title: [Food additive hypersenisivity--near myth].
abstract: There are over 200 food additives that have been approved in Finland. They are being used in order to improve preservability, flavor, appearance and texture. Some of them may cause hypersensitivity reactions, the most common being anaphylactic reactions, urticaria and exacerbation of asthma. Such reactions are, however, very rare. Anaphylactic reactions and other symptoms have resulted from carmine, lysozyme, acetic acid and acetates, gums of plant origin, sulfites and tartrazine.
authors.affiliation: HYKS:n iho- ja allergiasairaala, PL 160, 00029 HUS.
authors.forename: Matti
authors.initials: M
authors.lastname: Hannuksela
authors.forename: Tari
authors.initials: T
authors.lastname: Haahtela
mesh_terms: D000085:Acetates / Q000009:adverse effects; D019342:Acetic Acid / Q000009:adverse effects; D000707:Anaphylaxis / Q000139:chemically induced*; D002329:Carmine / Q000009:adverse effects; D005503:Food Additives / Q000009:adverse effects*; D006801:Humans; D009113:Muramidase / Q000009:adverse effects; D053149:Plant Gums / Q000009:adverse effects; D013447:Sulfites / Q000009:adverse effects; D013645:Tartrazine / Q000009:adverse effects
chemical_list: D000085:Acetates; D005503:Food Additives; D053149:Plant Gums; D013447:Sulfites; D002329:Carmine; D009113:Muramidase; D013645:Tartrazine; D019342:Acetic Acid