Acute or chronic urticaria is not a common manifestation of systemic disease. However it affects 15% of the population at least once during their lives. The most common causes of urticaria are allergic. In all, we studied 130 patients (mean age 54.8) with chronic urticaria, 88 women and 42 men, in an effort to identify common causes of urticaria, using environmental and food allergens. 90 of our patients (69.2%) did not present with skin sensitivity. The remaining 40 individuals presented with skin sensitivity: 20 (15.3%) to food allergens, 14 (10.7%) to environmental allergens and 6 patients (4.6%) to both allergens (environmental and food). We note that in chronic urticaria it is unusual to find underlying causes.Acute or chronic urticaria is not a common manifestation of systemic disease, despite the fact that it appears in 15% of the people during their lives (1). A number of mechanisms have been implicated in the manifestation of urticaria (2-3). However, in the majority of patients (60-70%) no specific cause of urticaria can be found (3-5). The mast cell secretory products (histamine, bradykinin, tryptase etc), are thought to be the agents for producing urticaria lesions and urticaria clinical manifestations (3, 5, 6). In vitro and in vivo tests aimed at establishing the generative causes for urticaria have proven of a rather limited value, more so in chronic urticaria. In contrast the case history and the results of clinical evaluation are of great importance in establishing the generative causes of the disease.
MATERIALS AND METHODSWe studied 130 patients (mean age 54.8) with chronic urticaria, 88 women and 42 men, who suffered from chronic urticaria for the last 1 and lO years. We estimated their skin sensitivity with the method of prick test to environmental allergens (pollen grasses, pollen trees, weed pollen, moulds, dust mite, animal dander, and feathers) and to food allergens (eggs, meat, fish, milk, cheese).
RESULTS90 patients of the total of 130 (69.2%) did not develop skin sensitivity. The remaining 40 (30.8%) developed skin sensitivity to the allergens we used. Specifically, twenty individuals (15.3% of the total) presented with skin sensitivity to food allergens: 5 to fish, 5 to eggs, 4 to milk, 3 to meat and 3 to cheese. Fourteen patients (10.7% of the total) presented with skin sensitivity to environmental allergens: 4 to pollen grasses, 3 to parietaria, 3 to pollen tree, 3 to dust mites