Glossary

Glossary

The glossary aids you in understanding the specialised terms in relation to cow’s milk allergy and other food allergies. Start by typing in the search box or use the alphabetical index to find what you are looking for.

H
  • Hay Fever

    Allergic inflammation of the nasal airways. It occurs when an allergen such as pollen or dust is inhaled by an individual with a sensitised immune system, and triggers antibody production. Symptoms vary in severity between individuals.
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  • Hives

    A skin rash notable for pale red, raised, itchy bumps, also called urticaria. Hives is frequently caused by allergic reactions; however, there are many non-allergic causes. Most cases of hives lasting less than six weeks (acute urticaria) are the result of an allergic trigger. Chronic urticaria (hives lasting longer than six weeks) is rarely due to an allergy.
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  • Hormones

    Generally proteins, glycoproteins or steroidal substances released into the blood stream by endocrine glands. Hormones can influence, stimulate or block the functionality of an organ or of a system: they are responsible for growth regulation, for the maturation and reproduction of cells and tissues and they cooperate for the preservation of the normal body metabolic balance.
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  • Hypersensitive

    Highly or abnormally sensitive to a stimulus, especially to some allergens.
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  • Hypoallergenic

    Used to describe items (especially food and cosmetics) that contain fewer allergens and thus are not likely to cause allergic reactions.
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  • Hypoallergenic formula

    It is the composition of a product with a very low probability to trigger allergies.
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  • Hypoallergenicity

    Reduction of allergenicity.
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