Hypersensibility reactions against usual spices in culinary
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.
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References
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