Food allergy can be either classified as IgE-mediated (e.g. anaphylaxis due to peanut exposure) or non-IgE-mediated (e.g. Celiac disease due to gluten hypersensitivity, in which cellular and other immunologic reactions cause the disease process). -source
- Weakness, dizziness, and fainting.
- Cool, pale, clammy skin.
- Weak, fast pulse.
- Shallow, fast breathing.
- Low blood pressure.
- Extreme thirst, nausea, or vomiting.
- Confusion or anxiety.