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Causes of Allergies : Non Food Proteins


Posted Date:     Category: Asthama and allergy    Rating: 2 out of 52 out of 5
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This article is a resource for Non Food Proteins as a cause of Allergies.

Latex can trigger IgE-mediated skin, respiratory and systemic reaction. The prevalence of latex allergy in the population is believed to be less than one percent. One hospital study, 800 surgical patients (0.125 per cent) report sensitivity to latex, although the sensitivity among health care workers is higher, between seven and ten percent. Scientists attribute this higher level of exposure to major areas of health care workers latex allergens in the air as operating rooms, intensive care, and dental suite. These latex-rich environment may sensitize health care workers who routinely breathe allergenic proteins.

The most common response to latex allergic contact dermatitis, delayed hypersensitivity reactions occur in a dry, crusted lesions. This reaction usually takes 48-96 hours. Sweating or rub the area of ​​the glove aggravate the damage that can lead to ulcers. Anaphylactic reactions usually occur in susceptible patients who have been exposed to latex gloves of the surgeon during abdominal surgery, but the responsibilities of the mucous membranes, such as dental care, can also produce systemic reactions.

Latex and banana sensitivity cross-reaction, in addition, patients allergic to latex may be sensitive to the lawyer, kiwi and chestnut. Clinically, these patients usually have local perioral itching and hives. Only occasionally have these food allergies induced systemic responses. The researchers suspect that the cross-reactivity of latex with banana, avocado, kiwi, chestnut and is probably due to latex proteins are structurally homologous to some plant proteins.

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