Hypersensitivity reactions to food additives

Adverse reactions to food additives.

The first published report of an adverse reaction to a food additive was that provided by Lockey (1959). He described urticaria in a patient who was given steroid therapy, the formulation of which contained tartrazine. In 1973 the Ministry of Agriculture, Fisheries and Food’s Food Additives and Contaminants Committee produced an interim report on the Review of the Colouring Matter in Food Regul...

Asthma and anaphylactoid reactions to food additives.

Presumed allergic reactions to hidden food additives are both controversial and important. Clinical manifestations include asthma, urticaria, angioedema, and anaphylactic-anaphylactoid events. Most adverse reactions are caused by just a few additives, such as sulfites and monosodium glutamate. Diagnosis is suspected from the history and confirmed by specific challenge. The treatment is specific...

Adverse reactions to foods and food additives.

Review of Intolerance Reactions to Food and Food Additives

There is ongoing interest in the community in the area of intolerance reactions to food and food additives. To inform future discussions on this subject, FSANZ initiated a scientific review to give further consideration to key issues underpinning the public debate. This paper provides an overview of the contemporary understanding of food intolerance...

Hypersensitivity reactions to metronidazole.

BACKGROUND Hypersensitivity reactions to metronidazole are infrequently described. However, we believe that such reactions are increasing due to growing use of the drug for the treatment of amebiasis and anaerobe infections combined with other antibiotics. The present study assesses the need for oral provocation in patients with probable hypersensitivity reactions to metronidazole. METHODS We...