IgE-dependent mechanism and successful desensitization of erythritol allergy

Erythritol, a 4-carbon sugar alcohol, is widely used as a food and drug additive because of its chemical inertness, sweetness, and nontoxic nature. It is also contained in natural foods, such as fruits and mushrooms, and fermented foods, such as soy sauce.1 We previously described a female patient who experienced many episodes of anaphylaxis; she was diagnosed as having an erythritol allergy using a skin prick test, basophil activation test (BAT) using the CD203c expression, and oral food challenge (OFC).

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