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Hypersensitivity Associated with Food Additives

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Microbes for Natural Food Additives

Part of the book series: Microorganisms for Sustainability ((MICRO,volume 38))

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Abstract

Food additives are substances added to packaged and processed foods to improve or maintain their freshness, texture, taste, or appearance. A wide range of additives is classified according to their functions, such as preservatives, coloring dyes, antioxidants, flavor enhancers, and sweeteners approved by FDA regulatory authorities, although some food additives have been associated with adverse reactions or hypersensitivities in many individuals. Adverse food reactions include immune-mediated allergic reactions and non-immune-mediated intolerance reactions. Both types of hypersensitivities are associated with symptoms related to skin, gastrointestinal, digestive, and respiratory systems such as urticaria, asthma, dermatitis, and anaphylaxis. The diagnosis of these adverse reactions is challenging and may be achieved by carefully analyzing clinical history followed by eradication and re-exposure with suspected food chemicals. For acute-onset allergic reactions, the determination of food-specific IgE antibodies is usually used for confirmation. Recent developments in diagnosing IgE-mediated adverse reactions related to food additives include single allergen assays, but the benchmark remains an oral food challenge. The best strategic approach for the management of food allergens is still its complete avoidance. It is mandatory that individuals with confirmed food allergies acquire optimal nutritional and dietetic assistance to manage their conditions. Thus, it is the responsibility of industries manufacturing food products to mention complete information regarding ingredients of food additives on the label of food products. This chapter mainly focuses on food additives involved in hypersensitivities.

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Authors and Affiliations

  1. Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Ambala, India

    Soniya Goyal, Mahiti Gupta & Pooja Sharma

  2. Department of Microbiology, Central University of Haryana, Mahendergarh, Haryana, India

    Vikas Beniwal

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  1. Soniya Goyal
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  1. Department of Biotechnology & Bioinformatics, Jaypee University of Information Technology, Waknaghat, India

    Ashok Kumar Nadda

  2. Department of Microbiology, Central University of Haryana, Mahendergarh, Haryana, India

    Gunjan Goel

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Goyal, S., Gupta, M., Sharma, P., Beniwal, V. (2022). Hypersensitivity Associated with Food Additives. In: Nadda, A.K., Goel, G. (eds) Microbes for Natural Food Additives. Microorganisms for Sustainability, vol 38. Springer, Singapore. https://doi.org/10.1007/978-981-19-5711-6_9

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