1. Urticaria due to natto (fermented soybeans).
- Author
-
Fukuda, R., Ouchi, T., Shiiya, C., Yasuda‐Sekiguchi, F., Kouno, M., Takahashi, S., Amagai, M., and Takahashi, H.
- Subjects
URTICARIA ,SOYBEAN ,SOYFOODS ,MEDICAL personnel ,FERMENTED foods ,FOOD habits - Abstract
Natto is a traditional Japanese food of fermented soybeans, in which I Bacillus subtilis i produces natto mucilage as a metabolic product. Late-onset anaphylaxis due to poly (gamma-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto). Natto mucilage has been reported as a cause of natto-induced late-onset anaphylaxis, which occurs 5-12 h after ingestion, and is different from soy allergy.1,2 Anaphylaxis is the primary clinical manifestation reported in natto-induced hypersensitivity.1-3 We report a case showing that natto can cause urticaria as the sole symptom without developing into anaphylaxis. [Extracted from the article]
- Published
- 2021
- Full Text
- View/download PDF