engleski

Hypersensitivity to food additives in adult atopic patients

Additives and preservatives are substances added to food. They can be broadly separated according to their functions, but single additive may perform a variety of defined functions. There are thousands of agents that are added to food that we consume. These include preservatives, stabilizers, conditioners, colorings, flavorings, sweeteners, antioxidants, etc. Food diaries and avoidance of some problem foods may be helpful in exacerbation of allergic reaction. Only a small number of them can induce a wide range of adverse reactions in sensitive individuals (patients with atopy, urticaria, angioedema, rhinoconjunctivitis, asthma, gastrointestinal disturbances), and in some “ healthy” individuals, as well. The study included 123 adult patients with atopic dermatitis. There were 48 male and 75 female patients. In all 123 patients scratch test to food additives and preservatives was performed. Food preservatives and additives panel included: acetylsalicylic acid, sodium benzoate, potassium metabisulfite, tatrazine, citric acid, sodium glutamate, glutaraldehyde. Fifty-three (43%) patients had positive skin tests to at least one compound, while 70 (57%) were negative. The most patients were positive to sodium benzoate 30 (24%), acetylsalicylic acid 24 (20%), glutaraldehyde 17 (14%), then to potassium metabisulfite 13 (11%), citric acid 9 (7%), and sodium glutamate 8 (7%). The lowest percentage was found to tatrazine 4 (3%). Nowadays, the sensitivity to food additives is not so rare and it is becoming more and more frequent. We suggest testing all suspected individuals, particularly patients with atopy to food additives and preservatives.

Hypersensitivity; food additives; perservatives; skin tests;

nije evidentirano