IBCLC Practice Exam 2025 – All-in-One Guide to Excelling in Your Lactation Consultant Certification!

Food anaphylaxis is primarily associated with a hypersensitivity reaction mediated by Immunoglobulin E (IgE). This type of reaction occurs when the immune system overreacts to a specific food protein, mistakenly identifying it as a harmful substance. Upon first exposure to the allergen, the body produces IgE antibodies. With subsequent exposures, these IgE antibodies trigger the release of histamines and other chemicals from mast cells and basophils, leading to symptoms that can range from mild to severe and potentially life-threatening.

The immediate and acute nature of anaphylactic reactions is characteristic of IgE-mediated hypersensitivity, which is distinct from other types of immune responses. It contrasts with autoimmune responses, which do not involve IgE and are directed against the body's own tissues, and delayed hypersensitivity reactions, which occur later and do not involve IgE. While the term "general allergic reaction" might seem related, it lacks the specificity of indicating that IgE is the mediator directly responsible for food anaphylaxis. Hence, recognizing that IgE is central to these immediate hypersensitivity reactions underlines the critical nature of this response in the context of food anaphylaxis.