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The effect of dietary manipulation in chronic urticaria and angioedema

University of British Columbia

Urticaria and angioedema symptoms result primarily from the physiological actions of histamine. Some individuals with urticaria have a decreased ability to degrade dietary histamine before it enters the circulation. Foods high in histamine, such as fermented foods, may exacerbate urticaria and angioedema in these individuals. Artificial food colour, benzoates, butylated hydroxytoluene and butylated hydroxyanisole may exacerbate urticaria and angioedema by increasing endogenous release of histamine. The objectives of the study were to assess the effect of a histamine-reducing diet on urticaria and angioedema symptoms and nutrient intake. Nineteen subjects with chronic urticaria or angioedema were randomized to a treatment group (n=9) or a control group (n=10). The treatment group followed a histamine- reducing diet, and the control group eliminated artificia l sweeteners from their diets. The subjects recorded antihistamine medication intake, number of wheals, severity of pruritus and angioedema for two weeks prior to starting the diet and for six weeks during the dietary intervention. Three day food records were completed every two weeks. There were no significant group differences throughout the study with respect to the symptom variables. The mean'antihistamine intake of the treatment group was 17±12 tablets during the two weeks prior to the diet and 12±13 tablets during the first two weeks of the dietary- intervention. This difference was significant (p<0.05). There were significant group by time interactions (p<0.05) for fat, calcium, vitamin C and vitamin B12. Observation of the results indicate that total fat, calcium and vitamin B12 intake decreased and vitamin C intake increased in subjects consuming the treatment diet compared to subjects consuming the control diet. The histamine-reducing diet did not result in an improvement in urticaria and angioedema symptoms. However, dietary intervention may have decreased the need for antihistamine medication. Adherence to the histamine-reducing diet may result in a reduced intake of some nutrients. Therefore, dietary counselling and follow-up are essential components of dietary intervention.

Thesis/Dissertation

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2009-02-07

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http://hdl.handle.net/2429/4290

Human Nutrition

University of British Columbia

UBCV

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