Allergy. Species. Causes

1.Anaphylactic shock, urticaria, angioedema, rhinitis, bronchial asthma.The basis for these diseases are allergic reactions of immediate type in which there is a reaction of allergen with an antibody and released biologically active substances (histamine, serotonin).2.The second type of allergic reaction.Involves interaction in which the allergen is contacted first with a cage but the antibodies have already connected with the complex "an allergen - a cell." 3.The reaction of delayed-type hypersensitivity.Occurs in the interaction of allergen with sensitized (allergic minded) blood cells (lymphocytes), which leads to the separation of toxic substances.All these types of reactions can be in one patient.Allergens can be food, medicine, the body's own proteins that have been modified as a result of disease, germs and viruses.The degree of foreignness of a protein (allergen) depends on: - the chemical structure of a protein molecule - the species specificity - such as the relationship between protein molecules and non-protein component of food.Enzymatic treatment of the protein (eg, during digestion in the gastrointestinal tract) leads to the destruction of its antigenic properties, but in pathological conditions in the digestive process can take place to form a new allergen (secondary food allergy).The same phenomenon may be a thermally processed food when allergy was observed only at the use of cooked foods, but not wet.Factors that predispose to allergic diseases: 1.Hereditary predisposition.2.Infectious and inflammatory diseases of the respiratory system and gastrointestinal tract.In children, the role of a provoking factor may play a preventive vaccine.The allergens are divided into exogenous (external to the body) and endogenous (internal).First enter the body by breathing, eating, and the latter are formed in the organism as a result of tissue damage.Exogenous allergens: household and epidermal (house dust, mold, pet dander, feathers and birds' feathers, dander, food for aquarium fish), Pollen (pollen of various trees and gra*ses), bacterial and viral, drugs, vaccines and serums, drugs blood.Should be distinguished from allergic like symptoms of allergic reactions.Common mechanisms are the activation of special (kinin) systems, which are carried out allergic reactions.The difference lies in the fact that allergic like symptoms are a*sociated with the contact of non-protein molecules, and therefore in the strict sense are not allergic.Established the presence of such substances in cow's milk, wheat bran, orange juice, beans and coffee.Non-protein substances which activate the release of histamine may be contained in natural foods (strawberries, citrus fruits), and also produced during digestion in the gastrointestinal tract.Pollen of plants that are pollinated by wind, causing allergic disease hay fever.Fungal allergy is caused by spores of the fungi that occur in the housing offices.Dust allergens are usually multicomponent, contain various substances, but the allergenic properties are organic particles (fibers of wool, cotton, fragments of insects).Dust production facilities different from the home and contains particles of the product that is produced in these workshops.Separate a large group of allergens are medications: antibiotics, sulfonamides, analgesics, vitamins, hormones.Chemicals that make up cosmetics, detergents and cleaners, varnishes, paints, solvents, can cause contact dermatitis and even exacerbation of asthma and neurodermatitis.Food - the most common group of allergens.Spectrum and frequency of allergic intolerance foods: milk and milk products - 76,9%; eggs - 40,4%, fish - 36,5%, carrot - 35,6%, citrus - 28,8%, chicken - 13 5%, wheat - 12,5%, oats - 12,5%, beef - 9.6%; chocolate - 8,7%; buckwheat - 7,7%; Strawberry - 7.7%; currants - 7,7 % rice, tomatoes, potatoes, beets, apples, mushrooms, grapes, rye, cabbage, green peas, eggs, pomegranates, raspberries - less than 7%.Symptoms of food allergies may be caused by a variety of ballast substances that are added to foods during their processing technology, such as: dyes, preservatives (sulfur dioxide, sodium benzoate, ether, 4-hydroxybenzoate), thickeners, disintegrating agents, flavor enhancers, flavoring ( salicylate, menthol); emulsifiers.Most have a negative effect of additives such as tartrazine (found in candies, colored marshmallows, pasta, cakes, ready-made puddings, ice cream, sodas, juices).To hidden allergens include antibiotics (in milk), soy (in the semi-finished meat), nuts, chemical flavorings (in pastry).Of great importance is the prevalence of a particular product: major food allergens are the most consumed foods.Thus, allergy to cow's milk has been developing in the first year of life.Of plant food allergens special place in cereals (especially wheat, oats, buckwheat, rye).There is an affinity between the proteins of rice and maize, rye and wheat, cow's milk and beef, egg white and chicken meat.Hence the existence of the phenomenon of cross-reaction when the allergy begins with wheat and then extended to rye.Cross-allergy can be and hay fever: the disease may be exacerbated by taking some food.The most common cross-allergy between gra*ses and cruciferous, and lily gra*s, birch, and Compositae umbrella, birch and Rosaceae.Allergy (sensitization) occurs when used in food vegetables and fruits yellow and red colors (carrot, carrot juice).

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