RESEARCH ARTICLE


Cinnamon-induced Oral Mucosal Contact Reaction



Ana P. M Vivas , Dante A Migliari*
Department of Stomatology, School of Dentistry, University of São Paulo, São Paulo, Brazil


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Creative Commons License
© Vivas and Migliari; Licensee Bentham Open.

open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.

* Address correspondence to this author at the Universidade de São Paulo, Faculdade de Odontologia, Departamento de Estomatologia, Disciplina de Estomatologia Clínica, Av. Prof. Lineu Prestes, 2227, Cidade Universitária, São Paulo, 05508-000, SP – Brazil; Tel/Fax: +55-11-38641372; E-mail: damiglia@usp.br


Abstract

Contact stomatitis associated with consumption of cinnamon flavoring agents is a relatively uncommon disorder. Of relevance, both clinical features and the histopathologic findings of this condition are nonspecific, and, more importantly, may resemble some other inflammatory oral mucosa disorders, eventually making diagnosis difficult. Usually a patient exhibits a combination of white and erythematous patches of abrupt onset, accompanied by a burning sensation. To shed some light on this subject, a case of a 64-year-old woman with hypersensitivity contact reaction on the oral mucosa due to cinnamon mints is presented, with emphasis on differential diagnosis and the process for confirmation of the diagnosis. The treatment consists of discontinuing the use of cinnamon products. Clinicians will be able to recognize this disorder following a careful clinical examination and detailed history. This recognition is important in order to avoid invasive and expensive diagnostic procedures.

Keywords: Cinnamon-contact stomatitis, contact stomatitis, differential diagnosis, hypersensitivity, oral mucosa lesion.