[Current position of the role of allergic and non-allergic food hypersensitivity in urticaria]

Abstract

Foods are usually the first suspect as the cause of urticaria. However, a causal relationship is found only in special subtypes of urticaria. IgE-mediated food allergy should be clearly separated from non-allergic hypersensitivity (pseudoallergic reactions). The former may play a role in acute urticaria, particularly in patients with atopic dermatitis. The responsible food proteins vary with age. IgE-mediated sensitization can apply to food-dependent exercise-induced urticaria/anaphylaxis but more often the combination of food intake (irrespective of which type) plus exercise results in symptoms. In chronic urticaria, IgE-mediated sensitization to food is normally irrelevant while pseudoallergic reactions to food additives and perhaps also to biogenic amines may be involved. Another urticaria subtype that may be caused by food is contact urticaria which is mostly found in the context of occupational food handling. Very rarely anisakiasis and nickel may cause food-induced urticaria. Aspirin is able not only to exacerbate and aggravate urticaria but can also enhance food-dependent urticaria.