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Related Concept Videos

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...
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),...
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...
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
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...

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Updated: May 29, 2026

Basophil Activation Test for Allergy Diagnosis
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Published on: May 31, 2021

Spice allergy.

James L Chen1, Sami L Bahna

  • 1Allergy and Immunology Section, Department of Pediatrics, Louisiana State University Health Sciences Center, Shreveport, Louisiana, USA.

Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology
|August 31, 2011
PubMed
Summary
This summary is machine-generated.

Spice allergy is likely underdiagnosed, affecting adults and more commonly women. Diagnosis relies on patient history and oral challenges due to unreliable tests and complex spice blends.

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Area of Science:

  • Food Science
  • Allergology
  • Clinical Practice

Background:

  • Spices are ubiquitous in culinary use, often found in complex blends.
  • Spice allergy appears rare, with limited data on prevalence, though it may affect women more due to cosmetic use.

Purpose of the Study:

  • To review current knowledge on spice allergy.
  • To discuss its implementation in clinical practice.

Main Methods:

  • PubMed searches were conducted using "spice allergy" as the keyword.
  • Relevant original and review articles were selected, including references from reviewed articles.

Main Results:

  • Spice allergens are often degraded by digestion; sensitization typically occurs via inhalation of cross-reacting pollens (e.g., mugwort, birch).
  • Symptoms vary based on exposure route (respiratory for inhalation, cutaneous for contact).
  • Diagnostic tools like skin testing and specific IgE assays show limited reliability; diagnosis relies on patient history and oral challenges.

Conclusions:

  • Spice allergy is likely underdiagnosed due to complex spice blends and inconsistent labeling.
  • There is a need for improved diagnostic methods, including reliable skin testing extracts and serum-specific IgE assays.
  • Current management involves strict avoidance, which is challenging due to labeling issues, pending development of immunotherapy.