NANP Board Practice Exam 2025 – 400 Free Practice Questions to Pass the Exam

Food allergies commonly involve an immune response to proteins found in food. When a person with a food allergy ingests a protein they are sensitive to, their immune system mistakenly identifies that protein as a harmful substance. This triggers an immune reaction that can lead to various symptoms, ranging from mild to severe.

Proteins are complex molecules made up of amino acids, and they can be present in many different foods, including nuts, shellfish, dairy, and wheat. The body's immune system produces antibodies called IgE (immunoglobulin E) against these proteins, which can result in symptoms like hives, difficulty breathing, or even anaphylaxis in extreme cases.

While carbohydrates, lipids, and minerals are important components of food and play essential roles in nutrition, they do not typically provoke the same immune response related to food allergies. Therefore, the correct focus on proteins highlights their critical role in the mechanism of food allergies.