RESUMO
Balsam of Peru (BOP) is a well-known contact allergen that is one of the most prevalent in the United States. For some patients allergic to BOP, external avoidance of fragrance is not enough to eliminate their dermatitis. A BOP avoidance diet has been shown to help many of these patients. This article reviews BOP allergens found in food. A special patch test series of allergens found in BOP along with data regarding which foods contain specific BOP constituents makes it possible to design potential targeted, refined, and simplified diets for BOP systemic contact dermatitis.
Assuntos
Alérgenos/efeitos adversos , Bálsamos/efeitos adversos , Dermatite Alérgica de Contato/etiologia , Dermatite Alérgica de Contato/prevenção & controle , Hipersensibilidade Alimentar/dietoterapia , Especiarias/efeitos adversos , Adulto , Alérgenos/análise , Bálsamos/análise , Dermatite Alérgica de Contato/diagnóstico , Dermatite Alérgica de Contato/epidemiologia , Alimentos/classificação , Análise de Alimentos , Hipersensibilidade Alimentar/diagnóstico , Hipersensibilidade Alimentar/etiologia , Humanos , Testes do Emplastro , Perfumes , Prevalência , Especiarias/análise , Estados Unidos/epidemiologiaRESUMO
UNLABELLED: The effects of the addition of sage and garlic in chicken meat on lipid and cholesterol oxidation, having as prooxidant factors the addition of salt, thermal treatment, and frozen storage, were evaluated. The content of unsaturated fatty acids did not change in the presence of sage; on the contrary, with garlic, the content of these fatty acids decreased after cooking and storage. Hexanal and pentanal contents were lower in patties containing sage, and higher in those with garlic. The 7-ketocholesterol was the cholesterol oxide found in higher amount in raw chicken on day 0, while the formation of 7ß- and 7α-hydroxycholesterol was verified only from day 30 on. Cooking and storage resulted in increase of total cholesterol oxides and decrease of α- and γ-tocopherol. Sage was effective in controlling lipid and cholesterol oxidation, minimizing the prooxidant effects of salt, cooking, and storage. However, garlic presented no effect as antioxidant and accelerated lipid oxidation. PRACTICAL APPLICATION: The addition of sage to chicken meat (0.1 g/100 g) is a good alternative to prevent and delay the formation of compounds derived from lipid oxidation that are responsible for off-flavors and loss of nutritional quality during long-term frozen storage. Care must be taken when using garlic to seasoning chicken meat products, such as hamburgers and meatballs, especially cooked or precooked due to its potential to promote lipid oxidation and consequently raising the risk of having the product rejected by the consumer.
Assuntos
Antioxidantes/química , Galinhas , Gorduras na Dieta/análise , Conservantes de Alimentos/química , Peroxidação de Lipídeos , Produtos da Carne/análise , Salvia officinalis/química , Aldeídos/análise , Animais , Gorduras Insaturadas na Dieta/análise , Alimentos Congelados/análise , Alho/química , Temperatura Alta/efeitos adversos , Hidroxicolesteróis/análise , Hidroxicolesteróis/química , Cetocolesteróis/análise , Cloreto de Sódio na Dieta/análise , Especiarias/efeitos adversos , Especiarias/análise , Estereoisomerismo , Tocoferóis/análise , Tocoferóis/químicaRESUMO
BACKGROUND: Although the ingestion of chilli has been associated with gastroesophageal reflux (GER) symptoms, there are no studies that have explored the effect of a chronic ingestion of different kinds of chilli with a variable content of capsaicin as a cause of GER. METHODS: The effect of chilli on esophageal 24-hour pH monitoring was studied in 12 healthy subjects without GER symptoms before and after of ingestion one of two kinds of chilli. Patients were randomized to ingest 3 g daily of cascabel chilli (Capsicum annum coraciforme containing 880 ppm of capsaicin) or ancho chilli (Capsicum annum grossum containing 488 ppm of capsaicin). RESULTS: After chilli ingestion, the Johnson De Meester Index (JDI) increased significantly [basal: 7 (1-14), after chilli: 13 (2-69), p = 0.0047]. When considering both kinds of chilli separately, the JDI varied, although nonsignificantly, with the ancho chilli [basal: 3 (1-8), after chilli: 10 (2-69), p = 0.11], and significantly with the cascabel chilli [basal: 10 (5-14), after chilli: 18 (2-44), p = 0.028]. CONCLUSION: Our results suggest that the chronic ingestion of chilli induces GER, and that the magnitude of the induced reflux seems to be related to the kind of chilli.
Assuntos
Capsicum/efeitos adversos , Refluxo Gastroesofágico/etiologia , Especiarias/efeitos adversos , Adulto , Esôfago/efeitos dos fármacos , Esôfago/fisiopatologia , Feminino , Ácido Gástrico/metabolismo , Determinação da Acidez Gástrica , Refluxo Gastroesofágico/metabolismo , Refluxo Gastroesofágico/fisiopatologia , Humanos , Concentração de Íons de Hidrogênio , Masculino , Pressão , Valores de Referência , Fatores de RiscoRESUMO
Patch tests (PTs) with spices, such as clove, cinnamon, Jamaica pepper and vanillin sugar, and with balsam of Peru were made on 29 patients 0.8-2.9 years after an allergy to balsam of Peru had been detected. Positive reactions to balsam of Peru were seen in 17 patients, and to clove, Jamaica pepper or cinnamon in 5. Double-blind placebo-controlled peroral challenges (DBPCPCs) with balsam of Peru and spices (active substances) were performed on 22 patients. A substantial increase (30-280%) in the number of palmar vesicles after the DBPCPC with the active substances, but not with placebo, was seen in 8 patients, an increase with both the active substances and placebo in 3, and with placebo but not the active substances in 1 patient. 4 of the 8 patients with positive DBPCPCs with the active substances were negative to balsam of Peru in the 2nd PT. No other objective symptoms were seen after the DBPCPCs. Balsam of Peru and the spices were retested 3 months after the DBPCPC. Both alleviation and aggravation of the PT reactions were seen. It is concluded that ingested flavoured foods might cause systemic contact reactions in some patients with allergy to balsam of Peru, but the benefits of a flavour-avoiding diet are questionable in all of them.