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Hypersensitivity pneumonitis (HP) or extrinsic allergic alveolitis (EAA) is a syndrome caused by the repetitive inhalation of antigens from the environment in susceptible or sensitized people. [ 1 ] [ 2 ] Common antigens include molds, bacteria, bird droppings, bird feathers, agricultural dusts, bioaerosols and chemicals from paints or plastics ...
Name Potential reaction(s) Remarks Balsam of Peru: Redness, swelling, itching, allergic contact dermatitis reactions, stomatitis (inflammation and soreness of the mouth or tongue), cheilitis (inflammation, rash, or painful erosion of the lips, oropharyngeal mucosa, or angles of their mouth), pruritus, hand eczema, generalized or resistant plantar dermatitis, rhinitis, conjunctivitis, and blisters.
Milk allergy is an adverse immune reaction to one or more proteins in cow's milk.Symptoms may take hours to days to manifest, with symptoms including atopic dermatitis, inflammation of the esophagus, enteropathy involving the small intestine and proctocolitis involving the rectum and colon. [2]
Exposure to certain food proteins triggers the production of antigen-specific immunoglobulin E (IgE) antibodies, which, if unaccompanied by allergic symptoms, is known as allergic sensitization. [38] Oral ingestion is the main sensitization route for most food allergy cases, yet other routes of exposure include inhalation and skin contact.
A man with a life-threatening milk allergy has sued McDonald’s alleging that a slice of American cheese on his Big Mac caused him to have a severe allergic reaction.
That being said, anyone who suffers from Celiac's disease or any other life-threatening food-related allergies and illnesses (intolerances are not the same as allergies) should always refrain from ...
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.
Cheese, especially the aged kind, like brie, swiss, parmesan, blue, and cheddar contains high levels of tyramine — a compound formed from the breakdown of the amino acid tyrosine. This chemical ...
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