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Adverse reactions to food additives
Justin Babbel1, Courtney Ramos1, Hannah Wangberg1
1Scripps Clinic Department of Allergy and Immunology, San Diego, California.
Journal of Food Allergy
|July 18, 2024
Summary
Food additive reactions affect 1-2% of people, with most symptoms not confirmed by allergy testing. Evaluation for food additive allergy is recommended for severe reactions like asthma or anaphylaxis.
Area of Science:
- Food Science
- Allergy and Immunology
- Clinical Medicine
Background:
- Food additives, common in daily diets, undergo scrutiny for adverse reactions.
- Prevalence of confirmed food additive reactions is low (1-2%), with many symptoms unverified by challenges.
- Reactions are classified as immunoglobulin E (IgE)-mediated or non-IgE-mediated.
Purpose of the Study:
- To discuss diverse adverse reactions to food additives.
- To review diagnostic approaches for food additive allergy in clinical settings.
Main Methods:
- Literature review of adverse reactions to food additives.
- Discussion of clinical evaluation and diagnostic methods for food additive allergy.
Main Results:
- Most food additive reactions are non-IgE-mediated, though IgE-mediated reactions also occur.
- Asthma, urticaria, angioedema, and anaphylaxis warrant allergy evaluation.
- Double-blind placebo-controlled challenges confirm a minority of reported symptoms.
Conclusions:
- Adverse reactions to food additives are diverse and require careful evaluation.
- Clinical diagnosis of food additive allergy involves specific testing and assessment.
- Understanding reaction types aids in managing food additive sensitivities.
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