Document Detail

Allergenic potency of spices: hot, medium hot, or very hot.
MedLine Citation:
PMID:  15528928     Owner:  NLM     Status:  MEDLINE    
Spices are the most attractive ingredients to confer an authentic taste to food. As they are derived from plants, they harbour allergenic potency and can induce symptoms ranging from mild local to severe systemic reactions. Due to the content of pharmacologically active substances of spices, the diagnosis of allergy and the differentiation from intolerance reactions may be difficult. Association with inhalative allergies via IgE cross-reactivity, but also direct gastrointestinal sensitization plays a role. This article is a botanical and allergological overview of the most important spices and molecules responsible for eliciting IgE-mediated reactions or cross-reactions. As no curative treatments are known at present, strict avoidance is recommended and, therefore, accurate labelling of pre-packed food is necessary.
Isabella Schöll; Erika Jensen-Jarolim
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review     Date:  2004-11-03
Journal Detail:
Title:  International archives of allergy and immunology     Volume:  135     ISSN:  1018-2438     ISO Abbreviation:  Int. Arch. Allergy Immunol.     Publication Date:  2004 Nov 
Date Detail:
Created Date:  2004-12-07     Completed Date:  2005-01-11     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  9211652     Medline TA:  Int Arch Allergy Immunol     Country:  Switzerland    
Other Details:
Languages:  eng     Pagination:  247-61     Citation Subset:  IM    
Institute of Pathophysiology, Medical University of Vienna, Vienna, Austria.
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MeSH Terms
Food Additives
Food Hypersensitivity / diagnosis,  etiology*,  immunology,  prevention & control
Immunoglobulin E / blood
Skin Tests
Reg. No./Substance:
0/Food Additives; 37341-29-0/Immunoglobulin E

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