Coombs and Cell immune inflammatory responses
TYPE 1
Allergic acute inflammation hypersensitivity is characterised by an allergic reaction that occurs immediately following contact with antigen, which is referred to as the allergen. Activates on first time exposure to the antigen.
Mediated by IgE. Duration 2–3 days.
TYPE 11
Acute inflammation mediated by cytotoxic antibodies or antibody-dependent cytotoxic hypersensitivity occurs when antibody binds to either self-antigen or foreign antigen on cells, and leads to phagocytosis, killer cell activity or complement-mediated lysis. Activates on second time exposure to the antigen.
Mediated by IgG and IgM. Duration 2–3 days.
TYPE 111
Acute inflammation mediated by immune complexes. Hypersensitivity develops when immune complexes are formed in large quantities, or cannot be cleared adequately by the reticula-endothelial system, leading to serum-sickness type reactions. Activated on second time exposure.
Mediated by IgG and IgM. Duration 18–21 days.
TYPE 1V
Chronic inflammation delayed-type of hypersensitivity reaction (DTH) is most seriously manifested when antigens (for example those of tubercle bacilli) are trapped in a macrophage and cannot be cleared. T cells are then stimulated to elaborate lymphokines, which mediate a range of inflammatory responses.
Mediated by ? Duration ?
Eggs
Some people are so sensitive to egg proteins that cooking fumes can stoke an allergic reaction.
Common Hidden Sources
Ice creams, egg substitutes, pastas, candies, hot dogs, meatballs, breads, rolls and other baked goods, mayonnaise, meringues, marshmallows, nougat and marzipan.
Fish
Fish including tuna, salmon, catfish and more. Experts often caution those allergic to fish to be aware of cross-contamination risks of of eating shellfish and other seafood.
Common Hidden Sources
Caesar salad dressings (many contain anchovy paste), Worcester sauce, fish sauce, caponata, imitation crab meat (aka surimi).
Milk
Cow’s milk and all dairy food products – including butter, buttermilk, cheese, cream cheese, cream, half and half, ice cream, cottage cheese, yogurt, pudding, sour cream – made from it. Plus, many (but not all) people who are allergic to cow’s milk are sensitive to proteins in goat’s milk and sheep’s milk too.
Common Hidden Sources
Deli meats and hot dogs, veggie burgers, sorbet, canned tuna, chocolate, non-dairy creamers, commercial breads and rolls, salad dressings and mayonnaise.
Peanuts
Including peanut butter, mixed nuts, beer nuts and peanut oil. Experts often caution those with peanuts allergies to avoid tree nuts, due to cross-contamination risks. Plus, about one-third of those with an allergy to peanuts (which are legumes like beans) have or will develop an allergy to one or more true nuts, which grow on trees.
Common Hidden Sources
Sauces used in ethnic – Asian, African and Mexican – meals (e.g. mole), candy, chocolate, sunflower seeds and nut butters (which often are processed on shared equipment, so read labels to find ones that keep peanuts separate), some natural and artificial flavours and many other foods (i.e. read labels of all processed foods).
Shellfish
Shrimp, crab, lobster, crawfish and more. Experts often caution those allergic to fish to be aware of cross-contamination risks of eating fish and other seaford.
Common Hidden Sources
Fish stocks, flavourings (anything labeled “natural and/or artificial flavourings” may contain fish by-products).
Soy
Soymilk, tofu, tempeh, edamame, soybeans, soy proteins isolate, soy sauce, soy nuts, TVP or textured vegetable protein (defatted soy flour), tamari, miso.
Common Hidden Sources
Tuna, deli meats, hot dogs, vegetable broth, vegetable starch, textured vegetable protein, cereals, infant formulas, sauces, soups, many vegetarian products.
Tree Nuts
Walnuts, almonds, cashews, pistachios, pecans, Brazil nuts, hazelnuts, chestnuts, macadamia nuts, pine nuts, and more. Experts often caution those with tree nut allergies to avoid peanuts too.
Common Hidden Sources
Cereals, chocolate, candies, marzipan, nougat, mortadella, pesto and some natural and artificial flavours (ie. read labels of all processed foods).
Wheat
Wheat-based pastas, cereals, breads, bran; wheat germ, wheat berries, semolina (a type of wheat used to make pasta), kamut (used in cereals, crackers and pasta), bulgur, seitan.
Common Hidden Sources
Ice creams, bouillon cubes, potato chips, deli meats, French fries, soy sauce, many processed snacks, (too many to list), breadcrumbs, couscous, spelt, hot dogs.
