How to treat contact urticaria
summary
Contact urticaria refers to the occurrence of wheal and erythema after skin contact with certain allergens, which can be divided into immune and non immune. Non immune contact urticaria is more common, which is caused by the primary urticaria causing substances. It can make almost all contacts get sick without sensitization. Let's share the knowledge about how to treat contact urticaria.
How to treat contact urticaria
Method 1: oral medicine: commonly used vitamin C 0.2g, oral twice a day. Rutin 20 mg, 3 times daily. Antiallergic drugs, commonly used antale 25 mg, 3 times a day or diphenhydramine 25 mg, 3 times a day oral. Cyproheptadine can also be used 2-4 mg, 3 times a day orally. Intractable patients with chlorpheniramine 4 mg, 4 times a day, and cimetidine 200 mg, 4 times a day, combined medication, the effect is better.
Method 2: in the past years, the new drug, cismin, 10 mg, once a day, was used to treat chronic urticaria. For patients with generalized skin lesions, 10% calcium gluconate 10 ml can be injected intravenously once a day. In case of laryngeal edema, dyspnea or severe symptoms, subcutaneous injection of 0.1% adrenal cord 0.5-1.0 ml should be given immediately.
Method 3: Traditional Chinese medicine and folk prescription, Kochia scoparia, duckweed 30 g each, cicada slough 9 g, decoction, 1 dose daily. Peach leaves, Wormwood Leaves 30 grams each, 15 grams of alum, 9 grams of salt, fried soup bath, 1-2 times a day. Xanthium sibiricum, Schizonepeta tenuifolia, Saposhnikovia 15 grams each, 1 scallion, fried in water, 1 dose daily.
matters needing attention
Pay attention to diet, avoid incentives. The incidence of contact urticaria has a certain relationship with diet, and some foods may be the inducement. For example, fish, shrimp, seafood, canned food, salted food and beverage containing artificial additives such as artificial colors, preservatives and yeasts can induce urticaria. In addition, too spicy and sour food will also reduce the digestive function of the gastrointestinal tract, so that food residues stay in the intestinal tract for a long time, resulting in the production of peptone and peptide, increasing the risk of human allergy.
