Urticaria induced by preservatives and dye additives in food and drugs

Michaëlsson, G; Juhlin, Lennart

doi:10.1111/j.1365-2133.1973.tb08014.x

Cited by 222 publications

(72 citation statements)

References 5 publications

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“…The food additives were chosen on the basis of the data of previous studies and on our own previous experience [7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22]. However, our results suggest that the food additives are only triggers or aggravating factors in RCIU.…”

Section: Discussioncontrasting

confidence: 47%

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Food-Additive-Induced Urticaria: A Survey of 838 Patients with Recurrent Chronic Idiopathic Urticaria

Lorenzo

Pacor

Mansueto

et al. 2005

Int Arch Allergy Immunol

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Background: Recurrent chronic idiopathic urticaria (RCIU) is a common skin condition that affects 0.1–3% of the population in the USA and Europe and accounts for nearly 75% of all ‘ordinary’ chronic urticaria (CU) cases. Methods: We studied 838 consecutive patients with RCIU referred to hospital between 1998 and 2003. Patients with known causes of CU were excluded. Clinical history, physical examination, and symptom diaries were evaluated during two periods, a diet-free period (1 week) and a food-additive-free diet (FAFD) period (4 weeks), respectively, and two double-blind placebo-controlled (DBPC) challenges of six food additives were administered. The first DBPC challenge included a mixture of the six food additives (DBPC_mixed) given to all patients. The second DBPC challenge comprised the single food additives, administered at increasing doses (DBPC_single) to patients with a positive DBPC_mixed test and 105 patients with a negative DBPC_mixed test, as a control. Results: The DBPC_mixed challenge was positive in 116 patients. None of the 105 control patients had a positive DBPC_single test. Only 31 DBPC_single tests were positive in patients with positive DBPC_mixed challenge. Twenty-four of the 116 patients showing a positive DBPC_mixed challenge also had a positive DBPC_single result. Conclusions: Our results confirmed that food additive hypersensitivity reactions occurred in few RCIU patients using DBPC_single challenge. The combination of the results of FAFD and DBPC_mixed challenge seems to be of considerable practical interest for allergists, internists and dermatologists, rather than the data of clinical history and the results of DBPC_single challenge, in patients with RCIU.

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Section: Discussioncontrasting

confidence: 47%

“…Acute urticaria is much more likely to be caused by food allergy than CU. However, there is a subgroup of patients with RCIU with food-additive-evoked urticaria [7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22]. …”

Section: Introductionmentioning

confidence: 99%

Food-Additive-Induced Urticaria: A Survey of 838 Patients with Recurrent Chronic Idiopathic Urticaria

Lorenzo

Pacor

Mansueto

et al. 2005

Int Arch Allergy Immunol

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“…Good or excellent results have been reported in 31-81 % of the patients in these experiments (50,72,87,94,119,147,149). August (7) successfully treated 22 urticaria patients, sensitive to tartrazine and sodium benzoate, with disodium cromoglycate (DSCG) and an exclusion diet.…”

Section: Avoidance Dietsmentioning

confidence: 97%

Hypersensitivity reactions to food additives

Hannuksela

Haahtela

1987

Allergy

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Only seldom have food additives been shown to cause true allergic (immunologicjil) reactions. Adverse effects due to various pharmacological or other mechanisms are much more common. The individual tolerance may be decreased for one reason or another, and may fluctuate from time to time. Many patients suffering from food additive reactions have atopic constitutions and such clinical symptoms as fiexural dermatitis, rhinitis and asthma. The most important skin symptoms caused by food additives are urticaria, angioneurotic edema, and contact urticaria. Azo dyes, benzoic acid and several other common food additives may aggravate or, more rarely, even cause urticaria. Spices are one of the most common causes of immunological contact urticaria. Non-immunological contact urticaria is produced by numerous spices, benzoic acid, sorbic acid, cinnamic acid, and many essential oOs. Asthma and rhinitis are the main hypersensitivity symptoms in the respiratory tract, and azo dyes, benzoic acid, and sulfitic food additives are the most common causative agents. Systemic and respiratory reactions to food colorants and benzoates have been claimed to occur more frequently in acetylsalicylic acid-(ASA-)sensitive patients than in non-reactors. Hypersensitivity reactions in organs other than the skin and respiratory tract are rare or poorly documented. Psychological factors play an essential role in both food and food additive reactions.

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“…Adverse effects include asthma, urticaria, metabolic acidosis, convulsions and so on (Tfouni and Toledo, 2002;(WHO, 1996). The development of allergic reactions to benzoates in humans, such as urticaria, nonimmunological contact urticaria and asthma, has been reported in some studies (Hannuksela and Haahtela, 1987;Juhlin, 1981;Juhlin et al, 1972;Lahti et al, 1987;Michaelsson and Juhlin, 1973;Rademaker and Forsyth, 1989;Safford et al, 1990). Sodium benzoate is a permitted food additive by the international laws in restrictive amounts for processed foods and nonalcohol, but their content must be declared and must not exceed the established limits by legislation.…”

Section: Introductionmentioning

confidence: 99%

Identification and Quantification of Sodium Benzoate in Different Brands of Mango Juices Available in Tangail Region, Bangladesh

et al. 2017

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Chemical preservation has become an increasingly important practice in modern food technology. Sodium benzoate is a permitted food additive in restrictive amounts by international laws, but their content must be declared and must not exceed the established limits by legislation. An experimental study for the level of sodium benzoate in different brands of mango juices available in the markets, stores and shops in Tangail region of Bangladesh was determined by high performance liquid chromatography. A Luna 5 µ C18 (2) 100A column (250 × 4.6 mm) was used for the chromatographic analysis. Chromatographic separation was achieved with isocratic solvent system comprising of sodium acetate and acetic acid buffer (pH =4.0)/acetonitrile in the ratio of 80:20 (1 ml/min) at 37 o C and the chromatograms were recorded at 254 nm.The limit of detection and quantification for sodium benzoate was 0.00076 mg/100 ml and 0.00231 mg/100 ml, respectively. Quantification of the selected brand juices revealed that the level of the used sodium benzoate was within the FDA standard range. But by comparing with the Bangladesh Standard and Testing Institute (BSTI), brand-1 and brand-3 of the analyzed juice samples was found to deviate the current legal limits. The percentage recovery was found to be 92.04 ± 1.98 to 98.01 ± 1.91. It was found that some of the brands used excess amount of sodium benzoate which may be harmful for our health.

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Urticaria induced by preservatives and dye additives in food and drugs

Cited by 222 publications

References 5 publications

Food-Additive-Induced Urticaria: A Survey of 838 Patients with Recurrent Chronic Idiopathic Urticaria

Food-Additive-Induced Urticaria: A Survey of 838 Patients with Recurrent Chronic Idiopathic Urticaria

Hypersensitivity reactions to food additives

Identification and Quantification of Sodium Benzoate in Different Brands of Mango Juices Available in Tangail Region, Bangladesh

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