ABSTRACT
BACKGROUND: Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. OBJECTIVE: The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods. METHODS: The foods chosen were those kinds consumed frequently and cooked by grilling, boiling, and frying. The histamine level of the food was measured using enzyme-linked immunosorbent assay. RESULTS: Grilled seafood had higher histamine levels than raw or boiled seafood. For meat, grilling increased the histamine level, whereas boiling decreased it. For eggs, there was not much difference in histamine level according to cooking method. Fried vegetables had higher histamine levels than raw vegetables. And fermented foods didn't show much difference in histamine level after being boiled. CONCLUSION: The histamine level in food has changed according to the cooking method used to prepare it. Frying and grilling increased histamine level in foods, whereas boiling had little influence or even decreased it. The boiling method might be helpful to control the effect of histamine in histamine-sensitive or susceptible patients, compared with frying and grilling.
Subject(s)
Humans , Biogenic Amines , Cooking , Eggs , Enzyme-Linked Immunosorbent Assay , Foodborne Diseases , Histamine , Hypersensitivity , Meat , Methods , Ovum , Seafood , VegetablesABSTRACT
No abstract available.
ABSTRACT
No abstract available.
Subject(s)
Dermatitis, Atopic , Food Hypersensitivity , Milk Hypersensitivity , MilkABSTRACT
Discoid lupus erythematosus (DLE) is a chronic form of cutaneous lupus that can cause permanent scarring. Treatment of DLE includes protection from sunlight and artificial sources of ultraviolet light, as well as systemic and topical medications. The first-line standard therapies are antimalarials and topical steroids. Other systemic therapies include systemic steroid, azathioprine, dapsone, and immunosuppressive agents. Topical tacrolimus and pimecrolimus have also been evaluated. Recent studies reported that several treatments, including pulsed dye laser, CO₂ laser, intense pulsed light (IPL), and 1,064-nm long-pulse neodymium-doped yttrium aluminum (Nd:YAG) have been used for the cosmetic treatment of DLE. Here, we report a case of a DLE scar that was successfully treated with a combination therapy of IPL and Q-switched 1,064-nm Nd:YAG laser.
Subject(s)
Aluminum , Antimalarials , Azathioprine , Cicatrix , Dapsone , Immunosuppressive Agents , Intense Pulsed Light Therapy , Lasers, Dye , Lupus Erythematosus, Discoid , Steroids , Sunlight , Tacrolimus , Ultraviolet Rays , YttriumABSTRACT
Atypical mycobacteria, widely distributed in nature, are opportunistic infection strain, rare pathogen in immunocompetent patients. Recently, the increase of invasive cosmetic treatment and surgery has increased the infection of atypical mycobacteria. We report a case of cutaneous infection by Mycobacterium fortuitum and Mycobacterium intracellulare that occurred after a fat graft. A 62-year-old female patient presented painful, erythematous nodules and purulent discharge on her face after a fat graft. A skin biopsy and culture were performed. Polymerase chain reaction-hybridization to identify mycobacterium other than tuberculosis revealed M. fortuitum and M. intracellulare. The patient was treated with clarithromycin, rifampicin, and ethambutol for 1 month after excision and drainage of pus, after which the skin lesions improved. In cases of refractory cutaneous infection after an invasive cosmetic procedure, atypical mycobacterial infection should be suspected.
Subject(s)
Female , Humans , Middle Aged , Biopsy , Clarithromycin , Coinfection , Drainage , Ethambutol , Mycobacterium avium Complex , Mycobacterium fortuitum , Mycobacterium , Nontuberculous Mycobacteria , Opportunistic Infections , Rifampin , Skin , Suppuration , Transplants , TuberculosisABSTRACT
BACKGROUND: For atopic dermatitis (AD), the causal relationship between food and exacerbation is relatively weak in adults compared to children. However, many adult patients report food-related aggravation of AD, and some may have histamine intolerance. OBJECTIVE: The aim of this study was to evaluate the role of ingested histamine and investigate the effect of a histamine-free diet in adult patients with AD. METHODS: Adult patients with AD and healthy controls were enrolled. Patients were prohibited from eating foods with high amounts of histamine for 4 weeks. There were no diet restrictions for the controls. The eczema area and severity index (EASI) and degree of pruritus using the visual analogue scale (VAS) were evaluated. Plasma histamine levels and diamine oxidase (DAO) activity were determined, and compared with those of the control group. RESULTS: Seventeen adult patients were recruited and of these, 12 completed the 4-week histamine-free diet. There was no significant difference in the basal plasma histamine levels between the patients and controls. Basal DAO activity was significantly higher in patients compared to the controls. There was no significant difference in plasma histamine levels after the histamine free-diet and DAO activity was not altered. Moreover, EASI and VAS were similar before and after the histamine-free diet. CONCLUSION: Ingested histamine might be unrelated with AD severity and a histamine-free diet is unhelpful for adult patients with AD.
Subject(s)
Adult , Child , Humans , Amine Oxidase (Copper-Containing) , Dermatitis, Atopic , Diet , Eating , Eczema , Histamine , Plasma , PruritusABSTRACT
BACKGROUND: Atopic dermatitis (AD) is characterized by itching and eczema-like skin lesions, and its symptoms alleviate with age. Recently, the prevalence of AD has increased among adolescents and adults. The increasing prevalence of AD seems to be related to westernized lifestyles and dietary patterns. OBJECTIVE: The aim of this study was to evaluate the dietary patterns and nutrient intake of patients with AD. METHODS: The study population consisted of 50 children with AD who visited the Department of Dermatology at Kangnam Sacred Heart Hospital, Seoul, Korea from May 2008 to May 2009. Physical condition and calorie intake were evaluated using the Eczema Area and Severity Index score and Food Record Questionnaire completed by the subjects, and the data were analyzed using the Nutritional Assessment Program Can-pro 3.0 (The Korean Nutrition Society, 2005) program to determine the gap between the actual ingestion and average requirements of 3 major nutrients (i.e. carbohydrates, proteins, and lipids), vitamins (i.e. A, B, C, and E), niacin, folic acid, calcium, iron, phosphorus, and zinc in all subjects. RESULTS: The intake rate of proteins was 18.02% (recommended dietary allowance [RDA], 7%~20%), of carbohydrates was 67.7% (RDA, 55%~70%), and of lipids was 14.24% (RDA, 15%~30%). Thirty-one subjects (62%) showed deficiency of folic acid, and 21 subjects (42%), of iron supplements. CONCLUSION: Essential nutrient intake tends to be lower in AD patients than in healthy subjects, and this low intake is closely related to the severity of AD.