Food additives intolerance

David, T.J. 1993. Food and Food Additive Intolerance in Childhood. Blackwell Scientific Publications, Oxford. 

Supramaniam G, Warner JO. Artificial food additive intolerance in patients with angio-oedema and urticaria. Lancet 1986 2 907-9. 

Pearson DJ, Rix KJB, Bentley SJ Food allergy how much in the mind A clinical and psychiatric study of suspected food hypersensitivity. Lancet 1 1259-1261,1983 Pollock I, Warner JO A follow-up study of childhood food additive intolerance. J R Coll Physicians Lond 21 248-250, 1987... 

Sources Based on Consumers Federation, Food Additives, Second edition, Consumers Federation Poland, Warsaw, 1999 (in Polish) Modified from Kanerva, L., Skin contact reactions to food and spices, In Food Allergy and Intolerance, Brostoff, J. and Challacombe, S J., Eds., Saunders, London, Edinburgh, New York, Philadelphia, St Louis, Sydney, Toronto, 2002 EAFUS A Food Additive Database—http //www.foodsafety.gov/—dms/eafus.html a Mentioned also as additives associated with adverse reaction by Bosso and Simon (2008). 

Worm, M., Vieth, W., Ehlers, I. et al. 2001. Increased leukotriene production by food additives in patients with atopic dermatitis and proven food intolerance. Clin Exp Allergy 31 265-273. 

At present there is insufficient reliable scientific data on the adverse effects of food additives in humans but there is much public concern and many anecdotal reports of problems relating to food additives, particularly allergic reactions. The extent of intolerance to food additives in the population at large is, however, only around 3 in 10,000 or, to be more precise, 0.026 per cent). Most of the data available refers to patients who have symptoms such as skin rashes (urticaria). Some of the studies carried out have, however, highlighted certain effects and the same food additives appear to feature in the reports tartrazine and benzoic acid are the most common offenders, especially in relation to h5q>eractivity in children. There may also be cross-reactivity, where an additive causes an effect in a person who has been sensitized by another additive. This can occur between additives and naturally occurring food constituents, for... 

As noted above, ascorbic acid can sometimes cause immune reactions. Ascorbic acid and citric acid are used as food additives, ascorbic acid (E300) as an acidifier, an antioxidant, and an additive in wheat, and citric acid as an acidifying complex-binding agent. Because additives are widely used in foods, beverages, and drugs, people with allergies or intolerance have to be carefully instructed. Caution must also be taken when scratch tests are performed with these substances (34). 

Rachelefsky GS, Carlson A, Siegel CS, Stiehm ER (1975) Aspirin intolerance in chronic childhood asthma detected by oral challenge. Pediatrics 56 443-450 Rosenhall L (1977) Hypersensitivity to analgesics, preservatives and food colorants in patients with asthma or rhinitis. Acta Univ 269 1-117 Rosenoer VM, Tornay AS (1979) Drugs and the liver. Med Clin North Am 63 405-412 Roth GJ, Stanford N, Majerus PW (1975) Acetylation of prostaglandin synthetase by aspirin. Proc Natl Acad Sd USA 72 3073-3078 Rudzki E (1977) Chronic urticaria due to aspirin and food additives (In Polish). Przegl Dermatol 64 163-166... 

Doeglas HMG (1975 b) Reactions to aspirin and food additives in patients with chronic urticaria, including the physical urticarias. Br J Dermatol 93 135-144 Doeglas HMG (1977) Dietary treatment of patients with chronic urticaria and intolerance to aspirin and food additives. Dermatologica 154 308-310 Doeglas HMG, Bleumink E (1975) Protease inhibitors in plasma of patients with chronic urticaria. Arch Dermatol 111 979-985... 

Food analysis is a very important field that involves very different applications such as quality food processing, food and health safety, or development of new functional food among other. Therefore, there are many possible analytes all along the food chain, from the farm to the table. It can be cited as most common residues of herbicides/pesticides or veterinary pharmaceuticals, pathogenic microorganisms, and their toxins, toxic substances such as PAHs, additives, and substances related to food allergies, intolerances as well as controllers of food uptake. 

Sodium chloride (NaCl) is commonly used in combination with other preservatives and preservation methods, but is not classified as a food additive. The antimicrobial activity of sodium chloride is related to its ability to reduce water activity, thus creating unfavourable conditions for microbial growth (sucrose is similarly active). The sensitivity of microorganisms varies considerably. Intolerant bacteria can be inhibited by a level of 10 g/kg, mesophihc bacteria and psychrotropic gram-negative rods tolerate... 

Food anaphylaxis IgE-mediated classic allergic, systemic hypersensitivity Food intolerance" an abnormal physiological response to a food or food additive... 

L. Juhlin, Intolerance to food and drug additives , in A. L. Week and H. Bundgaard (eds.). Allergic Reactions to Drugs, Berlin, Springer Verlag, 1983. 

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