Reaction to food additives.

Adverse reactions to food additives.

The first published report of an adverse reaction to a food additive was that provided by Lockey (1959). He described urticaria in a patient who was given steroid therapy, the formulation of which contained tartrazine. In 1973 the Ministry of Agriculture, Fisheries and Food’s Food Additives and Contaminants Committee produced an interim report on the Review of the Colouring Matter in Food Regul...

Asthma and anaphylactoid reactions to food additives.

Presumed allergic reactions to hidden food additives are both controversial and important. Clinical manifestations include asthma, urticaria, angioedema, and anaphylactic-anaphylactoid events. Most adverse reactions are caused by just a few additives, such as sulfites and monosodium glutamate. Diagnosis is suspected from the history and confirmed by specific challenge. The treatment is specific...

Food preservatives and additives

To maintain consistency or texture ? to sustain smoothness or prevent the food from separating, caking, or clumping. To improve or retain nutritional value: Enrichment replaces nutrients lost in processing ? this occurs with grains, as some vitamins and minerals are lost in the milling process. Fortification adds a nutrient that wasn't there before and may be lacking in many people's diets. Iod...

Adverse reactions to foods and food additives.

Food Additives and Preservatives

A food additive is any substance added to food primarily for preservation purposes and the consumer demands for a variety of safe and tasty, convenient and colourful foods. Additives and preservatives have been used for a very long time and contributed significantly to product development by the food industry. Despite the advances in the field of product development, some consumers have real co...