Monographs of fragrance chemicals and extracts that have caused contact allergy / allergic contact dermatitis
Anton C. de Groot in Monographs in Contact Allergy, 2021
In this chapter, Monographs of 165 fragrance chemicals and extracts that have caused contact allergy / allergic contact dermatitis are presented. They have a standardized format, which is explained and detailed in Chapter 1.2. The fragrances discussed here are shown in table 3.0.1 . A short summary of these data and other general aspects of fragrance allergy (the composition of perfumes; how do we come in contact with fragrances?; fragrances that have caused contact allergy / allergic contact dermatitis; diagnosing fragrance allergy; how frequent is fragrance allergy?; clinical picture of allergic contact dermatitis from fragrances; other side effects; products responsible for allergic contact dermatitis from fragrances; occupational contact dermatitis from fragrance allergy) can be found in Chapter 2 . Monographs on chemicals not used as fragrances themselves but present as allergenic ingredients of botanical fragrance materials are presented in Chapter 4 and Monographs on Essential oils in Chapter 6 .
Therapy
M Thirumala Krishna, George Mavroleon, Stephen T Holgate in Essentials of Allergy, 2001
Various ‘high-risk’ situations must be avoided, such as eating at buffets, receptions, some restaurants, friends’ homes, school cafeterias and ice-cream shops. In certain situations, airborne food particles may induce allergic reactions (which are occasionally fatal) in highly sensitive patients (e.g. patients allergic to fish or shellfish in seafood restaurants, patients allergic to eggs standing next to cooking scrambled eggs and patients allergic to peanuts in aeroplanes where passengers are opening peanut packs). Certain foods may contain aspirin or yeast, and patients with a history of allergy to these should avoid specific items (see Appendices I and II). The complexity of the therapeutic elimination diet for the patient increases with each additional food allergy, leading to increased frustration or lack of compliance (or both).
Manufacturing and Standardizing Allergen Extracts in Europe
Richard F. Lockey in Allergens and Allergen Immunotherapy, 2004
I. INTRODUCTION A. History of Standardization in Europe Specific allergy treatment, i.e., specific immunotherapy or specific allergy vaccination, has been perfonned for almost a century, since it was first described by Noon in 1911 (1). The discovery in 1966 of the IgE molecule (2,3) and the central role of IgE in allergy facilitated a better understanding of the immunological mechanisms, led to an improvement of diagnostic tools, and consolidated the concept of specific allergy diagnosis and treatment. Scientific methods were introduced to standardize allergen extracts in the seventies and eighties (4) and, in combination with gradual improvement of the clinical procedures, established specific allergy treatment as a scientifically based, reproducible, and safe treatment for allergic diseases.
Trends in allergy prevalence among children aged 0–17 years by asthma status, United States, 2001–2013
Published in Journal of Asthma, 2016
Lara J. Akinbami, Alan E. Simon, Kenneth C. Schoendorf
Objectives: Children with asthma and allergies—particularly food and/or multiple allergies–are at risk for adverse asthma outcomes. This analysis describes allergy prevalence trends among US children by asthma status. Methods: We analyzed 2001–2013 National Health Interview Survey data for children aged 0–17 years. We estimated trends for reported respiratory, food, and skin allergy and the percentage of children with one, two, or all three allergy types by asthma status. We estimated unadjusted trends, and among children with asthma, adjusted associations between demographic characteristics and allergy. Results: Prevalence of any allergy increased by 0.3 percentage points annually among children without asthma but not among children with asthma. However, underlying patterns changed among children with asthma: food and skin allergy prevalence increased as did the percentage with all three allergy types. Among children with asthma, risk was higher among younger and non-Hispanic black children for reported skin allergy, among non-Hispanic white children for reported respiratory allergy, and among non-poor children for food and respiratory allergies. Prevalence of having one allergy type decreased by 0.50 percentage points annually, while the percent with all three types increased 0.2 percentage points annually. Non-poor and non-Hispanic white children with asthma were more likely to have multiple allergy types. Conclusions: While overall allergy prevalence among children with asthma remained stable, patterns in reported allergy type and number suggested a greater proportion may be at risk of adverse asthma outcomes associated with allergy: food allergy increased as did the percentage with all three allergy types.
Highlights on the EAACI–WAO Congress 2013
Published in Expert Review of Clinical Immunology, 2013
Erminia Ridolo, Marcello Montagni, Elisa Olivieri, Giorgio W Canonica
European Academy of Allergy and Clinical Immunology and World Allergy Organization. World Allergy and Asthma Congress.Milano, Italy, 22–26 June 2013 The European Academy of Allergy and Clinical Immunology and World Allergy Organization congress provided a meeting for researchers and clinicians interested in allergy and clinical immunology from all over the world and a unique opportunity to exchange experience with other professionals in this fields.
A Pre-peanut History of Food Allergy
Published in Food, Culture & Society, 2013
Since 1990, food allergy has become synonymous with anaphylactic reactions associated with shellfish, milk and, especially, peanut allergy. Rates of food allergy have mushroomed, contributing to changes in how food is produced, marketed and consumed. Concerns about peanut allergy have changed what schoolchildren can have for lunch, affected how foods are processed and labeled, and led to the banning of peanut products in numerous public spaces. Food allergy is not new, but the seriousness with which it is treated is. For much of the twentieth century, however, food allergy was a perplexing, dubious and controversial concept that both divided and threatened allergists. I suggest this was due to: the theoretical, diagnostic and therapeutic challenges raised by food allergy; the claims made by food allergists about the scope and extent of their subject; and the threat food allergy and food allergists posed to the scientific legitimacy of allergy.