Curry allergy T78.1

A so-called "curry allergy" belongs to the food allergies. Systemic food allergies to curry are quite common. Up to 5% of food allergic persons are affected. Due to the composition of curry with different allergens, it is not really justified to speak of a "curry allergy". The so-called curry allergy rather concerns the different ingredients. Coriander, caraway, pepper and mustard are the main ingredients responsible for allergic reactions. Inhaled reactions, anaphylactic reactions (Ohnuma N et al. 1998) and contact allergies have been described.

Curry in Germany is usually the curry spice or curry powder that is used in many dishes and meals. The curry spice can consist of up to 30 different ingredients. Thus are found as main components: coriander, cumin, black pepper, chili, fennel, cinnamon, cloves, nutmeg, mace, paprika powder, cayenne pepper, fenugreek and cardamom. Turmeric, the turmeric gives the curry its typical colour. The composition of the spices differs depending on the application. There are special mixtures for meat (curry sausage), fish or vegetables.

Cross-reactions to celery and mugwort are observed in "curry allergic persons" (Yagami A et al. 2009). However, positive test reactions are much more frequent than clinically relevant sensitisations.

1. Ohnuma N et al (1998) Anaphylaxis to curry powder. Allergy 53:452-454.
2. Pérez Bustamante S et al (2011) Allergy to curry: case report. Allergol Immunopathol (Madr). 39:383-385.
3. Yagami A et al (2009) Curry spice allergy associated with pollen-food allergy syndrome and latex fruit syndrome. J Dermatol 36:45-49.