Anaphylaxis to additives in vaccines.

Area of Science:

• Immunology
• Vaccinology
• Allergology

Background:

• Anaphylaxis following vaccination is a rare but serious adverse event.
• Both active vaccine ingredients and excipients can potentially trigger anaphylaxis.
• Excipients may include food additives, manufacturing residues (e.g., egg proteins, antibiotics), or contaminants.

Purpose of the Study:

• To provide an overview of vaccine components with allergenic risk potential.
• To discuss the potential triggers of anaphylaxis in vaccines.
• To analyze the allergenic potential of COVID-19 vaccine components marketed in Germany.

Main Methods:

• Literature review of vaccine ingredients and anaphylaxis.
• Analysis of excipient properties and allergenic potential.
• Review of manufacturing residues and contaminants as potential triggers.
• Specific focus on components of COVID-19 vaccines approved in Germany.

Main Results:

• Vaccine excipients, manufacturing residues, and contaminants are identified as potential anaphylaxis triggers.
• Specific examples include egg white, casein, antibiotics, and formaldehyde.
• The allergenic potential of COVID-19 vaccine components is discussed in the context of known allergens.

Conclusions:

• Understanding the allergenic potential of vaccine ingredients is crucial for preventing rare anaphylactic reactions.
• Further research into pathophysiological mechanisms is needed.
• Risk assessment of vaccine components can inform clinical practice and vaccine development.