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CASE REPORT
Beer anaphylaxis due to coriander as hidden allergen
  1. Luisa Brussino,
  2. Stefania Nicola,
  3. Veronica Giorgis,
  4. Giovanni Rolla
  1. Allergy and Clinical Immunology, University of Torino and AO Ordine Mauriziano, Torino, Italy
  1. Correspondence to Professor Giovanni Rolla, grolla{at}mauriziano.it

Summary

Beer is one of the most widely consumed alcoholic beverage all over the world. Although the production and consumption of this beverage is diffuse, allergic reactions are very uncommonly reported, mainly due to wheat, yeast or hops allergy. More recently, many foods and drinks have been flavoured with spices, with a reported increase in allergic reactions. We report on a case of a young woman who experienced anaphylaxis due to coriander-flavoured beer. This is the first case of beer anaphylaxis due to coriander, which had been added to the beer as aromatising substance. As the presence of flavours is not always reported, they may be considered hidden allergens, whenever they are the cause of anaphylaxis to foods or beverages, the patient usually tolerated. In conclusion, allergic reactions to spices have to be considered in the patients with ‘idiopathic’ anaphylaxis induced by common foods, where spices had been hidden.

  • asthma
  • immunology
  • dermatology
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Footnotes

  • Contributors GR: analysed data and drafted the article. SN, VG: cared for the patient, acquired patient’s data and revised the article critically. LB: contributed to analysis and interpretation of data and revised the article critically. All the authors approved the final version of the manuscript.

  • Funding The authors have not declared a specific grant for this research from any funding agency in the public, commercial or not-for-profit sectors.

  • Competing interests None declared.

  • Patient consent Obtained.

  • Provenance and peer review Not commissioned; externally peer reviewed.

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