It is a practical, readable reference for use in the hospital or private practice setting. Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives. The book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis.
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Food Allergy is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field. Request permission to reuse content from this site. Lehrer Part 3 Adverse Reactions to Foods: Psychological Considerations and Quality of Life, Ma. Added to Your Shopping Cart. Description Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives.
About the Author Edited by Dean D. Permissions Request permission to reuse content from this site. Tartrazine is a yellow dye most commonly used in beverages, candy, ice cream, desserts, cheese, canned vegetables, hot dogs, salad dressing, seasoning salts, and catsup. Adverse reactions can include hives or swelling, and possibly a trigger for asthma symptoms; however, studies have not documented this relationship. Even though many studies have been done, it has been difficult to find children who consistently adversely react to tartrazine or other food dyes.
Manufacturers and restaurants use MSG to enhance flavor in packaged meats and foods.
Adverse reactions can cause headache, a burning sensation on the back of the neck, chest tightness, nausea, diarrhea, and sweating. There are rare reports that people with asthma who have consumed MSG have more severe asthma episodes. Nitrates and nitrites are chemicals used to preserve foods, prevent deadly botulism infection, enhance flavors, and color foods. Symptoms are rare, but may include headache or hives in some people. Nitrates and nitrites are commonly used in hot dogs, bologna, salami, and other processed meats and fish. Butylated hydroxytoluene BHT and butylated hydroxyanisole BHA are preservative chemicals added to breakfast cereals and other grain products to prevent them from changing color, odor, and flavor.
These substances have been linked to chronic hives and other skin reactions on rare occasions.
Food Allergy: Adverse Reaction to Foods and Food Additives - Google Книги
Benzoates are preservatives used in some foods, including cakes, cereals, salad dressings, candy, margarine, oils, and dry yeast. Benzoate reactions are very rare. There is no evidence that any food additive causes a reaction that lasts more than one day. It is unclear how many people have adverse reactions to food additives. Many people claim to have adverse reactions, but study results have confirmed that food additives actually cause reactions in only a few people. Of the thousands of additives commonly used in various foods, only a handful has been identified as possible causes of adverse reactions.
In , Benjamin Feingold, M.
Feingold developed a diet low in salicylic acid, artificial colorings, and artificial flavors. He claimed that close adherence to this diet would reduce hyperactivity in children. Other researchers have been unable to show that the diet works for more than just a few children. In , a National Institutes of Health NIH team of experts concluded that scientific findings do not support the claim that food additives cause hyperactivity.
Studies since then support those findings. The Feingold diet does not normally cause physical harm. Children who are needlessly on the diet, though, may be emotionally and socially harmed, pediatricians warn. Diets can be emotionally and socially harmful when parents zealously pursue a needless and restrictive diet.
One or both parents may hover over a child whenever the child eats making meal time ordeals for the child. The parent s may also restrict a child from activities such as going to a birthday party for fear that he or she will ingest a food additive. These restrictions may be applied to one child but not to other children in a family creating major tensions in the family.
Symptoms vary in type and degree. They depend on the additive causing the reaction, how sensitive the person is to the product, and the amount consumed. Most reactions are pharmacological or idiosyncratic, not allergic. People who react to one food additive are not likely to react to other unrelated chemicals. Symptoms of an adverse reaction to specific foods are the best indicator that certain food additives may be a problem for you.
Consult your physician if you experience any negative reactions to foods. Come prepared to describe your symptoms, when and how often they occur, and what happens when you eat these foods. It is often very helpful to keep a list or diary of when you have had reactions after eating and exactly what foods you ate. To confirm that an additive is causing a reaction, you can control your diet. If the symptoms never occur when your diet is free of an additive and return when you ingest the additive, you can be relatively sure that the additive is causing your symptoms.
The treatment is to then keep the additive out of your diet. If it is not possible to establish a clear cause and effect relationship by controlling your diet, you may want to undergo a blinded challenge in a special center. Neither you nor your physician should know if the additive is in the food. During the test you will be watched to see if there is any change in your symptoms.
Allergic to the Fine Print: Food Allergy to Additives, Rare but Real
If your symptoms return when you are given the food with the additive, a diagnosis of intolerance to the additive will be confirmed. The only way to prevent an adverse reaction to a specific food additive is to avoid the additive. Here are some general practices to use to help manage adverse reactions to food additives. For example, BHA in place of butylated hydroxyanisole. Avoid these as well. Many patients are treated for allergies by their internist, family physician, or pediatrician.
However, if your adverse reactions to food additives are not under control within months, or if you have severe persistent symptoms, or if you are having attacks that need emergency treatment, it may be time to see a specialist. Those who have completed training in those specialties are usually called board-certified or board-eligible.
Check Where can you find more information about asthma or allergies? Most health insurance plans provide some level of coverage for allergy patients. Check with your insurance carrier for details.