A Case Report on Anaphylactic Shock Due to Psyllium (Seeds of Plantago Ovata) Allergy

Abstract

Plantago ovata seeds, often known as psyllium or ispaghula, have been used to make bulk laxatives. It is now utilised to improve nutritional fibre and give baking products fluffiness and viscosity as an ingredient in bakery and morning cereals. Occupational allergies to Plantago ovata seeds in powder laxatives have been reported, as have certain incidences of anaphylaxis after ingesting psyllium-containing products. This case report is about a geriatric assistant who developed anaphylactic shock after eating psyllium-containing multigrain gluten-free bread. The objective of the study was to demonstrate the agent causing the allergic reaction suffered by the patient. The patient, after the complete allergy study, presented a positive skin test with psyllium. We advised the patient to avoid ingesting or inhaling Plantago ovata seeds at work and to carry self-injectable adrenaline. With this instance, we'd like to draw attention to the increased usage of psyllium, particularly in bakery products, as well as the fact that it can act as a hidden allergen.