Wüthrich B
Department of Dermatology, University Hospital Zürich, Switzerland.
Ann Allergy. 1993 Oct;71(4):379-84.
Food additives can induce a wide range of adverse reactions in sensitive individuals. A prevalence of 0.03% to 0.23% is estimated. The complexity of the different pathophysiologic mechanisms possibly involved in the allergic (immunologic) or in the intolerant (nonimmunologic) reactions to food additives continues to create great difficulties in the understanding of such conditions. From the clinical point of view it is useful to make a distinction between an intolerance reaction and intolerance provocation. The pathogenic mechanisms of adverse reactions to the azo dye tartrazine and to sulfite preservatives are discussed briefly. Due to the lack of reliable skin or in vitro tests, the diagnosis of an intolerance to food additives is still based on placebo-controlled oral provocation tests. Two typical cases of a "restaurant syndrome" due to sulfite allergy or sensitivity are described, as well as a case of disulfite-induced urticaria-vasculitis and a case of anaphylactoid purpura associated with tartrazine and benzoates.
食品添加剂可在敏感个体中引发多种不良反应。据估计，其患病率为0.03%至0.23%。对食品添加剂的过敏（免疫性）或不耐受（非免疫性）反应可能涉及的不同病理生理机制十分复杂，这在理解此类情况时仍然造成很大困难。从临床角度来看，区分不耐受反应和不耐受激发是有用的。本文简要讨论了对偶氮染料柠檬黄和亚硫酸盐防腐剂不良反应的致病机制。由于缺乏可靠的皮肤或体外试验，对食品添加剂不耐受的诊断仍基于安慰剂对照口服激发试验。文中描述了两例因亚硫酸盐过敏或敏感导致的“餐馆综合征”典型病例，以及一例亚硫酸氢盐诱发的荨麻疹性血管炎病例和一例与柠檬黄和苯甲酸盐相关的类过敏性紫癜病例。
