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During an allergic reaction, the immune system mistakenly responds to harmless substances as threats. Common allergens include foods like milk, eggs, and peanuts. In individuals with food allergies, the immune system produces immunoglobulin E (IgE) antibodies that bind to mast cells and basophils. Upon exposure to an allergen, these antibodies signal immune cells to release histamine and other chemicals, leading to symptoms such as swelling, hives, and shortness of breath, typically within 30 minutes. The most severe reaction is anaphylaxis, characterized by a sudden drop in blood pressure, difficulty breathing, dizziness, and potentially death.
