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An allergen is an otherwise harmless substance that triggers an allergic reaction in sensitive individuals by stimulating an immune response.. In technical terms, an allergen is an antigen that is capable of stimulating a type-I hypersensitivity reaction in atopic individuals through immunoglobulin E (IgE) responses. [1]
A food allergy is an abnormal immune response to food.The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure.
Shellfish allergies are highly cross reactive, but its prevalence is much higher than that of fish allergy. Shellfish allergy is the leading cause of food allergy in U.S adults. [31] As of 2018 six allergens have been identified to prawn alone; along with crab, it is the major culprit of seafood anaphylaxis. [13]
Other food allergies, affecting less than 1 person per 10,000 population, may be considered "rare". [47] The most common food allergy in the US population is a sensitivity to crustacea. [47] Although peanut allergies are notorious for their severity, peanut allergies are not the most common food allergy in adults or children. Severe or life ...
Fish allergy is an immune hypersensitivity to proteins found in fish.Symptoms can be either rapid or gradual in onset. The latter can take hours to days to appear. The former may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine.
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Hypersensitivity (also called hypersensitivity reaction or intolerance) is an abnormal physiological condition in which there is an undesirable and adverse immune response to an antigen.
NOAA Great Lakes Food Web Diagrams direct Author NOAA, Great Lakes Environmental Research Laboratory: Mason, Krause, and Ulanowicz, 2002 - Modifications for Lake Superior, 2009.