Despite the first documented case of food allergy to cooked food in 1921 by Prausnitz and Kustner, all commercial food antigens are prepared from raw food. Furthermore, all IgE and IgG antibodies against dietary proteins offered by many clinical laboratories are...
Enhanced intestinal permeability and food sensitivity are two of the many proven causes of gastrointestinal disorders. This present report describes a woman with no previous gastrointestinal (GI) complaints, who underwent dental root canal, bone graft, and implant...
A subgroup of coeliac disease patients continues to experience symptoms even on a gluten-free diet (GFD). We attempted to determine whether these symptoms could be due to either cross-contamination with gluten-containing foods or cross-reactivity between α-gliadin and...
The gold standard for identifying food reactions is the elimination-provocation diet. Embarking on this long, tedious journey takes an expert practitioner and a completely dedicated patient, with a whole lot of patience from both. In the contemporary fast lane,...
A child is born with almost no protective immune system other than passive immunity and maternal transfer of immunoglobulin G (IgG) against various food antigens and infectious agents. This lack provides a window of opportunity for infectious attacks in the first 6 mo...
The mucosal immune system is constantly exposed to challenges from the antigenic substances found in food and released from the body's own microbial flora. The body's normal tolerance to friendly antigenic substances can be disrupted by a number of factors, such as...
Objectives: Specific food antigens, such as gliadins and caseins, have been well documented as triggering immune reactivity to human tissues, due to cross-reactivity or molecular mimicry. Food antigens, such as agglutinins, are known to bind to human tissues, which...