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Infantile methemoglobinemia caused by food additives

M Nitzan, B Volovitz, E Topper

    Clinical Toxicology
    |October 1, 1979
    PubMed

    Insights

    An infant formula additive caused toxic methemoglobinemia in infants. Removing the preservative, containing phenolic compounds like BHA and BHT, stopped the outbreak. Food additive approval doesn't always prevent infant toxicity.

    Area of Science:

    • Pediatric Toxicology
    • Food Safety
    • Infant Nutrition

    Background:

    • An outbreak of toxic methemoglobinemia affected infants in a pediatric ward.
    • The condition is a blood disorder that reduces oxygen delivery to tissues.

    Purpose of the Study:

    • To identify the source of toxic methemoglobinemia in infants.
    • To investigate the role of food additives in infant toxicity.

    Main Methods:

    • Investigated an outbreak of toxic methemoglobinemia in a pediatric ward.
    • Analyzed the composition of an infant formula suspected as the source of toxicity.

    Main Results:

    • Identified an approved fat preservative in soybean infant formula as the likely cause.
    • The preservative contained phenolic compounds: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate.
    • The outbreak resolved upon removal of the preservative from the infant formula.

    Conclusions:

    • Approved food additives can pose toxicity risks, particularly to infants.
    • Current toxicity testing may not fully predict hazards for vulnerable infant populations.
    • Vigilance in monitoring infant health and food supply is crucial.

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