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Related Experiment Videos

Anaphylaxis to annatto dye: a case report.

W A Nish1, B A Whisman, D W Goetz

  • 1Department of Medicine, Wilford Hall USAF Medical Center, Lackland AFB, Texas.

Annals of Allergy
|February 1, 1991
PubMed
Summary

Annatto dye, a common food coloring, can cause severe allergic reactions like anaphylaxis. This study identifies specific seed proteins in annatto dye as the likely cause of IgE hypersensitivity.

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Area of Science:

  • Food Science
  • Immunology
  • Allergy Research

Background:

  • Annatto dye (Bixa orellana) is a widely used natural food coloring.
  • Adverse reactions like urticaria and angioedema have been previously linked to annatto dye.
  • The specific allergens within annatto dye have not been fully elucidated.

Observation:

  • A patient experienced urticaria, angioedema, and severe hypotension shortly after consuming annatto dye-containing foods.
  • Skin testing revealed a strong positive reaction to annatto dye, with negative results for other food components.
  • Electrophoresis and immunoblotting identified specific protein bands in annatto dye that bound to the patient's IgE.

Findings:

  • The patient demonstrated specific IgE hypersensitivity to proteins present in the annatto dye.
  • These allergenic proteins are likely contaminating or residual seed proteins from Bixa orellana.
  • Annatto dye can be a rare but significant cause of food-induced anaphylaxis.

Implications:

  • This research highlights annatto dye as a potential allergen responsible for severe hypersensitivity reactions.
  • It suggests that food manufacturers should be aware of potential protein contaminants in annatto dye.
  • Further investigation into annatto dye processing and allergenicity is warranted to improve food safety.

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