peanut allergy

Immunology A common cause of anaphylactic reactions which, unlike some allergies, is rarely outgrown; PA is the most common cause of food allergy in the US, and a leading cause of food-induced anaphylaxis and death after accidental exposure

peanut allergy

An IgE-mediated immediate hypersensitivity reaction to the consumption of peanuts (the seeds of Arachis hypogaea). Peanut allergens are designated Ara by the World Health Organization. Peanut allergy is the most important food allergy in the U.S., affecting more than a million people. Reactions range from mild (rashes) to life-threatening (closure of the airway, cardiac dysrhythmias, coma). About 50 people die of peanut allergy in the U.S. each year.

Patient care

People with known allergies to peanuts must avoid eating raw or processed peanuts and also products containing or prepared with peanut oil . Those affected by peanut allergy should learn to watch for the signs of anaphylaxis (hives, pruritus, rashes in the skin creases, shortness of breath, choking, wheezing, stridor). People with known anaphylaxis to peanuts should carry epinephrine injectors and use them at the onset of a hypersensitivity reaction. (Repeated use may be necessary in persistent reactions.) Cross-reactivity to other legumes (peas, soy products) may affect some people and pose important health risks. Affected people should wear medical alert bracelets or necklaces identifying their condition. Densensitization can be accomplished with modified peanut allergens.

peanut allergy

An often severe form of ALLERGY in which up to one-third of sufferers experience ANAPHYLAXIS. Peanut allergy is not more common than other food allergies, all of which are rare, affecting about 1 person in 100,000 per year. It is becoming commoner, however, and is liable to be more severe than most, and is especially dangerous in asthmatic children. Peanut proteins may be found in such diverse foodstuffs as chocolate spread and scotch eggs. The allergy has been shown to be significantly associated with intake of soy milk or soy formula and with the use of skin preparations containing peanut oil. The increasing incidence is thought to be due to unduly early exposure of babies to peanut butter after weaning.

单词	peanut allergy
释义	peanut allergy Translations 花生过敏 peanut allergy → 花生过敏zhCN EncyclopediaSeeallergy peanut allergy peanut allergy Immunology A common cause of anaphylactic reactions which, unlike some allergies, is rarely outgrown; PA is the most common cause of food allergy in the US, and a leading cause of food-induced anaphylaxis and death after accidental exposure peanut allergy An IgE-mediated immediate hypersensitivity reaction to the consumption of peanuts (the seeds of Arachis hypogaea). Peanut allergens are designated Ara by the World Health Organization. Peanut allergy is the most important food allergy in the U.S., affecting more than a million people. Reactions range from mild (rashes) to life-threatening (closure of the airway, cardiac dysrhythmias, coma). About 50 people die of peanut allergy in the U.S. each year. Patient care People with known allergies to peanuts must avoid eating raw or processed peanuts and also products containing or prepared with peanut oil . Those affected by peanut allergy should learn to watch for the signs of anaphylaxis (hives, pruritus, rashes in the skin creases, shortness of breath, choking, wheezing, stridor). People with known anaphylaxis to peanuts should carry epinephrine injectors and use them at the onset of a hypersensitivity reaction. (Repeated use may be necessary in persistent reactions.) Cross-reactivity to other legumes (peas, soy products) may affect some people and pose important health risks. Affected people should wear medical alert bracelets or necklaces identifying their condition. Densensitization can be accomplished with modified peanut allergens. See also: allergy peanut allergy An often severe form of ALLERGY in which up to one-third of sufferers experience ANAPHYLAXIS. Peanut allergy is not more common than other food allergies, all of which are rare, affecting about 1 person in 100,000 per year. It is becoming commoner, however, and is liable to be more severe than most, and is especially dangerous in asthmatic children. Peanut proteins may be found in such diverse foodstuffs as chocolate spread and scotch eggs. The allergy has been shown to be significantly associated with intake of soy milk or soy formula and with the use of skin preparations containing peanut oil. The increasing incidence is thought to be due to unduly early exposure of babies to peanut butter after weaning.
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