Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Allergic Reactions

Allergic Reactions

Hypersensitivities

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...

Antibody Structure

Antibody Structure

Overview
Antibodies, also known as immunoglobulins (Ig), are essential players of the adaptive immune system. These antigen-binding proteins are produced by B cells and make up 20 percent of the total blood plasma by weight. In mammals, antibodies fall into five different classes, which each elicits a different biological response upon antigen binding.
The Y-Shaped Structure of Antibodies Consists of Four Polypeptide Chains
Antibodies consist of four polypeptide chains: two identical heavy...

Allergic Drug Reactions

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...

Cross-reactivity

Cross-reactivity

Conditioned Taste Aversion

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...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Prospective MRI Assessment of Early Myelination Over the First Month of Life in Neonates With Neonatal Hypoxic-Ischemic Encephalopathy Treated With Therapeutic Hypothermia With or Without Sildenafil.

AJNR. American journal of neuroradiology·2026

Same author

Is Asthma Remission a New Achievable Goal? A Review of the Current Drug-Related Evidence and Predictors.

Allergy·2026

Same author

Pollen Food Allergy Syndrome-Two Decades Apart: A Follow-up AAAAI Survey.

The journal of allergy and clinical immunology. In practice·2026

Same author

Safety of Drug Provocation Tests in Adults With and Without Clonal Mast Cell Disorders.

Allergy·2025

Same author

Mast cell conditions and drug allergy.

Annals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology·2025

Same author

Consensus on core domains for hand eczema trials: Signs, symptoms, control and quality of life.

Journal of the European Academy of Dermatology and Venereology : JEADV·2025

Search research articles

Related Experiment Video

Updated: Jun 18, 2025

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

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

Published on: September 14, 2018

Food-triggered anaphylaxis in adults.

Tricia Chong¹, Bianca Olivieri², Isabel J Skypala^3,4

¹National Skin Centre, Singapore, Singapore.

Current Opinion in Allergy and Clinical Immunology

|July 30, 2024

Summary

Adult food allergies are rising, with foods increasingly triggering anaphylaxis. Research is needed to identify diverse triggers and co-factors for better management of food-induced anaphylaxis in adults.

More Related Videos

Measuring Local Anaphylaxis in Mice

Measuring Local Anaphylaxis in Mice

Published on: October 14, 2014

Humanized Mediator Release Assay as a Read-Out for Allergen Potency

Humanized Mediator Release Assay as a Read-Out for Allergen Potency

Published on: June 29, 2021

Related Experiment Videos

Last Updated: Jun 18, 2025

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

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

Published on: September 14, 2018

Measuring Local Anaphylaxis in Mice

Measuring Local Anaphylaxis in Mice

Published on: October 14, 2014

Humanized Mediator Release Assay as a Read-Out for Allergen Potency

Humanized Mediator Release Assay as a Read-Out for Allergen Potency

Published on: June 29, 2021

Area of Science:

Allergy and Immunology
Clinical Medicine
Public Health

Background:

Adult food allergy is a growing health concern, with new cases emerging in adulthood.
While drug reactions are common causes of anaphylaxis, food triggers are increasingly significant in adults.
Food allergy triggers in adults vary widely and differ from those typically seen in children.

Purpose of the Study:

To review the current understanding of adult food allergy prevalence and triggers.
To highlight emerging food allergens and co-factors implicated in adult anaphylaxis.
To emphasize the need for further research into adult food allergy.

Main Methods:

Literature review of recent studies on adult food allergy.
Analysis of reported cases of food-induced anaphylaxis in adults.
Synthesis of findings on specific food triggers and co-factors.

Main Results:

Peanuts, soy (including natto), and red meat (due to galactose-α-1,3-galactose sensitization) are significant triggers.
Changing dietary habits are increasing the relevance of legumes and plant-based foods in anaphylaxis.
Co-factor induced anaphylaxis is associated with wheat allergy and lipid transfer protein allergy.

Conclusions:

Urgent research is required to fully characterize adult food allergy, including triggers and severity.
Unusual food triggers and co-factors must be considered for accurate diagnosis and management.
Improved understanding will help prevent adult anaphylaxis from being misdiagnosed as idiopathic.