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English to Afrikaans: Allergy diagnosis General field: Medical Detailed field: Medical (general)
Source text - English This brochure has been designed and developed to inform allergic patients and the parents of allergic children of various important aspects of allergic diseases, including the various forms of allergic diseases, and the clinical symptoms, etc. There is a special emphasis on the principles and practical procedures used by doctors, nurses and laboratory pathologists to diagnose the presence of allergy and the means of identifying the allergens that are the cause of the allergic symptoms. ...
THE ALLERGIC PROCESS
For allergic people, when a protein enters the body (through breathing, eating or drinking, or touch), the immune system produces a large number of IgE anti¬bodies directed against that protein. These large amounts of IgE antibodies produced in allergic people can cause symptoms such as swelling, redness, irritation and watery discharge. These symptoms are characteristics of allergic conditions.
ALLERGENS
Substances that cause allergies are called "allergens". Over 400 environmental allergens have been identified. Common allergens are house dust mite, cat dander and dog dander, pollens from trees, weeds and grasses, certain foods (e.g. eggs, milk, and peanuts), bee venom, certain occupational allergens, and antibiotics (e.g. penicillin, sulphonamides). 80% of allergic children living at the coast are allergic to house dust mite. Less commonly, people are allergic to substances they work with (e.g. paint, wood dust, rubber, cotton, latex), pets (e.g. rats, mice, guinea pigs, birds), other medications (e.g. anti-inflammatory drugs) and even certain anesthetic agents. Only rarely are people allergic to exotic fruits, vegetables, parasites and insects (e.g. mosquito, psychoda fly). ...
DIAGNOSIS
Since avoidance is the best therapy for allergy, accurate and reliable identifications of the responsible allergens are vital. However, in many cases complete avoidance is impossible and medicines and immunotherapy may be required to treat the symptoms and the disease. Allergic individuals have the right to know which environmental substances are causing their symptoms. Thus accurate identification of the cause(s) of allergic symptoms is a cornerstone of management. ...
INTERPRETATION OF TEST RESULTS
Skill is required to interpret skin tests and laboratory test results. Results should always be interpreted by an expert. In most instances and especially with inhaled and injected allergens, test results fit the clinical picture and thereby confirm the diagnosis. In general, the higher the value of the skin test or the ***** test result, the more the sensitization to that allergen, and the greater the allergic symptoms caused by that allergen.
Interpreting the results of food allergy tests is more difficult. In many cases of sensitivity to food, the symptoms are not due to an allergy and IgE is therefore not involved and so
***** and skin tests will not be useful. Despite this the patient may experience allergy-like gastrointestinal disturbance or other symptoms. These reactions are caused through other mechanisms such as histamine, serotonin, chemical reactions, and toxins. These can only be diagnosed reliably by careful and thorough clinical history followed by careful food challenge testing.
For food allergy the results from the ***** tests or skin tests sometimes serve only as a guide to the causative food trigger(s). Confirmation of the allergy will have to be obtained using a Food Elimination Diet and Food Challenge. In this case, the patient can greatly help the doctor by carefully recording the relationship between eating certain foods and symptoms. For food allergy the only treatment is avoidance of the trigger food(s).
Translation - Afrikaans Die doel van hierdie brosjure is om allergiese pasiënte en die ouers van allergiese kinders oor verskeie aspekte van allergiese toestande, onder andere die verskillende siektetoestande en kliniese simptome, in te lig. Daar word veral gefokus op die beginsels en praktiese prosedures wat deur dokters, verpleegpersoneel en laboratoriumpatoloë gebruik word om die teenwoordigheid van allergieë te bepaal. Ook word die middele wat vir die identifisering van allergene gebruik word, word bespreek. ...
DIE ALLERGIEPROSES
Wanneer ’n proteïn die liggaam van iemand wat geneig tot allergiese reaksies is, deur middel van bv. asemhaling, eet, die inname van vloeistof of ander kontakwyses, binnedring, produseer die allergiese pasiënt se immuunsisteem ’n massiewe hoeveelheid IgE-teenliggaampies teen genoemde proteïn. Hierdie groot hoeveelheid IgE veroorsaak simptome soos swelsel, rooiheid, irritasie en waterige afskeidings in die allergiese pasiënt.
ALLERGENE
Stowwe wat allergiese reaksies by iemand veroorsaak, word allergene genoem. Meer as 400 omgewingsallergene is reeds geïdentifiseer. Alledaagse allergene is bv. huismyte, kat- en hondehare, stuifmeel van plante, onkruid en grasse, sekere voedselsoorte (bv. eiers, melk, grondbone), gif van bysteke, en sommige beroepsverwante allergene, asook sekere soorte antibiotika (soos penisilien, sulfonamiede). 80% allergiese kinders wat by die kus woon, is allergies vir huismyte. Meer ongewoon is mense wat allergies vir materiaal(-e) waarmee hulle werk (onder andere verf, houtstof, rubber, katoen, lateks), troeteldiere (bv. rotte, muise, hamsters, voëls), ander soorte medikasie (soos anti-inflammatoriese middels) en selfs sekere verdowingsmiddels, is. Dit kom selde voor dat mense allergies vir eksotiese vrugte, groente, parasiete en insekte (soos muskiete, en die psychoda-vlieg) is.
DIAGNOSERING
Allergiese mense het die reg om te weet watter allergene hulle simptome veroorsaak. Dit is noodsaaklik dat die betrokke allergene akkuraat en betroubaar geïdentifiseer word, omdat dit die basis vir effektiewe allergiebeheer vorm. Die beste terapie vir allergieë is vanselfsprekend om die spesifieke allergene te vermy. Tóg is dit egter dikwels onmoontlik. Die simptome moet dan met medisyne of immunoterapie behandel word. ...
INTERPRETASIE VAN TOETSRESULTATE
Die interpretasie van velprik- en laboratoriumtoetse móét deur ’n kundige gedoen word ten einde te verseker dat die resultate betroubaar is. Gewoonlik, maar veral in die geval van geïnhaleerde en ingespuite allergene, kom toetsresultate met die kliniese profiel ooreen en bevestig só die diagnose. Hoe hoër die waarde van die velprik- of *****-toetse se resultate gewoonlik is, hoe hoër is die mate van sensitisasie vir daardie allergeen en die graad van allergiese simptome wat die pasiënt ondervind.
Dis egter moeiliker om die resulate van voedselallergietoetse te analiseer. Dikwels is die simptome van voedselsensitiwiteit nie die gevolg van ’n allergie nie; IgE is dus nie ter sprake nie. In dié gevalle is dit nutteloos om *****- en velpriktoetse te doen. Tog kan die pasiënt steeds gastro-intestinale aandoenings of ander simptome wat soos allergiese simptome lyk, ondervind. Hierdie reaksies word deur ander snellers, soos histamien, serotonien, chemiese reaksies en toksiene veroorsaak en kan slegs deur die sorgvuldige en deeglike dokumentering van die pasiënt se kliniese geskiedenis, aangevul deur goedbeheerde voedselsnellertoetse, geïdentifiseer word.
Somtyds dien die resultate van *****- of velpriktoetse wat vir voedselallergieë gedoen word, slegs as ’n riglyn om die allergieveroorsakende voedselsoort te identifiseer. Die voedselallergie moet wesenlik egter deur middel van ’n voedseleliminasiedieet en die vasstelling van voedselsnellers geïdentifiseer word. Die pasiënt kan die dokter baie help deur die verhouding tussen die inname van sekere voedselsoorte en die verskyning van simptome akkuraat te dokumenteer. Die enigste behandeling vir ’n voedselallergie is om die voedselsoort heeltemal te vermy.
English to Afrikaans: Food Allergy Diagnosis General field: Medical Detailed field: Medical (general)
Source text - English This brochure has been designed and developed to inform allergic patients and the parents of allergic children of various important aspects of food allergy, including the other forms of adverse reactions to foods. There is a special emphasis on the principles and practical procedures used by doctors, nurses and laboratory pathologists to diagnose the presence of allergy and the means of identifying the allergens that are the cause of the food allergy.
INTRODUCTION
This brochure on Food Allergy Diagnosis provides food allergic subjects and the parents of food allergic children with accurate scientific information that is in agreement with the viewpoint expressed by the Sub-Committee on Adverse Reactions to Foods of the European Academy of Allergy and Clinical Immunology (EAACI). This statement is therefore authoritative and fully in line with modern conventional medical theory and practice. Adverse reactions to foods are a very complex topic, and this brochure can only provide the barest overview for the patient. Further reading is strongly rec-ommended. See below for recommendations of further reading.
PREVALENCE
Up to 20% of the general population believe they have an adverse reaction to one or another food. However, scientific studies have shown that the true figure lies around 1 %. However, in certain populations, such as children, the true incidence may be 7%, and up to 10% for patients who have other symptoms of allergy. ...
IgE-MEDIATED FOOD ALLERGY
The IgE antibodies produced by the defence (immune) system are directed against certain proteins in the food, for example proteins that are found in egg white, cows milk or fish. The IgE antibodies are attached to a special type of cells called mast cells. The reactive parts of the IgE antibodies then bind with the proteins on the food substance that is circulating in the blood. When a protein has two or more IgE antibodies attached to it and they in turn are attached to the mast cell, then a bridging reaction occurs. The mast cell is then stimulated to release biologically potent chemical substances, called mediators. Histamine is the best known these mediators. These in turn have an immediate and then a delayed effect on the surrounding cells, the result of which is intense swelling, muscle spasm of the walls of the affected organ, and the production of watery mucus. These reactions can occur not just in the gut where the food is absorbed, but in almost any tissue of the body where the blood has carried these food proteins.
Although IgE mediated food allergy represents only approximately 20 to 40% of all cases of adverse reactions to foods, this figure may climb to well over 50% in certain medical situations, such as newborns and infants being exposed to new foods, or infants and children developing eczema and / or urticaria due to a food adverse reaction. It is also important to note that IgE-mediated food allergy is most usually the easiest type of food adverse reac¬tion. It is also important to note that IgE-mediated food allergy is most usually the easiest type of food adverse reaction to diagnose and the easiest to identify the offending food. This is partly because the symptoms are usually more immediate after the ingestion of the food, and partly because the diagnostic tests used are readily available and reasonably reliable. For these reasons, when u doctor is confronted with a patient who presents with symptoms of possible food adverse reaction, the doctor will usually consider food allergy first and will utilize the appropriate tests for the diagnosis of food allergy and the identification of food allergens.
SYMPTOMS OF FOOD-ALLELRGIC REACTIONS
IgE-mediated allergic reactions to foods normally start within a few minutes of the ingestion of the food, though it can take hours.
For some very sensitive individuals, the reaction may appear immediately the food is even touched to the skin or even inhaled Usually symptoms appear in combinations, involving different organ systems such as the skin, the gut and even the nose and the lungs.
The most severe reaction is anaphylaxis. In this case, the sudden release of the multiple chemical mediators results in severe itching, hives, swelling of the throat, broncho-constriction, lowered blood pressure, unconsciousness and sometimes even death. This sequence of events is fortunately rare but should be borne in mind by any person who is very sensitive to any food. The foods usually associated with anaphylaxis are peanuts, tree nuts, seafood, eggs and milk. Persons with this condition must be able to inject themselves with epinephrine (adrenaline) and know when and how to use anti-histamine drugs. These persons should always carry a Medic Alert bracelet. There are occasionally other symptoms, which are blamed on an adverse reaction to a food. However, there is no conclusive evidence that adverse reactions to food cause drowsiness, hyperactivity, chronic fatigue syndrome, migraine, rheumatic symptoms, etc. These cases are rare, and in most cases cannot be proven or do not stand up to scientific clinical study.
Translation - Afrikaans Die doel van hierdie voubiljet is om aan allergiese pasiënte en die ouers van allergiese
kinders inligting aangaande verskeie belangrike aspekte van voedselallergie (insluitend
ander vorms van negatiewe reaksie op voedsel) oor te dra. Die beginsels en praktiese
prosedures wat deur dokters, verpleegsters en laboratoriumpatoloë gebruik word om die
aanwesigheid van allergie te diagnoseer, sowel as die metodes wat gebruik word om die
oorsaak van die voedselallergie vas te stel, word bespreek.
INLEIDING
Hierdie pamflet oor Voedselallergiediagnosering verskaf akkurate, wetenskaplik-gefundeerde inligting wat ooreenstem met die uitgangspunt van die Subkomitee oor Negatiewe Reaksies op Voedsel van die Europese Akademie van Allergie- en Kliniese Immunologie (EAACI). Die inligting is dus betroubaar en stem ooreen met moderne konvensionele mediese teorie en praktyk. Omdat ongunstige reaksies op voedsel ’n baie ingewikkelde onderwerp is, verskaf hierdie brosjure slegs ’n baie kort oorsig aan die teikengroep. Aan die einde van hierdie biljet is daar webwerfverwysings indien meer inligting verlang word.
VOORKOMS
Omtrent 20% van die algemene bevolking reken dat hulle ongunstig reageer op die inname van die een of ander kossoort. Wetenskaplike navorsing toon egter dat dit slegs op sowat 1% van die bevolking van toepassing is. Tog word daar geglo dat 7% kinders vatbaar is vir voedselallergie en dat selfs 10% pasiënte met ander simptome presenteer. ...
IgE-GEïNDUSEERDE VOEDSELALLERGIE
Die IgE-teenliggaampies wat deur die immuunsisteem vrygestel word, fokus op bepaalde proteïene wat in die kos voorkom. Sulke proteïene kom onder andere in eierwit, koeimelk en vis voor.
Die IgE-teenliggaampies heg hulle aan ’n spesiale soort kernsel vas. Die reaktiewe dele van die IgE-teenliggaampies verbind dan met die proteïene van die voedselsubstansie wat deur die bloed sirkuleer. Wannneer daar twee of meer IgE-teenliggaampies aan die betrokke proteïen(-e) vasheg, en dit op sy beurt aan ’n kernsel heg, vind daar ’n oorbruggingsreaksie plaas: laasgenoemde sel word gestimuleer om chemiese substansie wat biologies kragtig is, naamlik mediators, vry te stel. Histamien is die bekendste hiervan. Sodanige mediators het ’n onmiddellike effek op die omliggende selle, maar word ook opgevolg deur ’n vertraagde een. So kan erge swelling, spierspasmas van die wande van die aangetaste orgaan en die afskeiding van waterige mukus voorkom. Sulke reaksies vind nie net in die ingewande waar die voedsel geabsorbeer word, plaas nie, maar ook in byna al die weefsel van die liggaam waarheen die bloed hierdie voedselproteïene versprei.
Alhoewel IgE-geïnduseerde voedselallergie vir omtrent net 20% tot 40% van alle gevalle van hierdie tipe allergie verantwoordelik is, is dit moontlik dat hierdie persentasie in sekere mediese situasies tot selfs meer as 50% kan styg, veral wanneer pasgebore babas en jong kinders aan nuwe voedselsoorte blootgestel word, of wanneer hulle aan ekseem en/of urtikaria as gevolg van ’n ongunstige voedselreaksie ly.
Omdat ’n IgE-geïnduseerde voedselallergie gewoonlik die algemeenste ongunstige reaksie op kos is, is dit ook die maklikste om te diagnoseer. Dieseslfde geld die identifisering van die IgE-induserende kossoort. Die hoofredes hiervoor is omdat die simptome feitlik onmiddellik presenteer en die toetse wat gebruik word, redelik algemeen beskikbaar en taamlik betroubaar is. Om hierdie rede sal ’n dokter wat met ’n pasiënt te doene kry wat simptome van ’n moontlike ongunstige voedselreaksie toon, heel eerste vermoed dat so iemand aan ’n voedselallergie ly. Om sy vermoede te staaf, sal hy die nodige toetse vir die diagnosering van ’n voedselallergie en die identifisering van die betrokke allergene laat doen.
SIMPTOME VAN VOEDSELALLERGIEREAKSIES
IgE-geïnduseerde allergiese reaksies op kos neem gewoonlik ’n paar minute nadat dit ingeneem is, om te presenteer. Dit kan egter ook na heelparty uur eers ’n aanvang neem.
In die geval van iemand wat uiters sensitief vir die betrokke allergeen is, kan ’n hewige reaksie onmiddellik plaasvind, selfs as die voedsel net met die vel in aanraking kom of ingeasem word. Gewoonlik kom die simptome gekombineerd voor om meer as een orgaanstelsel gelyktydig te affekteer, byvoorbeeld die vel, ingewande, neus en longe.
Anafilakse: Dit is die ergste simptoom, aangesien dit tot bewusteloosheid en selfs die dood kan lei en word veroorsaak deur die skielike vrystelling van meervoudige chemiese mediators. Nog simptome van anafilakse is erge gejeuk, galbulte, swelling van die keel, sametrekking en aflsuiting van die bronchi en verlaagde bloeddruk. Gelukkig kom so ’n hewige reaksie op blootstelling aan allergene nie algemeen voor nie, maar diegene wat geweldig sensitief vir sekere tipes kossoorte is, moet gedurig bewus wees van ’n moontlike blootstelling daaraan. Die algemeenste voorbeelde van voedselsoorte wat anafilakse tot gevolg kan hê, is grondbone, boomneute, seekos, eiers en melk.
Individue wat aan hierdie voedselallergieë ly, móét hulself met epinefrien (adrenalien) kan inspuit, weet wanneer en hoe om antihistamien te gebruik en áltyd ’n Medic Alert-armband dra.
Daar is somtyds ander simptome wat aan ’n ongunstige voedselreaksie toegeskryf kan word. Tog is daar nie afdoende bewys dat sodanige reaksies slaperigheid, hiperaktiwiteit, Chroniese Moegheidsindroom, skeelhoofpyn, rumatiese simptome en dies meer veroorsaak nie. Hierdie gevalle is skaars en kan die meeste van die tyd nie bewys of deur klinies-wetenskaplike navorsing geverifieer word nie.
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Master's degree - Rand Afrikaans University/University of Johannesburg
Experience
Years of experience: 16. Registered at ProZ.com: Oct 2010.
I reside in Johannesburg, Gauteng, South Africa. I translate from English as source language to Afrikaans (target language) since I believe that the intention and success of the actual message that has to be translated can be captured and communicated at its best when one translates into your mother tongue.
My academic background reads as follows: 1999-2007: D. Litt. et Phil. (unfinished) - Afrikaans/Cognitive Linguistics - Thesis title: Ecological variables of mental contact - RAU/UJ; 1998: M.A. Afrikaans/Cognitive Linguistics/Pragmatics (cum laude) and Faculty Prize - Dissertation title: The moment of mental contact in the newspaper heading - RAU; 1995: Post grad Diploma in Creative Writing - RAU.
The subject of my thesis as well as dissertation was focused on the structure and variables of mental contact (mutual understanding) of a verbal/written message between a speaker and a hearer. Obviously the ultimate aim of a good translation is to communicate the message formulated in the source language as successfully and effectively as possible in the target language.
I have two mottos in life: "Where there's a will, there's a way" and "Good, better, best. Never rest until your good is better and your better best!" and both of them apply to my translation efforts!
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