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Adverse reactions to food additives
1Division of Allergy, Asthma, and Immunology, Scripps Clinic, 10666 N. Torrey Pines Road, La Jolla, CA 92037, USA. rsimon@scrippsclinic.com
Current Allergy and Asthma Reports
|January 25, 2003
Summary
Food additive sensitivity is uncommon in patients with chronic urticaria/angioedema. Recent controlled studies suggest most reported reactions are not scientifically supported, challenging previous assumptions about food additive adverse effects.
Area of Science:
- Food science
- Clinical immunology
- Dermatology
Background:
- Thousands of food additives are used globally.
- A small subset are linked to adverse reactions.
- Previous research often involved poorly controlled studies.
Purpose of the Study:
- To evaluate the prevalence of food additive sensitivity.
- To assess the validity of reported adverse reactions.
- To clarify the role of food additives in chronic urticaria/angioedema.
Main Methods:
- Review of existing medical literature.
- Analysis of studies with controlled challenge procedures.
- Comparison of findings from well-controlled versus poorly-controlled studies.
Main Results:
- Most reported food additive reactions lack robust scientific evidence.
- Sensitivity to food additives is rare in patients with chronic urticaria/angioedema.
- Well-controlled studies contradict earlier findings of common sensitivity.
Conclusions:
- Food additive sensitivity is infrequent in chronic urticaria/angioedema.
- Clinical practice should be guided by evidence from controlled trials.
- The impact of food additives on these conditions is often overestimated.