Association between food additives and prevalence of allergic reactions in children: a systematic review

Abstract

Food additives contain synthetic and natural chemical compounds and are one of the causes of food allergies. In this regard, it is necessary to recognize the food additives that are of special interest for children. In this survey, the relation between food additives and allergic reactions and attention-deficit hyperactivity disorders in children was studied. The research studies with keywords “allergic reactions”, “hypersensitivity”, “food additives” and “children” were searched in PubMed, Scopus, Science Direct, Web of Science, and SID databases, from 1984 to 2020. Three hundred twenty-seven studies were obtained and only seven articles were finally selected according to exclusion and inclusion criteria. In the final review, seven articles were selected to investigate the relationship between food additives and hypersensitivity reactions. Some clinical factors such as urticaria, eczema, rhinitis and gastrointestinal symptoms and the prevalence of laboratory evidence in atopic children are due to increased exposure to food additives including artificial colors and sweeteners, preservatives, and monosodium glutamate. Clinical signs and laboratory evidence prove a significant association between some food additives and allergenic adverse reactions. It was also found that food additives such as artificial colors and sweeteners, preservatives, and monosodium glutamate are responsible for most cases of hypersensitivity in children, and the prevalence of hypersensitivity to food additives was estimated to be about 1.2% based on data extracted from studies.

Antimicrobial Peptides with Rigid Linkers against Gram-Negative Bacteria by Targeting Lipopolysaccharide

“…The use of food preservatives is one of the effective measures to inhibit the multiplication of microorganisms; however, in recent years, it has been reported that long-term excessive use of chemical preservatives caused adverse health effects. 4,5 Therefore, the research focus has shifted from chemical to natural preservatives.…”

“…Gram-negative bacteria such as Escherichia coli, Shigella sonnei, Pseudomonas aeruginosa, Salmonella typhimurium, and Salmonella enteritidis are leading causes of food spoilage and foodborne diseases. , Approximately, 70% of bacterial foodborne diseases are caused by Gram-negative bacteria, posing a great threat to food safety and human health. The use of food preservatives is one of the effective measures to inhibit the multiplication of microorganisms; however, in recent years, it has been reported that long-term excessive use of chemical preservatives caused adverse health effects. , Therefore, the research focus has shifted from chemical to natural preservatives.…”

The reported prevalence of food allergy among school-aged children in Bahrain

“…Therefore, current results can be considered as a food hypersensitivity until further clarification is conducted especially because recent literature has suggested that some allergies are due to food additive allergy rather than a true FA. 25 Furthermore, participation was voluntary in the randomly selected schools; thus, parents who had children with a positive FA might have been keener to answer, causing a higher estimate in our population. In terms of statistical analysis, we acknowledge that not adjusting for confounders was a limitation.…”

Nutritional Value of Meals Designed for a School-Based Food Aid Program and Comparison with Similar Commercial Products: An Example of Good Practice from the DIATROFI Program

“…In DIATROFI meals, in contrast with the vast majority of commercially available products, no preservative additions are permitted, based on the literature for their potential health risks. For instance, sorbic/benzoic acids and their respective salts, despite their recognition as "safe for consumption for general population within specific limits", have been associated with several health implications, including hypersensitivity/allergenicity effects [30,49] and increased hyperactivity for children [50,51]. Similar health outcomes are reported for other "safe for public consumption" food additives and preservatives [50].…”

“…For instance, sorbic/benzoic acids and their respective salts, despite their recognition as "safe for consumption for general population within specific limits", have been associated with several health implications, including hypersensitivity/allergenicity effects [30,49] and increased hyperactivity for children [50,51]. Similar health outcomes are reported for other "safe for public consumption" food additives and preservatives [50]. Additionally, among the additives widely used in commercial products for their sensorybased and meal structure properties, glutamic acid, glucuronic acid, and all artificial colors possess plausible health implications [52,53].…”