Food anaphylaxis following ingestion of carmine.

BACKGROUND

The risk of sensitization to reactive dyes is well established. The clinical situation is caused most often by synthetic azo dyes and triphenylmethane derivatives but natural dyes such as carmine extracted from dried female insects, Coccus cacti (cochineal), have been incriminated.

OBJECTIVE

Study of a case of anaphylaxis after ingestion of yogurt to establish the responsibility of carmine.

METHOD: Case report of a patient who received skin prick test and leukocyte histamine release test with carmine and yogurt.

CONCLUSIONS

This case provided evidence of an IgE-dependent mechanism and draws attention to the triggering dose of carmine (1 mg) although the acceptable daily intake is up to 5.0 mg per kg of body weight.