par Doyen, Virginie 
Référence Revue Francaise d'Allergologie, 57, 3, page (219-221)
Publication Publié, 2017-04
Référence Revue Francaise d'Allergologie, 57, 3, page (219-221)
Publication Publié, 2017-04
Article révisé par les pairs
| Résumé : | Anaphylactic reaction to food is the most severe type of type 1 hypersensitivity reaction. While the factors affecting the expression of IgE sensitisation are little-known, certain conditions that lower the reactivity threshold and/or increase the severity of clinical reaction have been identified. According to available records, a number of such cofactors, are involved in around one third of cases of anaphylaxis. Questioning of the patient is crucial, and challenge tests may also be useful in some situations. The physiopathology is poorly understood and a number of hypotheses exist but do not provide satisfactory answers in terms of actual clinical needs. The study of these factors could prove useful for understanding the trigger mechanisms of anaphylaxis. |
