cqvip:Background: Sodium benzoate (E 211) is widely used to delay yeast spoilage of acidic foods and beverages. Numerous cases of adverse reactions to benzoate hav e been recorded, but most of the studies that have been conducted lacked proper placebo controls or blinding. Objective: The aim of this study is to determine t he incidence of intolerance to sodium benzoate among subjects who experienced re peated episodes of acute urticaria/angio-oedema following the ingestion of a m eal or a product containing this substance. Methods: This was a retrospective st udy based on the analysis of data from patients reported to have experienced epi sodes of urticaria, with or without angio-oedema, after ingesting meals or pro ducts containing sodium benzoate. At the first visit to the outpatients clinic, a careful history was taken. Patients were then given the following diagnostic t ests: tests for IgE for common inhalant allergens and food allergens, and a doub le-blind, placebo-controlled challenge with sodium benzoate. Results: A tota l of 47 subjects were enrolled in the study; five (11% ) showed at least one re levant positive reaction to an IgE test for food allergy. Only one subject (2% ) had a reaction after the ingestion of 75 mg of sodium benzoate without an adve rse reaction to placebo. Conclusion: This study shows that the percentage of rep eated episodes of acute urticaria/angio-oedema reactions induced by sodium ben zoate is very low (2% ). In view of our results, we suggest that when faced wit h patients who have suffered adverse reactions that could be attributed to sodiu m benzoate, physicians should also carefully evaluate other possible causes.
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