ArticleDermatology research and practice2018
Dietary Habits in Patients with Chronic Spontaneous Urticaria: Evaluation of Food as Trigger of Symptoms Exacerbation.
Article in Dermatology research and practice, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 27 citations in OpenAlex.
- Evaluation of the clinical utility of medical tests in chronic urticaria.The journal of allergy and clinical immunology. Global · 2026Article
- Prevalence of adverse reactions and food allergies in Colombia: Cross-sectional national study.The journal of allergy and clinical immunology. Global · 2026Article
- Knowledge among primary care physicians on urticaria treatment: Impact of educational interventions.The journal of allergy and clinical immunology. Global · 2026Article
- Clinical profile, prevalence, and burden of chronic spontaneous urticaria in the United States.The World Allergy Organization journal · 2025Article
- Diet and Chronic Urticaria: Dietary Modification as a Treatment Strategy.Dermatology practical & conceptual · 2020Article
- Clinical Characterization of Patients with Chronic Spontaneous Urticaria according to Anti-TPO IgE Levels.Journal of immunology research · 2019Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundMany patients with chronic spontaneous urticaria (CSU) identify different foods as triggers of their symptoms and frequently make dietary restrictions without enough information.
objectiveTo explore the diet habits of CSU patients and estimate the clinical impact of the foods most frequently reported to be suspect. METHODOLOGY: Patients were interrogated about their clinical history of urticaria. Skin prick test and sIgE serum were done for most frequently reported foods by patients. Food challenge test was also performed. A group of healthy subjects was included to compare the dietary habits and the results of the diagnostic tests.
resultsPatients with CSU (n 245) and healthy (n 127) subjects were included. 164 (66%) subjects from CSU group and 31 (24%) from the control group reported at least one adverse reaction with foods. Food IgE sensitization was similar in both groups (17.5% versus 16.5%, respectively). 410 food challenge tests in 164 CSU patients and 38 in 38 control subjects were performed. 1.2% in CSU group and 0.7% in control group had a positive oral challenge test.
conclusionDespite the high frequency of self-report by patients, foods are uncommon triggers of CSU. Nevertheless, food challenge tests have to be offered early during medical evaluation to avoid unnecessary restrictions.
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Registered trials
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