Urticaria causes
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Anahita Deylamsalehi, M.D.[2]
Overview
Disease name] may be caused by [cause1], [cause2], or [cause3].
Causes
Common Causes
Common causes of urticaria may include:[1][2][3]
- Idiopathic
- Unknown etiology
- Immunological:
- Autoimmune: IgG autoantibodies to IgE Receptor or IgE on mast cells is the responsible mechanism.
- IgE/contact urticaria:
- Contact with allergen cross-links specific IgE (SIgE) on mast cells.
- Could be due to food protein antigens (such a mould or storage mite), insect venoms, animal danders and/or saliva, penicillin, protease enzymes in biological detergents and latex proteins.
- In patients with urticaria due to Latex allergy, there is a higher chance of a wide variety of food allergy due to cross-reactivity between the latex protein antigens and food antigens. The following algorithm is a summary of foods capable of cross-reactivity with latex proteins:
The items: ❑ High frequency of cross-reactivity, such as avocado, banana, chestnut | |||||||||||||||||||||
- Immune complex:
- Mostly due to infections.
- Urticarial vasculitis
- Immune complex:
- Non-immunological:
- Physical urticaria: Physical factors trigger histamine release from mast cells
- Drug treatment:
- Sensitivity to Cyclo-oxygenase (COX)-inhibitors
- Direct mast cell histamine release
- Dietary pseudo-allergens:[4][5]
- Sensitivity to natural salicylates, colourings (both azo dyes and non-azo dyes), preservatives (such as sulphites, nitrates and nitrites), anti-oxidants (such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)) and aspartame (an artificial sweetener).
- Histamine poisoning is one of the non-IgE-mediated food-related urticaria, which occur when foods have high histamine content, such as improperly stored scombroid fish (such as mackerel, tuna and swordfish), with high level of decarboxylated histidine due to bacterial activities. Decarboxylated histidine then produces histamine. Although spoiled non-scombroid fish, such as herring, sardines and anchoviesdue have been related to high histamine content.
- Medical conditions:
- Urticaria pigmentosa: Increased mast cell load
- Cryopyrin-associated periodic syndrome (CAPS): Due to a mutation in CIAS1 gene.
References
- ↑ Deacock SJ (2008). "An approach to the patient with urticaria". Clin Exp Immunol. 153 (2): 151–61. doi:10.1111/j.1365-2249.2008.03693.x. PMC 2492902. PMID 18713139.
- ↑ Erben AM, Rodriguez JL, McCullough J, Ownby DR (1993). "Anaphylaxis after ingestion of beignets contaminated with Dermatophagoides farinae". J Allergy Clin Immunol. 92 (6): 846–9. doi:10.1016/0091-6749(93)90062-k. PMID 8258619.
- ↑ Beezhold DH, Sussman GL, Liss GM, Chang NS (1996). "Latex allergy can induce clinical reactions to specific foods". Clin Exp Allergy. 26 (4): 416–22. PMID 8732238.
- ↑ Ros AM, Juhlin L, Michaëlsson G (1976). "A follow-up study of patients with recurrent urticaria and hypersensitivity to aspirin, benzoates and azo dyes". Br J Dermatol. 95 (1): 19–24. doi:10.1111/j.1365-2133.1976.tb15532.x. PMID 952737.
- ↑ Morrow JD, Margolies GR, Rowland J, Roberts LJ (1991). "Evidence that histamine is the causative toxin of scombroid-fish poisoning". N Engl J Med. 324 (11): 716–20. doi:10.1056/NEJM199103143241102. PMID 1997836.