CHEM 181 Lecture 7: Lecture 7 - Topic 2

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Noble Harpp, Ariel Fenster, Joseph A Schwarcz

Document Summary

Classical food allergy: a reaction to a substance (food) that can give rise to symptoms because they give rise to antibodies in the body. Anaphylaxis: complete collapse of the circulatory system and can lead to death. Allergy: the body"s immune system makes a mistake and attacks a foreign substance that isn"t actually dangerous. Generates antibodies to get rid of the intruder, the antibodies will engulf the allergen and try to get rid of it. Our eyes water because our body is trying to get rid of the allergen. Foods that most likely give rise to allergies: milk, nuts, eggs, shellfish, fish. If you"re allergic to shellfish you"re not necessarily allergic to fish and vice versa. Nobody is ever allergic to something upon first exposure because the first exposure triggers antibody formation. Even if you use an epipen you still have to go to the hospital because the symptoms can happen again and physicians need to monitor what is going on.