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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 ...
Risk factors include a family history of allergies, vitamin D deficiency, obesity, and high levels of cleanliness. [1] [2] Allergies occur when immunoglobulin E (IgE), part of the body's immune system, binds to food molecules. [1] A protein in the food is usually the problem. [2] This triggers the release of inflammatory chemicals such as ...
Dust mite allergy, also known as house dust allergy, is a sensitization and allergic reaction to the droppings of house dust mites. The allergy is common [ 43 ] [ 44 ] and can trigger allergic reactions such as asthma, eczema , or itching .
Food hypersensitivity is used to refer broadly to both food intolerances and food allergies. [1] Food allergies are immune reactions, typically an IgE reaction caused by the release of histamine but also encompassing non-IgE immune responses. [1] This mechanism causes allergies to typically give immediate reaction (a few minutes to a few hours ...
But history shows a slew of well-meaning but usually misguided practitioners who attempted all kinds of cures to treat seasonal allergies. From nose amputations to horse blood, here are 10 of the ...
Guy Richard Godfrey Mackarness (17 August 1916 – 18 March 1996) [1] was a British psychiatrist and low-carbohydrate diet writer. He is best known for his book Eat Fat and Grow Slim, published in 1958. [2] Mackarness was an early advocate of the Paleolithic diet and authored books on food allergies. [1] [3]
Alpha-gal syndrome (AGS), also known as alpha-gal allergy or mammalian meat allergy (MMA), [1] is a type of acquired allergy characterized by a delayed onset of symptoms (3–8 hours) after ingesting mammalian meat. The condition results from past exposure to certain tick bites and was first reported in 2002.
The first commercial formulas. In 1846, Liebig, an acclaimed German chemist, had described all living tissue, including food, as being composed of different proportions of fats, carbohydrates and ...