Chan E F, Mowad C
Department of Dermatology, University of Pennsylvania, Philadelphia, PA 19104, USA.
Am J Contact Dermat. 1998 Jun;9(2):71-9.
Cutaneous reactions to foods and spices occur in both the workplace and at home in those who grow, handle, prepare, or cook food. As spices are also used in cosmetics and perfumes other exposures are found. Several patterns have been described upon contact with food including irritant contact dermatitis, allergic contact dermatitis, contact urticaria, phototoxic contact dermatitis, and protein contact dermatitis. The purpose of this article is to review the approach to a patient suspected of having a cutaneous reaction to food or spices, as well as discuss these reactions and the allergens that cause them.
对食品和香料的皮肤反应发生在种植、处理、准备或烹饪食物的人的工作场所和家中。由于香料也用于化妆品和香水，所以还存在其他接触途径。接触食物后已描述了几种模式，包括刺激性接触性皮炎、过敏性接触性皮炎、接触性荨麻疹、光毒性接触性皮炎和蛋白质接触性皮炎。本文的目的是回顾对疑似对食物或香料有皮肤反应的患者的处理方法，并讨论这些反应以及引起这些反应的过敏原。
