Food Allergies - Standard View

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Wheat. (c) Gunter Pfannmuller
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Strawberries. (c) Stefan Abtmeyer
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Illustration of anaphylaxis (an anaphylactic reaction), a severe acute hypersensitivity reaction to an allergen. Mast cells release histamine and other inflammatory mediators, causing vasodilation and bronchoconstriction with difficulty in breathing. The multisystem allergic reaction can result in life-threatening anaphylactic shock.
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Assortment of food packages with a close-up of one showing alabel indicating that the product is low on the glycemic in dex (GI) and is suitable for vegetarians. People may eat foods that are free of certain substances for a variety of reasons including disease prevention and management.
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Close-up of a food package with a label indicating that the product is free of wheat and gluten. People may eat foods that are free of certain substances for a variety of reasons including digestive problems and food allergies.
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Close-up of a food package with a label indicating the product is free of wheat, gluten, egg, and dairy products. Peoplemay eat foods that are free of certain substances for a var iety of reasons including digestive problems, food allergies, and the desire to avoid animal products.
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Close-up of a food package and its contents, showing a labelnoting that the product is free of wheat. Individuals with food allergies and certain diseases may need to avoid eatingproducts containing wheat.
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Man reading the ingredients on a box of food.
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Molecular model of histamine. Histamine is a naturally occurring chemical that causes a number of allergic symptoms, including inflammation and contraction of smooth muscle tissue,such as in the constriction and narrowing of bronchial tube s in an asthma attack.
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Scanning electron micrograph of cheese mites (Tyrophagus putrescentiae). These mites are commonly found on plant leaves,stored grain, animal feed, and cheese, and are sometimes in tentionally added to cheese to add flavor. Cheese mites can aggravate asthma and cause baker's itch, a form of dermatitis.
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H2 blockers inhibiting allergic response. Antigens (green triangles) enter the body, bind with IgE on mast cells (middleleft), and trigger the release of histamine (green balls). Histamine attaches to receptors on blood vessels, causing vasodilation, edema, and inflammation. H2 blocker drugs (yellow balls) block histamine from engaging the receptors.
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Close-up of different types of nuts. Peanuts and tree nuts are common food allergens.
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Allergist applies test strips on young girl's back.
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Allergy test done on the back of a woman.
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Electron micrograph of a degranulating mast cell. Mast cellsare closely related to basophils, another type of immune sy stem cell. Mast cells are found primarily in connective tissue, produce histamine, and are heavily involved in allergic reactions. (c) Pr. B. Kantelip
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Scanning electron micrograph of a human mast cell, mag. 1200x. Mast cells are closely related to basophils, another typeof immune system cell. Mast cells are found primarily in co nnective tissue, produce histamine, and are heavily involvedin allergic reactions.
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Transmission electron micrograph of degranulating mast cell (brown), the granules shown in blue. Mast cells release histamine in response to allergens and heparin in response to injury.
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Colorized transmission electron micrograph of a degranulating mast cell in an allergic reaction, magnified 2,100 times. Mast cells have secretory granules containing heparin and histamine. In the presence of infectious organisms, it releases the granules.
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Skin allergy tests showing several positive responses on theforearm of an allergy patient.
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Close-up of peanuts in the shell. Peanuts are a common food allergen.
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Allergy prick test: applying allergens to the forearm with adropper. After the allergens are added, the skin is gently pricked with a needle, and positive reactions show as a red welt after about 20 minutes, indicating a possible allergy.
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Blood specimen being taken from a patient during an allergology examination. (c) P. Guillaume
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Lab worker using a diagnostic machine for ELISA (enzyme-linked immunosorbent assay), a test to detect the presence of antibodies or antigens in biological specimens. ELISA is used to screen for HIV or other viruses in the blood, and to determine if potential allergens are present in a food product. (c) Cortier
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Lab worker using a diagnostic machine for ELISA (enzyme-linked immunosorbent assay), a test to detect the presence of antibodies or antigens in biological specimens. ELISA is used to screen for HIV or other viruses in the blood, and to determine if potential allergens are present in a food product. (c) Cortier
Displaying results 1 - 24 of 43 for Food Allergies Randomize Results
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