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During an allergic reaction, the immune system responds to a normally harmless substance as if it were a threat. In some people, common foods such as milk, eggs, and peanuts can trigger such a reaction. So how does this work? If you have a food allergy, your immune system makes a type of antibody called immunoglobulin E, or IgE. This class of antibody binds to immune cells called mast cells and basophils that circulate throughout your body. When you are exposed to the food allergen, it attaches to the IgE antibodies. This binding signals the immune cells to release histamine and other chemicals that cause allergy symptoms, such as swelling of the lips, hives, and shortness of breath. Because mast cells and basophils rapidly release these chemicals, an allergic reaction typically occurs within 30 minutes after exposure. The most severe kind of reaction is called anaphylaxis, which can cause a sudden drop in blood pressure, trouble breathing, dizziness, and possibly death. People with
