Anaphylaxis to food additives

Abstract A variety of additives found in foodstuffs have been associated with triggering a number clinical pictures. Hypersensitivity reactions allergic and non-allergic etiology widely described, but are reported to be rare overall. This review presents selection food for which anaphylactic described. These include colorants (e.g., tartrazine, carmine, patent blue), preservatives sulfites, sodium benzoate), thickeners/gelling agents carboxymethylcellulose, guar, gum arabic). Possible diagnostic procedures (skin test, specific IgE, cellular antigen stimulation oral provocation) presented. For those affected, avoidance consumption is facilitated by the mandatory declaration (class name, E‑number/designation) required European Union. Only sulfur dioxide sulfites highlighted as allergens, depending on concentration. Due limited available, it cannot excluded that frequency hypersensitivity underestimated.