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A synthetic food dye used in processed foods like confections, soft drinks, flavoring syrups, condiments and convenience foods in order to create a potent yellow or bright green coloring. Prevalence of allergenicity is unclear but it is the most likely azo dye to cause hypersensitivity and reactions may occur from ingestion or skin contact.
Allergen immunotherapy, also known as desensitization or hypo-sensitization, is a medical treatment for environmental allergies (such as insect bites) and asthma. [1] [2] Immunotherapy involves exposing people to larger and larger amounts of allergens in an attempt to change the immune system's response.
A summary of the pathophysiology of a type 1 hypersensitivity reaction. Type I hypersensitivity can be further classified into immediate and late-phase reactions. Within minutes of exposure to an antigen, the immediate hypersensitivity occurs, releasing histamines and lipid mediators which are responsible for the initial allergic reaction response.
Food poisoning, also known as foodborne illness, is a common sickness caused by swallowing food or liquids that contain harmful bacteria, viruses or parasites, and sometimes even chemicals.
That can get expensive: A spokesperson for Genentech, which makes the drug, says the injections for food allergies will cost the same as those for asthma, which amounts to $2,900 for children and ...
The US Food and Drug Administration on Friday approved a medication called Xolair to help lessen the severity of an accidental allergic reaction in people who are allergic to multiple foods.
The RAST is a radioimmunoassay test to detect specific IgE antibodies to suspected or known allergens for the purpose of guiding a diagnosis about allergy. [10] [11] IgE is the antibody associated with Type I allergic response: for example, if a person exhibits a high level of IgE directed against pollen, the test may indicate the person is allergic to pollen (or pollen-like) proteins.
Shellfish allergy is among the most common food allergies."Shellfish" is a colloquial and fisheries term for aquatic invertebrates used as food, including various species of molluscs such as clams, mussels, oysters and scallops, crustaceans such as shrimp, lobsters and crabs, and cephalopods such as squid and octopus.
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