Anaphylaxis to dill. Ann Allergy Asthma Immunol 2000 May;84(5):559-60
Date
06/01/2000Pubmed ID
10831013DOI
10.1016/S1081-1206(10)62523-9Scopus ID
2-s2.0-0034040124 (requires institutional sign-in at Scopus site) 14 CitationsAbstract
BACKGROUND: Allergic symptoms caused by spices and herbs are infrequent and usually mild, although occasionally, severe allergic reactions do occur. Symptoms of pruritus, rhinitis, cough, and edema have been reported to spices including curry, paprika, pepper, and mustard. To our knowledge, this is the first case of confirmed dill allergy, and the patient had severe allergic symptoms.
OBJECTIVE: It is important to alert physicians to the possibility of allergic reactions caused by dill.
METHODS AND RESULTS: The patient, who has a history of allergic rhinitis, developed symptoms of oral pruritus, tongue and throat swelling, urticaria, and immediate vomiting and diarrhea following ingestion of foods cooked with dill and subsequently with inhalation of foods prepared with dill. Skin testing with fresh dill preparation was positive.
CONCLUSION: These findings confirm that dill can cause IgE-mediated reactions.
Author List
Chiu AM, Zacharisen MCAuthor
Asriani M. Chiu MD Professor in the Pediatrics department at Medical College of WisconsinMESH terms used to index this publication - Major topics in bold
AdultAnaphylaxis
Apiaceae
Female
Humans
Radioallergosorbent Test
