Additives and preservatives: Role in food allergy
Food additives are natural or synthetic substances added to foods at any stage of production to enhance flavor, texture, appearance, preservation, safety, or other qualities. Common categories include preservatives and antimicrobials, colorings and dyes, flavorings, antioxidants, stabilizers, and em...
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Published in | Journal of food allergy (East Providence, R.I. : Online) Vol. 2; no. 1; pp. 119 - 123 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
United States
OceanSide Publications, Inc
01.09.2020
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Subjects | |
Online Access | Get full text |
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Summary: | Food additives are natural or synthetic substances added to foods at any stage of production to enhance flavor, texture, appearance, preservation, safety, or other qualities. Common categories include preservatives and antimicrobials, colorings and dyes, flavorings, antioxidants, stabilizers,
and emulsifiers. Natural substances rather than synthetics are more likely to cause hypersensitivity. Although rare, food additive hypersensitivity should be suspected in patients with immunoglobulin E (IgE)-mediated reactions to multiple, unrelated foods, especially if the foods are prepared
outside of the home or when using commercial products. A complete and thorough history is vital. Skin prick testing and/or specific IgE blood testing to food additives, if available, additive avoidance diets, and blind oral challenges can help establish the diagnosis. Once an allergy to a
food additive is confirmed, management involves avoidance and, if necessary, carrying self-injectable epinephrine. |
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Bibliography: | 2689-0267(20200901)2:1L.119;1- ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 2689-0267 2689-0275 2689-0275 |
DOI: | 10.2500/jfa.2020.2.200014 |