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Measuring Local Anaphylaxis in Mice
Published on: October 14, 2014
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New risks from ancient food dyes: cochineal red allergy
S Voltolini1, S Pellegrini1, M Contatore1
1Allergy Department, IRCCS Azienda Ospedaliera Universitaria San Martino IST, Genova, Italy.
European Annals of Allergy and Clinical Immunology
|November 15, 2014
Abstract:
This study reports an unusual case of IgE-mediated hypersensitivity to Cochineal red or Carmine red, a coloring agent of natural origin. Although the risk of anaphylactic reactions is well known, since the nineties the use of this additive seems to be nowadays on the rise. The problem of labeling of additives used in handmade food products is highlighted.
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