Other formulas, based on free amino acids, are the least antigenic and provide complete nutritional support in severe forms of milk allergy.Crustaceans (shrimp, crab, lobster, etc.) and molluscs (mussel, oyster, scallop, squid, octopus, snail, etc.) are different invertebrate classes, but the allergenic protein tropomyosin is present and responsible for cross-reactivity.People with latex allergy often also develop allergies to bananas, kiwifruit, avocados, and some other foods. Pathophysiology
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, occurs shortly after eating and may involve anaphylaxis. Non-IgE mediated – characterized by an immune response not involving immunoglobulin E; may occur some hours after eating, complicating diagnosis
IgE and/or non-IgE-mediated – a hybrid of the above two typesAllergic reactions are hyperactive responses of the immune system to generally innocuous substances. When immune cells encounter the allergenic protein, IgE antibodies are produced; this is similar to the immune systems reaction to foreign pathogens. The IgE antibodies identify the allergenic proteins as harmful and initiate the allergic reaction. The harmful proteins are those that do not break down due to the strong bonds of the protein. IgE antibodies bind to a receptor on the surface of the protein, creating a tag, just as a virus or parasite becomes tagged.
Food and Nutrition Information Center, National Agricultural Library. December 2010. – a collection of resources on the topic of food allergies and intolerances
"Food Allergy". MedlinePlus. U.S. National Library of Medicine.