Case Study 3-Slide 7

The immune system misidentifies allergenic food as harmful, causing an allergic reaction. First exposure sensitizes the immune system and produces IgE antibodies. These antibodies bind to mast cells and basophils. Subsequent exposures cause the allergen to bind to IgE, which triggers the release of mediators like histamine. This leads to a systemic inflammatory response, resulting in symptoms such as swelling and difficulty breathing. Anaphylaxis is a severe allergic reaction that can cause widespread vasodilation, a dramatic drop in blood pressure, and potential circulatory collapse. Pathophysiology of Problem 3, Allergic Food Ingestion. Immune system misidentifies allergenic food as harmful. First exposure sensitizes immune system, producing IgE antibodies. IgE antibodies bind to mast cells and basophils. Subsequent exposures causes allergen to bind to IgE, triggering mast cell and basophil degranulation. Release of mediators like histamine induces systemic inflammatory response. Symptoms, high swelling and difficulty breathing. Anaphylaxis is the rapid severe allergic reaction leading to anaphylactic shock. Characteristics, widespread vasodilation, dramatic blood pressure drop and potential circulatory collapse.