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Food Induced Anaphylaxis: Causes, Risk Factors and Clinical Management
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  • Syed Rahman,
  • Imran Pasha,
  • Farhan Chughtai,
  • Adnan Khaliq,
  • Tariq Mehmood,
  • Atif Liaqat,
  • Samreen Ahsan
Syed Rahman
Khwaja Farid University of Engineering and Information Technology
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Imran Pasha
University of Agriculture Faisalabad
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Farhan Chughtai
Khwaja Farid University of Engineering and Information Technology
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Adnan Khaliq
Khwaja Farid University of Engineering and Information Technology
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Tariq Mehmood
Khwaja Farid University of Engineering and Information Technology
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Atif Liaqat
Khwaja Farid University of Engineering and Information Technology
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Samreen Ahsan
Khwaja Farid University of Engineering and Information Technology
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Abstract

Abstract Globally, food consumption patterns are becoming more sophisticated and diversified for meeting abrupt increase in projections of food demands. The stance of availability of allergens hazard free food is a rather hectic task to implement and consumers most probably become prone to them. There is no phenomenon for investigating or identifying presence of allergens in food sample by visual inspection. So, majority of individuals possessing food intolerance have confronted with anaphylactic symptoms. Anaphylaxis is an attention attenuating concern because of its increasing invasion in different residential zones of the world. The degree of morbidity and mortality of food allergy were underestimated since a long period of times by its victims and consultant medical staff. With the passage of time the sustainability and resistance of immune regulatory responses of human being become infirm. Hence, as a result of that immune regulatory impairments human susceptible start being prone to severe anaphylactic symptoms such as shortness of breath, swelling of throat and tongue, low blood pressure, vomiting, itchy rash and tingling of nose. The causal agents for provoking anaphylaxis are mast cells and basophils. There are more or less ten prominent foods which trigger anaphylaxis after their ingestion. Hence, avoidance from being in confront with allergen food can limit proliferation of anaphylaxis.