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- этимология
hypersensitivity$36802$ - перевод на испанский
AN INFLAMMATORY RESPONSE DRIVEN BY ANTIGEN RECOGNITION BY ANTIBODIES BOUND TO FC RECEPTORS ON MAST CELLS OR BASOPHILS, OCCURRING WITHIN MINUTES AFTER EXPOSURE OF A SENSITIZED INDIVIDUAL TO THE ANTIGEN
Hypersensitivity, immediate; Type 1 hypersensitivity; Respiratory hypersensitivity; Type-I hypersensitivity; Immediate hypersensitivity; Type I (immediate) hypersensitivity; T1hs; T1HS
hypersensitivity
n. hipersensibilidad
milk allergy
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TYPE OF FOOD ALLERGY CAUSED BY MILK
Milk allergies; Cow milk allergy; Milk hypersensitivity; Dairy allergy; Cow's milk protein intolerance; Cow milk protein intolerance; Milk protein intolerance; CMP intolerance; Hypersensitivity to bovine protein; Bovine protein allergy; Casein intolerance; Casein Intolerance; Dairy-free; Cow's milk protein allergy
Alergia a productos de leche
food allergy
![[[Patch test]]](https://commons.wikimedia.org/wiki/Special:FilePath/Epikutanni-test.jpg?width=200 "[[Patch test]]")
HYPERSENSITIVITY REACTION TYPE I DISEASE THAT IS AN ABNORMAL RESPONSE TO A FOOD, TRIGGERED BY THE BODY'S IMMUNE SYSTEM
Food allergies; Food allergy and intolerance; Food hypersensitivity; Seafood allergy; Fish Allergy; Seafood Allergy; Food allergens; Food allergen; Food allergy in the United States; Food Allergy; Treatment of food allergies; Media portrayals of food allergy
(n.) = alergia alimenticia
Ex: Seafood, including fish, shrimp, lobster, crab, crayfish, mussel, and clam are among the most frequent causes of food allergy.
Ex: Seafood, including fish, shrimp, lobster, crab, crayfish, mussel, and clam are among the most frequent causes of food allergy.
Википедия
Type I hypersensitivity
Type I hypersensitivity (or immediate hypersensitivity), in the Gell and Coombs classification of allergic reactions, is an allergic reaction provoked by re-exposure to a specific type of antigen referred to as an allergen. Type I is distinct from type II, type III and type IV hypersensitivities. The relevance of the Gell and Coombs classification of allergic reactions has been questioned in the modern-day understanding of allergy, and it has limited utility in clinical practice.
Exposure may be by ingestion, inhalation, injection, or direct contact.
