Food additives that can cause allergic reactions

True allergy involves an allergen-antibody reaction. A food allergic reaction sets off a complex series of events when food allergen comes in contact with the immune system as it is passing through or being absorbed by the gastrointestinal tract.

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 

Hypersensitivities Mechanisms

Hypersensitivities Mechanisms
Adverse reactions to food additives are caused by several mechanisms.

Food additives are ingested irregularly and in small doses. Additives are usually low by molecular weight chemicals, unlike many high molecular weight proteins which are potent allergens.

There is very little evidence of an immunological basis in reactions caused by food additives.

Adverse effects due to a various pharmacological or other mechanisms are much more common.

Many authors avoid the use of the terms allergy and atopy in connection with food additive reactions and prefer hypersensitivity or tolerance instead.

Terms such as false allergies, allergomimetic, reactions, or pseudoallergy have been suggested.

All these titles emphasize the nonspecific, nonimmunological nature of these reactions.

It has been observed in several studies that there is a dose response relationship with these reactions. A small amount of the agent is harmless, but a larger amount causes symptoms.

This better suits the concept of intolerance than immunologic sensitization.

Many patient suffering from food additives reactions have an atopic constitution and symptoms such as eczema and asthma.

Atopic subjects are more sensitive to numerous irritating environmental factors, including food additives, than the nonatopic population.

Atopic subjects have a particular tendency to release histamine after certain foods and additives that posses a histamine releasing action.

There appear to be more reactions caused by additives in adults than in children. The reason is obscure, but cumulative or slow development of intolerance may occur.

On the other hand, adults often have psychosomatic symptoms and are influenced by television programs and articles in journal and newspapers dealing with the adverse effects of food additives.
Hypersensitivities Mechanisms