A Case Report on Anaphylactic Shock Due to Psyllium (Seeds of Plantago Ovata) Allergy

Bulk laxatives have traditionally been made from Plantago ovata seeds, often known as psyllium or ispaghula. As a component in bakery and breakfast cereals, it is now used to boost nutritional fibre and give baked products fluffiness and viscosity. There have been reports of occupational allergies to Plantago ovata seeds in powder laxatives, as well as anaphylaxis after swallowing psyllium-containing products. A geriatric assistant had anaphylactic shock after eating psyllium-containing multigrain gluten-free bread, according to this case report. The study’s goal was to identify the substance that was causing the patient’s allergic reaction. The patient had a positive skin test with psyllium after the comprehensive allergy testing. We advised the patient to carry self-injectable adrenaline and avoid swallowing or inhaling Plantago ovata seeds at work. We’d like to call attention to the rising use of psyllium, especially in bread items, as well as the fact that it can act as a hidden allergy in this case.

Author(S) Details

Paula Ollo Morales
Allergy and Immunology Department, Hospital Universitario Araba (HUA), Vitoria-Gasteiz, Spain.

Marta Velasco Azagra
Allergy and Immunology Department, Hospital Universitario Araba (HUA), Vitoria-Gasteiz, Spain.

Carlota Martel Martin
Allergy and Immunology Department, Hospital Universitario Araba (HUA), Vitoria-Gasteiz, Spain.

Marta Gutiérrez Niso
Allergy and Immunology Department, Hospital Universitario Araba (HUA), Vitoria-Gasteiz, Spain.

Nagore Bernedo Belar
Allergy and Immunology Department, Hospital Universitario Araba (HUA), Vitoria-Gasteiz, Spain.

Maria Teresa Audicana Berasategui
Allergy and Immunology Department, Hospital Universitario Araba (HUA), Vitoria-Gasteiz, Spain.

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