The immune system consists of proteins, cells and organs that are concerned with defense of the individual, primarily against the threat of disease caused by infectious organisms. An infectious organism that causes disease is called a pathogen and the individual (person or animal) that is infected by a pathogen is called the host. Not all infectious organisms cause disease and some are actually beneficial, for example bacteria living in the gut help to digest certain foods. Infectious organisms that help the host are called commensalism organisms. (more…)

The Tcell Ig domain and mucin domain (TIM) proteins, the genes for which are located on chromosome 5q, have been suggested to be involved in allergic disease. This study examined allergies genetic association of sequence variants of the TIM1 and TIM3 genes in an African-American population. Case–control and family based association analyses were performed for three SNPs each in the TIM1 and TIM3 genes, and an insertion/deletion polymorphism in Tcell Ig domain and mucin domain 1. (more…)

Tumour necrosis factor alpha (TNF-a) is a major therapeutic target in a range of chronic inflammatory disorders involving neutrophils and its excess production is characterized by a Th1-type immune response. Asthma is regarded as a Th2-type disorder when associated with atopy, (more…)

Being an immunological disease, the characteristics of allergy are those of specificity and memory. Regardless of whether the clinical manifestation is rhinoconjunctivitis, rhinitis, or asthma, the underlying immunological response disorder is based on the adverse reactions of cells in the immune system upon contact with allergens. These cells are specific for epitopes that are structural parts of allergens present in the allergenic source material. Two types of cells (i.e., T cells and B-cells) produce receptor molecules (i.e., T-cell receptors and immunoglobulin [IgE] antibodies) that, through high-affinity interactions with the allergen, efficiently catalyze the presence of even minute amounts of allergens into clinical symptoms, the extreme consequence of which may be life-threatening to the patient. (more…)

Systemic allergic reactions are a relatively common clinical emergency. In their mildest form, they may just manifest as systemic cutaneous reactions with pruritis, allergy urticaria and angioedema. In more severe cases there are cardiorespiratory symptoms such as stridor, wheeze, difficulty in breathing or hypotension. Anaphylaxis has been defined as a ‘severe, life-threatening generalized or systemic hypersensitivity reaction’. The prevalence of systemic allergic reactions is unclear because of the lack of a clear, consistent definition and large prospective population studies. (more…)

Families frequently do not use their self-injectable adrenaline device, even when their kids is experiencing a potentially life-threatening cardiorespiratory allergic reaction to a food allergen. Fatal food allergy anaphylaxis is rare but well recognized and the early use of intramuscular adrenaline may be life-saving. (more…)

Although most forms of allergy causes uncomfortable situations, an extreme allergic reaction to an allergen can eventually lead to death. Those who had this kind of allergic reaction that commonly suffers as anaphylaxis or anaphylactic shock. This kind of allergy symptoms need immediate treatment.

Please take note there is difference between anaphylactic and anaphylactic shock. (more…)

The safety of immunotherapy has been a constraint on this form of treatment for allergic disease. Although retrospective survey studies of fatal reactions have been undertaken in North American practices, few European studies have been reported concerning fatal and non-fatal reactions to immunotherapy.

Allergy immunotherapy is stimulation of your immune system along with progressively growing dosages of the elements to that a person is allergic. (more…)

By definition, allergy is a condition where a person has hypersensitivity to an environmental, drug, or food antigen (allergen) caused by an altered or unusual immune system reaction to the antigen.

Allergenic foods can impact the lungs when an allergic reaction individual inhales food particles that may have been released when the food was cooked or that were dispersed in aerosol form. Allergy to the allergens in cooked food has been reported by highly allergic patients who were exposed to their allergenic foods (say, fish, shellfish, or eggs) in an enclosed area (for example, a restaurant dining room) or during meal preparation. Most cases of asthma triggered by aerosolized food allergens involve adults engaged in specific occupations that regularly expose them to the allergens. In contrast, most cases of asthma in children are triggered when the allergen is eaten, not inhaled.

Many experts believe that if a baby can be protected from becoming sensitized to the most highly allergenic foods when their healthy immune system and the digestive tract are in the most vulnerable stage for allergy to develop, the incidence of lifelong food allergy and potentially life-threatening anaphylactic reactions to foods will be reduced and hopefully entirely prevented. When a baby has been identified to be at risk for developing allergy, measures to reduce allergic sensitization might be implemented at birth and the problems associated with future food allergy may be significantly reduced. However, as we shall see in later discussions, experts disagree on the best way to avoid this early allergic sensitization.

The reaction of asthmatics to these chemical compounds is not an allergy, but is more correctly described as allergy intolerance because the initial response is not a triggering of the immune system. The process involves an increase in the level of the inflammatory mediators that are responsible for the bronchospasm of asthma. These mediators include histamine and leukotrienes. They are released during the reaction to an allergen, and cause the muscular contractions that result in the difficulty in breathing and wheezing that are typical of asthma. By inhibiting (or turning off) other types of mediators, the chemicals in the food additives cause an increase in the level of antihistamine and leukotrienes. This results in increased bronchospasm, and a definite worsening of the asthma symptoms.

Oral allergy syndrome is an allergic reaction to food that is confined to the oral cavity (i.e., to the lips, and around the lips, roof of the mouth, tongue, hard and soft palate, and uvula) and adjacent structures. It differs from other food allergy in that its symptoms do not appear in any other location in the body, and always accompany respiratory allergy to inhaled allergens of plants, particularly plant pollens. Of course, symptoms in the mouth, throat, and upper respiratory tract can be part of a generalized reaction to foods, but in this case they are more accurately described as oral allergy symptoms. The term oral allergy syndrome applies specifically to pollen allergy (pollinosis) accompanied by reactions to certain raw foods when they are in direct contact with oral tissues. Individuals with Oral allergy syndrome typically have hay fever symptoms caused by allergies to trees, grasses, and weeds. They experience irritation in the mouth (lips, tongue, roof of the mouth) and sometimes the throat after eating specific types of raw fruits, vegetables, and sometimes nuts.

It is very common in asthmatic children where overprotective parents prevent a normal level of exercise to their kids. However, a controlled sport appropriate to the course of their disease is very healthy.

Asthma is an inflammatory disease of the airways characterized by variable bronchial obstruction and reversible, either spontaneously or with treatment, (more…)