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Salicylate sensitivity is any adverse effect that occurs when a usual amount of salicylate is ingested. People with salicylate intolerance are unable to consume a normal amount of salicylate without adverse effects. Salicylate sensitivity differs from salicylism, which occurs when an individual takes an overdose of salicylates. [1]
Salicylate poisoning, also known as aspirin poisoning, is the acute or chronic poisoning with a salicylate such as aspirin. [1] The classic symptoms are ringing in the ears, nausea, abdominal pain, and a fast breathing rate. [1] Early on, these may be subtle, while larger doses may result in fever.
Aspirin-exacerbated respiratory disease (AERD), also called NSAID-exacerbated respiratory disease (N-ERD) or historically aspirin-induced asthma and Samter's Triad, is a long-term disease defined by three simultaneous symptoms: asthma, chronic rhinosinusitis with nasal polyps, and intolerance of aspirin and other nonsteroidal anti-inflammatory drugs (NSAIDs).
Is it a food allergy, sensitivity or intolerance? Here's how to tell, according to experts.
The classification organizes the hypersensitivity reactions to NSAIDs into the following five categories: NSAIDs-exacerbated respiratory disease (NERD) is an acute (immediate to several hours) exacerbation of bronchoconstriction and other symptoms of asthma in individuals with a history of asthma and/or nasal congestion, rhinorrhea or other symptoms of rhinitis and sinusitis in individuals ...
Salicylate sensitivity is a common adverse reaction to the methyl salicylate in oil of wintergreen; it can produce allergy-like symptoms or asthma. [medical citation needed] Wintergreen essential oil is usually obtained by steam distillation of the leaves of the plant following maceration in warm water.
It contains a powerful combination of active ingredients: menthol, camphor (a mild pain reliever that can help with muscle and joint pain) and methyl salicylate (a topical pain reliever).
A food intolerance differs from a food allergy or chemical sensitivity because it generally requires a normal serving size to produce symptoms similar to an IgE immunologic response. While food intolerances may be mistaken for a food allergy, they are thought to originate in the gastrointestinal system.
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