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Changes in bronchial hyperresponsiveness following high- and low-sulphite wine challenges in wine-sensitive asthmatic patients

Authors

  • H. Vally,

    1. Lung Institute of Western Australia (Inc.), Centre for Asthma, Allergy and Respiratory Research, Perth, Australia,
    2. Cooperative Research Centre for Asthma, The University of Western Australia, Perth, Australia
    3. National Centre for Epidemiology and Population Health, ANU College of Medicine and Health Sciences, The Australian National University, Canberra ACT 0200, Australia
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  • P. J. Thompson,

    1. Lung Institute of Western Australia (Inc.), Centre for Asthma, Allergy and Respiratory Research, Perth, Australia,
    2. Cooperative Research Centre for Asthma, The University of Western Australia, Perth, Australia
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  • N. L. A. Misso

    1. Lung Institute of Western Australia (Inc.), Centre for Asthma, Allergy and Respiratory Research, Perth, Australia,
    2. Cooperative Research Centre for Asthma, The University of Western Australia, Perth, Australia
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Correspondence:
Dr Hassan Vally, National Centre for Epidemiology and Population Health, The Australian National University, Canberra, ACT 0200, Australia.
E-mail: Hassan.Vally@anu.edu.au

Summary

Background Previous studies suggest that challenge of most wine-sensitive asthmatic patients may not result in a reduction in forced expiratory volume in 1 s (FEV1).

Objective The aim of this study was to assess whether changes in bronchial hyperresponsiveness (BHR) occur following wine challenge of asthmatic patients who report sensitivity to wine, and whether such changes could help clarify the role of sulphite additives in wine-induced asthmatic responses.

Methods Eight self-reporting wine-sensitive asthmatic patients completed double-blind challenges with high- and low-sulphite wines on separate days. FEV1 and histamine PC20 were measured before and after consumption of 150 mL of wine.

Results None of the eight subjects demonstrated a clinically significant (≥15%) reduction in FEV1 following challenge with either high- or low-sulphite wine. In contrast, one patient demonstrated clinically significant increase in BHR following challenge with both high- and low-sulphite wines, and a smaller increase in BHR following placebo challenge. A second patient showed a significant increase, while another showed a significant decrease in BHR following challenge with low-sulphite wine. A fourth patient showed borderline increases in BHR following challenge with both high- and low-sulphite wines.

Conclusions Although changes in BHR, in the absence of reductions in FEV1, were observed in some asthmatic patients following wine challenge, these changes were not consistent with a single aetiology. Consequently, this study did not support a major role for the sulphite additives in wine-induced asthmatic responses in the patients studied. The aetiology of wine-induced asthma is likely to be complex and appears to vary among individuals who are sensitive to these drinks.

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