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Related Concept Videos

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 Reactions02:06

Allergic Reactions

Overview
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...
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...
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Hypersensitivity Reactions: Delayed Hypersensitivity Reactions01:29

Hypersensitivity Reactions: Delayed Hypersensitivity Reactions

Delayed-Type Hypersensitivity (DTH), or Type IV hypersensitivity, is a cell-mediated immune response. It occurs when T cells, rather than antibodies, mediate a reaction to specific antigens. It is characterized by a delayed onset (1-2 days) and involves the recruitment of macrophages to the inflammation site.The initiation of a DTH response begins with the sensitization of T cells. During this phase, which lasts at least 1-2 weeks, antigen-specific T cells are activated, clonally expanded, and...

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Related Experiment Video

Updated: Jun 21, 2026

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation
04:34

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

Published on: September 14, 2018

An update on food allergy.

Marcus Shaker1, Donald Woodmansee

  • 1Dartmouth-Hitchcock Medical Center, Children's Hospital at Dartmouth, Lebanon, New Hampshire 03756, USA. Marcus.Shaker@Dartmouth.edu

Current Opinion in Pediatrics
|July 25, 2009
PubMed
Summary

Food allergy affects 4-6% of US children, with increasing prevalence. Current management focuses on diagnosis, allergen avoidance, and emergency preparedness, while early introduction and oral immunotherapy are under investigation.

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Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation
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Area of Science:

  • Pediatrics
  • Allergology
  • Immunology

Background:

  • Food allergy is a prevalent condition affecting 4-6% of US children.
  • The prevalence of certain food allergies is on the rise.
  • Understanding the development of food allergy is crucial for pediatricians.

Purpose of the Study:

  • To review current understanding and management of food allergy in children.
  • To discuss factors influencing food allergy development.
  • To explore emerging treatment and prevention strategies.

Main Methods:

  • Literature review of recent findings on food allergy.
  • Analysis of factors contributing to food allergy development.
  • Evaluation of current and investigational management approaches.

Main Results:

  • Genetic and environmental factors, including food introduction timing, influence food allergy.
  • Avoidance of allergenic foods beyond 4-6 months may not prevent food allergy.
  • Oral immunotherapy shows promise but faces challenges like allergic reactions.

Conclusions:

  • Accurate diagnosis and strict allergen avoidance are key management strategies.
  • Patient education on emergency preparedness and epinephrine use is vital.
  • Ongoing surveillance for tolerance development is necessary.