If you experience anaphylactic shock, the severe allergic reaction can frighten you and even be life threatening if not treated aggressively. Your immune system overreacts to the trigger factor with histamine release, breathing problems, facial swelling, tightening of the chest and circulation difficulty. You may become nauseated, confused or break out in hives. Anaphylactic shock may occur in reaction to an allergen you ingest, breathe or get in your bloodstream.
Foods
You may experience anaphylactic shock from a food allergy. Common food allergies the United States Food and Drug Administration requires specific labeling for include wheat, soybean, peanuts, shellfish, milk and egg products. These foods cause about 90 percent of all food-related allergic reactions. Unless tested for the food allergy, the first warning you may have is an initial allergic reaction, which usually isn’t serious. Although rare, some people (especially children) are so sensitive to certain allergies that even a small amount of the food can set off an anaphylactic shock.
Insects
An insect bite or bee sting can set off an anaphylactic shock. Some common insect bites and stings Mayo Clinic staff warn of include bees, yellow jackets, wasps and hornets. Certain species of spiders and tics may cause other health problems but not an allergic reaction. In addition to bees and wasps, fire ants can also be the culprit with anaphylactic shock.
Medications
Taking a medication can cause anaphylactic shock. Mayo Clinic staff say the most common medication causing anaphylactic shock is penicillin. Some muscle relaxants can cause the allergic reaction, and although not a medication, latex found in medical environments such as latex gloves can also cause a reaction.
Genetics
Some genetic attributes tend to be a factor in causing anaphylactic shock. Food allergies seem to be greater in families with a history of asthma and allergies. The Centers for Disease Control and Prevention states those with higher allergen-specific serum immunoglobulin levels than normal and children younger than 3 years of age also seem especially susceptible to anaphylactic shock from food allergies.
About this Author
Richard Nilsen writes features on business and living topics for The Leader-Herald newspaper in upstate New York. He is also a mental health consultant, directed a mentoring agency and is a black fly control technician in the Adirondack Park where he enjoys hiking and boating.
