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KMID : 1022220140030010009
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Clinical Nutrition Research
2014 Volume.3 No. 1 p.9 ~ p.16
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Basophil Activation Test with Food Additives in Chronic Urticaria Patients
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Kang Min-Gyu
Song Woo-Jung
Park Han-Ki
Lim Kyung-Hwan
Kim Su-Jung
Lee Suh-Young
Kim Sae-Hoon
Cho Sang-Heon
Min Kyung-Up
Chang Yoon-Seok
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Abstract
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The role of food additives in chronic urticaria (CU) is still under investigation. In this study, we aimed to explore the association between food additives and CU by using the basophil activation test (BAT). The BAT using 15 common food additives was performed for 15 patients with CU who had a history of recurrent urticarial aggravation following intake of various foods without a definite food-specific IgE. Of the 15 patients studied, two (13.3%) showed positive BAT results for one of the tested food additives. One patient responded to monosodium glutamate, showing 18.7% of CD203c-positive basophils. Another patient showed a positive BAT result to sodium benzoate. Both patients had clinical correlations with the agents, which were partly determined by elimination diets. The present study suggested that at least a small proportion of patients with CU had symptoms associated with food additives. The results may suggest the potential utility of the BAT to identity the role of food additives in CU.
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KEYWORD
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Urticaria, Food additives, Hypersensitivity, Basophil activation test, Monosodium glutamate, Sodium benzoate
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