Diet & food for hives
Check food labels to avoid tartrazine. Although food additives are often blamed for causing allergic reactions, only tartrazine (Yellow No. 5), a common coloring agent, has been found to cause hives— and in fewer than I out of 10,000 people. All product labels must list food colorants; people who are sensitive to tartrazine should read labels on food products, medications, and vitamin supplements. Eat foods that are high in niacin. Since hives and other allergy symptoms are triggered by the release of histamines, it may be useful to increase consumption of foods that are high in niacin (vitamin B3), which is believed to inhibit histamine release. Good sources of niacin include poultry, seafood, seeds and nuts, whole grains, and fortified cereals and breads. Choose these carefully, however, because some foods that are good sources of niacin are among those that tend to provoke an allergy. Avoiding the culprit foods that trigger an allergic reaction is the safest way to prevent an outbreak of hives. If you have had a severe allergic reaction to any substance, ask the doctor whether you need to carry special medication to be used if the reaction occurs again. It’s also a good idea to have an identification tag or card that specifies your sensitivity so that emergency medical personnel can be alerted if you become incapacitated.
