A substance capable of producing allergy or specific hypersensitivity.<\/p>\n
A chemical compound, commonly a protein, which causes the production of antibodies, and hence an allergic reaction.<\/p>\n
Substances capable of eliciting an immunologic response. Allergens in food are either proteins, glycoproteins, or polypeptides. Allergens can also be airborne or can be absorbed through the skin. The allergenicity of a substance is associated with the type of structure of the proteins and peptides: primary, secondary, or tertiary. In the case of tertiary structures, allergenicity often disappears on denaturation. This is not the case with primary structured allergens. The allergen must be of sufficient size to be recognized as \u201cforeign.\u201d If the molecular weight is <5000, little immunologic response will be found unless they are bound to an endogenous protein. Dietary substances with a molecular weight of >70,000 are not absorbed because they are too large and therefore do not elicit an allergic response. Food proteins that are not digested and absorbed can elicit an enteric response: diarrhea and\/or flatulence. This is not considered an immunologic response.<\/p>\n
Any foreign substance that is capable of causing an immune response. Allergens produce what is called an allergic reaction. This occurs when the immune system mistakes allergens, which are normally nonharmful substances, for substances that are potentially harmful. The most common allergens are plant pollens, house dust mites, fungi spores, certain food items, medications such as penicillin, and the dander of domestic animals such as cats and dogs.<\/p>\n
Any antigen that causes allergy in a hypersensitive person. Allergens are diverse and affect different tissues and organs. Pollens, fur, feathers, mold, and dust may cause hay fever; house mites have been implicated in some forms of asthma; drugs, dyes, cosmetics, and a host of other chemicals can cause rashes and dermatitis; some food allergies may cause diarrhea or constipation or simulate acute bacterial food poisoning. When a patient’s allergen has been identified, it may be possible to attempt desensitization to alleviate or prevent allergic attacks.<\/p>\n
Any substance which is able to cause development of an allergic state or to cause an allergic reaction, but which does not ordinarily have this effect. The allergic state is one of more than normal response of the immune system to the allergen.<\/p>\n
Any substance usually a protein which, taken into the body, makes the body hypersensitive or \u2018allergic\u2019 to it. Thus, in hay fever the allergen is pollen.<\/p>\n
Any substance that causes a hypersensitivity reaction or abnormal immune response. Allergens do not stimulate an immune response in all people, only in those sensitized to them. An allergen may or may not be a protein. Among common allergens are inhalants (e.g., dusts, pollens, fungi, smoke, perfumes, odors of plastics), foods (e.g., wheat, eggs, milk, chocolate, strawberries), drugs (e.g., aspirin, antibiotics, serum), infectious agents (e.g., bacteria, viruses, fungi, animal parasites), contactants (e.g., chemicals, animals, plants, metals), and physical agents (e.g., heat, cold, light, pressure, radiation).<\/p>\n
A foreign substance (such as pollen, house dust, and various foods) that can produce a hypersensitive reaction in the body but is not necessarily intrinsically harmful.<\/p>\n
A substance capable of eliciting an immunological response.<\/p>\n
An allergen is a typically innocuous substance that triggers an allergic response in individuals who have developed sensitivity to it. Allergens can encompass various categories, including food items like nuts, eggs, and shellfish, airborne particles such as pollen, house dust, and animal fur, as well as certain medications.<\/p>\n
An antigenic substance with the potential to trigger immediate-type hypersensitivity reactions, commonly known as allergies.<\/p>\n
A compound that initiates an allergic response.<\/p>\n
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A substance capable of producing allergy or specific hypersensitivity. A chemical compound, commonly a protein, which causes the production of antibodies, and hence an allergic reaction. Substances capable of eliciting an immunologic response. Allergens in food are either proteins, glycoproteins, or polypeptides. Allergens can also be airborne or can be absorbed through the skin. The […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-267","post","type-post","status-publish","format-standard","hentry","category-a"],"yoast_head":"\n