Discussion Anaphylaxis was first described by Richet and Portier in 1902 while
experimenting with venom immunization. Richet was subsequently awarded the 1913 Nobel …

In the beginning of this century, Schlossman (1905) reported a patient who developed acute
shock after the ingestion of cow's milk (l), but the first series of food-induced anaphylaxis in …

Supported by National Institutes of Health grant K23 AI059317. Disclosure of potential
conflict of interest: TAE Platts-Mills has served as a consultant for Indoor Biotechnologies …

Traditional and complementary therapies are increasingly sought with the goal of preserving
or enhancing health. There is a burgeoning global trend to purchase “immune stimulants” …

Gelatin is a collagen-derived protein and common food ingredient in jellies, gummy candies,
frozen desserts, marshmallows, deli meats, and beverages such as juices and wines. In …

Foods, particularly shellfish and nuts, are commonly implicated as causes of anaphylaxis.
Salmon caviar, to our knowledge, is an exceedingly rare cause of anaphylactic shock. This …

In their classic studies of anaphylaxis, Portier and Richet described the rapid death of
several dogs that they were attempting to immunize against the toxic sting of the sea …

Background: A presentation of findings from a large population of anaphylaxis cases.
Methods: Retrospective chart review and follow-up questionnaire provided data on 266 …

A 35-year-old male doctor experienced an anaphylactic reaction of urticaria,
unconsciousness and hypotension one hour after taking a meal including crab meat and …

Although fatal allergic reactions have been recognized for over 4500 years (1), it was not
until this century that the syndrome of anaphylaxis was fully characterized. In their classic …