Foods cross-sensitivity between

There is considerable cross-reactivity with other NSAIDs and the now widely banned food colorant tar-trazine (78). Cross-sensitization between aspirin and tar-trazine is common for example, in one series 24% of aspirin-sensitive patients also reacted to tartrazine (SEDA-9, 76). 

Antimicrobial medication requires the nurse to follow the same general administration procedures that are required for any type of medication. The most critical step is to determine if the patient has allergies to drugs, food, environmental stimuM, and a family history of allergies to antibiotics. There is also a high incidence of cross sensitivity between some antibiotics such as penicillin and cephalasporins. Always display allergies in red and clearly write them on the patient s record. Even if the patient s record indicates that the patient doesn t have allergies, always ask the patient each time you administer the antimicrobial medication. 

Patients sensitized to pollen allergens often develop an IgE response to cross-reactive food allergens. Birch pollen-related food may lead to an exacerbation of eczema in a subpopulation of patients with atopic dermatitis and sensitization to birch pollen allergens. A birch pollen-specific T-cell response could be detected in lesional skin of these responding patients. T-cell cross-reactivity between Bet v 1 and related food allergens can occur independently of IgE cross-reactivity in vitro and in vivo. This has been shown in atopic dermatitis patients who developed late eczematous skin reactions to cooked food which was shown to elicit T-cell but not IgE-mediated responses [11]. 

Clinical relevant cross-reactivity between crustacean and house dust mite allergens has been described (Witteman et al. 1994) and the term mite-crustaceans-mollusk-syndrome is sometimes used. The primary sensitization is believed mostly to be respiratory allergy to dust mites, which then sometimes causes food allergic reactions to crustaceans or mollusks in some individuals. However, there are also observations on allergy to mites or cockroaches possible occurring subsequent to... 

In patients sensitive to p-phenylenediamine, the intake of certain azo dyes caused a flare of their dermatitis (Baer and Leider 1949 Sidi and Arouete 1959). The cross-reactivity between various allergenic dyes has been tested by Weirich (1961). Contact dermatitis to azo dyes employed in the textile and leather industries was described by Sultrmond et al. (1967). Roeleveld and van Ketel (1976) reported a patient with a dermatitis caused by a yellow shirt. The patch test was positive to the azo dye, tartrazine. Interestingly the eruptions worsened after drinking orange juice which could have contained tartrazine. Calnan (1976) found positive patch tests to quinazoline yellow which is used in foods, drugs, and cosmetics. Grater (1976) reported 133 positive reactions to a set of such dyes. 

At present there is insufficient reliable scientific data on the adverse effects of food additives in humans but there is much public concern and many anecdotal reports of problems relating to food additives, particularly allergic reactions. The extent of intolerance to food additives in the population at large is, however, only around 3 in 10,000 or, to be more precise, 0.026 per cent). Most of the data available refers to patients who have symptoms such as skin rashes (urticaria). Some of the studies carried out have, however, highlighted certain effects and the same food additives appear to feature in the reports tartrazine and benzoic acid are the most common offenders, especially in relation to h5q>eractivity in children. There may also be cross-reactivity, where an additive causes an effect in a person who has been sensitized by another additive. This can occur between additives and naturally occurring food constituents, for... 

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