A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens.
Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to...
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar prot...
