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Allergic Reactions: Anaphylaxis

Allergic Reactions: Anaphylaxis

Anaphylaxis is a severe, life-threatening hypersensitivity reaction mediated by Immunoglobulin E (IgE) antibodies. When IgE binds to allergens, it triggers the release of mediators– histamine, leukotrienes, and prostaglandins from mast cells and basophils. These mediators cause vasodilation, edema, and inflammation, leading to various symptoms.The primary allergens causing anaphylaxis include food items (e.g., peanuts, shellfish), drugs (e.g., penicillin, asparaginase, corticotropin, heparin),...

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Related Experiment Video

Updated: Jun 24, 2026

Zebrafish Animal Model for the Study of Allergic Reactions in Response to Tick Saliva Biomolecules

Zebrafish Animal Model for the Study of Allergic Reactions in Response to Tick Saliva Biomolecules

Published on: September 16, 2022

Meat allergy.

Patrizia Restani¹, Cinzia Ballabio, Salvatore Tripodi

¹Department of Pharmacological Sciences, State University of Milan, Milan, Italy. patrizia.restani@unimi.it

Current Opinion in Allergy and Clinical Immunology

|April 17, 2009

Summary

This summary is machine-generated.

Meat allergy, though uncommon, may be rising in prevalence. Key allergens include serum albumins and immunoglobulins, with cross-reactivity and contamination posing significant clinical challenges.

More Related Videos

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation

Published on: September 14, 2018

Related Experiment Videos

Last Updated: Jun 24, 2026

Zebrafish Animal Model for the Study of Allergic Reactions in Response to Tick Saliva Biomolecules

Zebrafish Animal Model for the Study of Allergic Reactions in Response to Tick Saliva Biomolecules

Published on: September 16, 2022

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation

Published on: September 14, 2018

Area of Science:

Immunology
Food Allergy Research

Background:

Meat allergy is an uncommon disorder.
Prevalence may be increasing in some European countries, like Italy.

Purpose of the Study:

To review scientific evidence on meat allergy.
To highlight key allergens, cross-reactivity, and cross-contamination issues.

Main Methods:

Literature review of scientific evidence on meat allergy.
Analysis of reported allergens, cross-reactivity, and cross-contamination.

Main Results:

Serum albumins and immunoglobulins are major meat allergens.
Allergens in rarely consumed meats (e.g., kangaroo) differ from common meats.
Cross-reactivity exists between meats, dairy, eggs, and animal dander.
Cross-contamination from equipment is a concern.

Conclusions:

Meat allergy is typically outgrown in childhood.
Beef and chicken are common culprits; muscle proteins can also be allergens.
Reduced allergenicity in processed meats allows some consumption by allergic children.
Clinical implications include careful consideration of cross-reactivity and contamination.