The tannin used in our test is synthetic tannic acid. The word tannin covers a large group of substances and is not uniform from one food or plant to another. As tannins have reduced water solubility, the amount of tannins in our food extracts is not high and the amount varies with the ripeness of the fruit. So you cannot relate or correlate reaction to tannin to the proper reaction of a tannin containing food. Sensitization to tannic acid is more likely due to exposure to added tannic acid in either drugs, creams, or transformed food. The advice is to reduce tannic rich food. The risk for adverse reaction in this patient is probably more to added tannic acids in products rather than in naturally complex tannin containing foods.

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