Hypersensibility reactions against usual spices in culinary

Authors

  • Luciana M Coan Escola Superior São Francisco de Assis
  • Pollyanna C Kinupp Escola Superior São Francisco de Assis
  • Ary G Silva Centro Universitário Vila Velha

Abstract

Hypersensibility reactions may be generally clinically classified as urticaria, anaphylaxis, and angio-edema, with some cases of similar clinic symptoms, but without immune sensibilization that are called anaphylactoid reactions. Spices may produce since local up to systemic allergies in a quiet way, disguised as food composition. The report of Hypersensibility reactions to spices comprised vegetables such as celery, asparagus, chamomile, cinnamon, carrot, coriander, cumin, clove, aniseed, ginger, bay leaf, rapeseed, black mustard, nutmeg, paprika, cayenne pepper, black pepper, besides some classic spice blends such as curry. Hypersensibility to spices may show signs such as atopic, contact and perioral dermatitis, conjunctivitis, urticaria, allergy type II, asthma, gastrointestinal syndromes, atopic and generalized eczema, stomatitis, anaphylaxis, rynithes, angio-edema, anaphylactoid reactions, and subglote edema, that may lead to hospitalization. The standardization of concepts, diagnostic procedures, test methods, and careful case reports are necessary to achieve more homogeneous patient descriptions, and an effective comparison of the final clinic conclusions.

Keywords:

allergy, anaphylaxis, anaphylactoid reactions, food

Downloads

Download data is not yet available.

References

Anliker MD, Borelli S & Wüthrich B (2002) Occupational protein contact dermatitis from spices in a butcher: a new presentation of the mugwort-spice syndrome. Contact Dermatitis 46: 72-74.

Bailie GR; Clark JA; Lane CE & Lane PL (2005) Hypersensitivity reactions and deaths associated with intravenous iron preparations. Nephrology Dialysis Transplantation 20: 1443-1449.

Bircher J A, van Melle G, Haller E, Curty B & Frei C P (1994) IgE to food allergens are highly prevalent in patients allergic to pollens, with and without symptoms of food allergy. Clinical & Experimental Allergy 24 (4): 367-374.

Crespo FJ & Rodriguez J (2003) Food allergy in adulthood. Allergy 58: 98–113.

Ebner C, Jensen-Jarolim E, Leitner A & Breiteneder H (1998) Characterization of allergens in plant-derived spices: Apiaceae spices, pepper (Piperaceae), and paprika (bell peppers, Solanaceae). Allergy 53 (46 Suppl): 52-54.

Ferreira TC & Seidman E (2007) Alergia alimentar: atualização prática do ponto de vista gastroenterológico. Jornal de Pediatria 83 (1): 7-20.

García-González JJ, Bartolomé-Zavala B, Fernández-Meléndez S, Barceló-Muñoz JM, Miranda Páez A, Carmona-Bueno MJ, Vega-Chicote JM, Negro Carrasco MA, Ameal Godoy A & Pamies Espinosa R (2002) Occupational rhinoconjunctivitis and food allergy because of aniseed sensitization. Annals of Allergy, Asthma and Immunology 88: 518-522.

Jensen-Jarolim E, Gajdzik L, Haberl I, Kraft D, Scheiner O & Graf J (1998) Hot spices influence permeability of human intestinal epithelial monolayers. Journal of Nutrition 128: 577-581.

Jensen-Jarolim E, Leitner A, Hirschwehr R, Kraft D, Wüthrich B, Scheiner O, Graf J & Ebner C (1997) Characterization of allergens in Apiaceae spices: anise, fennel, coriander and cumin. Clinical and Experimental Allergy 27: 1299-1306.

Louzada Jr P, Oliveira FR & Sarti W (2003) Anafilaxia e reações anafilactóides. Faculdade de Medicina de Ribeirão Preto 36: 399-403.

Marson F, Pereira Jr AG, Pazin FA & Basileiro-Filho A (1998) A síndrome do choque circulatório. Faculdade de Medicina de Ribeirão Preto 31: 369-379.

Monsalve RI, González de la Peña MA, López-Otín C, Fiandor A, Fernández C, Villalba M & Rodríguez R (1997) Detection, isolation and complete amino acid sequence of an aeroallergenic protein from rapeseed flour. Clinical and Experimental Allergy 27: 833-841.

Moureli CR, Poubel LLP, Gonçalves TZ & Silva AG (2006) Reações anafilactóides: um perigo eminente ligado a medicamentos. Trabalho de conclusão de Curso. Santa Teresa: Escola Superior São Francisco de Assis.

Pastorello E A (2002) Hypersensitivity to mugwort (Artemisia vulgaris) in patients with peach allergy is due to a common lipid transfer protein allergen and is often without clinical expression. Journal of Allergy Clinical Immunology 110 (2): 310- 317.

Reider N, Sepp N, Fritsch P, Weinlich E & Jensen-Jarolim E (2000) Anaphylaxis to camomile: clinical features and allergen cross-reactivity,. Clinical & Experimental Allergy 30 (10) 1436–1443.

Ring J, Brockow K & Behrendt H (2004) History and classification of anaphylaxis. Novartis Foundation Symposium 257: 6-16.

Schöll I & Jensen-Jarolim E (2004) Allergenic potency of spices: hot, medium hot, or very hot. International Archieves of Allergy and Immunology 135: 247-261.

Szebeni J (2005) Complement activation-related pseudoallergy caused by amphiphilic drug carriers: the role of lipoproteins. Current Drug Delivery 2: 443-449.

Valdez JGR, Pereira, Zini R, Canteros GE (2007) Reacciones de hipersensibilidad. Revista de Posgrado de la VIª Cátedra de Medicina 167:11-16.

Wilson GB & Bahna LS (2005) Adverse reactions to food additives. Annals of Allergy, Asthma, and Immunology 95: 499-507.

Winbery SL & Lieberman PL (2002) Histamine and antihistamines in anaphylaxis. Clinical Allergy and Immunology 17:287-317.

How to Cite

Coan, L. M., Kinupp, P. C., & Silva, A. G. (2008). Hypersensibility reactions against usual spices in culinary. Natureza Online, 6(2), 102–108. Retrieved from https://naturezaonline.com.br/revista/article/view/430

Most read articles by the same author(s)

1 2 3 4 5 6 7 > >>