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14-September-2008 18:38:38 - Allergen An allergen is a nonparasitic antigen capable of stimulating a type-I hypersensitivity reaction in atopic individuals.1 Most humans mount significant IgE responses only as a defense against parasitic infections. However, some individuals mount an IgE response against common environmental antigens. This herory predisposition is called atopy. In atopic individuals, non-parasitic antigens stimulate inappropriate IgE production, leading to type I hypersensitivity. Sensitivities vary from one person to another and it is possible to be allergic to an extraordinary range of substances. Contents 1 Types of allergies 2 Common allergens 3 See also 4 References Types of allergies Dust, pollen and pet dander are all common allergens, but it is possible to be allergic to anything from chlorine to perfume. Food allergies are not as common as food sensitivity, but some foods such as peanuts really a legume, nuts, seafood and shellfish are the cause of serious allergies in many people. Officially, the Food and Drug Administration does recognize 8 foods as being common for allergic reactions in a large segment of the sensitive population, which includes, peanuts, tree nuts, eggs, milk, shellfish, fish, wheat and their derivatives, soy and their derivatives, and sulphites chemical based, often found in flavors and colors in foods at 10ppm and over. See the FDA website for complete details. It should be noted that other countries, due to differences in genetic profiles of its citizens and different levels of exposure to different foods, the official allergen list will change. Canada recognizes all eight of the allergens recognized by the US, and also recognizes sesame seeds.2 A few people have been recorded to be allergic to certain chemicals found in almost all watercitation needed, and even water itself see Aquagenic pruritus. Poison ivy is a plant that will cause an allergic reaction in 70-85% of humans. But, given enough repeated contact-like any allergy, most human bodies will learn to fight the allergen. An allergic reaction can be caused by any form of direct contact with the allergen-eating or drinking a food you are sensitive to ingestion, breathing in pollen, perfume or pet dander inhalation, or brushing your body against an allergy-causing plant direct contact, generally resulting in hives. Other common causes of serious allergy are wasp, fire ant and bee stings, penicillin, and latex. An extremely serious form of an allergic reaction, which can kill in mere minutes, is called anaphylaxis. One form of treatment is the administration of sterile epinephrine via Epi-Pen to the person experiencing anaphylaxis, which suppresses the body's overreaction to the food ingested, and allows for time to be transported to a medical facility it does not cure the allergic reaction. Common allergens SEM of miscellaneous plant pollens. Pollens are very common allergens. SEM of miscellaneous plant pollens. Pollens are very common allergens. The house dust mite, its feces and chitin are common allergens around the home The house dust mite, its feces and chitin are common allergens around the home In addition to foreign proteins found in foreign serum from blood transfusions and vaccines, common allergens include: Animal products Fel d 1 cat allergy fur and dander cockroach calyx dust mite excretion Drugs penicillin sulfonamides salicylates also found naturally in numerous fruits local anaesthetics Foods celery and celeriac 3 corn or maize eggs typically albumen, the white fruit pumpkin legumes beans peas peanuts soybeans milk seafood sesame soy tree nuts pecans almonds wheat Insect stings bee sting venom wasp sting venom mosquito stings Mold spores Other latex metal Plant pollens hay fever grass - ryegrass, timothy-grass weeds - ragweed, plantago, nettle, artemisia vulgaris, chenopodium album, sorrel trees - birch, alder, hazel, hornbeam, aesculus, willow, poplar, platanus, tilia, olea, Ashe juniper See also Asthma Bioaerosol Eczema Eggshell skull Hypoallergenic Toxin Immunodiagnostics References ^ Goldsby, Richard A. et al.,Immunology. 5th ed. New York: W.H. Freeman and Company, 2000. ^ Health Canada: Food Allergies. Retrieved on 2007-06-09. ^ Bublin M; Radauer C; Wilson IBH; Kraft D; Scheiner O; Breiteneder H Hoffmann-Sommergruber K 2003, Cross-reactive N-glycans of Api g 5, a high molecular weight glycoprotein allergen from celery, are required for immunoglobulin E binding and activation of effector cells from allergic patients, FASEB 17: 1697-1699, doi:10.1096/fj.02-0872fje, PMID 12958180, http://www.fasebj.org/cgi/content/full/17/12/1697 Retrieved from http://en..org/wiki/Allergen Categories: Immune system | Immunology | AllergologyHidden categories: All articles with statements | Articles with statements since June 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages БългарÑ?ки Català Česky Dansk Deutsch Eesti Español Esperanto Français í•œêµì–´ Interlingua Italiano עברית Lietuvių Nederlands 日本語 ‪Norsk bokmÃ¥l‬ Polski Română Simple English Suomi Svenska Türkçe This page was last modified on 29 August 2008, at 19:56
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