alerjenler

Alerjenler, Turkish term for allergens, are substances that can provoke an allergic reaction in sensitized individuals. Most allergens are harmless to people without allergies. Exposure to these substances can trigger symptoms ranging from mild itching and runny nose to life-threatening anaphylaxis in rare cases.

Most reactions are IgE-mediated type I hypersensitivity. Upon first exposure, an individual may become sensitized, producing specific IgE antibodies against the allergen. On subsequent exposures, the allergen cross-links these antibodies on mast cells and basophils, releasing mediators such as histamine, leukotrienes, and prostaglandins, causing inflammation and symptoms in the skin, airways, and gastrointestinal tract.

Common inhalant allergens include pollen (tree, grass, weed), house dust mites, mold spores, and animal dander. Food allergens include peanuts, tree nuts, milk, eggs, shellfish, fish, soy, and wheat. Other sources are insect venoms (bees, wasps), medications such as penicillin and certain nonsteroidal anti-inflammatory drugs, and latex.

Diagnosis relies on clinical history, skin tests, and serum-specific IgE measurements; oral food challenges may be used for certain foods. Management focuses on avoidance of known triggers, symptom-relieving medications (antihistamines, nasal corticosteroids, inhaled corticosteroids, bronchodilators), and emergency treatment with epinephrine for anaphylaxis. Allergen immunotherapy (subcutaneous or sublingual) can modify the course of some allergies.

In many countries, labeling requirements help consumers identify potential allergens in foods and consumer products. Occupational allergies affect workers exposed to allergens in the workplace. Prevalence varies by region and population, with atopy and family history being risk factors.