A histamine-release test is a method of measuring the amount of histamine released by certain cells in a sample of blood from an ailergic patient when the cells are exposed to an allergen; the test is used to gain some idea of a patient’s reac­tivity to specific substances. The test is currently used only in major research centers, and requires sophisticated equipment.

An overweight patient must breathe more and pump more blood to supply extra food to cells. All this requires energy. Because cor­ticosteroids can increase the appetite, asthmatics should be advised that such medication can lead to weight gain. Working together, a concerned doctor and an informed patient can limit uncontrolled weight gain and thus greatly reduce this avoidable complication.

Fluids are given intravenously to help thin out mucous secretions and to provide a blood line (a route kept open for the quick delivery of fluids and medications) for the intra­venous administration of medication. A considerable amount of fluid (at least two and one-half quarts) should be given to an adult unless there are indications that this is unsafe.

See Cortisone.

An identification bracelet is provided to a person who may have a severe allergy such as an insect sting reaction by Medic Alert, a nonprofit organization on call twenty-four hours a day; the address is P. O. Box 1009, Turlock, CA 95380.

Allergies to cosmetics are extremely common. The best approach is to use only those that are truly hypoallergenic, that is, cosmetics that do not contain common allergens. Such companies as AR-EX, Alcon (Allercreme), Almay, and Clinique market cosmetics that are claimed to be nonallergenic.

An inhalant allergen is one that enters the body through the respiratory system—for example, pollen, mold spores, or animal dander.

The word anaphylaxis was coined to describe a condi­tion opposite to that of protection, or prophylaxis. Clinically, it is characterized by symptoms that occur within a few minutes to a few hours after exposure to a substance, or allergen, against which a patient produces specific allergic antibodies. Symptoms are attributed to the release of various pharmacological substances such as histamine from target cells after an allergen-antibody reaction. Systemic mani- festations are: generalized urticaria (hives); angioedema (swelling); bronchospasm (wheezing); hypotension (low blood pressure); and diarrhea. Symptoms vary in intensity from person to person, and extremely severe attacks can be fatal if they are not treated promptly. In the past, horse antiserum was the most frequent cause of ana­phylaxis. At one time or another, however, almost every substance has been implicated as a cause of an anaphylactic reaction —including antibiotics, hormones, diagnostic agents, animal serum, insect venom, enzymes, local anesthetics, and foods. During the 1970s, penicillin was identified as probably the most common cause, followed by reac­tions to venom from insect stings of the order Hymenoptera, for ex­ample, bees, wasps, and yellow jackets. Some common foods that can cause anaphylaxis are nuts, especially peanuts; shellfish; eggs; and berries. A common method of administering antigen that induces anaphy­lactic reactions is parenterally (the introduction of a substance into the body by means other than oral), whether intravenously, intra­muscularly, subcutaneously, or intradermally. Treating an anaphy­lactic reaction clinically requires prompt parenteral administration of adrenalin and antihistaminics. It is more effective in the long run, however, to identify the offending substance and prevent future ex­posure to it.

Ophthalmic corticosteroids are useful in treating allergic con­junctivitis (an inflammation of the eye covering) and certain forms of nonallergic, noninfectious conjunctivitis that do not respond to oral antihistamines or topical decongestants.

All food allergy diets must be prescribed and checked by a doctor. Otherwise, an allergy patient may unknowingly impair his or her health by failing to substitute a nutritionally equivalent food for the offending food. Doctors can plan a well-balanced, nutritious diet using safe substitutes and, perhaps, adding vitamins and minerals. Or, they can suggest others, such as dieticians, who can provide such counseling.