The results of skin testing with food additives and the effect of an elimination diet in chronic and recurrent urticaria and recurrent angioedema

Malanin, Gennadij; Kalimo, Kirsti

doi:10.1111/j.1365-2222.1989.tb02430.x

Cited by 25 publications

(13 citation statements)

References 23 publications

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“…Hyperreactivity to food additives has been advocated as one of the causes of chronic urticaria. 3 , 5 In this study, positive skin tests to food additives were recorded in 30% of patients and, in a previous study, 5 elimination of additives markedly decreased the symptoms of chronic urticaria/angioedema patients. Both results suggest a causal relationship between food additives and urticaria.…”

Section: Discussionsupporting

confidence: 64%

“…Skin scratch or prick tests with food additives were also performed. 5 Histamine chloride (10 mg/mL) was used as a positive control and the vehicles as negative controls for the test. Wheals greater than half of that of histamine were regarded as positive, provided that the vehicle control appeared negative and the wheal exceeded 3 mm in diameter.…”

Section: Methodsmentioning

confidence: 99%

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Etiologic aspects of chronic urticaria

et al. 1998

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Section: Discussionsupporting

confidence: 64%

Section: Methodsmentioning

confidence: 99%

Etiologic aspects of chronic urticaria

et al. 1998

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“…Moreover, Malanin et al . performed SPT using food additives in patients suffering from CU, and 24 out of 91 (26%) patients had a positive skin test response 18 . Our study demonstrated a prevalence of positive SPT to food allergens of 30% and to aeroallergens of 41%, and 22.7% to both food and aeroallergens.…”

Section: Discussionmentioning

confidence: 58%

Prevalence and relevance of the positivity of skin prick testing in patients with chronic urticaria

Kulthanan

Jiamton

Rutnin

et al. 2008

The Journal of Dermatology

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Many patients with chronic urticaria (CU) worry that foods or other allergens are responsible for their urticaria. Skin prick testing (SPT) may be one of the investigations used to provide a clear illustration. The purpose of our study was to assess the prevalence of positivity of SPT to food allergens and aeroallergens and their relevance in patients with CU, in order to demonstrate the diagnostic value of SPT in CU. We retrospectively reviewed case record forms of patients with chronic ordinary urticaria who underwent SPT in the Urticaria Clinic, Siriraj Hospital, during the period 2000-2004. The studied allergens included 16 food allergens and 12 aeroallergens. Eighty-eight patients were enrolled. The prevalence of positive SPT among patients with CU was 47.7%. Patients who had personal histories of atopy had statistically significant positive SPT results compared with patients who had negative SPT. Of 88 patients, 26 patients (30%) gave positive results to food allergens, 36 patients (41%) gave positive results to aeroallergens and 20 patients (22.7%) gave positive results to both food and aeroallergens. One-third of the subjects (34.6%) who had positive SPT results to food allergens had clinical relevance of food allergy in some systems but only one patient had clinical relevance of food-induced urticaria. Half of the patients who had a history of aeroallergen sensitivity gave a positive SPT response for aeroallergens; however, there was no clinical relevance to their CU. Our study showed that the prevalence of positive SPT to food allergens and aeroallergens in patients with CU was common but had little clinical relevance to CU.

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“…In a study conducted by Malanin and Kalimo (1989), in order to test the possible correlation between the results of skin tests and different food additives (9 food preservatives, scratch test) and colours (9 food colours, prick test), reproducible positive scratch test responses to a 5 % aqueous solution of propionic acid was found in 3 out of 91 patients suffering from chronic urticaria. In the controls (247 subjects), there were 24 positive results.…”

Section: Hypersensitivity Allergenicity Intolerancementioning

confidence: 99%

Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives

Panel¹

2014

EFSA Journal

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The EFSA ANS Panel provides a scientific opinion re-evaluating the safety of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) which are authorised as food additives in the EU and have been previously evaluated by the SCF and JECFA. JECFA allocated an ADI "not limited". The SCF concluded that potassium propionate could be added to the list of preservatives and established an ADI "not specified". Propionates are naturally occurring substances in the normal diet. The Panel considered that forestomach hyperplasia reported in long-term studies in rodents is not a relevant endpoint for humans because humans lack this organ. Based on the reported presence of reversible diffuse epithelial hyperplasia in the oesophagus the LOAEL for a 90-day study in dogs was considered by the Panel to be 1 % propionic acid in the diet and the NOAEL to be 0.3 % propionic acid in the diet. The Panel considered that there is no concern with respect to genotoxicity and carcinogenicity. The Panel concluded that the present database did not allow allocation of an ADI for propionic acid -propionates. The overall mean and 95 th percentile exposures to propionic acid -propionates resulting from their use as food additives (major contributor to exposure) ranged from 0.7-21.1 and 3.6-40.8 mg/kg bw/day, respectively. The Panel noted that the concentration provoking site of contact effect in the 90-day study in dogs (1 % propionic acid in the diet) is a factor of three higher than the concentration of propionic acid -propionates in food at the highest permitted level and concluded that for food as consumed, there would not be a safety concern from the maximum concentrations of propionic acid and its salts at their currently authorised uses and use levels as food additives. The JECFA allocated an acceptable daily intake (ADI) "not limited" for propionic acid and its sodium, potassium and calcium salts considering that propionate is a normal intermediary metabolite and a normal constituent of foods (JECFA, 1974).In 1974, the SCF concluded that potassium propionate could be added to the list of preservatives permitted to be used in food (SCF, 1975). In 1990, the SCF concluded that there were no adverse health consequences to man from the present uses of propionic acid as a food additive (SCF, 1992). However, the SCF expressed the need to assess comparative studies with other short chain fatty acids and their salts. The SCF established an ADI "not specified".Currently, propionic acid -propionates (E 280-283) are authorised food additives in the EU with maximal permitted levels (MPLs) ranging from 1000 to 3000 mg/kg in foods.Propionates are naturally occurring substances in the normal diet. Propionic acid is produced by certain bacteria and occurs in various food and feed stuffs as a result of microbial production.The absorption of short chain fatty acids, including propionate, by the gastrointestinal has been studied both in rats and in humans. The absorption has been described to occ...

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The results of skin testing with food additives and the effect of an elimination diet in chronic and recurrent urticaria and recurrent angioedema

Cited by 25 publications

References 23 publications

Etiologic aspects of chronic urticaria

Etiologic aspects of chronic urticaria

Prevalence and relevance of the positivity of skin prick testing in patients with chronic urticaria

Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives

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