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Related Concept Videos

Hypersensitivities01:30

Hypersensitivities

Hypersensitivity, also known as a hypersensitivity reaction or allergic reaction, is a condition where the body's immune system reacts abnormally to a foreign substance. Such substances, that cause hypersensitivity are referred to as an allergen, could be something typically harmless to most people, like pollen or certain foods.
Types of Hypersensitivities
Hypersensitivity reactions are categorized into four types: Type 1, Type 2, Type 3, and Type 4. Each type has a distinct mechanism...
Drug Toxicity: Allergic Reactions01:30

Drug Toxicity: Allergic Reactions

Drug-related allergies are immune-mediated responses triggered by the administration of pharmacological agents. These hypersensitivity reactions are classified based on the immune mechanisms involved. The four primary types—Type I, II, III, and IV—are mediated by different immunological pathways and exhibit distinct clinical manifestations.Type I Hypersensitivity/ IgE-Mediated Reactions: Immunoglobulin E (IgE) immediately mediates Type I hypersensitivity reactions. Upon initial exposure to a...
Allergic Reactions02:06

Allergic Reactions

Overview
Allergic Reactions: Anaphylaxis01:30

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),...
Allergic Drug Reactions01:27

Allergic Drug Reactions

Allergic reactions related to drugs are hypersensitivity responses driven by the immune system and bear no connection to the drug's therapeutic action. While drugs in isolation do not trigger an immune response, they can interact with endogenous proteins to form antigens. These antigens stimulate lymphocytes to produce antibodies. IgE-type antibodies attach themselves to mast cells. Upon subsequent exposure to the same stimulus, the antigen-antibody interaction is initiated, unleashing numerous...
Cross-reactivity00:42

Cross-reactivity

Overview

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Related Experiment Video

Updated: Jun 23, 2026

Basophil Activation Test for Allergy Diagnosis
07:22

Basophil Activation Test for Allergy Diagnosis

Published on: May 31, 2021

[Food additive hypersenisivity--near myth].

Matti Hannuksela1, Tari Haahtela

  • 1HYKS:n iho- ja allergiasairaala, PL 160, 00029 HUS.

Duodecim; Laaketieteellinen Aikakauskirja
|April 24, 2009
PubMed
Summary
This summary is machine-generated.

Over 200 approved food additives in Finland enhance food but can rarely cause hypersensitivity reactions like anaphylaxis. Specific additives including carmine and sulfites have been linked to these rare adverse effects.

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Area of Science:

  • Food Science
  • Toxicology
  • Immunology

Context:

  • Finland approves over 200 food additives.
  • Additives are used to improve food preservability, flavor, appearance, and texture.
  • Hypersensitivity reactions to food additives are a concern.

Purpose:

  • To review the approved food additives in Finland.
  • To identify potential adverse reactions associated with food additives.
  • To highlight specific additives linked to hypersensitivity.

Summary:

  • A wide range of food additives are approved for use in Finland.
  • While generally safe, some additives can trigger hypersensitivity reactions.
  • Common reactions include anaphylaxis, urticaria, and asthma exacerbation.
  • Specific additives like carmine, lysozyme, sulfites, and tartrazine have been implicated.

Impact:

  • Informs consumers and healthcare professionals about potential risks of food additives.
  • Supports regulatory review of food additive safety.
  • Contributes to understanding food-induced hypersensitivity.