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During an allergic reaction, the immune system incorrectly identifies a harmless substance as a threat. Foods like milk, eggs, and peanuts can trigger this response in some individuals. In those with food allergies, the immune system produces immunoglobulin E (IgE) antibodies that bind to mast cells and basophils. Upon exposure to the allergen, these antibodies trigger the release of histamine and other chemicals, leading to symptoms like swelling, hives, and shortness of breath, usually within 30 minutes. The most severe reaction, anaphylaxis, can cause a rapid drop in blood pressure, breathing difficulties, dizziness, and in extreme cases, death.
