New risks from ancient food dyes: cochineal red allergy.

Voltolini, S; Pellegrini, S; Contatore, M; Bignardi, D; Minale, P

Voltolini, S; Pellegrini, S; Contatore, M; Bignardi, D; Minale, P.

Afiliação

Voltolini S; Allergy Department, IRCCS Azienda Ospedaliera Universitaria San Martino IST, Genova, Italy. E-mail: susanna.voltolini@hsanmartino.it.
Pellegrini S; Allergy Department, IRCCS Azienda Ospedaliera Universitaria San Martino IST, Genova, Italy.
Contatore M; Allergy Department, IRCCS Azienda Ospedaliera Universitaria San Martino IST, Genova, Italy.
Bignardi D; Allergy Department, IRCCS Azienda Ospedaliera Universitaria San Martino IST, Genova, Italy.
Minale P; Allergy Department, IRCCS Azienda Ospedaliera Universitaria San Martino IST, Genova, Italy.

Eur Ann Allergy Clin Immunol ; 46(6): 232-3, 2014 Nov.

Article em En | MEDLINE | ID: mdl-25398168

ABSTRACT

ABSTRACT

This study reports an unusual case of IgE-mediated hypersensitivity to Cochineal red or Carmine red, a coloring agent of natural origin. Although the risk of anaphylactic reactions is well known, since the nineties the use of this additive seems to be nowadays on the rise. The problem of labeling of additives used in handmade food products is highlighted.

Assuntos

Carmim/efeitos adversos; Corantes de Alimentos/efeitos adversos; Hipersensibilidade/etiologia; Adulto; Feminino; Humanos; Risco

Palavras-chave

Carmine red; Cochineal red; anaphylaxis; dyes; food additives

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Base de dados: MEDLINE Assunto principal: Carmim / Corantes de Alimentos / Hipersensibilidade Tipo de estudo: Etiology_studies / Risk_factors_studies Limite: Adult / Female / Humans Idioma: En Ano de publicação: 2014 Tipo de documento: Article

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