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Hives - those ugly red or pale bumps that seem to pop up out of nowhere - are truly the scourge of any self-respecting skin. Science has even given hives a creepy-sounding name: urticaria. Actually, it's not the skin itself that's reacting to allergens, but tiny blood vessels in the skin, which release histamine and other substances that cause the skin to swell, burn and itch.
One out of five people has hives at one time or another, and an episode can last six weeks. Some people even get hives again and again. To top it off, hives are one of the most unpre­dictable of allergic reactions: one young woman we know is so susceptible that she broke out in hives just being interviewed about her allergies.
That brings us to the psychological side of hives - which has been quite overrated. While you are more apt to break out when you're worried or distraught, most people get hives in response to something they eat, breathe or touch.
Drugs such as penicillin and aspirin are the most common cause of allergic hives. In 5 to 10 per cent of all people with hives, diet aggravates or triggers the problem. The most common causes of food-induced hives are nuts, fish, eggs, seafood, strawberries, yeast, salicylates (aspirin-related compounds in certain foods), azo dyes (such as El02, or tartrazine) and benzoic acid or other benzoates (common preservatives in fruit products and fruit drinks).
As a matter of fact, researchers have noted that nearly half of all people with chronic, hard-to-diagnose hives are allergic to aspirin and other salicylates, and, to a lesser degree, to tartrazine and benzoates. So if you're bothered by hives, it may be worth­while to eliminate those substances from your diet and see if the problem subsides. A researcher in the Netherlands did just that with forty-seven of his patients, and the results were terrific. Sixty-seven per cent of the people with chronic, unexplained hives had a prompt and permanent cure. Even more surpris­ingly, half the people with heat-induced hives - usually a thorny problem - were cured. Going off the diet and eating one of the offending substances invariably triggered a rapid and immediate outbreak of hives - confirming the diagnosis.
Two other common additives that are beginning to show up as causes of hives are BHA and BHT (butylated hydroxyanisole and butylated hydroxytoluene). In one instance, a thirty-two-year-old pediatrician suffered from hives for three years before allergy specialists finally isolated BHA and BHT as the cause (Annals of Allergy).
Potato chips, breakfast cereals, canned pudding, doughnuts and pork sausages are just a few of the foods likely to contain BHA and BHT. Reading labels helps to avoid those and other additives, as does cutting down on processed foods.
As bad as hives are, people with hives are luckier than people with other allergic reactions - hives have a tendency to disappear for good. People with food-induced hives are often able to return to their regular diet after as little as six months of dietary control.
Infants who develop hives when new or solid foods are first introduced may later tolerate those foods if they are withdrawn and reintroduced after the child is twelve months old. By that time, their intestinal enzymes will have matured enough to break down food molecules so that they are no longer allergenic, says Dr John R. T. Reeves, of the University of California, San Francisco, School of Medicine.

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