title: [Adverse reactions induced by food additives: sulfites].
abstract: Many chemicals are used to preserve, color and flavor foods and drugs. There have been numerous reports of adverse reactions, including urticaria, angioneurotic edema, asthma an anaphylaxis following the ingestion of food additives such as tartrazine, monosodium glutamate and benzoic acid. Recently the food and drug additives reaching medical awareness as a cause of sensitivity are the sulfiting agents. Sulfites are widely used in the food and beverage industry as preservatives and antioxidants. They are also used by the pharmaceutical industry. This work describes the common uses of sulfiting agents, the mechanisms of sulfite sensitivity, the diagnosis, prevention and treatment of adverse reactions to sulfites.
authors.forename: M L
authors.initials: ML
authors.lastname: Montaño García
mesh_terms: D000975:Antioxidants / Q000009:adverse effects; D005512:Food Hypersensitivity / Q000175:diagnosis / Q000209:etiology; D005520:Food Preservatives / Q000009:adverse effects*; D006801:Humans; D013447:Sulfites / Q000009:adverse effects*
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D013447:Sulfites
vernacular_title: Reacciones adversas inducidas por aditivos de alimentos: sulfitos.