Brancaccio Ronald R, Alvarez Marcy S
Ronald O Perelman Department of Dermatology, New York University School of Medicine, New York, NY, USA.
Dermatol Ther. 2004;17(4):302-13. doi: 10.1111/j.1396-0296.2004.04030.x.
Contact allergies to foods, spices, and food additives can occur to individuals in the workplace or at home. Seven different reaction types have been described. These include irritant contact dermatitis, allergic contact dermatitis, contact urticaria, protein contact dermatitis, phototoxic contact dermatitis, photo-allergic contact dermatitis, and systemic contact dermatitis. The causes of each of these are reviewed and an approach to the diagnosis and management of contact allergy to foods, spices, and food additives is formulated.
在工作场所或家中，个体可能会对食物、香料和食品添加剂产生接触性过敏。已描述了七种不同的反应类型。这些包括刺激性接触性皮炎、过敏性接触性皮炎、接触性荨麻疹、蛋白质接触性皮炎、光毒性接触性皮炎、光过敏性接触性皮炎和系统性接触性皮炎。对这些反应类型的病因进行了综述，并制定了针对食物、香料和食品添加剂接触性过敏的诊断和管理方法。
