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Adverse reactions to food additives
New England and Regional Allergy Proceedings
|November 1, 1986
Summary
Food additives like FD&C dyes and sulfites can cause hypersensitivity reactions. While tartrazine is often implicated, evidence for other dyes is weak. Sulfites are a significant trigger for asthma and other adverse reactions.
Area of Science:
- Food science
- Allergy and immunology
- Toxicology
Background:
- Thousands of food additives are used, including preservatives, colorings, and sweeteners.
- Hypersensitivity reactions are rare but documented for some additives.
- FD&C dyes, particularly tartrazine, are frequently associated with adverse reactions.
Purpose of the Study:
- To review the medical literature on hypersensitivity reactions to food additives.
- To assess the evidence linking specific additives like tartrazine, BHA/BHT, nitrites, sorbates, parabens, MSG, and sulfites to adverse reactions.
- To investigate the prevalence and mechanisms of sulfite-induced reactions, especially in asthmatics.
Main Methods:
- Critical review of existing medical literature.
- Analysis of clinical studies, including those from Scripps Clinic.
- Examination of reported adverse reactions and immunological mechanisms.
Main Results:
- Tartrazine is occasionally associated with urticaria or asthma flares, but evidence for other dyes is unconvincing.
- BHA/BHT, nitrites/nitrates, sorbates, and ingested parabens show limited association with adverse reactions.
- Sulfiting agents cause reactions in at least 5% of asthmatics, ranging from mild to fatal, and may trigger anaphylaxis and other symptoms.
Conclusions:
- Most food additives have a low incidence of hypersensitivity.
- Sulfiting agents are a significant cause of adverse reactions, particularly in asthmatics, with unknown mechanisms.
- Further research is needed to understand sulfite sensitivity and other additive-related reactions.