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Adverse reactions to food additives.
Ann Allergy. 1993 Oct; 71(4):379-84.AA

Abstract

Food additives can induce a wide range of adverse reactions in sensitive individuals. A prevalence of 0.03% to 0.23% is estimated. The complexity of the different pathophysiologic mechanisms possibly involved in the allergic (immunologic) or in the intolerant (nonimmunologic) reactions to food additives continues to create great difficulties in the understanding of such conditions. From the clinical point of view it is useful to make a distinction between an intolerance reaction and intolerance provocation. The pathogenic mechanisms of adverse reactions to the azo dye tartrazine and to sulfite preservatives are discussed briefly. Due to the lack of reliable skin or in vitro tests, the diagnosis of an intolerance to food additives is still based on placebo-controlled oral provocation tests. Two typical cases of a "restaurant syndrome" due to sulfite allergy or sensitivity are described, as well as a case of disulfite-induced urticaria-vasculitis and a case of anaphylactoid purpura associated with tartrazine and benzoates.

Authors+Show Affiliations

Department of Dermatology, University Hospital Zürich, Switzerland.

Pub Type(s)

Case Reports
Journal Article

Language

eng

PubMed ID

8214803

Citation

Wüthrich, B. "Adverse Reactions to Food Additives." Annals of Allergy, vol. 71, no. 4, 1993, pp. 379-84.
Wüthrich B. Adverse reactions to food additives. Ann Allergy. 1993;71(4):379-84.
Wüthrich, B. (1993). Adverse reactions to food additives. Annals of Allergy, 71(4), 379-84.
Wüthrich B. Adverse Reactions to Food Additives. Ann Allergy. 1993;71(4):379-84. PubMed PMID: 8214803.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Adverse reactions to food additives. A1 - Wüthrich,B, PY - 1993/10/1/pubmed PY - 1993/10/1/medline PY - 1993/10/1/entrez SP - 379 EP - 84 JF - Annals of allergy JO - Ann Allergy VL - 71 IS - 4 N2 - Food additives can induce a wide range of adverse reactions in sensitive individuals. A prevalence of 0.03% to 0.23% is estimated. The complexity of the different pathophysiologic mechanisms possibly involved in the allergic (immunologic) or in the intolerant (nonimmunologic) reactions to food additives continues to create great difficulties in the understanding of such conditions. From the clinical point of view it is useful to make a distinction between an intolerance reaction and intolerance provocation. The pathogenic mechanisms of adverse reactions to the azo dye tartrazine and to sulfite preservatives are discussed briefly. Due to the lack of reliable skin or in vitro tests, the diagnosis of an intolerance to food additives is still based on placebo-controlled oral provocation tests. Two typical cases of a "restaurant syndrome" due to sulfite allergy or sensitivity are described, as well as a case of disulfite-induced urticaria-vasculitis and a case of anaphylactoid purpura associated with tartrazine and benzoates. SN - 0003-4738 UR - https://www.unboundmedicine.com/medline/citation/8214803/Adverse_reactions_to_food_additives_ DB - PRIME DP - Unbound Medicine ER -