There are several foods and food additives that can cause both immunologic and non-immunologic reactions indistinguishable from each other. For example, fish can act both a nonspecific histamine liberators and as true allergens.
Tuna, mackerel and certain cheeses contain histidine and tyrosine to such an extent that histamine and tyramine produced by decarboxylation from them can cause allergic-type symptoms in atopic people.
Any additives that contain proteins can cause allergic reactions, although these allergies are rare. Among food additives, annatto, a yellow color derived from a seed, and saffron, from the dried parts of a flower, which is used for color and flavor.
Cinnamon and nitrogen mustard are the most well-known causes of both allergic and non-allergic reactions.
Caviar or fish eggs allergy can occurs in people who tolerate fish. In China, allergies to bird’s nest soup, made in part from saliva of a bird, have triggered reaction. Carmine in food dye (red) that is derived from the dried body of a beetle, and it has also triggered allergic reactions.
Food additives that can cause allergic reactions
