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Related Concept Videos

Hypersensitivities01:30

Hypersensitivities

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Hypersensitivity, also known as a hypersensitivity reaction or allergic reaction, is a condition where the body's immune system reacts abnormally to a foreign substance. Such substances, that cause hypersensitivity are referred to as an allergen, could be something typically harmless to most people, like pollen or certain foods.
Types of Hypersensitivities
Hypersensitivity reactions are categorized into four types: Type 1, Type 2, Type 3, and Type 4. Each type has a distinct mechanism...
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Allergic Reactions02:06

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Allergic Drug Reactions01:27

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Allergic reactions related to drugs are hypersensitivity responses driven by the immune system and bear no connection to the drug's therapeutic action. While drugs in isolation do not trigger an immune response, they can interact with endogenous proteins to form antigens. These antigens stimulate lymphocytes to produce antibodies. IgE-type antibodies attach themselves to mast cells. Upon subsequent exposure to the same stimulus, the antigen-antibody interaction is initiated, unleashing...
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Local Anesthetics: Adverse Effects01:12

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While local anesthetics are generally safe and well-tolerated, they can occasionally cause adverse effects that vary in severity. Local anesthetics can induce toxicity at two distinct levels. They can either produce local effects through direct contact with the neural elements or be absorbed into the bloodstream from the injection site, leading to systemic effects.
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Toxic Reactions: Overview01:26

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When toxic substances penetrate the human body, they disseminate to various tissues, undergoing metabolic changes. This process yields reactive metabolites that may covalently bind with specific target molecules, resulting in toxicity.
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Humanized Mediator Release Assay as a Read-Out for Allergen Potency
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[Hypersensitivity reactions to food additives].

Guillermo Velázquez-Sámano1, Rodrigo Collado-Chagoya, Rubén Alejandro Cruz-Pantoja

  • 1Secretaría de Salud, Hospital General de México Dr. Eduardo Liceaga, Servicio de Inmunología Clínica y Alergia, Ciudad de México, México. rodnova87@hotmail.com.

Revista Alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)
|October 14, 2019
PubMed
Summary

Food additives can cause allergic and non-allergic hypersensitivity reactions, often under-diagnosed. Suspect additives in reactions to processed foods, confirming with oral food challenges and dietary elimination.

Keywords:
AnticoidantsColoringsCoughFood allergyHypersensitivity reactionsPreservatives

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Area of Science:

  • Food Science
  • Immunology
  • Clinical Medicine

Background:

  • Food additives are common ingredients altering food characteristics.
  • Hypersensitivity reactions to additives, though reported as rare, are likely under-diagnosed.
  • Reactions can manifest as diverse clinical symptoms or exacerbate existing conditions.

Purpose of the Study:

  • To highlight the significance of hypersensitivity reactions to food additives.
  • To emphasize the diagnostic challenges and methods for identifying these reactions.
  • To underscore the importance of dietary elimination in managing these conditions.

Main Methods:

  • Review of existing literature on food additive hypersensitivity.
  • Clinical suspicion criteria for identifying potential reactions.
  • Diagnostic approaches including in vivo/in vitro tests and oral food challenges.

Main Results:

  • Food additives can trigger both IgE-mediated (allergic) and non-IgE-mediated (pseudoallergic) reactions.
  • Under-diagnosis is common due to low clinical suspicion and difficulty proving causality.
  • Oral food challenges are the gold standard for diagnosis, with elimination diets as the primary treatment.

Conclusions:

  • Hypersensitivity to food additives is an under-recognized issue.
  • A high index of clinical suspicion is crucial for diagnosis.
  • Accurate diagnosis and management involve specific testing and dietary modifications.