Anaphylactic Shock Due to Psyllium (<i>Plantago ovate</i> Seed) Allergy: A Case Report

Abstract

The seeds of Plantago ovata , called psyllium or ispaghula, have been used in the preparation of bulk laxatives. Nowadays, it is also used as an ingredient in bakery and breakfast cereals to increase dietary fiber and to give baking products fluffiness and viscosity. Mostly, there are described cases of occupational allergy that handle Plantago ovata seeds in powder laxatives and some cases of anaphylaxis after eating products containing psyllium. This case r eport is about a geriatric assistant who had an anaphylactic shock after eating a multigrain gluten-free piece of bread containing psyllium, who presented a positive skin test with psyllium in the allergy study. We recommended to the patient to avoid the ingestion and the inhalation at work of Plantago ovata seeds and to carry self-injectable adrenaline. With this case, we would like to highlight the growing uses of psyllium, especially in bakery products, and that it can behave like a hidden allergen.