BACKGROUND Cases of multiple chemical sensitivities (MCS) have been reported predominantly in adult patients, but pediatric cases have rarely been reported. METHODS We present a 5-year-old girl who suffered from recurrent reactions accompanied by urticaria, angioedema, headaches, dyspnea, loss of consciousness, and abdominal pain that were not eradicated, but were instead exacerbated, by vari...

Following a request from the Commission to the European Food Safety Authority, the Scientific Panel on Additives and Nutrient Sources added to Food was asked to provide a scientific opinion on the safety of inositol hexanicotinate (inositol hexaniacinate) added for nutritional purposes as a source of niacin (vitamin B3) in food supplements and on the bioavailability of nicotinic acid from this ...

Tartrazine (FD&C Yellow No. 5) and other allowed certified color additives may have an exacerbating effect in chronic urticaria and asthma sufferers. In the individual patient the only way to determine their relevance is to administer test doses. By altering doses, timing and substances and by interspacing controls a battery of tests has been developed. Methods of testing for sensitization to f...

For every new allergy patient, we test the most important food additives as well as basic foods. In recent years, we have noticed that, in addition to the well-known basic stresses such as milk, wheat and Candida, more and more people are reacting to the "Salicylic acid" ampoule. Treatment using this information, possibly in combination with other substances, has substantially alleviated the sy...

A review of current and projected nanotechnology-derived food ingredients, food additives and food contact materials is presented in relation to potential implications for consumer safety and regulatory controls. Nanotechnology applications are expected to bring a range of benefits to the food sector, including new tastes, textures and sensations, less use of fat, enhanced absorption of nutrien...

Excessive sugar-sweetened beverage (SSB) consumption has been associated with overweight and obesity. Caffeine is a common additive to SSB, and through dependence effects, it has the potential to promote the consumption of caffeine-containing foods. The objective of the present study was to assess the influence that caffeine has on the consumption of SSB. Participants (n 99) were blindly assign...

Q&A: Food additive intolerance 1) What is food additive intolerance and can you tell us what the most common symptoms are? Food additive intolerance is a non-IgE mediated food hypersensitivity. The hypersensitivity is induced by the food additives via a direct mast cell activation. Although the exact pathophysiology is unknown, various clinical signs are characteristic of food additive intolera...

(a) The indirect human food ingredients listed in this part have been reviewed by the Food and Drug Administration and determined to be generally recognized as safe (GRAS) for the purposes and under the conditions prescribed, providing they comply with the purity specifications listed in this part or, in the absence of purity specifications, are of a purity suitable for their intended use in ac...

Introduction Many of the substances used as food additives possess no outstanding toxic property; others which may be used as adjuncts in processing may be toxic but are present in the food only in very small quantities. The study of non-toxic substances resolves itself into the problem of trying to prove a negative. An experimental investigation of the toxicity of many of the chemicals used in...