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Tartrazine sensitivity.

J R Dipalma1

  • 1Hahnemann University School of Medicine, Philadelphia, Pennsylvania.

American Family Physician
|November 1, 1990
PubMed
Summary
This summary is machine-generated.

Tartrazine, an azo dye found in foods and drugs, can cause sensitivity reactions like urticaria and asthma. Management involves avoiding tartrazine-containing products due to its pseudoallergic nature.

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Area of Science:

  • Food science
  • Toxicology
  • Allergy immunology

Background:

  • Tartrazine (FD & C Yellow No. 5) is a widely used azo dye in pharmaceuticals and food.
  • Reported cases of tartrazine sensitivity surged in the 1970s, prompting regulatory changes.
  • Current regulations mandate the labeling of azo dyes on drug inserts and food packaging.

Purpose of the Study:

  • To review the clinical manifestations and management of tartrazine sensitivity.
  • To clarify the role of tartrazine in pseudoallergic reactions.
  • To inform healthcare professionals and consumers about potential sensitivities.

Main Methods:

  • Literature review of reported cases and studies on tartrazine sensitivity.
  • Analysis of clinical presentations and diagnostic approaches.

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  • Examination of regulatory actions concerning azo dye labeling.

    • Main Results:

    • Tartrazine sensitivity commonly presents as urticaria and asthma.
    • Other infrequent manifestations include vasculitis, purpura, and contact dermatitis.
    • Cross-sensitivity with aspirin and NSAIDs may occur in sensitive individuals.
    • The underlying mechanism is considered pseudoallergic, not a true IgE-mediated allergy.
    • Tartrazine is not implicated in hyperkinetic syndromes.

    Conclusions:

    • Tartrazine sensitivity is a recognized adverse reaction to an approved azo dye.
    • Avoidance of tartrazine in food and drug products is the primary management strategy.
    • Further research into the obscure pseudoallergic mechanisms is warranted.