Recurrent Urticaria and Angioedema

Urticaria is a common symptom and 20% of people have had, have or will have it. Urticaria is usually easy to diagnose. The wheals are elevated, red, warm, and often itch when they develop. The symptoms are a sign of histamine release. In acute urticaria the cause of histamine release is often an allergic reaction to a drug or food. In recurrent or chronic urticaria, the mechanism is more complicated and rather uncertain. In many cases the complement system is involved (Laurell et al. 1977). The coagulation system is also involved in certain patients with the forma- 

From 1974 to 1978 one or more clearly positive provocation tests were found in 31% of the patients tested and 36% of the patients did not react to any of the provocations. The same figure was recently reported by August (1979). Doeglas 

Annatto, j5-carotene BHT, BHA Sodium glutamate Sodium nitrite, nitrate Sorbic acid Quinoline yellow Yeast 

The results of provocation tests with food additives in chronic urticaria has also been reported by other Danish authors. Brodthagen et al. (1974) found positive reactions in 30% of his patients and Kaaber (1978) found one or more precipitating factors in 35% of 65 patients. When the reactions to various dyes were analyzed in 23 positive patients, 3 reacted to tartrazine and 3 to other azo dyes 5 reacted to annatto, 3 to erythrosine, and 2 to sodium benzoate. From France, Meynadier et al. (1979) recently reported one or more positive reactions in 17 of 24 cases with chronic urticaria. An urticarial reaction was seen after ingestion of aspirin in 10, food colors in 11, and preservatives in 6 patients. 

Pellegrin 1979). Urticaria to antioxidants like BHT and BHA was reported in 10%-12% of cases by Thune and Granholt (1973) and Juhlin (1977). Fischer-MAN and Cohen (1977) tested urticaria patients with a bleeding time test. They found that patients which were intolerant to BHT and BHA often cross-reacted to various additives such as Tween-80, sodium propionate, triglycerides, oleic acid, stearic acid, and olive oil. 

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