Urticaria and Angioedema
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Food Allergy • Higher Prevalence in Children: Many Food Allergic Children Develop Immune Tolerance Background Ctd
Overview of Food-Related Adverse Reactions ALLSA 2017 Dr Claudia Gray Dr Claudia Gray • MBChB, FRCPCH (London), MSc (Surrey), Dip Allergy (Southampton), DipPaedNutrition(UK), PhD (UCT) • Paediatrician and Allergologist, UCT Lung Institute • Red Cross Children’s Hospital Allergy and Asthma Department • [email protected] Background 1. Food allergies are common: • Infants: 6-10%; children 2-8%, adults 1-2% true food allergy • Higher prevalence in children: many food allergic children develop immune tolerance Background ctd 2. Food allergies are increasing: • Peanut allergy in UK doubled in 1-2 decades: 1.8%. ? Stabilising in some regions Background 3. Spectrum changing: • Multiple food allergies increasing • “Rare” food allergies are increasing e.g. Eosinophilic oesophagitis; FPIES Allergenic Foods • Prevalence of food allergies influenced by geography and diet; egg and milk allergy universally common • Relatively small number of food types cause the majority of reactions: Allergenic Foods Young Children Adults • Cow’s milk • Fin-fish • Hen’s Egg • Shellfish • Wheat • Treenut • Soya • Peanut • Peanut • Fruit and vegetables • Treenut • Sesame • Kiwi • (* persistence likely) Allergenic Foods • A single food allergen can induce a range of allergic reactions e.g. wheat Classification of Adverse reactions to Food Classification of adverse reactions to food Adverse Reaction to food May occur in all Occurs only in some individuals if they eat susceptible sufficient quantity individuals Pharma- Micro- Toxic Food Food (e.g. cological biological scromboid) e.g. e.g food aversion hypersensitivity tyramine poisoning Classification of adverse reactions to food Food Hypersensitivity Non-allergic food Food Allergy hypersensitivity Mixed IgE- Unknown Metabolic IgE- and non Non IgE- e.g. -
Histamine Poisoning Fact Sheet
Histamine Poisoning Fact Sheet What is Histamine? How much histamine is a harmful dose? Scombroid food poisoning is caused by A threshold dose is considered to be 90 mg/100 ingestion of histamine, a product of the g. Although, levels as low as 5-20 mg/ 100 g could degradation of the amino acid histidine. possibly be toxic; particularly in susceptible Histidine can be found freely in the muscles individuals. of some fish species and can be degraded to What are the symptoms? histamine by enzymatic action of some naturally occurring bacteria. Initial symptoms resemble some allergic reactions which include sweating, nausea, headache and tingling or peppery sensation in the mouth and Which types of fish can be implicated? throat. The scombrid fish such as tuna and mackerel are Other symptoms include urticarial rash (hives), traditionally considered to present the highest localised skin inflammation, vomiting, diarrhoea, risk. However, other species have also been abdominal cramps, flushing of the face and low associated with histamine poisoning; e.g. blood pressure. anchovies, sardines, Yellowtail kingfish, Amberjack and Australian salmon, Mahi Mahi and Severe symptoms include blurred vision, severe Escolar. respiratory distress and swelling of the tongue. Which bacteria are involved? What can be done to manage histamine in seafood? A variety of bacterial genera have implicated in the formation of histamine; e.g. Clostridium, • Histamine levels can increase over a wide Morganella, Pseudomonas, Photobacterium, range of storage temperatures. However, Brochothrix and Carnobacterium. histamine production is highest over 21.8 °C. Once the enzyme is present in the fish, it can What outbreaks have occurred? continue to produce histamine at refrigeration temperatures. -
Level I Syllabus
LEVEL I SYLLABUS 1 ACDT Course Learning Objectives Upon Completion, Those Enrolled Will Be MODULE Prepared To... The Language of Dermatology 1. Define and spell the following cutaneous lesions/descriptors: a. Macule b. Patch c. Papule d. Nodule e. Cyst f. Plaque g. Wheal h. Vesicle i. Bulla j. Pustule k. Erosion l. Ulcer m. Atrophy n. Scaling o. Crusting p. Excoriations q. Fissures r. Lichenification s. Erythematous t. Violaceous u. Purpuric v. Hypo/Hyperpigmented w. Linear x. Annular y. Nummular/Discoid z. Blaschkoid aa. Morbilliform bb. Polycyclic cc. Arcuate dd. Reticular Collecting & Documenting Patient History Part I 1. Describe the importance of documentation and chart review, while properly collecting dermatologyspecific medical history components, including: a. Chief Complaint b. Past Medical History c. Family History d. Medications e. Allergies Collecting & Documenting Patient History Part II 1. Demonstrate the proper collection of dermatologyspecific medical history and explain the significance of the following: a. Social History b. Review of Systems c. History of Present Illness Anatomy 1. Spell and document the following directional indicators while applying them to the appropriate anatomical landmarks: a. Proximal/Distal b. Superior/Mid/Inferior c. Anterior/Posterior d. Medial/Lateral e. Dorsal/Ventral 2. Spell and identify specific anatomical locations involving the: a. Scalp b. Forehead c. Ears d. Eyes e. Nose f. Cheeks g. Lips h. Chin i. Neck j. Back k. Upper extremity l. Hands m. Nails n. Chest o. Abdomen p. Buttocks q. Hips r. Lower extremity s. Feet Skin Structure and Function 1. Identify and spell the three primary layers of skin: a. -
Date: 1/9/2017 Question: Botulism Is an Uncommon Disorder Caused By
6728 Old McLean Village Drive, McLean, VA 22101 Tel: 571.488.6000 Fax: 703.556.8729 www.clintox.org Date: 1/9/2017 Question: Botulism is an uncommon disorder caused by toxins produced by Clostridium botulinum. Seven subtypes of botulinum toxin exist (subtypes A, B, C, D, E, F and G). Which subtypes have been noted to cause human disease and which ones have been reported to cause infant botulism specifically in the United States? Answer: According to the cited reference “Only subtypes A, B, E and F cause disease in humans, and almost all cases of infant botulism in the United States are caused by subtypes A and B. Botulinum-like toxins E and F are produced by Clostridium baratii and Clostridium butyricum and are only rarely implicated in infant botulism” (Rosow RK and Strober JB. Infant botulism: Review and clinical update. 2015 Pediatr Neurol 52: 487-492) Date: 1/10/2017 Question: A variety of clinical forms of botulism have been recognized. These include wound botulism, food borne botulism, and infant botulism. What is the most common form of botulism reported in the United States? Answer: According to the cited reference, “In the United States, infant botulism is by far the most common form [of botulism], constituting approximately 65% of reported botulism cases per year. Outside the United States, infant botulism is less common.” (Rosow RK and Strober JB. Infant botulism: Review and clinical update. 2015 Pediatr Neurol 52: 487-492) Date: 1/11/2017 Question: Which foodborne pathogen accounts for approximately 20 percent of bacterial meningitis in individuals older than 60 years of age and has been associated with unpasteurized milk and soft cheese ingestion? Answer: According to the cited reference, “Listeria monocytogenes, a gram-positive rod, is a foodborne pathogen with a tropism for the central nervous system. -
Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish
Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish A Report of the Institute of Food Technologists for the Food and Drug Administration of the U.S. Department of Health and Human Services submitted March 29, 2001 IFT/FDA Contract No. 223-98-2333 Task Order 2 Processing Parameters Needed to Control Pathogens in Cold-smoked Fish Table of Contents Preface ........................................................................ S-1058 7. Conclusions ....................................................................... S-1079 8. Research needs ................................................................. S-1079 Science Advisory Board .......................................... S-1058 References ............................................................................. S-1080 Scientific and Technical Panel ............................... S-1058 Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E Reviewers .................................................................. S-1058 Scope ...................................................................................... S-1082 1. Introduction ....................................................................... S-1082 Additional Acknowledgments ............................... S-1058 2. Prevalence in water, raw fish, and smoked fish .............. S-1083 3. Growth in refrigerated smoked fish ................................. S-1083 Background ...............................................................S-1059 4. Effect of processing -
Histamine (Scombroid
Histamine (Scombroid Poisioning) Fact Sheet What is Histamine? What are the symptoms? Initial symptoms resemble some allergic reactions, Scombroid food poisoning is caused by including sweating, nausea, headache and tingling ingestion of fish containing high or a peppery taste in the mouth and throat. concentrations of histamine, which is a Other symptoms include urticarial rash (hives), product of the degradation of the amino acid localised skin inflammation, vomiting, diarrhoea, histidine. Histidine can be found freely in the abdominal cramps, flushing of the face and low muscles of some fish species and can be blood pressure. degraded to histamine by enzymatic action of Severe symptoms include blurred vision, severe some naturally occurring bacteria. respiratory distress and swelling of the tongue. What can be done to manage histamine in Which types of fish can be implicated? seafood? The scombrid fish such as tuna and mackerel are Histamine levels can increase over a wide range traditionally considered to present the highest risk. of storage temperatures. However, histamine However, other species have also been associated production is highest over 21.8 °C. Once the with histamine poisoning; e.g. anchovies, sardines, enzyme is present in the fish, it can continue to Yellowtail kingfish, Amberjack, Australian salmon produce histamine at refrigeration and Mahi Mahi. temperatures. Which bacteria are involved? Preventing the degradation of histidine to A variety of bacterial genera have been implicated histamine by rapid chilling of fish immediately in the formation of histamine; e.g. Clostridium, after death, followed by good temperature Morganella, Pseudomonas, Photobacterium, control in the supply chain is the most Brochothrix and Carnobacterium. -
Copyrighted Material
1 Index Note: Page numbers in italics refer to figures, those in bold refer to tables and boxes. References are to pages within chapters, thus 58.10 is page 10 of Chapter 58. A definition 87.2 congenital ichthyoses 65.38–9 differential diagnosis 90.62 A fibres 85.1, 85.2 dermatomyositis association 88.21 discoid lupus erythematosus occupational 90.56–9 α-adrenoceptor agonists 106.8 differential diagnosis 87.5 treatment 89.41 chemical origin 130.10–12 abacavir disease course 87.5 hand eczema treatment 39.18 clinical features 90.58 drug eruptions 31.18 drug-induced 87.4 hidradenitis suppurativa management definition 90.56 HLA allele association 12.5 endocrine disorder skin signs 149.10, 92.10 differential diagnosis 90.57 hypersensitivity 119.6 149.11 keratitis–ichthyosis–deafness syndrome epidemiology 90.58 pharmacological hypersensitivity 31.10– epidemiology 87.3 treatment 65.32 investigations 90.58–9 11 familial 87.4 keratoacanthoma treatment 142.36 management 90.59 ABCA12 gene mutations 65.7 familial partial lipodystrophy neutral lipid storage disease with papular elastorrhexis differential ABCC6 gene mutations 72.27, 72.30 association 74.2 ichthyosis treatment 65.33 diagnosis 96.30 ABCC11 gene mutations 94.16 generalized 87.4 pityriasis rubra pilaris treatment 36.5, penile 111.19 abdominal wall, lymphoedema 105.20–1 genital 111.27 36.6 photodynamic therapy 22.7 ABHD5 gene mutations 65.32 HIV infection 31.12 psoriasis pomade 90.17 abrasions, sports injuries 123.16 investigations 87.5 generalized pustular 35.37 prepubertal 90.59–64 Abrikossoff -
Osteoporosis in Skin Diseases
International Journal of Molecular Sciences Review Osteoporosis in Skin Diseases Maria Maddalena Sirufo 1,2, Francesca De Pietro 1,2, Enrica Maria Bassino 1,2, Lia Ginaldi 1,2 and Massimo De Martinis 1,2,* 1 Department of Life, Health and Environmental Sciences, University of L’Aquila, 67100 L’Aquila, Italy; [email protected] (M.M.S.); [email protected] (F.D.P.); [email protected] (E.M.B.); [email protected] (L.G.) 2 Allergy and Clinical Immunology Unit, Center for the Diagnosis and Treatment of Osteoporosis, AUSL 04 64100 Teramo, Italy * Correspondence: [email protected]; Tel.: +39-0861-429548; Fax: +39-0861-211395 Received: 1 June 2020; Accepted: 1 July 2020; Published: 3 July 2020 Abstract: Osteoporosis (OP) is defined as a generalized skeletal disease characterized by low bone mass and an alteration of the microarchitecture that lead to an increase in bone fragility and, therefore, an increased risk of fractures. It must be considered today as a true public health problem and the most widespread metabolic bone disease that affects more than 200 million people worldwide. Under physiological conditions, there is a balance between bone formation and bone resorption necessary for skeletal homeostasis. In pathological situations, this balance is altered in favor of osteoclast (OC)-mediated bone resorption. During chronic inflammation, the balance between bone formation and bone resorption may be considerably affected, contributing to a net prevalence of osteoclastogenesis. Skin diseases are the fourth cause of human disease in the world, affecting approximately one third of the world’s population with a prevalence in elderly men. -
Seafood Poisoning Symptom, Treatment and Prevention
Borneo Journal of Marine Science and Aquaculture Volume: 02 | December 2018, 64 - 69 Seafood poisoning symptom, treatment and prevention Murtaza Mustafa1, Teruaki Yoshida2, Zarinah Waheed3, Mohd Yusof Ibrahim1, Mohammad Illzam Elahee4, Shahjee Hussain1, Sharifa Mariam Uma Abdullah5 and Mehvish Muhammad Hanif6 1Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia 2Harmful Algal Blooms Research Unit, Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia. 3Endangered Marine Species Research Unit, Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia. 4Polyclinic Sihat, Likas, Kota Kinabalu, Sabah, Malaysia 5Quality Unit, Hospital Queen Elizabeth, Kota Kinabalu, Sabah, Malaysia. 6Department of Zoology, Wildlife and Fisheries, Agriculture University, Faisalabad, Pakistan. *Corresponding author: [email protected] Abstract Food related disease or food poisoning is prevalent worldwide and is associated with high mortality. It can be caused by bacteria, viruses, parasites, enterotoxins, mycotoxins, chemicals, histamine poisoning (scombroid) ciguatera and harmful algal bloom (HAB). Illness can also result by red tide while breathing in the aerosolized brevitoxins (i.e. PbTx or Ptychodiscus toxins). Bacterial toxin food poisoning can affect within 1-6 hours and 8-16 hours, and illness can be with or without bloody diarrhea. The common symptoms of food poisoning include abdominal cramps, vomiting and diarrhea. Diagnosis includes examination of leftover food, food preparation environment, food handlers, feces, vomitus, serum and blood. Treatment involves oral rehydration, antiemetic, and anti-peristaltic drugs. Antimicrobial agents may be needed in the treatment of shigellosis, cholera, lifesaving invasive salmonellosis and typhoid fever. Proper care in handling and cooking is important to prevent any food borne diseases. -
UV Light and Skin Aging
See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/266027439 UV light and skin aging Article · September 2014 DOI: 10.1515/reveh-2014-0058 · Source: PubMed CITATIONS READS 4 73 2 authors, including: Jéssica EPS Silveira Natura Cosmeticos 5 PUBLICATIONS 21 CITATIONS SEE PROFILE Available from: Jéssica EPS Silveira Retrieved on: 13 April 2016 Rev Environ Health 2014; aop J é ssica Eleonora Pedroso Sanches Silveira * and D é bora Midori Myaki Pedroso UV light and skin aging Abstract: This article reviews current data about the rela- signs of aging. Physiological changes in aged skin include tionship between sun radiation and skin, especially with structural and biochemical changes as well as changes regards ultraviolet light and the skin aging process. The in neurosensory perception, permeability, response to benefits of sun exposition and the photoaging process are injury, repair capacity, and increased incidence of some discussed. Finally, the authors present a review of photopro- skin diseases (5) . tection agents that are commercially available nowadays. The skin aging process occurs in the epidermis and dermis. Although the number of cell layers remains stable, Keywords: photoaging; sun protection; ultraviolet (UV) the skin thins progressively over adult life at an accelerat- exposure. ing rate. The epidermis decreases in thickness by about 6.4% per decade on average, with an associated reduc- tion in epidermal cell numbers (6) , particularly in women. DOI 10.1515/reveh-2014-0058 Received August 4 , 2014 ; accepted August 15 , 2014 Further, dermis thickness decreases with age, and thin- ning is accompanied by a decrease in both vascularity and cellularity (5) . -
Geriatric Dermatology
10/18/2020 Participants will be able to: • Describe the skin changes that occur with aging • Perform the appropriate work-up and Geriatric Dermatology initiate management of pruritus Objectives • Steve Daveluy MD Recognize and treat common inflammatory skin diseases Wayne State Department of Dermatology • [email protected] Recognize potential skin cancers and counsel on risk reduction 1 2 • Skin changes with aging • Itch and Rash • Tumors – benign and malignant • I have no relevant conflicts of interest for • Sun Protection Disclosure this session Outline • Elder Abuse 3 4 Elderly Population Skin Changes with Aging • Baby Boomers 1946-1964: 65.2 million in 2012 • Intrinsic • In 2029, youngest boomers reach 65: • Extrinsic: UV exposure, smoking • Census estimates: 71.4 million in US > 65 • Epidermal Barrier Defects • 20% of US population (14% in 2012) • Immunosenescence • Altered wound healing capacity • 65-74 years old: 40% skin problem requiring treatment by physician US Census Bureau Chang. JAMDA 14 (2013) 724-730 Beauregard. Arch Dermatol 123:1638–1643, 1987 5 6 1 10/18/2020 Cutis Rhomboidalis Nuchae Skin Changes with Aging Skin Changes from UV Exposure Favre-Racouchot • Wrinkled, lax, increased fragility • Thinner Poikiloderma of Civatte • Decreased blood flow, sweat glands, subQ fat -> thermoregulation Solar Purpura Southern Medical Journal Nov 2012; 105 (11) Dermatology. 2018 Elsevier 7 8 Pruritus • Incidence: 12% in 65+; 20% in 85+ • Associated sleep disturbance, depression • Berger et al proposed 2 visit algorithm • Visit -
Diseases Tiunsmitted by Foods
DISEASES TIUNSMITTED BY FOODS ( A CLASSIFICATION AND SUMMARY) SECOND EDITION U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES PUBLIC HEALTH SERVICE CENTERS FOR DISEASE CONTROL CENTER FOR PROFESSIONAL DEVELOPMENT AND TRAINING ATLANTA. GEORGIA 30333 DISEASES TIUNSMITTED BY FOODS ( A CIJiSSIFICATION AND SUMMARY) SECOND EDITION Frank L. Bryan, Ph.D., M.P.H. — U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES PUBLIC HEALTH SERVICE CENTERS FOR DISEASE CONTROL CENTER FOR PROFESSIONAL DEVE~PMENR AN_QTRAtNING ATLANTA, GEORGIA 30333 1982 DISEASES TRANSMITTED BY FOODS CONTENTS Page 1 INTRODUCTION 2 BACTERIAL DISEASES 2 Diseases of Contemporary Importance 7 Usually Transmitted by Other Means but Sometimes Foodborne Diseases in Which Proof of Transmission by Foods Is Inconclusive Unknown Role in Foodborne Transmission (Pathogenic and 16 Isolated from Foods) 17 VIRAL AND RICKETTSIW DISEASES 17 Epidemiological Evidence of Foodborne Transmission Viral Diseases which Could Possible be Transmitted by Foods but Proof Is Lacking 18 -I.-I PAMSITIC DISEASES LL 22 Always or Usually Transmitted by Foods 29 Usually Transmitted by Other Means but Sometimes Foodborne 33 FUNGAL DISEASES ‘- 33 Mycotoxicoses 37 Mushrooms 42 Mycotic Infections 43 PLANT TOXICANTS AND TOXINS 43 Alkaloids 47 Glycosides 4.9 Toxalbumins Resins 50 50 Other Toxicants, Toxins, and Allergens 54 TOXIC ANIM4LS 54 Fish Shellfish 53 60 Other Marine Animals 62 Non-Marine Animals 64 POISONOUS CHEMICALS 64 Metallic’Containers 65 Intentional Additives 68 Incidental and Accidental Food Additives 75 Allergens