| Summary: | 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.
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