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Food intolerance in a child with urticaria
Author(s) -
Booth J.
Publication year - 1993
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.1993.tb00382.x
Subject(s) - medicine , tartrazine , erythrosine , chronic idiopathic urticaria , preservative , sodium benzoate , dermatology , food science , chronic urticaria , pathology , chemistry
This case study illustrates the effectiveness of dietary advice in a young boy with chronic idiopathic urticaria. An azo dye and preservative‐free diet was initially advised, resulting in a total improvement in urticarial symptoms. Double‐blind challenges confirmed the boy was intolerant to E127 (erythrosine), E122 (carmoisine), 128 (red 2G), and E102 (tartrazine) but not to E211 (sodium benzoate).