Sami ÖZTÜRK, Fuat EREL, A. Zafer ÇALIŞKANER, Mehmet KARAAYVAZ, Mustafa GÜLEÇ, Özgür KARTAL

Kronik idiopatik ürtiker’de katkı maddeli gıdalar ile doğal gıdalarda bulunan vazoaktif maddelerin rolü

Özet: Kronik idiopatik ürtikerli hastalar, uzun süre tedavi gereksinimi olup, prognozu hakkında az bilgimiz olan bir gruptur. Çalışmamızın amacı, kronik ve idiopatik ürtikerli hastaları incelemek, hastaların özelliklerini ve risk faktörlerini ortaya koymaktır. Çalışmamızda Eylül 2003-Eylül 2005 tarihleri arasında polikliniğimize müracaat edip kronik idiopatik ürtiker tanısı almış 157 hastanın klinik özellikleri, katkı maddelerine karşı duyarlılıkları ve hasta ifadesi ile belirlenen etyolojik faktörler araştırıldı.Hastaların %37’sinde (n=50) doğal gıdalara, %36’sında (n=49) katkı maddeli gıdalara ve %27’sinde (n=37) ise hem doğal hem de katkı maddeli gıdalara karşı hastaların allerjik reaksiyon geçirdiği tesbit edildi. Kronik idiopatik ürtikerin etyolojisinde gıda boyaları, tatlandırıcılar ve koruyucu katkı maddeleri önemli bir yere sahiptir. Ayrıca, bazı doğal gıdalarda bulunan histamin ve histamin benzeri vazoaktif maddeler de allerjik reaksiyon yapabilmektedir. Bu nedenle, özellikle kronik ve idiopatik ürtikerli hastalarda etyolojinin tespiti için bu gıdaların eliminasyonu çok önemlidir.

Anahtar Kelimeler:

Gıda katkı maddeleri, Vazokonstriktör ajanlar, Kronik hastalık, Gıda, Ürtiker

The role of food additives and natural foods containing vasoactive amines in chronic idiopathic urticaria

Abstract: Most patients with chronic idiopathic urticaria (CIU) need long-term treatment but there is little known about the prognosis of CIU. The aim of this study was to evaluate the natural course of CIU and to find out if there are risk factors that predict the prognosis. In this prospective study, we obtained data from patients first diagnosed and treated for CIU between September 2003 and September 2005. This study was included 157 patients with CIU. We observed duration of the disease, effects of food additives and preservatives in CIU. As possible prognostic factors we observed sex, age, atopy, intolerance to food additives and preservatives. Allergic reactions were seen to appear in 37% (n=50) cases due to natural foods, in 36% (n=49) cases due to foods containing additives, and in 27% (n=37) cases due to both natural foods and foods containing additives. For patients with CIU, food colors, sweeteners and preservatives that are added into foods are an important etiological factor. Moreover, histamine and histamine-like endogen pharmacological agents can cause allergic reactions. Hence, these foods should be taken into consideration in etiology especially in patients with CIU, and due to potential etiology, elimination of patients from these foods for a while is a significant step in treatment.

Keywords:

Food Additives, Vasoconstrictor Agents, Chronic Disease, Food, Urticaria,

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