title: [Etiology of hypersensitivity reactions following Chinese or Indonesian meals].
abstract: Various authors have criticised or confirmed the relation between adverse reactions to Chinese food ('The Chinese Restaurant Syndrome') and the use of monosodium glutamate (Vetsin). In our experience the occurrence of urticaria, angioedema or anaphylaxis after meals in Chinese or Indonesian restaurants is more often due to IgE-mediated Type I food allergy, caused by consumption of shrimp, peanut or spices, in particular those of the parsley family (e.g. coriander). A detailed description of four such cases is presented.
authors.affiliation: Academisch Ziekenhuis, afd. Dermatologie, onderafdeling Allergologie, Utrecht.
authors.forename: F
authors.initials: F
authors.lastname: de Maat-Bleeker
mesh_terms: D000293:Adolescent; D000328:Adult; D010367:Arachis / Q000009:adverse effects; D002681:China; D003212:Condiments / Q000009:adverse effects; D003296:Cooking; D005260:Female; D005512:Food Hypersensitivity / Q000175:diagnosis / Q000209:etiology*; D006801:Humans; D007214:Indonesia; D008297:Male; D012758:Shellfish / Q000009:adverse effects; D012882:Skin Tests; D012970:Sodium Glutamate / Q000009:adverse effects
chemical_list: D012970:Sodium Glutamate
vernacular_title: De etiologie met betrekking tot overgevoeligheidsreacties na Chinese of Indonesische maaltijden.