Hypersensitivity to food additives, salicylic acid, and flavorings
The pathomechanism of nonallergic hypersensitivity reactions to food additives, salicylic acid, and flavoring agents is poorly understood. They are thought to be based on nonIgE-mediated allergy or to underlie enzyme inhibition.Jäger believes that the following factors may be responsible for the development of pseudoallergy:
- Mediator release, for example, after the azo dye tartrazine (E 102) and gelborange S (E 110)Other dyes in drugs with allergy risk are: Quinoline Yellow (E 104), True Yellow (E 105) and Ponceau 4R (E 124)!
- Influence of arachidonic acid metabolism after food dyes and benzoates.
- Release of neurotransmitters, for example, after the flavor enhancer glutamate.
- Excitation of receptors by, for example, sulfites (contained in wine and drugs) and glutamate.
The role of glutamate is still largely unclear and requires further investigation.
Glutamate is added as a flavor enhancer in many East Asian foods. In particular, soy sauce contains large amounts of this amino acid. The pseudoallergic reaction following consumption of glutamate is referred to as “Chinese restaurant syndrome.” Those affected often complain of numbness in the neck, a feeling of weakness, nausea as well as headaches. The symptoms usually disappear after about 2 hours.
In scientific studies, glutamate is repeatedly named as the trigger of pseudoallergic complaints. Headaches, a feeling of pressure in the neck, etc. are described as symptoms. The “clinical picture” is called China Restaurant Syndrome. However, double-blind studies have not been able to confirm that glutamate is the cause of the complaints (FAO/WHO expert commission).
Hypersensitivity to food additives, salicylic acid, and flavorings-incidence
Nonallergic hypersensitivity is exceedingly common in patients with chronic urticaria, recurrent (recurrent) angioedema, nasal polyps (polyposis nasi), or nonallergic bronchial asthma. According to studies, of 33 patients with chronic urticaria studied, hypersensitivity reactions occurred in 67% after eating tomatoes, in 44% after drinking white wine, and in 47% after ingesting herbs. 50% of the patients reacted to additives after oral provocation. Here, food additives from the following functional classes are suspected of causing pseudoallergic reactions:
- Antioxidant
- Flavoring agents
- Colorants or azo dyes
- Gelling agent
- Flavor enhancer
- Preservatives
- Stabilizers
- Salicylates
Under “Food additives” you will find a database with all substance groups: Food additives with allergic and/or pseudoallergic potential are marked there accordingly.
