Sugars anaphylactoid reactions

Anaphylactoid reactions to sugars, amino acids, and fat emulsions are rare. With regard to sugars, the causal role of macromolecular contaminants in eliciting such reactions has been demonstrated in some cases. No anaphylactic shock due to amino acid mixtures has apparently been reported in the literature, but flush and urticaria may occur occasionally. For fat emulsions adverse reactions are dependent on their composition. Some emulsifiers may give rise to antibody formation and subsequently be responsible for development of allergic reactions. 

Richter AW, Granath K, Ostling G (1976) Anaphylactoid reactions in connection with infusion of invert sugar solutions are due to macromolecular contaminants. Int Arch Allergy Appl Immunol 50 606-612... 

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