A case of taurine-containing drink induced anaphylaxis

Department of Internal Medicine, Seoul National University Bundang Hospital, Seongnam 463-802, Korea.
Asia Pacific allergy 01/2013; 3(1):70-3. DOI: 10.5415/apallergy.2013.3.1.70
Source: PubMed


Taurine is one of most abundant free amino acids in mammalian tissue. It has been used for various health functional foods as a main ingredient in food industry. A 33-year-old female patient repeatedly experienced generalized itching, urticaria, dyspnea and dizziness after drinking taurine-containing drinks. The patient showed positive response to oral challenge tests with taurine-containing drinks. The patient also showed positive response with synthetic taurine but not with natural taurine. Skin prick test and basophil activation test with the synthetic taurine were negative. To our knowledge, there has been no report of taurine-induced hypersensitivity reactions. We herein report the first case of taurine-containing drink induced anaphylaxis, especially by synthetic taurine.

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Available from: Yoon-Seok Chang, Jan 29, 2014
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    • "We tested only 15 kinds of common food additives, which could be insufficient for screening purposes. Another possibility could be due to false negative results of the BAT, as shown in our previous study for taurine [54]. In addition, less stringent inclusion criteria could have influenced the positivity of BAT, and have limited our interpretation on the diagnostic utility. "
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    ABSTRACT: The role of food additives in chronic urticaria (CU) is still under investigation. In this study, we aimed to explore the association between food additives and CU by using the basophil activation test (BAT). The BAT using 15 common food additives was performed for 15 patients with CU who had a history of recurrent urticarial aggravation following intake of various foods without a definite food-specific IgE. Of the 15 patients studied, two (13.3%) showed positive BAT results for one of the tested food additives. One patient responded to monosodium glutamate, showing 18.7% of CD203c-positive basophils. Another patient showed a positive BAT result to sodium benzoate. Both patients had clinical correlations with the agents, which were partly determined by elimination diets. The present study suggested that at least a small proportion of patients with CU had symptoms associated with food additives. The results may suggest the potential utility of the BAT to identity the role of food additives in CU.
    01/2014; 3(1):9-16. DOI:10.7762/cnr.2014.3.1.9