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Garlic allergy or allergic contact dermatitis to garlic is a common inflammatory skin condition caused by contact with garlic oil or dust. It mostly affects people who cut and handle fresh garlic, such as chefs , [1] and presents on the tips of the thumb, index and middle fingers of the non-dominant hand (which typically hold garlic bulbs ...
Oat sensitivity. Oat sensitivity represents a sensitivity to the proteins found in oats, Avena sativa. Sensitivity to oats can manifest as a result of allergy to oat seed storage proteins either inhaled or ingested. A more complex condition affects individuals who have gluten-sensitive enteropathy in which there is an autoimmune response to ...
Immunology. Type I hypersensitivity (or immediate hypersensitivity ), in the Gell and Coombs classification of allergic reactions, is an allergic reaction provoked by re-exposure to a specific type of antigen referred to as an allergen. [1] Type I is distinct from type II, type III and type IV hypersensitivities.
Percent with food allergy: 5.8%; Children in the United Kingdom: 1 in 6 with eczema; 1 in 5 with allergic rhinitis; 7.1% of breast-fed infants who develop food allergies; Pathophysiology. A child's allergy is an immune system reaction to a foreign substance, or allergen, that is considered harmless to most.
Milk allergy is distinct from lactose intolerance, which is a nonallergic food sensitivity caused by the lack of the enzyme lactase in the small intestines to break lactose down into glucose and galactose. The unabsorbed lactose reaches the large intestine, where resident bacteria use it for fuel, releasing hydrogen, carbon dioxide and methane ...
Peanut allergy is a type of food allergy to peanuts. It is different from tree nut allergies, because peanuts are legumes and not true nuts. Physical symptoms of allergic reaction can include itchiness, hives, swelling, eczema, sneezing, asthma attack, abdominal pain, drop in blood pressure, diarrhea, and cardiac arrest. [1]
Food protein-induced enterocolitis syndrome ( FPIES) is a systemic, non IgE-mediated response to a specific trigger within food – most likely food protein. FPIES presents in two different forms: an acute form and a chronic form. In its acute form, FPIES presents with vomiting that usually begins 1 to 4 hours after trigger food ingestion (can ...
In medicine, the hygiene hypothesis states that early childhood exposure to particular microorganisms (such as the gut flora and helminth parasites) protects against allergies by strengthening the immune system. [1] [2] In particular, a lack of such exposure is thought to lead to poor immune tolerance. [1] The time period for exposure begins ...