Document Detail


Aromatic components of food as novel eliciting factors of pseudoallergic reactions in chronic urticaria.
MedLine Citation:
PMID:  11842307     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
BACKGROUND: Pseudoallergic reactions (PARs) against both additives and natural foods have been reported to elicit chronic urticaria, but in natural food the responsible ingredients are largely unknown. OBJECTIVE: The study was aimed at identifying novel pseudoallergens in food and focused on evaluating tomatoes, white wine, and herbs as frequently reported food items eliciting wheal responses in urticaria. METHODS: In 33 patients with chronic urticaria and PARs to food (proved by means of elimination diet and subsequent re-exposure with provocation meals), oral provocation tests were performed with field-grown tomatoes, organically grown white wine (whole food, steam distillates, and residues), oily extracts from herbs, and food additives. In addition, skin biopsy specimens from patients were studied for in vitro mast-cell histamine release with tomato distillate alone or on subsequent stimulation with anti-IgE, substance P, and C5a. RESULTS: Seventy-six percent of patients reacted to whole tomato (steam distillate, 45%; residue, 15%), 50% to food additives, 47% to herbs, and 44% to whole wine (extract, 27%; residue, 0%). Histamine, protein, and high levels of salicylate were only found in residues. The tomato distillate was further analyzed by means of mass spectroscopy, identifying low molecular-weight aldehydes, ketones, and alcohol as major ingredients. In vitro histamine release was not caused by tomato extract itself but was enhanced by means of subsequent stimulation with substance P and C5a but not by anti-IgE. CONCLUSION: Aromatic volatile ingredients in food are novel agents eliciting PARs in chronic urticaria. Histamine, salicylate, and a direct mast-cell histamine release are not involved in this reactivity to naturally occurring pseudoallergens.
Authors:
Torsten Zuberbier; Christine Pfrommer; Kirsten Specht; Stefan Vieths; Renate Bastl-Borrmann; Margitta Worm; Beate M Henz
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  The Journal of allergy and clinical immunology     Volume:  109     ISSN:  0091-6749     ISO Abbreviation:  J. Allergy Clin. Immunol.     Publication Date:  2002 Feb 
Date Detail:
Created Date:  2002-02-13     Completed Date:  2002-03-25     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  1275002     Medline TA:  J Allergy Clin Immunol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  343-8     Citation Subset:  AIM; IM    
Affiliation:
Department of Dermatology and Allergy, Charité, Humboldt University, Germany.
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MeSH Terms
Descriptor/Qualifier:
Adolescent
Adult
Aged
Allergens / adverse effects*,  chemistry*
Chronic Disease
Female
Food Additives / adverse effects
Food Hypersensitivity / etiology*
Histamine Release
Humans
Lycopersicon esculentum / adverse effects,  chemistry
Male
Mast Cells / immunology
Middle Aged
Plants, Medicinal / adverse effects,  chemistry
Skin / immunology
Urticaria / etiology*
Wine / adverse effects
Chemical
Reg. No./Substance:
0/Allergens; 0/Food Additives

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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