Abstract
•Both immunologic and non‐immunologic mechanisms can provoke systemic reactions following food ingestion. •Histamine is the only mast cell mediator which has been demonstrated to be elevated in the serum as a result of systemic allergic reactions to food. •In individuals highly sensitive to foods, airborne exposure to food allergens can produce anaphylactic reactions. •Crossreacting allergens present in some foods and in natural rubber latex can lead to systemic reactions following either latex exposure or food ingestion.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 26-31 |
| Number of pages | 6 |
| Journal | Allergy: European Journal of Allergy and Clinical Immunology |
| Volume | 50 |
| DOIs | |
| State | Published - 1995 |
| Externally published | Yes |
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Keywords
- Anaphylaxis
- crossreactivity
- histamine
- latex
- tryptase
ASJC Scopus subject areas
- Immunology and Allergy
- Immunology
Cite this
The Whole Body. / Ownby, Dennis Randall.
In: Allergy: European Journal of Allergy and Clinical Immunology, Vol. 50, 1995, p. 26-31.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - The Whole Body
AU - Ownby, Dennis Randall
PY - 1995
Y1 - 1995
N2 - •Both immunologic and non‐immunologic mechanisms can provoke systemic reactions following food ingestion. •Histamine is the only mast cell mediator which has been demonstrated to be elevated in the serum as a result of systemic allergic reactions to food. •In individuals highly sensitive to foods, airborne exposure to food allergens can produce anaphylactic reactions. •Crossreacting allergens present in some foods and in natural rubber latex can lead to systemic reactions following either latex exposure or food ingestion.
AB - •Both immunologic and non‐immunologic mechanisms can provoke systemic reactions following food ingestion. •Histamine is the only mast cell mediator which has been demonstrated to be elevated in the serum as a result of systemic allergic reactions to food. •In individuals highly sensitive to foods, airborne exposure to food allergens can produce anaphylactic reactions. •Crossreacting allergens present in some foods and in natural rubber latex can lead to systemic reactions following either latex exposure or food ingestion.
KW - Anaphylaxis
KW - crossreactivity
KW - histamine
KW - latex
KW - tryptase
UR - http://www.scopus.com/inward/record.url?scp=84996091381&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84996091381&partnerID=8YFLogxK
U2 - 10.1111/j.1398-9995.1995.tb02718.x
DO - 10.1111/j.1398-9995.1995.tb02718.x
M3 - Article
AN - SCOPUS:84996091381
VL - 50
SP - 26
EP - 31
JO - Allergy: European Journal of Allergy and Clinical Immunology
JF - Allergy: European Journal of Allergy and Clinical Immunology
SN - 0105-4538
ER -