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Peeling Lips due to shellfish allergy and the spraying of Chitosan on Organics
Peelagain Views: 5,399
Published: 11 years ago

Peeling Lips due to shellfish allergy and the spraying of Chitosan on Organics

I have been suffering for about 8 months with my mouth going through a series of outbreaks. I get a burnt feeling inside my mouth as if I had drank very hot liquid, mostly under my tongue. My lips swell like I had them injected. I also get sores that appear in the corners of my mouth. Sometimes patches below my lips that itch and are slightly rough. The inside mouth area feels burned for about a week. The swelling goes down after about a day. Then my lips peel for about a month. This is very painful.

I am keeping a diary of what I eat and when it happens. I have many allergies and asthma. One thing that this reacts like is a shellfish allergy which I have. I also have an allergy to Triclosan which is in antibacterial soap. If I get it on my hands they react like I have poison ivy or oak. red raised bumps, filled with fluid. It feels better if I scratch and make it bleed. The fluid oozes and then I break out in other areas that it touches. Running the area under hot water feels good. Putting calamine lotion helps the itch but it takes a month or so for it to go away. Chitosan contains triclosan. Chitosan is a Sugar that is obtained from the hard outer skeleton of shellfish, including crab, lobster, and shrimp. It is used for medicine.

I recently read this online:

Arerugi. 2005 Dec;54(12):1427-9.

[A case of anaphylaxis caused by the health food chitosan]
[Article in Japanese]

Kato Y, Yagami A, Matsunaga K.

Department of Dermatology, Fujita Health University School of Medicine.

Chitosan is a linear polysaccharide with about 10(5)-10(6) molecular weight existing in cell walls of zygomycetes. Chitosan decreases serum neutral fat and cholesterol levels and has dietary fiber action, and many products have recently been sold as health foods. Here, we report a case of immediate-type allergy for chitosan-containing health food with a review of the literature. The patient was a 47-year-old female person who developed systemic urticaria and difficulty in breathing after oral ingestion of chitosan. Since skin tests (prick test and scratch patch test) were positive, the test was done using another commercial chitosan, and was positive. The patient was diagnosed as having chitosan-induced immediately-type allergy, and was instructed to avoid ingestion of chitosan. The patient has developed no symptom thereafter. Regarding allergic reactions to chitin and chitosan, contact dermatitis induced by chitosan-containing cream has been reported from France and Portugal, but to our knowledge, there has been no report of immediate-type allergic reactions. Chitosan is a polysaccharide, not protein, but may have functioned as a food allergen because of its molecular weight and general properties.

PMID: 16407681 [PubMed - indexed for MEDLINE]

On It states "Side Effects
Those allergic to shellfish also may experience allergies to chitosan products"

Antioxidative and antimutagenic activities and polyphenol content of pesticide-free and organically cultivated green vegetables using water-soluble chitosan as a soil modifier and leaf surface spray
Huifeng Ren, Hideaki Endo, Tetsuhito Hayashi *
Department of Food Science and Technology, Tokyo University of Fisheries, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan

email: Tetsuhito Hayashi (

*Correspondence to Tetsuhito Hayashi, Department of Food Science and Technology, Tokyo University of Fisheries, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan

biological function; water-soluble chitosan; green vegetables; antioxidative activity; antimutagenic activity; polyphenol

Five green vegetables (qing-gen-cai, Chinese Cabbage, spinach, Welsh onion and green pepper) commonly used in our daily diet were analysed to determine their antioxidative and antimutagenic activities and chemical content of polyphenols. We obtained pesticide-free and organically cultivated (O) vegetables using water-soluble chitosan as a soil modifier and leaf surface spray (as an alternative natural insecticide) in order to investigate biofunctions induced or enhanced by such specialised cultivation practices. In addition, we purchased the same varieties of vegetables cultivated on an adjacent farm in the conventional manner (C) using pesticides and chemical fertilisers in order to examine the differences in biological activities and distribution of constituents responsible for such activities. The antioxidative activity shown by O vegetables was 120% times higher than that shown by C vegetables in the case of spinach and 20-50% higher in the case of Welsh onion, Chinese cabbage and qing-gen-cai. In comparison with C vegetables, the antimutagenic activity shown by O vegetables was higher against 4-nitroquinoline oxide (4NQO) in qing-gen-cai, Chinese cabbage and Welsh onion, against benzo[a]pyrene (BaP) in all five vegetables, against 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) in qing-gen-cai, Chinese cabbage and green pepper and against 3-amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) in spinach only. Among all green vegetable juices tested for flavonoid composition, quercitrin, caffeic acid and baicalein in O vegetables were detected in concentrations 1.3-10.4 times higher than those found in C vegetables, suggesting the influence of different cultivation practices.
© 2001 Society of Chemical Industry


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