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To the Editor.—
Concern about the adverse effects of dyes used by manufacturers to enhance the appearance of food coloring has led to the practice of omitting dyes such as tartrazine in many food products and substituting other natural colors. We describe a patient in whom, because of anxiety regarding these potential adverse effects, an unexpected, unwanted effect developed following the commencement of ingestion of the modified product.
Report of a Case.—
A 14-year-old girl presented to the skin department with a 4-year history of yellow discoloration of her skin. The findings from the general physical examination were normal, but there was a marked yellow discoloration of the palms and soles. A dietary history revealed that for many years the patient's only beverage was orange squash, with an average weekly intake of about 4 L of the concentrate. In recent years, because of artificial colors and concern over dental
Cowley NC, McLelland J. Aurantiasis Cutis. Arch Dermatol. 1992;128(3):417. doi:10.1001/archderm.1992.01680130139031