Which of the following is a characteristic of a food allergy?
a. It always elicits symptoms in the person.
b. It always involves the production of antibodies.
c. It always shows up immediately after exposure to the allergic food.
d. It is elicited from very small, simple molecules as well as large, complex molecules.
e. It is less severe than an intolerance.
ANS: B
Nutritional Science
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