Food intolerance: anaphylactoid reaction

In the true food allergies, the release of histamine and other mediators of the allergic response from the mast cells and basophiles is mediated by IgE.

In contrast, anaphylactoid reaction is an adverse reaction to a food or food component caused by eating substance that will release from the body’s cellular stores the chemical mediators (or “triggers”) of allergic reactions, such as histamine (but without the interaction with IgE that occurs in food anaphylaxis). 

Anaphylactoid reactions result in symptoms that are very similar to the clinical manifestations of a food allergy.

Several foods, including shellfish, and chocolate, can allegedly induce such reactions. Occasionally histamine poisoning or also known as scombroid fish poisoning is included as an example of an anaphylactoid reaction.
Other example of an anaphylactoid reaction s is probably strawberry sensitivity. Although intolerance towards strawberry is well documented, there is little evidence that IgE-mediated mechanisms are responsible.

The strawberry contains little protein. No allergens have been identified, and there is no evidence of the existence of specific IgE.
Food intolerance: anaphylactoid reaction