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Urticaria and angio-oedema.

P J Roberts-Thomson, A Chan, A Kupa

The Medical Journal of Australia

|September 1, 1984

Summary

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Many cases of chronic urticaria may stem from intolerance to food additives like salicylates, preservatives, and colorings. Clear labeling of these chemicals in food and drugs is urgently needed.

Area of Science:

Dermatology
Allergy Immunology

Background:

Urticaria and angio-oedema represent a complex of symptoms with diverse clinical presentations.
Idiopathic chronic urticaria constitutes the majority of cases requiring medical assessment.

Purpose of the Study:

To investigate the potential link between idiopathic chronic urticaria and intolerance to specific dietary components.
To highlight the need for improved chemical identification in food and pharmaceuticals.

Main Methods:

Clinical assessment of patients with chronic urticaria.
Review of existing literature on urticaria and food intolerances.

Main Results:

A significant proportion of idiopathic chronic urticaria cases appear to be associated with intolerance to natural salicylates, preservatives, and coloring agents.

Related Experiment Videos

These identified triggers are commonly found in processed foods and medications.

Conclusions:

Intolerance to natural salicylates, preservatives, and coloring agents is a likely cause for many patients diagnosed with idiopathic chronic urticaria.
Legislation mandating clear identification of these chemicals in processed food and drugs is essential for patient management and avoidance.