Allergen
From Wikipedia, the free encyclopedia
An allergen is a nonparasitic antigen capable of stimulating a type-I hypersensitivity reaction in atopic individuals.[1]
Most humans mount significant Immunoglobulin E (IgE) responses only as a defense against parasitic infections. However, some individuals mount an IgE response against common environmental antigens. This hereditory 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.
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[edit] Types of allergies
Dust mite excretion, 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 the 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 water,[citation needed] and even water itself (see Aquagenic pruritus).
Another type of allergen is urushiol, a resin produced by poison ivy and poison oak. It causes the skin rash condition known as urushiol-induced contact dermatitis by changing a skin cell's configuration so that it is no longer recognized by the immune system as part of the body. A little over half of North Americans are known to be allergic to urushiol and repeated exposure can increase one's sensitivity to the allergen.
An allergic reaction can be caused by any form of direct contact with the allergen—consuming food or drink on is sensitive to (ingestion), breathing in pollen, perfume or pet dander (inhalation), or brushing a body part 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 is called anaphylaxis. One form of treatment is the administration of sterile epinephrine to the person experiencing anaphylaxis, which suppresses the body's overreaction to the allergen, and allows for the patient to be transported to a medical facility.
[edit] Common allergens
In addition to foreign proteins found in foreign serum (from blood transfusions) and vaccines, common allergens include:
- Animal products
- Drugs
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- salicylates (also found naturally in numerous fruits)
- local anaesthetics
- Foods
- Insect stings
- Mold spores
- Other
- Plant pollens (hay fever)
[edit] See also
[edit] References
- ^ Goldsby, Richard A. et al.,Immunology. 5th ed. New York: W.H. Freeman and Company, 2000.
- ^ "Health Canada: Food Allergies". http://www.hc-sc.gc.ca/fn-an/securit/allerg/index_e.html. 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:, PMID 12958180, http://www.fasebj.org/cgi/content/full/17/12/1697
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