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Food-induced anaphylaxis: causes, risk factors and clinical management
- Source :
- Food and Agricultural Immunology, Vol 32, Iss 1, Pp 253-264 (2021)
- Publication Year :
- 2021
- Publisher :
- Informa UK Limited, 2021.
-
Abstract
- Globally, food processing patterns are becoming more sophisticated and modernized for meeting abrupt increase in demand of allegen free food. The stance of availability of allergens free food is a rather hectic task to implement and consumers most probably become prone to them. Anaphylaxis is a serious health-related syndrome due to the adverse response of immune system. It aggravates by the consumption of foods that contain allergens by ultimately activating basophils and mast cells. There are more or less ten prominent foods that trigger anaphylaxis after the ingestion. Hence, avoiding allergen-containing food can limit the proliferation of anaphylaxis. In this article, the occurrence of allergic reactions with respect to sex disparities, most probable food allergens, diagnostic approaches and its management are discussed.
- Subjects :
- food allergy
business.industry
Food induced anaphylaxis
Agriculture (General)
digestive, oral, and skin physiology
Immunology
trigger
allergic reactions
RC581-607
medicine.disease
S1-972
Food allergy
Environmental health
anaphylaxis
medicine
Food processing
mediated
Immunologic diseases. Allergy
business
Agronomy and Crop Science
Anaphylaxis
Food Science
Subjects
Details
- ISSN :
- 14653443 and 09540105
- Volume :
- 32
- Database :
- OpenAIRE
- Journal :
- Food and Agricultural Immunology
- Accession number :
- edsair.doi.dedup.....dc15585be6fc53a9f0f6e6b83597de68