Reactions after natural and artificial food additives in urticaria: should we pretend they do not exist?

Beata Sadowska; Marlena Sztormowska; Marika Gawinowska; Marta Chełmińska

doi:10.5114/pja.2022.116290

eISSN: 2391-6052
ISSN: 2353-3854

Alergologia Polska - Polish Journal of Allergology

Current issue Archive Manuscripts accepted About the journal Supplements Special issues Editorial board Abstracting and indexing Subscription Contact Instructions for authors Publication charge Ethical standards and procedures

Editorial System

Submit your Manuscript

Editorial Policies

Sarajevo Declaration on Integrity and Visibility of Scholarly Publications

Open access

2/2022
vol. 9

Send email

Copy url:

abstract:

Original paper

Reactions after natural and artificial food additives in urticaria: should we pretend they do not exist?

Beata Sadowska

¹

,

Marlena Sztormowska

¹

,

Marika Gawinowska

¹

,

Marta Chełmińska

¹

Department of Allergology, Medical University of Gdansk, Gdansk, Poland

Alergologia Polska – Polish Journal of Allergology 2022; 9, 2: 123–132

DOI: https://doi.org/10.5114/pja.2022.116290

Online publish date: 2022/05/16

View full text Get citation

PlumX metrics:

Introduction
Hypersensitivity to food additives is still under investigation.

Aim
To evaluate the incidence of reactions to food additives and their clinical significance in urticaria patients and suspected hypersensitivity to them.

Material and methods
The study included patients hospitalized at the Department of Allergology and Pneumology of the Medical University of Gdansk in 2017–2019 with suspected hypersensitivity to food additives. The following substances were selected for the study: sodium metabisulfite, carmine, annatto, monosodium glutamate, sodium benzoate, and a mixture of azo dyes. A standardized questionnaire, skin prick tests, patch tests, and sIgE level evaluation for carmine were used in the diagnostic procedure. All the patients with positive skin testing, elevated sIgE level or suspected hypersensitivity for food additives were qualified for the single-blind placebo-controlled oral challenge.

Results
One hundred and ten patients were enrolled in the study. Out of 171 challenges carried out, 25 were positive in 22 subjects.

Conclusions
Food additives can exacerbate and induce hypersensitivity reactions in IgE- and non-IgE-dependent mechanisms.

keywords:

Reactions after natural and artificial food additives in urticaria: should we pretend they do not exist?

Beata Sadowska 1 , Marlena Sztormowska 1 , Marika Gawinowska 1 , Marta Chełmińska 1

food additives, carmine, sodium metabisulfite, annato, azo dyes, sodium benzoate, monosodium glutamate, inducible urticaria, chronic urticaria

Beata Sadowska

¹

,

Marlena Sztormowska

¹

,

Marika Gawinowska

¹

,

Marta Chełmińska

¹