Allergy and intolerance to flavouring agents in atopic dermatitis in young children

Abstract

The role of flavouring was studied in eleven children under five years of age suffering from severe atopic dermatitis. In all cases, the dietary questionnaire showed the high daily intake of natural vanilla, vanillin, natural and artificial flavouring. Double-blind oral provocation tests were carried out with balsam of Peru (225 mg), natural vanilla (50 mg), artificial vanillin (12.5 mg). Nine children out of eleven presented eczematous reactions, one a Quincke's oedema. Two challenges remained negative. The eviction of food flavouring agents brought about a clear improvement in six children. The authors point out the risk of increasing consumption of flavouring agents, and bring into question the traditional attitude of considering food flavouring agents as innocuous.