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Allergy to Balsam of Peru can cause cheilitis
 
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Published: 13 years ago
 

Allergy to Balsam of Peru can cause cheilitis


guys -- i've been diagnosed as severely allergic to balsam of peru, so this caught my eye:

Balsam of Peru (which is in most fragrances)... causes the following conditions:

* Stomatitis
* Cheilitis
* Generalized or resistant palmar dermatitis
* Plantar or anogenital dermatitis

Fragrance allergy is related to systemic contact dermatitis that results from the exposure to an allergen by means of drug/chemical/food ingestion, inhalation, injection or percutaneous penetration (intramuscularly, intravenously, orally, rectally, or vaginally).

i'm going to try this "avoidance" diet:

Persons allergic to balsam of Peru are often systemically allergic to some spices and foods that form a part of our diet. They can safeguard against allergy by a dietary avoidance of balsams. These patients should go on a four-week long trial of an avoidance diet and note the results. If there is noteworthy relief then the patient should avoid the triggering food ingredients on a long-term basis. Thereafter, one food item (at a time) can be tried out after sometime to find out specific ones that aggravates the condition.

There are three categories of patients who should strictly limit balsam-based foods. They are:

* Patients who have been suffering from chronic dermatitis for at least a year and with no respite even after avoidance of skin contact with recognized allergens.
* Those with dermatitis that equally affects the hands and feet, the anogenital area and the skin creases.
* Those who have reported a positive patch test to balsam of Peru and/or fragrance mix.

Last but not least, here is the list of foods that a patient with balsam of Peru allergy should avoid:

* Spices: These include cinnamon, cloves, vanilla, curry, allspice, anise, ginger and Jamaican pepper. Spicy food seasonings for example ketchup, chili sauce, barbecue sauce, chutney and liver paste. Chili found in pizzas and other Italian and Mexican fares that are garnished with spicy red sauces.
* Citrus products: Preparations that contain citrus fruits such as oranges, lemons, grapefruit, bitter oranges, tangerines and mandarin oranges. These include marmalades, juices and bakery items.
* Flavoring substances: Flavors like those added to Danish pastries and various forms of bakery items, candy and chewing gum.
* Drinks: Wine, beer, gin, and vermouth (a wine flavored with herbs). Cola and spiced soft drinks.
* Pickles and pickled vegetables.
* Beverages: Aromatic or flavored tea.
* Tobacco: Mostly mentholated tobacco items.
* Cough medication: This includes some cough drugs and lozenges
* Milk products: Ice cream and chocolate.
* Tomatoes and tomato-based food.

read more here:

http://www.dermatitisfacts.com/allergic-contact-dermatitis/allergic-contact-d...
 

 
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