Leaky gut and food allergies in some form are said to often co-exist. Sometimes the intestinal damage causes the allergies or vice versa. An allergy refers to an abnormal reaction by our immune system in response to bodily contact with certain foreign substances that would normally be harmless. The foreign substance provoking the reaction is known as an allergen. The most well known type of allergy is Type I.

Type I

When someone initially comes into contact with an allergen, B lymphocytes (a type of white blood cell) produce antibodies to attack the perceived threat. There are five types of antibodies called immunoglobulins. IgG, IgM, IgA and IgD protect us by attaching to foreign particles making it easier for other immune cells to destroy them. IgE antibodies are responsible for allergic reactions. Everybody has IgE antibodies but an allergic person produces high levels of IgE antibodies to attack the allergens.

The IgE antibodies bind to mast cells (resident cells of connective tissues containing allergy mediators) and basophils (a type of white blood cell containing allergy mediators) located in human tissue. The next time the person comes into contact with the allergen the mast cells and basophils will release potent chemical mediators such as histamine causing an allergic reaction.

Typical allergic responses are: runny nose, itchy eyes, wheezing diarrhoea, swelling, vomiting, restricted airways, eczema, hives. Type I allergies can also cause anaphylaxis and even death. The most common substances to cause Type I allergies are: medicines, dog and cat fur, dust mites, mould, pollen, bee stings, but other substances can also cause reactions such as: certain fruits, perfumes, smoke, nuts and other food or environmental substances.

Type II

Type II allergies (Cytotoxic or Antibody Dependent Hypersensitivity) refer to an immune response being triggered by cell-bound antigens (i.e. antigens that are attached to the body's own cells. These cell-bound antigens can be either intrinsic (part of the body's own cells) or extrinsic (from an external, ingested source). Once the body recognises these antigens it responds by binding IgG and/or IgM antibodies to the antigens (and thus to the cells) to form the complexes that trigger the immune system's attack response. This immune attack response not only destroys the antigen-antibody complex, but the body's cell it is attached to as well. The process time for a type II reaction is usually a few hours to one day and results in the destruction of the body's cells as well as the antigen-antibody complexes attached to them. Some examples of this would be: Pernicious Anemia, Autoimmune Haemolytica Anaemia, reactions to transfusions.

Type III

Type III reactions refer to soluble immune complexes (IgG and/or IgM antibodies bound to antigens) being formed in the blood and deposited in tissues in various parts of the body, usually the joints, kidneys or the skin. Wherever these immune complexes are located, the body's immune system's attack response is triggered to destroy the immune complexes, and in doing so the surrounding tissue may be damaged also. The process time for a type III reaction is usually a few hours to a few days and results in the destruction of the immune complexes and damage to surrounding tissue. Some examples of this would be: Rheumatoid Arthritis, Systemic Lupus Erythematosus.

Type IV

Type IV hypersensitivity is known as T-cell hypersensitivity because it is mediated by T-cells rather than by antibodies. T-cells or T-lymphocytes are a type of white blood cell that locate and destroy specific antigens. T-cells can stimulate the body's immune responses and achieve cellular inflammatory responses. If the inflammation is in the intestinal lining, it can lead to Leaky Gut Syndrome. Some examples would be: Contact Dermatitis, Diabetes Mellitus. The process time for a type IV reaction is usually 36 to 72 hours.

Food allergies and sensitivities

True food allergies that are IgE mediated only affect a minor percentage of the population. They cause immediate reactions, which can be: airway constriction, swelling, rapid drop in blood pressure, hives, asthma, anaphylactic shock or other types of reactions. Foods that are said to most commonly cause reactions include: wheat, rye, dairy, oats, soy, eggs, rice, peanuts, shellfish, fish, pork, milk.

A rising number of people are experiencing delayed reactions to foods which are not IgE mediated and occur usually between a few hours and three days after contact with the allergen. The foods that cause these reactions are hard to pin point because of the reaction delay and their tend to create a general all over feeling of malaise that is hard to attribute to one single offending item. People with delayed hypersensitivities have symptoms very similar to Leaky Gut Syndrome and eating foods that create sensitivities can worsen the damage to the intestinal lining.

Symptoms can include: chronic headaches or migraines, chronic fatigue, aching muscles and joints, poor memory, nausea, sinus problems, palpitations, shortness of breath, hives, depression, genital itching.

Stephen Gislason MD says that the foods enter the circulatory system and cause immune reactions that can manifest in a variety of ways and include any organ system.

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