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Increased leukotriene production by food additives in patients with atopic dermatitis and proven food intolerance.

Abstract

Recently, we identified a subgroup of patients with atopic dermatitis (AD) with a clinical relevant food intolerance proven by double blind placebo controlled challenge. In search of possible pathomechanisms involved in this food intolerance, which leads to aggravation of the disease, the aim of the present study was to determine sulfidoleukotriene production in these patients using isolated leucocytes from the peripheral blood after stimulation with different food additives. Leukotriene production of peripheral leucocytes was detected by incubation of isolated cells with the food additives at different concentrations ranging from 0.2 to 200 microg/mL after pre-stimulation with IL-3. Ten non-atopic donors (A), nine AD patients of the diet responder group with negative oral provocation test against food additives (B) and nine patients of the responder group with positive reactions after the oral provocation test (C) were investigated. In the non-atopic group (A), no increased sulfidoleukotriene (sLT) release was observed for all food additives tested. In group B, increased sLT production was determined using tartrazine in one patient (1/9) and using nitrite in two patients (2/9), whereas sLT production remained below the cut-off range in all patients of group B (9/9) using benzoate, metabisulfite and salicylate. By contrast, in group C increased sLT production was observed with food colour mix in 1/9, with tartrazine in 3/9, with benzoate in 4/9, with nitrite in 5/9, with salicylate in 2/9 and with metabisulfite in 1/9. However, no increased sLT concentration was determined in the presence of the tested food additives in two patients of group C. Increased sLT production by peripheral leucocytes in the presence of single food additives was observed in the majority of patients with a proven food intolerance towards food additives proven by double-blind-placebo-controlled challenges. These food additives were particulary tartrazine, benzoate and nitrite. These findings indicate that single food additives as aggravating factors in AD patients may trigger the disease through increased sLT production as a pathophysiological mechanism.

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  • Authors+Show Affiliations

    ,

    Humboldt University, Department of Dermatology and Allergy, Charité Campus-Mitte, Schumannstr. 20-21, D-10117 Berlin, Germany. margitta.worm@charite.de

    , , ,

    Source

    MeSH

    Adolescent
    Adult
    Aged
    Antibodies, Anti-Idiotypic
    Basophils
    Benzoates
    Cells, Cultured
    Dermatitis, Atopic
    Female
    Food Additives
    Food Hypersensitivity
    Forecasting
    Humans
    Leukotrienes
    Male
    Middle Aged
    Nitrites
    Tartrazine

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    11251628

    Citation

    Worm, M, et al. "Increased Leukotriene Production By Food Additives in Patients With Atopic Dermatitis and Proven Food Intolerance." Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology, vol. 31, no. 2, 2001, pp. 265-73.
    Worm M, Vieth W, Ehlers I, et al. Increased leukotriene production by food additives in patients with atopic dermatitis and proven food intolerance. Clin Exp Allergy. 2001;31(2):265-73.
    Worm, M., Vieth, W., Ehlers, I., Sterry, W., & Zuberbier, T. (2001). Increased leukotriene production by food additives in patients with atopic dermatitis and proven food intolerance. Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology, 31(2), pp. 265-73.
    Worm M, et al. Increased Leukotriene Production By Food Additives in Patients With Atopic Dermatitis and Proven Food Intolerance. Clin Exp Allergy. 2001;31(2):265-73. PubMed PMID: 11251628.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Increased leukotriene production by food additives in patients with atopic dermatitis and proven food intolerance. AU - Worm,M, AU - Vieth,W, AU - Ehlers,I, AU - Sterry,W, AU - Zuberbier,T, PY - 2001/3/17/pubmed PY - 2001/8/17/medline PY - 2001/3/17/entrez SP - 265 EP - 73 JF - Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology JO - Clin. Exp. Allergy VL - 31 IS - 2 N2 - Recently, we identified a subgroup of patients with atopic dermatitis (AD) with a clinical relevant food intolerance proven by double blind placebo controlled challenge. In search of possible pathomechanisms involved in this food intolerance, which leads to aggravation of the disease, the aim of the present study was to determine sulfidoleukotriene production in these patients using isolated leucocytes from the peripheral blood after stimulation with different food additives. Leukotriene production of peripheral leucocytes was detected by incubation of isolated cells with the food additives at different concentrations ranging from 0.2 to 200 microg/mL after pre-stimulation with IL-3. Ten non-atopic donors (A), nine AD patients of the diet responder group with negative oral provocation test against food additives (B) and nine patients of the responder group with positive reactions after the oral provocation test (C) were investigated. In the non-atopic group (A), no increased sulfidoleukotriene (sLT) release was observed for all food additives tested. In group B, increased sLT production was determined using tartrazine in one patient (1/9) and using nitrite in two patients (2/9), whereas sLT production remained below the cut-off range in all patients of group B (9/9) using benzoate, metabisulfite and salicylate. By contrast, in group C increased sLT production was observed with food colour mix in 1/9, with tartrazine in 3/9, with benzoate in 4/9, with nitrite in 5/9, with salicylate in 2/9 and with metabisulfite in 1/9. However, no increased sLT concentration was determined in the presence of the tested food additives in two patients of group C. Increased sLT production by peripheral leucocytes in the presence of single food additives was observed in the majority of patients with a proven food intolerance towards food additives proven by double-blind-placebo-controlled challenges. These food additives were particulary tartrazine, benzoate and nitrite. These findings indicate that single food additives as aggravating factors in AD patients may trigger the disease through increased sLT production as a pathophysiological mechanism. SN - 0954-7894 UR - https://www.unboundmedicine.com/medline/citation/11251628/full_citation L2 - https://onlinelibrary.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=0954-7894&date=2001&volume=31&issue=2&spage=265 DB - PRIME DP - Unbound Medicine ER -