Hot urticaria symptoms?

summary

This kind of disease will continue to appear in our life. It's a very distressing thing to get heat urticaria. We should all know it in our hearts, because the disease is prone to recurrence. In our life, some foods can also cause heat urticaria. Urticaria occurs after eating allergic foods such as fish, shrimp, crab, egg and beef, Plant foods such as strawberry, cocoa, tomato and garlic can also be allergens. Food additives such as condiments, pigments and preservatives can also cause allergies. Let's get to know about the symptoms of urticaria with heat? It's a matter of time.

Hot urticaria symptoms?

First: urticaria is a common chronic skin disease, which is characterized by repeated layers of silvery white dry scales on erythema. It is called "white" in ancient Chinese medicine, and it is also called "tinea pinealis" in ancient medical books. Western medicine is called urticaria, commonly known as urticaria, which is characterized by papules of different sizes, erythema, silvery white scales covered on the surface, clear boundary, and prone to occur on the scalp, limbs and back. Male is more than female. It is easy to relapse or aggravate in spring and winter, but it is easy to relieve in summer and autumn.

Second: urticaria in the early stage is prone to limb extension, followed by trunk and scalp, hairline. At first, the symptoms were red papules or macular papules with the size of millet to soybean. Later, the rashes gradually expanded and increased, and could fuse into pieces, presenting as drops, coins, maps, plates, oyster shells, etc.

Third: the patient's physiological response to external weak mechanical stimulation is enhanced, resulting in wheal on the skin. Patients in scratch, or in the tight belt, garter, etc. out of the Department from the wind, itching.

matters needing attention

Patients with urticaria that may be caused by ingestion of food confirmed by medical history or skin test, especially by detection of serum specific antibody, should avoid ingestion of sensitive food, and avoid ingestion of food with similar structure or cross components, especially in the acute stage.