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臨床狀態:Active ( AllergyIntoleranceClinicalStatusCodes#active)
驗證狀態:Confirmed ( AllergyIntoleranceVerificationStatusCodes#confirmed)
根本原因或運作機制:Allergy ( AllergyIntoleranceType#allergy)
確定的物質的類別:Food ( AllergyIntoleranceCategory#food)
嚴重程度:High Risk ( AllergyIntoleranceCriticality#high)
過敏或不耐症的識別:海鮮過敏(Seafood allergy) ( SNOMED CT#91937001)
過敏或不耐症被識別的時間:2023-02-10T18:45:00
病人:Patient/pat-example "陳加玲"
紀錄者:Practitioner/pra-dr-example "王依昇"
被記錄的日期:2023-02-11T10:00:00
關於過敏的資訊來源:Practitioner/pra-nurse-example "陳莉"
最後一次已知反應發生的日期與時間:2023-09-03T14:30:00
暴露於此過敏或不耐症物質的不良反應:
過敏產生的特定物質或醫藥產品:海鮮(Seafood) ( SNOMED CT#44027008)
與此事件相關的臨床症狀/體徵:Upper respiratory tract hypersensitivity reaction ( SNOMED CT#490008)
對整個過敏事件的描述:皮膚發癢、呼吸急促
嚴重程度:Severe ( AllergyIntoleranceSeverity#severe)
如何接觸到該物質:口服(Oral use) ( SNOMED CT#26643006)
備註:患者食用海鮮後出現皮膚發癢和呼吸急促,症狀於2023年2月11日上午10:00發作