133:1048–1055

    Article  CAS  Google Scholar 

  • Colledge NR et al (eds) (2010) Davidson’s principles and practice of medicine, 21st edn. Churchill Livingstone, New York

    Google Scholar 

  • Commins SP (2019) Food intolerance and food allergy in adults: an overview. https://www.uptodate.com/contents/food-intolerance-and-food-allergy-in-adults-an-overview

  • Connors L et al (2018) Non-IgE-mediated food hypersensitivity. Allergy Asthma Clin Immunol 14(Suppl 2):56

    Article  Google Scholar 

  • Crowe SE (2019) Food allergy vs food intolerance in patients with irritable bowel syndrome. Gastroenterol Hepatol (NY) 15(1):38–40

    Google Scholar 

  • Deluca HF, Cantorna MT (2001) Vitamin D: its role in immunology. FASEB J 15:2579–2585

    Article  CAS  Google Scholar 

  • Di Filippo P et al (2015) Vitamin D supplementation modulates the immune system and improves atopic dermatitis in children. Int Arch Allergy Immunol 166:91–96

    Article  Google Scholar 

  • Folkerts J et al (2018) Effect of dietary fiber and metabolites on mast cell activation and mast cell-associated diseases. Front Immunol 9:1067

    Article  Google Scholar 

  • Heine G et al (2013) Association of vitamin D receptor gene polymorphisms with severe atopic dermatitis in adults. Br J Dermatol 168:855–858

    Article  CAS  Google Scholar 

  • Ito K, Urisu A (2009) Diagnosis of food allergy based on oral food challenge test. Allergol Int 58:467–474

    Article  Google Scholar 

  • Iweala OI et al (2018) Food allergy. Curr Gastroenterol Rep 20(5):17

    Article  Google Scholar 

  • Lim SK et al (2016) Comparison of vitamin D levels in patients with and without acne: a case-control study combined with a randomized controlled trial. PLoS One 11:0161162

    Google Scholar 

  • Liu X et al (2011) Gene-vitamin D interactions on food sensitization: a prospective birth cohort study. Allergy 66:1442–1448

    Article  CAS  Google Scholar 

  • Metcalfe DD (1985) Food allergens. Clin Rev Allergy 3:331–349

    Article  CAS  Google Scholar 

  • Nasir-Kalmarzi R et al (2018) Evaluation of 1,25 dihydroxyvitamin D3 pathway in patients with chronic urticaria. QJM 111(3):161–169

    Article  Google Scholar 

  • Osborne NJ et al (2012) Prevalence of eczema and food allergy is associated with latitude in Australia. J Allergy Clin Immunol 129:865–867

    Article  Google Scholar 

  • Persson K et al (2013) Vitamin D deficiency at the arctic circle—a study in food-allergic adolescents and controls. Acta Paediatr 102:644–649

    Article  CAS  Google Scholar 

  • Poole A et al (2018) Cellular and molecular mechanisms of vitamin D in food allergy. J Cell Mol Med 22:3270–3277

    Article  Google Scholar 

  • Price A et al (2015) Oral allergy syndrome (pollen-food allergy syndrome). Dermatitis 26(2):78–88

    Article  CAS  Google Scholar 

  • Searing DA, Leung DY (2010) Vitamin D in atopic dermatitis, asthma and allergic diseases. Immunol Allergy Clin North Am 30:397–409

    Article  Google Scholar 

  • Stanley JS, Bannon GA (1999) Biochemistry of food allergens. Clin Rev Allergy Immunol 17:279–291

    Article  CAS  Google Scholar 

  • Sussman G et al (2010) Oral allergy syndrome. CMAJ 182(11):1210–1211

    Article  Google Scholar 

  • Tsai TY, Huang YC (2018) Vitamin D deficiency in patients with chronic and acute urticaria: a systematic review and meta-analysis. J Am Acad Dermatol 79:573–575

    Article  Google Scholar 

  • Tuchinda P et al (2018) Relationship between vitamin D and chronic spontaneous urticaria: a systematic review. Clin Transl Allergy 8:51

    Article  CAS  Google Scholar 

  • Upala S, Sanguankeo A (2016) Low 25-hydroxyvitamin D levels are associated with vitiligo: a systematic review and meta-analysis. Photodermatol Photoimmunol Photomed 32:181–190

    Article  CAS  Google Scholar 

  • Wang CC et al (2018) Sodium butyrate enhances intestinal integrity, inhibits mast cell activation, inflammatory mediator production and JNK signaling pathway in weaned pigs. Innate Immun 24(1):40–46

    Google Scholar 

  • Wood RA (2017) Oral immunotherapy for food allergy. J Investig Allergol Clin Immunol 27(3):151–159

    Article  CAS  Google Scholar 

  • Wu CH et al (2015) Association between micronutrient levels and chronic spontaneous urticaria. Biomed Res Int 2015:926167

    PubMed  PubMed Central  Google Scholar 

  • Yu C et al (2011) Vitamin D (3) signalling to mast cells: a new regulatory axis. Int J Biochem Cell Biol 43:41–46

    Article  CAS  Google Scholar 

  • Zhang H et al (2016) Butyrate suppresses murine mast cell proliferation and cytokine production through inhibiting histone deacetylase. J Nutr Biochem 27:299–306

    Article  CAS  Google Scholar 

Further Reading

  • Connors L et al (2018) Non-IgE-mediated food hypersensitivity. Allergy Asthma Clin Immunol 14(Suppl 2):56

    Article  Google Scholar 

  • Folkerts J et al (2018) Effect of dietary fiber and metabolites on mast cell activation and mast cell-associated diseases. Front Immunol 9:1067

    Article  Google Scholar 

  • Poole A et al (2018) Cellular and molecular mechanisms of vitamin D in food allergy. J Cell Mol Med 22:3270–3277

    Article  Google Scholar 

  • Tuchinda P et al (2018) Relationship between vitamin D and chronic spontaneous urticaria: a systematic review. Clin Transl Allergy 8:51

    Article  CAS  Google Scholar 

  • Wood RA (2017) Oral immunotherapy for food allergy. J Investig Allergol Clin Immunol 27(3):151–159

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Zoology, Hansraj College, University of Delhi, New Delhi, India

    Kaveri Chakrabarty

  2. Department of Physiology and Biophysics, School of Medicine, Case Western Reserve University, Cleveland, OH, USA

    Kaveri Chakrabarty

  3. Department of Physiology, Maulana Azad Medical College, New Delhi, India

    A. S. Chakrabarty

  4. Department of Physiology, Jawaharlal Institute of Post-graduate, Medical Education and Research, Puducherry, India

    A. S. Chakrabarty

  5. Department of Physiology, Vardhman Mahavir Medical College, New Delhi, India

    A. S. Chakrabarty

Authors
  1. Kaveri Chakrabarty
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. S. Chakrabarty
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Singapore Pte Ltd.

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Chakrabarty, K., Chakrabarty, A.S. (2019). Food Hypersensitivity. In: Textbook of Nutrition in Health and Disease. Springer, Singapore. https://doi.org/10.1007/978-981-15-0962-9_6

Download citation

Publish with us

Policies and ethics

Search

Navigation