Allergic and immunologic reactions to food additives

Gultekin F., Doguc D. K.

Clinical Reviews in Allergy and Immunology, vol.45, no.1, pp.6-29, 2013 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 1
  • Publication Date: 2013
  • Doi Number: 10.1007/s12016-012-8300-8
  • Journal Name: Clinical Reviews in Allergy and Immunology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.6-29
  • Keywords: Food additives, Allergic reactions, Hypersensitivity, Asthma, Urticaria, SYSTEMIC CONTACT-DERMATITIS, OCCUPATIONAL ASTHMA, BENZYL ALCOHOL, MONOSODIUM GLUTAMATE, SODIUM METABISULFITE, ADVERSE-REACTIONS, GUAR GUM, IRRITANT PROPERTIES, PROPYLENE-GLYCOL, SULFUR-DIOXIDE
  • Lokman Hekim University Affiliated: No

Abstract

For centuries, food additives have been used for flavouring, colouring and extension of the useful shelf life of food, as well as the promotion of food safety. During the last 20 years, the studies implicating the additives contained in foods and medicine as a causative factor of allergic reactions have been proliferated considerably. In this review, we aimed to overview all of the food additives which were approved to consume in EU and find out how common and serious allergic reactions come into existence following the consuming of food additives. © 2012 Springer Science+Business Media, LLC.