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Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Online Food Allergy Journals

Food allergies involve two parts of your immune system. One is immunoglobulin E (IgE), a type of protein called an antibody that moves through the blood. The other is mast cells, which you have in all body tissues but especially in places like your nose, throat, lungs, skin, and digestive tract. A food allergy is caused by your immune system reacting to the food when it doesn't need to. With a food intolerance, your immune system isn't responsible. Most of the time it's a problem with digesting the food. Food allergies involve two parts of your immune system. One is immunoglobulin E (IgE), a type of protein called an antibody that moves through the blood. The other is mast cells, which you have in all body tissues but especially in places like your nose, throat, lungs, skin, and digestive tract. The first time you eat a food you're allergic to, certain cells make a lot of IgE for the part of the food that triggers your allergy, called an allergen. The IgE gets released and attaches to the surface of mast cells. You won't have a reaction yet, but now you're set up for one.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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