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Allergic Reactions: Anaphylaxis01:30

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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,...
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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...
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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.
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Application of Biochip Microfluidic Technology to Detect Serum Allergen-specific Immunoglobulin E sIgE
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Food Allergy.

Shridhar K Sathe1, Changqi Liu1, Valerie D Zaffran1

  • 1Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 30306-1493;

Annual Review of Food Science and Technology
|March 3, 2016
PubMed
Summary
This summary is machine-generated.

Food allergy, an immune response to food proteins, currently has no cure. Avoiding trigger foods is essential for management, and research explores reducing allergens through food processing.

Keywords:
allergyepitopefoodprocessingprotein

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Area of Science:

  • Immunology
  • Food Science
  • Nutrition

Background:

  • Food allergy prevalence is increasing globally.
  • Type I food allergy involves immune responses to food proteins.
  • Individual immune system variability complicates allergen identification.

Purpose of the Study:

  • To review current knowledge on food allergy.
  • To discuss mechanisms and detection methods.
  • To explore strategies for allergen reduction in food processing.

Main Methods:

  • Literature review of food allergy occurrence, prevalence, mechanisms, and detection.
  • Discussion of food processing techniques for allergen mitigation.
  • Identification of future research directions.

Main Results:

  • Food allergy is a complex condition mediated by food proteins.
  • No cure currently exists; avoidance is the primary management strategy.
  • Food processing presents potential avenues for allergen reduction.

Conclusions:

  • Further research is needed to understand and manage food allergies.
  • Developing methods to reduce or eliminate food allergens is crucial.
  • Addressing individual immune system variability is key for future advancements.