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Antigena and allergens: lectins ANTIGENA AND ALLERGENS: LECTINS
One group of compounds that do occur in foods, and may be important here, are the lectins, protein molecules that bind to human cells. These cling to cells in the gut, and they may also be able to pass through the gut wall into the bloodstream, thus reaching every part of the body. Some lectins are known to affect the immune response, and a few promote the formation of IgE at the expense of other antibodies, especially in people prone to allergies. Many of the foods that commonly feature in food allergy, such as peanuts, are particularly rich in lectins. Perhaps the peanut lectins make the body more inclined to form IgE - so producing allergies to the other constituents of peanut.
Finally, there are some foods that appear to be potent allergens but in fact are not. What happens is that they trigger mast cells directly, producing false food allergy. Strawberries, shellfish, eggs, tomatoes and fish all come in this category. Some people who react to such foods will be displaying true IgE-mediated allergy, while others will be suffering from false food allergy. Only laboratory tests can sort out one from the other.
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