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Additives and chronic urticaria.

L Juhlin1

  • 1Department of Dermatology, University Hospital, Uppsala, Sweden.

Annals of Allergy
|November 1, 1987
PubMed
Summary
This summary is machine-generated.

Adverse reactions to food additives are common in chronic urticaria patients. Diagnosing these reactions requires an additive-free diet and a double-blind provocation test.

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Area of Science:

  • Immunology
  • Dermatology
  • Allergy

Background:

  • Chronic urticaria (CU) is a common condition.
  • Adverse reactions to food additives are frequently suspected in CU patients.
  • Current diagnostic methods are limited.

Purpose of the Study:

  • To investigate the role of food additives in chronic urticaria.
  • To emphasize the importance of diagnostic protocols for food additive adverse reactions.

Main Methods:

  • Dietary elimination of food additives.
  • Double-blind, placebo-controlled food additive challenges (DBPCFC).

Main Results:

  • Improvement in chronic urticaria symptoms upon exclusion of food additives.

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  • Positive reactions observed during double-blind provocation tests confirm additive sensitivity.

    • Conclusions:

    • Food additives are a significant trigger for chronic urticaria in susceptible individuals.
    • Dietary changes and DBPCFC are crucial for accurate diagnosis and management.
    • The underlying mechanisms of these adverse reactions require further investigation.