Hypersensitivity reactions to food additives

Abstract

Only seldom have food additives been shown to cause true allergic (immunologicjil) reactions. Adverse effects due to various pharmacological or other mechanisms are much more common. The individual tolerance may be decreased for one reason or another, and may fluctuate from time to time. Many patients suffering from food additive reactions have atopic constitutions and such clinical symptoms as fiexural dermatitis, rhinitis and asthma. The most important skin symptoms caused by food additives are urticaria, angioneurotic edema, and contact urticaria. Azo dyes, benzoic acid and several other common food additives may aggravate or, more rarely, even cause urticaria. Spices are one of the most common causes of immunological contact urticaria. Non-immunological contact urticaria is produced by numerous spices, benzoic acid, sorbic acid, cinnamic acid, and many essential oOs. Asthma and rhinitis are the main hypersensitivity symptoms in the respiratory tract, and azo dyes, benzoic acid, and sulfitic food additives are the most common causative agents. Systemic and respiratory reactions to food colorants and benzoates have been claimed to occur more frequently in acetylsalicylic acid-(ASA-)sensitive patients than in non-reactors. Hypersensitivity reactions in organs other than the skin and respiratory tract are rare or poorly documented. Psychological factors play an essential role in both food and food additive reactions.

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

“…Despite being considered as safe, effective, and presenting a lower toxicity than other preservatives (Fandos & Dominguez, 2007;Karabulut, Romanazzi, Smilanick, & Lichter, 2005;Karabulut et al, 2001), some authors consider that the use of this preservative has adverse effects on human health (Kamankesh, Mohammadi, Tehrani, Ferdowsi, & Hosseini, 2013). In particular, some cases of allergic effects have been described, such as urticaria and asthma (Code of Federal Regulations., 1999;Goren et al, 2015;Tfouni & Toledo, 2002), and also cases of intolerance (Code of Federal Regulations, 1999;Goren et al, 2015;Hannuksela & Haahtela, 1987).…”

Scientific Opinion on the re-evaluation Tartrazine (E 102)

“…Reactions to food colourings, including those triggered by immune (hypersensitivity) and non-immune (intolerance) mechanisms, are assumed to be infrequent in the population, and prevalence of 0.14 to around 2 % have been reported (Young et al, 1987;Hannuksela and Haahtela, 1987;Fuglsang et al, 1993Fuglsang et al, , 1994. Reports are often characterised by poorly controlled challenge procedures.…”

Identification and Quantification of Sodium Benzoate in Different Brands of Mango Juices Available in Tangail Region, Bangladesh

“…Adverse effects include asthma, urticaria, metabolic acidosis, convulsions and so on (Tfouni and Toledo, 2002;(WHO, 1996). The development of allergic reactions to benzoates in humans, such as urticaria, nonimmunological contact urticaria and asthma, has been reported in some studies (Hannuksela and Haahtela, 1987;Juhlin, 1981;Juhlin et al, 1972;Lahti et al, 1987;Michaelsson and Juhlin, 1973;Rademaker and Forsyth, 1989;Safford et al, 1990). Sodium benzoate is a permitted food additive by the international laws in restrictive amounts for processed foods and nonalcohol, but their content must be declared and must not exceed the established limits by legislation.…”