Abstract
Riboflavin or vitamin B2 is rarely responsible for allergic reactions and few cases mainly immediate-type reactions are reported in literature. Despite that riboflavin is used as a coloring excipient in drinks and industrial foods in the form of sodium phosphate salt, it does not seem to cause occult sensitization or cross-reactivity with natural riboflavin naturally occurring in foodstuffs.
Keywords: Anaphylaxis, Food Excipient, Immediate-type Hypersensitivity, Riboflavin, Riboflavin Sodium Phosphate, Urticaria, Vitamin B2.
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