There are three kinds of reactions that mediate the physiopathological mechanisms and explain the development of a food allergy: reactions mediated by immunoglobulin E IgE or immediate hyper sensibility, reactions not mediated by IgE, and late and/or mixed responses which involve both to the first two types Table 1.
Existen tres tipos de reacciones que median los mecanismos fisiopatológicos y explican el desarrollo de una alergia alimentaria: mediados por inmunoglobulina E Ig E o hipersensibilidad inmediata, no mediados por Ig E o respuesta tardía o mixta, que involucran ambos tipos tabla 1.