Re: Pickled onions may trigger asthma attacks

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For what it's worth, I do have a sensitivity to vinegar but not to onions. J. Blakesjblake@...http://www.growingstrong.orgYou will seek me and find me when you seek me with all your heart. (Jer. 29:13)>>> "asfyso" <asfyso@...> 1/5/2008 4:32 PM >>>I found this old abstract, which says that pickled onions can trigger asthma attacks in some persons if the onions are sufficiently rich in sulphur. Sensitivity to sulfites can vary from person to person.Now, this raises some open questions :1) in the case of sensitivity to pickled onions, are asthma attacks due only to sulphur, to the pickling liquid (vinegar?), or to both of them ?2) if sensitivity results essentially from the onions, how would this apply to the case of irrigation with onion juice?Is anyone still irrigating successfully with onion juice ?-----ABSTRACTClin Exp Allergy. 1995 Aug;25(8):698-703.LinksComment in:Clin Exp Allergy. 1995 Aug;25(8):680-1.Pickled onion-induced asthma: a model of sulfite-sensitive asthma?Gastaminza G, Quirce S, M, Tabar A, Echechipía S, Muñoz D, Fernández de Corres L.Servicio Alergología, Hospital Santiago Apóstol, -Gasteiz, Spain.BACKGROUND: Asthma elicited by sulfite ingestion has been mainly described in steroid-dependent and in non-atopic asthmatics. We have studied a group of 18 young extrinsic asthmatics who presented with asthma attacks immediately after eating pickled onions. OBJECTIVE: The aim of this study is to ascertain if these asthma attacks are elicited by sulfites contained in pickled onions and the influence of the dose and pH of onions. METHODS: The bronchial hyperreactivity of the patients was assessed by a methacholine challenge test. Oral challenge tests were performed with sodium metabisulfite (MSB) diluted in lemon juice at pH 4.2 and at pH 3.3 (only in patients who did not react with pH 4.2). Two types of pickled onions, Spanish and Dutch pickled onions, were used for oral challenge in seven of the patients. The Monier- method was used to measure the SO2 concentration in pickled onions. RESULTS: The oral provocation test with MBS, pH 4.2, elicited a positive response in six patients (33.3%) and the test at pH 3.3 was positive in three out of 12. No significant difference in PD20 values was found between these groups. Three of the seven patients challenged with Spanish pickled onions had a positive reaction but had no reaction with Dutch pickled onions. The SO2 concentration in Spanish pickled onions varied between 765 and 1182 ppm while in Dutch pickled onions were 200 ppm; this exceeded the permitted level (100 ppm). SO2 release in Spanish pickled onion samples was nearly 2.5 times higher when the pH of the sample decreased from 4.2 to 3.3. CONCLUSION: High levels of SO2 in Spanish pickled onions, and their low pH (3.3) would be the responsible factors of the asthmatic outbreaks after ingestion of Spanish pickled onions by these patients.

[Guest guest]

I think it's the vinegar as quite a few people are sensitive to balsamic vinegar and some sauces that contain vinegar. Re: Pickled onions may trigger asthma attacks

For what it's worth, I do have a sensitivity to vinegar but not to onions.

J. Blakesjblake@...http://www.growingstrong.orgYou will seek me and find me when you seek me with all your heart. (Jer. 29:13)>>> "asfyso" <asfyso@...> 1/5/2008 4:32 PM >>>

I found this old abstract, which says that pickled onions can trigger asthma attacks in some persons if the onions are sufficiently rich in sulphur. Sensitivity to sulfites can vary from person to person.Now, this raises some open questions :1) in the case of sensitivity to pickled onions, are asthma attacks due only to sulphur, to the pickling liquid (vinegar?), or to both of them ?2) if sensitivity results essentially from the onions, how would this apply to the case of irrigation with onion juice?Is anyone still irrigating successfully with onion juice ?-----ABSTRACTClin Exp Allergy. 1995 Aug;25(8):698- 703.LinksComment in:Clin Exp Allergy. 1995 Aug;25(8):680- 1.Pickled onion-induced asthma: a model of sulfite-sensitive asthma?Gastaminza G, Quirce S, M, Tabar A, Echechipía S, Muñoz D, Fernández de Corres L.Servicio Alergología, Hospital Santiago

Apóstol, -Gasteiz, Spain.BACKGROUND: Asthma elicited by sulfite ingestion has been mainly described in steroid-dependent and in non-atopic asthmatics. We have studied a group of 18 young extrinsic asthmatics who presented with asthma attacks immediately after eating pickled onions. OBJECTIVE: The aim of this study is to ascertain if these asthma attacks are elicited by sulfites contained in pickled onions and the influence of the dose and pH of onions. METHODS: The bronchial hyperreactivity of the patients was assessed by a methacholine challenge test. Oral challenge tests were performed with sodium metabisulfite (MSB) diluted in lemon juice at pH 4.2 and at pH 3.3 (only in patients who did not react with pH 4.2). Two types of pickled onions, Spanish and Dutch pickled onions, were used for oral challenge in seven of the patients. The Monier- method was used to measure the SO2

concentration in pickled onions. RESULTS: The oral provocation test with MBS, pH 4.2, elicited a positive response in six patients (33.3%) and the test at pH 3.3 was positive in three out of 12. No significant difference in PD20 values was found between these groups. Three of the seven patients challenged with Spanish pickled onions had a positive reaction but had no reaction with Dutch pickled onions. The SO2 concentration in Spanish pickled onions varied between 765 and 1182 ppm while in Dutch pickled onions were 200 ppm; this exceeded the permitted level (100 ppm). SO2 release in Spanish pickled onion samples was nearly 2.5 times higher when the pH of the sample decreased from 4.2 to 3.3. CONCLUSION: High levels of SO2 in Spanish pickled onions, and their low pH (3.3) would be the responsible factors of the asthmatic outbreaks after ingestion of Spanish pickled onions by these

patients.

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