Pickled onion‐induced asthma: a model of sulfite‐sensitive asthma?

Summary Background: Asthma elicited by sulfite ingestion has been mainly described in steroid‐dependent and in non‐atopic asthmatics. We have studied a group of 18 young extrinsic asthmatics who presented with asthma attacks immediately after eating pickled onions. Objective: The aim of this study is to ascertain if these asthma attacks are elicited by sulfites contained in pickled onions and the influence of the dose and pH of onions. Methods: The bronchial hyperreactivity of the patients was assessed by a methacho‐line challenge test. Oral challenge tests were performed with sodium metabisulfite (MBS) diluted in lemon juice at pH 4.2 and at pH 3.3 (only in patients who did not react with pH 4.2). Two types of pickled onion, Spanish and Dutch pickled onions, were used for oral challenge in seven of the patients. The Monier‐Williams method was used to measure the SO 2 concentration in pickled onions. Results: The oral provocation test with MBS, pH 4.2, elicited a positive response in six patients (33.3%) and the test at pH3.3 was positive in three out of 12. No significant difference in PD20 values was found between these groups. Three of the seven patients challenged with Spanish pickled onions had a positive reaction but had no reaction with Dutch pickled onions. The SC 2 concentration in Spanish pickled onions varied between 765 and 1182 ppm while in Dutch pickled onions were 200 ppm; this exceeded the permitted level (100 ppm). SO 2 release in Spanish pickled onion samples was nearly 2.5 times higher when the pH of the sample decreased from 4.2 to 3.3. Conclusion: High levels of SO 2 in Spanish pickled onions, and their low pH (3.3) would be the responsible factors of the asthmatic outbreaks after ingestion of Spanish pickled onions by these patients.