By Johannes Ring
Anaphylaxis is the main dramatic and probably life-threatening manifestation of an immediate-type allergy response. even though recognized for over a hundred years, it nonetheless poses many unresolved questions, and its functional administration and acute therapy are usually extra empiric in nature than evidence-based. during this publication, a multidisciplinary workforce of specialists assessment the state-of-the-art within the pathophysiology, epidemiology, analysis and scientific symptomatology of anaphylaxis. Its etiology with reference to various elicitors comparable to insect venoms, radiocontrast media, analgesics, basic and native anesthetics is tested intimately. ultimately, remedy modalities for anaphylaxis are mentioned either for acute reactions and as common administration innovations for sufferers in danger. offering thorough and updated assurance of this often underestimated challenge, this ebook is of curiosity not just to allergologists and immunologists, but additionally to all physicians and affected sufferers.
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Extra resources for Anaphylaxis (Chemical Immunology and Allergy, Vol. 95)
38 for individuals 35–64 years old. Atopy The role of atopy in anaphylaxis has not completely been resolved. On the one hand there is for example no evidence of a higher risk of severe reactions in venomallergic patients. A recent study by Sturm et al.  indicated that patients with high total IgE levels predominantly developed mild to moderate reactions. By contrast, atopy may increase the risk and severity of systemic reactions in beekeepers and their family numbers . On the other hand, atopy and in particular allergic asthma are risk factors for food allergy and therefore are also important risk factors for food-induced anaphylaxis.
Venom is the most frequent causes of anaphylaxis in adults. Data from the anaphylaxis registry of Germanspeaking countries (ANA-Net), n = 734. 20 10 0 Insects Drugs Food Unknown SIT Others Latex . The most frequent elicitators of food allergy in children are peanuts and tree nuts . 2% . Furthermore, in this study, food was identified as the most common cause of anaphylaxis. Here the major identified food allergens besides peanuts and tree nuts were shellfish, wheat and lupine flour .
Circ Res 1975;36:520–528. 6 Dale HH, Laidlaw PP: The physiological action of β-imidazolethylamine. J Physiol 1910;41:318–344. 7 Delage C, Irey HC: Anaphylactic deaths: a clinicopathologic study of 43 cases. J Forens Sci 1972;17: 525. 8 De Soto H, Turk P: Cimetidine in anaphylactic shock refractory to standard therapy. Anesth Analg 1989;69:264–265. 9 De Weck AL: Immunochemical particularities of anaphylactic reactions to compounds used in anesthesia. Ann Fr Anesth Réanim 1993;12:126–130. 10 Dukor P, Kallos P, Schlumberger HD, West GB (eds): Pseudo-Allergic Reactions.
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