allergiat

Allergiat, commonly translated as allergies, are immune reactions to usually harmless substances called allergens. Many reactions are IgE-mediated and affect the skin, airways, or gastrointestinal tract; others involve different immune pathways. Reactions range from mild to life-threatening.

Common allergens include foods (peanuts, milk, shellfish), pollens, dust mites, animal dander, mold, insects, medicines, and latex. Genetic predisposition and environmental factors influence risk, and sensitization can progress with repeated exposure.

Symptoms vary by allergen but may include sneezing, nasal congestion, itchy eyes, hives, swelling, abdominal pain, vomiting, wheezing, or shortness of breath. Anaphylaxis, though rare, is a medical emergency.

Diagnosis combines history, examination, and tests such as skin prick tests or specific IgE blood tests. Oral food challenges may be used for foods under supervision. Component-resolved diagnostics identify reactions to specific proteins.

Management emphasizes avoidance of known allergens and symptom relief. Treatments include antihistamines, nasal or inhaled corticosteroids, and epinephrine for anaphylaxis. Allergen immunotherapy (subcutaneous or sublingual) can reduce sensitivity for selected allergens.

Most allergies begin in childhood and may change over time. Some resolve (e.g., certain milk or egg allergies), while others persist. Prevalence has risen in some regions, prompting labeling standards and education efforts.

Research focuses on biologics and targeted therapies, improved diagnostics, and prevention strategies. Public health measures include proper labeling, allergen exposure reduction, and access to emergency treatment and education.