Abstract: . . .  pre- sumed to destabilize the mast cell mem- branes allowing for the spontaneous re- lease of histamine and the other media- tors. However, no such histamine-releas- ing substance has ever been isolated or identified in foods, although this mech- anism is well established . . .
. . .  diet without ill effects. Food intolerances can be divided into three categories: ana- phylactoid reactions, metabolic food disorders, and idiosyncratic illnesses. Anaphylactoid Reactions. In IgE-me- diated food allergies , the release of hista- mine and other mediators from the mast cells and basophils is mediated by the interaction of IgE with proteina- ceous allergens, as described earlier. In contrast, anaphylactoid reactions are . . .
. . .  from mast cells without the involvement of IgE (Lemke and Taylor, 1994). Some substance in the implicated food is pre- sumed to destabilize the mast cell mem- branes allowing for the spontaneous re- lease of histamine and the other media- tors. However, no such histamine-releas- ing substance has ever been isolated or identified in foods, although this mech- anism is well established . . .
. . .  mast cells without the involvement of IgE (Lemke and Taylor, 1994). Some substance in the implicated food is pre- sumed to destabilize the mast cell mem- branes allowing for the spontaneous re- lease of histamine and the other media- tors. However, no such histamine-releas- ing substance has ever been isolated or identified in foods, although this mech- anism is well established . . .
. . .  pre- sumed to destabilize the mast cell mem- branes allowing for the spontaneous re- lease of histamine and the other media- tors. However, no such histamine-releas- ing substance has ever been isolated or identified in foods, although this mech- anism is well established . . .
. . .  Examples of such reactions, termed secondary food sensi- tivities, include lactose intolerance sec- ondary to gastrointestinal disorders such as Crohn’s disease or ulcerative colitis (Metcalfe, 1984a) and drug-in- duced sensitivities such as the increased sensitivity to tyramine among patients on monoamine oxidase-inhibiting drugs (Blackwell and Marley, 1969). IgE-Mediated Food Allergies This type of food allergy can also be  . . .
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