Significance of tartrazine sensitivity in chronic urticaria of unknown etiology

Settipane, Guy A.; Chafee, Francis H.; Postman, I.Marshall; Levine, Macy I.; Saker, James H.; Barrick, Richard H.; Nicholas, S.Scott; Schwartz, Howard J.; Honsinger, Richard W.; Klein, Donald E.

doi:10.1016/0091-6749(76)90004-x

Cited by 56 publications

(14 citation statements)

References 18 publications

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“…Precise management awaits chemical analysis of common foods, when almost certainly other factors will be added to the challenge protocol. The pattern of reactions to challenge was remarkably similar to that found by others (Champion et al, 1969;James & Warin, 1970;Warin & Champion, 1974;Settipane et al, 1976;Warin & Smith, 1976). The clinical response to diet modified according to the response to challenge, was significant improvement at time periods up to 18 months.…”

Section: Discussionsupporting

confidence: 88%

Management of chronic idiopathic urticaria by the identification and exclusion of dietary factors

Gibson

Clancy

1980

Clin Experimental Allergy

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Summary The role played by dietary chemical factors in the pathogenesis of chronic idiopathic urticaria (CIU) was assessed in seventy‐six patients by challenge. Stable remission was first established by using an empirically established ‘exclusion diet’. A diet modified to exclude those chemicals giving a positive response to challenge was demonstrated to be of therapeutic value for time periods of up to 18 months. Re‐testing twelve patients at 12 months indicated that most patients positive to salicylate or benzoate challenge retained this pattern of reactivity.

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Section: Discussionsupporting

confidence: 88%

Management of chronic idiopathic urticaria by the identification and exclusion of dietary factors

Gibson

Clancy

1980

Clin Experimental Allergy

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“…Care should be also taken to exclude from the diet food-and-drug additives and colourants (for example, benzoates and tartrazine) to which some patients are intolerant (Juhlin, Michaelsson & Zetterstrom, 1972). Recent surveys have reported intolerance to tartrazine in 87o of patients with chronic urticaria (Settipane et al, 1976).…”

Section: Urticaria and Angioedemamentioning

confidence: 99%

Analgesics, allergy and asthma.

Szczeklik¹

1980

Brit J Clinical Pharma

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1 Recent studies of idiosyncratic reactions to analgesics have revealed several clinical patterns with a different pathogenesis. 2 In the pathogenesis of a common type of asthma precipitated by aspirin, inhibition of cyclooxygenase leading to disturbances in metabolism of arachidonic acid is of fundamental importance. 3 In some patients with urticaria/angioedema, symptoms are due to inhibition of cyclo‐oxygenase by analgesics; in others the cause might be impurities in commercial preparations of aspirin; and in others the mechanisms are still unknown. 4 There is a distinct group of patients who develop anaphylactic shock or urticaria following administration of pyrazolone drugs, but who tolerate aspirin and other cyclo‐oxygenase inhibitors. This type of hypersensitivity seems to have an immunological background.

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“…Stenius and Lemola separately administered aspirin and Yellow 5 to 96 patients and found that about half of the patients with positive reactions to aspirin also had positive reactions to Yellow 5, and about three-fifths of the positive Yellow 5 cases also had positive aspirin reactions. 66 In a double-blind crossover study, Settipane et al 67 found that 0.22 mg of Yellow 5 (much less than is used in most dyed foods) caused a positive reaction in 8% of patients with chronic urticaria and 20% of patients with aspirin intolerance. In 1986, the Joint Council of Allergy and Immunology, which was established by two major medical organizations, told the FDA that listing Yellow 5 on the label was not sufficiently protective, because reactions could be life-threatening, and urged the agency to ban Yellow 5.…”

Section: Hypersensitivitymentioning

confidence: 99%

Toxicology of food dyes

Kobylewski

Jacobson

2012

International Journal of Occupational and Environmental Health

215

107

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This review finds that all of the nine currently US-approved dyes raise health concerns of varying degrees. Red 3 causes cancer in animals, and there is evidence that several other dyes also are carcinogenic. Three dyes (Red 40, Yellow 5, and Yellow 6) have been found to be contaminated with benzidine or other carcinogens. At least four dyes (Blue 1, Red 40, Yellow 5, and Yellow 6) cause hypersensitivity reactions. Numerous microbiological and rodent studies of Yellow 5 were positive for genotoxicity. Toxicity tests on two dyes (Citrus Red 2 and Orange B) also suggest safety concerns, but Citrus Red 2 is used at low levels and only on some Florida oranges and Orange B has not been used for several years. The inadequacy of much of the testing and the evidence for carcinogenicity, genotoxicity, and hypersensitivity, coupled with the fact that dyes do not improve the safety or nutritional quality of foods, indicates that all of the currently used dyes should be removed from the food supply and replaced, if at all, by safer colorings. It is recommended that regulatory authorities require better and independent toxicity testing, exercise greater caution regarding continued approval of these dyes, and in the future approve only well-tested, safe dyes.

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Significance of tartrazine sensitivity in chronic urticaria of unknown etiology

Cited by 56 publications

References 18 publications

Management of chronic idiopathic urticaria by the identification and exclusion of dietary factors

Management of chronic idiopathic urticaria by the identification and exclusion of dietary factors

Analgesics, allergy and asthma.

Toxicology of food dyes

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