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Confederación Nacional de Pediatría de México, A. C. (CONAPEME)

2012, Number 4

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Pediatr Mex 2012; 14 (4)

Incidence of hypersensitivity to artificial colors in food in a group of Medicine students

Prado-Lobato SC, Hernández-Castillo M, Mogica-del Ángel M, Moreno-Miranda R, Preciado-Márquez F

Language: Spanish
References: 16
Page: 172-175
PDF size: 32.40 Kb.


ABSTRACT

Objective: To compare the incidence of hypersensitivity to artificial food dyes in students of the third semester of a private medical school in southern Tamaulipas. Methods and materials: A quasi-experimental study was performed in a group of medical school students selected by non-probabilistic sampling methods. The scratch test is used to cause the activation of sensitized mast cells by depositing a drop of yellow and red food dyes on the anterior surface of the forearm and then puncturing the skin with a thin needle through the drop. If atopy occurs there will be a pruritic erythematous wheal within a few minutes indicating that those mast cells possess IgE antibodies against that specific allergen and when they interact it causes the release of mediators of anaphylaxis along with their side effects. The scratch test results are interpreted 15 to 20 minutes after. It was considered as immunologically significant a papule of 3 mm or greater compared with the positive control (histamine) of the diluent. Results: The size of the sample group was 100 students and 23 of them showed positive results to tartrazina (Yellow No. 5) and none of them to the red artificial food dye in the scratch test. Conclusions: A positive hypersensitivity reaction to tartrazine prevailed in the 23% of the sample constituted by medical school students of the third semester with a higher prevalence in males.


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