The Role of Food Additives and Natural Foods Containing Vasoactive Amines in Chronic Idiopathic UrticariaSami,Öztürk*, Fuat,Erel, A.Zafer,Çalışkaner, Mehmet,Karaayvaz, Mustafa,Güleç, Özgür,Kartal.
Most patients with chronic idiopathic urticaria (CIU) need long-term treatment but there is little known about the prognosis of CIU. The aim of this study was to evaluate the natural course of CIU and to find out if there are risk factors that predict the prognosis. In this prospective study, we obtained data from patients first diagnosed and treated for CIU between September 2003 and September 2005. This study was included 157 patients with CIU. We observed duration of the disease, effects of food additives and preservatives in CIU. As possible prognostic factors we observed sex, age, atopy, intolerance to food additives and preservatives. Allergic reactions were seen to appear in 37% (n=50) cases due to natural foods, in 36% (n=49) cases due to foods containing additives, and in 27% (n=37) cases due to both natural foods and foods containing additives. For patients with CIU, food colors, sweeteners and preservatives that are added into foods are an important etiological factor. Moreover, histamine and histamine-like endogen pharmacological agents can cause allergic reactions. Hence, these foods should be taken into consideration in etiology especially in patients with CIU, and due to potential etiology, elimination of patients from these foods for a while is a significant step in treatment.
chronic idiopathic urticaria, food additives
Article Language: Turkish English
Journal of Contemporary Medical Education
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