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In adults, up to 60% of all food allergic reactions are due to cross-reactions between foods and inhalative allergens. [4] OAS is a class II allergy where the body's immune system produces IgE antibodies against pollen; in OAS, these antibodies also bind to (or cross-react with) other structurally similar proteins found in botanically related ...
Crustaceans (shrimp, crab, lobster, etc.) and molluscs (mussel, oyster, scallop, squid, octopus, snail, etc.) are different invertebrate classes, but the allergenic protein tropomyosin is present and responsible for cross-reactivity. [54] People with latex allergy often also develop allergies to bananas, kiwifruit, avocados, and some other ...
People with fish allergies have a 50% likelihood of being cross reactive with another fish species, [14] but some individuals are only allergic to one species, such as; tilapia [15] salmon, [13] or cod. A proper diagnosis is considered complicated due to these cross reactivity between fish species and other seafood allergies. [16]
Cross-reactivity, in a general sense, is the reactivity of an observed agent which initiates reactions outside the main reaction expected. This has implications for any kind of test or assay , including diagnostic tests in medicine, and can be a cause of false positives .
The terms CCD or CCDs describe protein-linked carbohydrate structures responsible for the phenomenon of cross-reactivity of sera from allergic patients towards a wide range of allergens from plants and insects. In serum-based allergy diagnosis, antibodies of the IgE class directed against CCDs therefore give the impression of polysensitization ...
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. [1]
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Food protein-induced enterocolitis syndrome (FPIES) is a systemic, non IgE-mediated food allergy to a specific trigger within food, most likely food protein.As opposed to the more common IgE food allergy, which presents within seconds with rash, hives, difficulty breathing or anaphylaxis, FPIES presents with a delayed reaction where vomiting is the primary symptom.