Fixed food eruption caused by cashew nut.
Satoshi Fukushima1, Masato Kidou, Hironobu Ihn
1Department of Dermatology & Plastic and Reconstructive Surgery, Graduate School of Medical and Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan. 056r5162@med.stud.kumamoto-u.ac.jp
Summary
Fixed eruptions can be triggered by food, not just drugs. In a case study, cashew nut was identified as the cause of a fixed food eruption, highlighting the importance of considering dietary triggers.
Area of Science:
- Dermatology
- Allergology
- Toxicology
Background:
- Fixed drug eruptions (FDEs) are common, but identifying the causative agent can be challenging when patients deny drug use.
- While FDEs are typically drug-induced, rare cases of fixed food eruptions (FFEs) have been reported.
Observation:
- A 71-year-old woman presented with recurrent, symptomatic erythema and bullae on her ankle, which resolved with hyperpigmentation.
- The patient reported no history of drug ingestion.
- Clinical suspicion led to investigating cashew nut as a potential allergen.
Findings:
- Oral challenge and patch testing with cashew nut confirmed it as the causative agent for the patient's fixed eruption.
- This case supports cashew nut as a trigger for fixed food eruptions.
Implications:
- Clinicians should consider food allergens as potential causes of fixed eruptions, especially when drug history is negative.
- Identifying dietary triggers is crucial for managing recurrent fixed eruptions and preventing future reactions.
Related Concept Videos
Fruit Development, Structure, and Function
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
Sources of Food Contamination
Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Conditioned Taste Aversion
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
Cephalic Phase of Digestion
The process of digestion is composed of three stages – cephalic, gastric, and intestinal – each with a distinct control center. The cephalic phase is the first stage, and it starts even before the food enters the stomach. It is controlled by the central nervous system and is initiated by any food-related sensory stimuli, such as the sight and smell of food, which send signals to the brain. While eating, the taste receptors intensify these signals, which travel to the cerebral cortex and then to...
Allergic Reactions
Overview
Neural Regulation
Digestion begins with a cephalic phase that prepares the digestive system to receive food. When our brain processes visual or olfactory information about food, it triggers impulses in the cranial nerves innervating the salivary glands and stomach to prepare for food.


