Adverse reactions to food additives in children: A retrospective study and a prospective survey

Lemoine, A.; Pauliat-Desbordes, Sylvie; Challier, P; Tounian, P.

doi:10.1016/j.arcped.2020.07.005

Cited by 19 publications

(8 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…To evaluate adverse reactions, a mixture of additives, including dyes, is tested, and each additive present in the mixture is tested individually when the patient presents allergic manifestations. Patients showed positive results (i.e., development of allergic reactions) for a mixture in an oral food challenge and negative results for each dye tested separately (Lemoine et al., 2020). The synergism and combinatorial effects between dyes may explain the observed result when there is simultaneous exposure to several food additives (Park et al., 2008).…”

Section: Risk Assessment Of Artificial Azo Dyesmentioning

confidence: 99%

Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement

Ramos-Souza

Bandoni

Arisseto-Bragotto

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The food industry uses dyes mainly to overcome color loss during the processing and storage of products, with the azo dyes currently being the most employed. Studies on the safety of using these dyes in foods started in the 1950s and have indicated the potential for concern. This review discusses the risk assessment of food intake containing artificial azo dyes. There are case reports and, subsequently, double‐blind placebo‐controlled trials in some individuals who may experience adverse effects from the intake of azo dyes, but it is unclear whether these adverse effects are restricted to specific populations or more generalized. In view of this, different toxicological endpoints are evaluated to verify toxic effects in in vitro and in vivo models and to establish the no observed adverse effect level. Exposure estimation studies have shown that human exposure to azo dyes via oral intake is mainly below the acceptable daily intake established by advisory bodies. However, most countries do not have studies that estimate the oral intake of azo dyes. In this case, local food diversity and racial–ethnic specificities are not considered when stating the exposure estimate is below the acceptable daily intake for the human population and thus may not represent actual intake. Concerning the scenario established above, this review discusses the most critical gaps to be overcome to contribute to the direction of future studies and the development of more effective public policies concerning the safety of the intake of artificial azo dyes.

show abstract

Section: Risk Assessment Of Artificial Azo Dyesmentioning

confidence: 99%

Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement

Ramos-Souza

Bandoni

Arisseto-Bragotto

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…to allergenic reactions such as rhinitis, bronchospasm, urticaria and/or angioedema. They are: parabens, lanolin, sodium metabisulfite and sulfites (LEMOINE et al, 2020), and, to a lesser extent, the dyes tartrazine yellow, twilight yellow, erythrosine, ponceau red and monosodium glutamate (VELÁZQUEZ-SÁMANO et al, 2019).…”

Section: Causes For the Higher Incidence Of Food Allergiesmentioning

confidence: 99%

Technological evolution and food allergies: issues of threats or contributions to the consumer?

Farinazzi-Machado¹,

Pardo²,

Dorta³

et al. 2022

Braz. J. Hea. Rev.

View full text Add to dashboard Cite

Objective: To verify through a review of scientific literature, whether industrial and technological developments are directly related to the increase and prevalence of food allergies or whether it has contributed to the quality of life of allergic consumers. Methods: Searches were carried out in the Scielo (Scientific Electronic Library Online), Google Scholar, Lilacs (Latin American and Caribbean Health Sciences Literature) and PubMed (National Library of Medicine) databases. Results: The results obtained in the scientific literature identified that the significant increase in food allergies has accompanied the technological process, due to the greater consumption of food additives in ultra-processed products, but environmental influences such as dietary factors and lifestyle are also involved in the higher incidence of allergies. On the other hand, technological advances have collaborated with alternative food products for this specific population group by offering foods with reduction or exemption of allergenic compounds produced by different processing techniques or supported by biotechnology and other sciences. Final considerations: As claims for products free from allergenic compounds become mandatory, the food industry must make investments aimed at studies and production of safe alternative foods for allergic consumers.

show abstract

“…Їх вживання в складі харчових продуктів і лікарських засобів індукує гіперчутливість, що розцінюється як побічна дія ліків або непереносимість харчових речовин [15]. Описано численні алергічні реакції на харчові добавки у вигляді кропивниць і набряків Квінке, ринітів, бронхітів, бронхіальної астми [16,17,18,19,20,21,22].…”

unclassified

“…Навіть якщо опосередкована IgE алергія була виключена з негативним OFC, сім'ї залишалися підозрілими щодо готових продуктів. Медичних працівників та батьків слід заспокоїти щодо низького ризику непереносимості харчових барвників або алергії [27].…”

unclassified

Impact of Sodium Nitrite and Ponсeau 4r on Respiratory System: Theoretical Grounding and Significance

Donets¹,

Yeroshenko²,

Hryhorenko³

et al. 2021

Act. Probl. of the Modern Med.

View full text Add to dashboard Cite

Nowadays, food industry is growing quite rapidly. Today food industry uses hundreds of food additives in order to obtain new products and achieve certain technological goals. In most European countries, food industry applies more than 540 known food additives; in the United States their number, including the corresponding mixtures, exceeds 1.500, in Russia – 450 positions, in Ukraine until 2019, 300 food additives were allowed to be applied. At present, a large number of complex food additives are getting more and more in use. They are the mixtures of additives for a single peculiar or different technological purpose. The main requirement for food additives is their safety, non-toxicity, non-carcinogenicity, non-mutagenicity, no teratogenic effects (on the foetus) and no allergic effects. The safety of a food supplement depends on its dose, i.e., the amount of food additive substance that enters the body per day. Dangerous dietary supplements that should be avoided include sodium nitrite, monosodium glutamate, and ponceau 4 R. These supplements are strictly prohibited in many countries because of their potential risks and fatal outcomes for the human health. In recent years, the consumption of food supplements has increased significantly, therefore the study of the effects of sodium nitrite and ponсeau 4R on the respiratory system is one of an urgent clinical and dietary problem. The aim of this study is to highlight the theoretical aspects of the effects of sodium nitrite and ponceau 4 R on the respiratory system, as well as to collect, analyse and synthesise literature data on the issue of food additives and their detrimental effect on human health. Numerous studies show that consumption of sodium nitrite and ponceau 4 R increases the potential risk of cancer, diabetes, lung disease, and Parkinson's and Alzheimer's disease. These supplements increase the hyperactivity of children; they can also provoke allergic reaction and cause anaphylactic shock, or trigger asthma attacks or breathing problems in people with aspirin intolerance, therefore, the study of the effects caused by food additives is appropriate, clinically and socially relevant.

show abstract

Adverse reactions to food additives in children: A retrospective study and a prospective survey

Cited by 19 publications

References 21 publications

Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement

Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement

Technological evolution and food allergies: issues of threats or contributions to the consumer?

Impact of Sodium Nitrite and Ponсeau 4r on Respiratory System: Theoretical Grounding and Significance

Contact Info

Product

Resources

About