Mechanisms of Food-Induced Anaphylaxis
There is evidence from human studies and mouse models of food-induced anaphylaxis that basophils and mast cells contribute to allergic reactions to foods. Although histamine is elevated and contributes to allergic symptoms, platelet activating factor (PAF) is uniquely associated with anaphylaxis severity in mice and humans. . Interestingly, PAF is produced not only by mast cells and basophils, but also by other cell types such as macrophages or neutrophils that contribute to alternative pathways of anaphylaxis. Although IgG-mediated activation of neutrophils has been documented using human blood. the possible role of this pathway in food allergy is not clear. These data show that not only basophils, but also myeloid cells, may contribute to early stages of allergic reactions.
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