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Dentin hypersensitivity is a relatively common condition. [4] [3] Due to differences in populations studied and methods of detection, the reported incidence ranges from 4-74%. [3] Dentists may under-report dentin hypersensitivity due to difficulty in diagnosing and managing the condition. [4]
Epidemiological surveys have shown that dentine hypersensitivity arises when the dentinal tubules are both exposed and patent. It was proposed that if the hydrodynamic fluid flow was responsible for hypersensitivity, then there must be higher numbers of dentinal tubules exposed at the surface of the root and patent to the dental pulp.
This differs from class 1 food allergy where sensitisation to the protein occurs in the GI tract, and is produced as a result of exposure to the food itself. [5] OAS can occur any time of the year, but is most prevalent during the pollen season. Individuals with OAS usually develop symptoms within minutes of eating the food. [6]
Today, 6 million American children live with food allergies, and young Asian Americans like Wong’s son, now in college, are 40% more likely to develop one compared to the general population ...
Hypersensitivity is most commonly caused by a lack of insulation from the triggers in the mouth due to gingival recession (receding gums) exposing the roots of the teeth, although it can occur after scaling and root planing or dental bleaching, or as a result of erosion. [19] The pulp of the tooth remains normal and healthy in dentin ...
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. [ 1 ] [ 2 ] It is an abnormality in the immune system that causes immune diseases including allergies and autoimmunity .
Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies.
Why some proteins do not denature and subsequently trigger allergic reactions and hypersensitivity while others do is not entirely clear. [ 57 ] Hypersensitivities are categorized according to the parts of the immune system that are attacked and the amount of time it takes for the response to occur.