Wine-induced asthma: A placebo-controlled assessment of its pathogenesis☆,☆☆
Section snippets
Study design
Sixteen individuals with stable asthma (13 women and 3 men; mean age, 33.2 ± 9.6 years; range, 23 to 53 years) were recruited into a double-blind, Latin-square designed, placebo-controlled study to assess the effect of wine consumption on airway narrowing. All subjects reported a history of repeated episodes of worsening asthma symptoms within 1 hour of wine consumption, but no history of reacting to spirit-based drinks. Subjects who had liver disease or serious medical conditions, who were
Subjects
Twenty-two self-reporting wine-sensitive individuals with asthma were screened; of these, 16 completed the study. Of those not completing the study, 2 subjects did not meet wine-sensitivity history requirements on interview, 3 subjects were withdrawn because of unstable asthma, and 1 subject was withdrawn because of an adverse event unrelated to the study protocol. Subject details and histories of the 16 recruited subjects are summarized in Table I.
Patient Sex Age (y) Empty Cell
DISCUSSION
We investigated the role of the nonsulfite components of wine in wine-induced asthmatic reactions by challenging individuals in a double-blind fashion with both red and white low-sulfite wines and wine placebo drinks. Using 3 measures of airway narrowing (FEV1 , PEF, and FEF25-75 ), we were unable to demonstrate a significant decline in the mean lung function parameters of this study group in response to a challenge with low-sulfite wines compared with placebo wines. However, defining a
Acknowledgements
The authors thank BRL Hardy Wine Co. for the donation of the preservative-free wines used in this study, and Christian Hansen Pty. Ltd. for supplying the food coloring used in the making of placebo wines.
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Sulfite food additive electrochemical determination by nucleophilic addition on poly(4-aminodiphenylamine)-4-aminothiophenol-Au composite electrode
2022, Microchemical JournalCitation Excerpt :The Joint Expert Committee for Food Additives and World Health Organization/Food and Agriculture Organization permit SO32− concentrations of 0.7 mg kg−1 (person body weight) in food materials [24]. High sulfite concentrations lead to toxicity issues, including asthma, neurological disease, respiratory, skin, cardiovascular disease, cocarcinogen, and gastrointestinal problems [25–28]. Acute symptoms include urticaria, abdominal pain, and hypotension; some of them cause allergies [29,30].
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2013, Food ChemistryCitation Excerpt :The US FDA estimates that as many as 1% of the American population show an increased degree of sensitivity to sulphites (Papazian, 1996). In particular, asthmatics seem to be especially sensitive to sulphites with estimates that as many as 5% of asthmatics may risk adverse reactions upon SO2 ingestion (Snelten & Schaafsma, 1992; Vally, Carr, El Saleh, & Thompson, 1999). Canada and the USA allow a maximum of 350 mg l−1 of total SO2 regardless of wine style.
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2013, Food ControlCitation Excerpt :The US FDA estimates that as many as 1% of the general population show an increased degree of sensitivity to sulfites (Papazian, 1996). In particular, asthmatics appear to be especially sensitive, with estimates that as many as 5% may risk adverse reactions upon ingestion of sulfites (Snelten & Schaafsma, 1992; Vally, Carr, El Saleh, & Thompson, 1999). Wines with low preservative concentrations have been increasingly popular with consumers in recent years (Azabagaoglu, Akyol, & Ozay, 2007).
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Reprint requests: Philip J. Thompson, FRACP, Asthma and Allergy Research Unit, University Department of Medicine, Queen Elizabeth II Medical Centre, Nedlands WA 6009, Australia.
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