Almost every major food allergen is primarily composed of what type of substances?

The correct choice highlights the fundamental nature of major food allergens, which are predominantly proteins and glycoproteins. Food allergens trigger immune responses in susceptible individuals, and this response is primarily directed against these proteins.

Proteins can elicit allergic reactions because they often contain specific sequences of amino acids that can be recognized by the immune system, leading to the production of immunoglobulin E (IgE) antibodies. Similarly, glycoproteins, which are proteins that have carbohydrate groups attached, also commonly serve as allergens. Examples include proteins found in milk, eggs, peanuts, soy, and tree nuts; all of which are known to cause allergic reactions.

Carbohydrates and fats, while they compose some foods, do not typically play a significant role in food allergies. Vitamins and minerals are essential nutrients but are not responsible for allergic reactions. Fibers and antioxidants also do not commonly provoke immune responses related to allergies.

Understanding that major food allergens are primarily proteins and glycoproteins helps in recognizing the biochemical basis of food allergies and is crucial for diagnosis, management, and education surrounding food allergies in pediatric patients.