Allergic Contact Cheilitis to Food Additives

  • Ana Isabel Gouveia Interna do Internato Complementar de Dermatologia e Venereologia/Resident, Dermatology and Venereology, Clínica Universitária de Dermatologia, Hospital de Santa Maria (CHLN), Lisboa, Portugal
  • L. Lopes Interna do Internato Complementar de Dermatologia e Venereologia/Resident, Dermatology and Venereology, Clínica Universitária de Dermatologia, Hospital de Santa Maria (CHLN), Lisboa, Portugal
  • T. Correia Assistente Hospitalar Graduada de Dermatologia e Venereologia/Graduated Consultant, Dermatology and Venereology, Clínica Universitária de Dermatologia, Hospital de Santa Maria (CHLN), Lisboa, Portugal
Keywords: Antioxidants, Cheilitis, Cosmetics, Dermatitis, Allergic Contact, Food Additives, Food Preservatives, Propyl Gallate, Sulfites

Abstract

Food additives are used intentionally to modify food properties. Sulfites are used in food industry due to its antibacterial action, prevention of oxidation and inhibition of enzymatic and nonenzymatic browning discoloration of food during the process of preparation, distribution and storage. Gallates are used as antioxidants both in food and cosmetics. We report the case of a 36 years-old patient with allergic contact cheilitis to sodium metabisulfite (E223) found in a fruit salad, possibly perpetuated by the antioxidants in her lipsticks.

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References

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Published
2016-08-03
How to Cite
Gouveia, A. I., Lopes, L., & Correia, T. (2016). Allergic Contact Cheilitis to Food Additives. Journal of the Portuguese Society of Dermatology and Venereology, 74(2), 191-193. https://doi.org/10.29021/spdv.74.2.557
Section
Grupo Português de Estudo das Dermites de Contacto (GPEDC)