Biology 12

Chapter 4 Homeostatic Mechanisms • MHR 129

EpiPens™ containing epinephrine (adrenaline),
in case a person goes into anaphylactic shock
after eating or inhaling the vapours of nuts or
nut products.
The symptoms of food allergies can also be
immediate or delayed. Immediate reactions may
include a runny nose, asthma, vomiting, severe
diarrhea, or anaphylactic shock, which affects a
number of body systems and can be life-threatening.
Delayed reactions may occur as skin problems,
wheezing, or aches and pains. Health Canada has
identified the following foods and additives as
causing the most frequent or severe reactions:

corn products

dairy products and/or lactose

egg products

animal fats and oils

fish and/or seafood

monosodium glutamate

peanuts, soybeans, nuts, seeds, and their oils

and/or extracts

sulfites (sulfur-based preservatives that have been

used around the world for centuries; sulfites can

trigger allergic reactions that are especially

dangerous for people with asthmas)

tartrazine (also called Yellow Dye #5; used to

colour foods, cosmetics; and other products)

wheat and/or gluten

The chemicals cause B cells to

divide, forming plasma cells and

memory B cells.

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Plasma cells secrete antibody

proteins.

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An antibody molecule has

four chains organized into

a Y shape. Sections at the

top of the Y are variable,

allowing the molecule to

recognize and bind with

a specific antigen.

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Memory B cells and antibodies

attack and mark antigens for

macrophage destruction.

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