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At least 199 records · Page 11Linked to original sources
PubMed1979

[Intolerance to acetylsalicylacid and food additives in patients suffering from recurrent urticaria (author's transl)].

Ninety patients suffering from recurrent urticaria were orally exposed to 500 mg acetyl salicylic acid (ASA). 36.6% proved to be ASA intolerant in this group. 26 ASA-positive and 18 ASA-negative probands were selected to take part in an additional provocation test with 8 different food additives (preservative and colouring matters). Altogether 31 tests sheets were exaluated. Urticarial reactions were seen after administration of p-hydroxybenzoic acid methylester (5), p-hydroxybenzoic acid propylester (6), benzoic acid (9), sodium benzoate (6), tartrazine (6). Ponceau rouge (5) and indigo carmine (3). Detailed research was carried out on the occurrence of the tested substances. With a diet avoiding salicylates, benzoates and colouring matter 20% of these patients recovered spontaneously and became symptom-free, whilst a further 55% of cases showed marked improvement.

Adult↗
PubMed1974

Food additives.

Explore the source record for details and available documents.

Food Additives↗
PubMed1979

Derivative formation in the chromatographic analysis of food additives.

The use of derivatization in the analysis of food additivies by chromatographic means has been reviewed. The large majority of these derivatization techniques are employed to facilitate the gas-liquid chromatographic quantitation of various food additives. Silylation, alkylation, acylation, as well as transesterification, saponification, and chemical decomposition techniques are discussed. The review includes procedures for the analysis of emulsifiers and stabilizers, artificial sweeteners, antioxidants, preservatives, gums, and waxes, and draws in part, from work conducted in the authors' laboratory.

Antioxidants↗
PubMedDate not supplied

Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives.

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are widely used antioxidant food additives. They have been extensively studied for potential toxicities. This review details experimental studies of genotoxicity and carcinogenicity which bear on cancer hazard assessment of exposure to humans. We conclude that BHA and BHT pose no cancer hazard and, to the contrary, may be anticarcinogenic at current levels of food additive use.

Administration, Oral↗
PubMed2003

[Studies on estrogenic activities of food additives with human breast cancer MCF-7 cells and mechanism of estrogenicity by BHA and OPP].

Estrogenic activities of more than 90 chemicals including food additives, foodstuffs of plant origin, and some chemicals, which could be orally ingested, were examined by assaying estrogen receptor (ER)-dependent proliferation of MCF-7 cells. Among 66 food additives, 17 compounds stimulated the proliferation, but their concentrations giving maximal cell yield were higher than that of 17 beta-estradiol and their estrogenic activities were weak. Flavonoids had relatively strong estrogenic activities. In the assay of ER competitive binding to human ER alpha and ER beta in vitro, the antioxidant t-butylhydroxyanisole (BHA) had the capacity to compete with 17 beta-estradiol, while the capacity of o-phenyl phenol (OPP) was too small to calculate. Both BHA and OPP induced a decrease in gene expression of ER alpha and an increase in that of progesterone receptor in a time-dependent manner. These effects were similar to that of 17 beta-estradiol, a though much higher concentrations were required for these compounds than 17 beta-estradiol. These results may suggest that we should be careful not to ingest excessive food additives.

Antioxidants↗
PubMed2005

Not all food additive related reactions originate from commercial foods: chronic urticaria due to home-made canned tomato.

Additives and preservatives in commercial foods have been implicated in the etiology of chronic urticaria, but such foods have not been widely accepted. In some countries, as in ours, people prefer to use home-made foodstuffs to avoid potentially hazardous commercial additives. However, not all home-made foodstuffs are safe, especially regarding allergies. In this report, we describe a patient with chronic urticaria due to home-made canned tomato prepared using "tomato drug" as a "safe (!)" additive.

Adult↗
PubMed1993

Prevalence of intolerance to food additives among Danish school children.

The prevalence of intolerance to food additives was assessed in a group of unselected school children aged 5-16 years. A study group of 271 children was selected on the basis of the results of a questionnaire on atopic disease answered by 4,274 (86%) school children in the municipality of Viborg, Denmark. The children in the study group followed an elimination diet for two weeks before they were challenged with a mixture of food preservatives, colourings and flavours. The challenge was open and the additives were prepared as a fizzy lemonade. If the open challenge was positive, a double-blind placebo controlled challenge with gelatine capsules was performed. The study included 281 children, 10 were excluded, and the remaining 271 children were given the open challenge (98 healthy controls and 173 with atopic symptoms). The open challenge was negative in all 98 healthy control children who had not reported any atopic symptoms. Of the 173 children reporting present or previous atopic disease 17 had a positive open challenge. Of these 17 children 1 experienced gastrointestinal symptoms, 13 reacted with aggravation of atopic eczema, and 3 with urticaria. Twelve of these 17 children went through the double-blind challenge which was positive in 6 cases. Five of these 6 children had positive reactions to synthetic colourings and 1 to citric acid. No serious reactions were seen. Based upon calculations of the results from this study and an earlier multi-center study in children referred to hospital clinics, the prevalence of intolerance to food additives in school children is estimated to be 1-2%.

Adolescent↗
PubMed2001

[Assessment of the effectiveness of biologically active food additives based on zeolites in experimental animals].

The aim of present study was an investigation of effective of product from ceolites which is suggested as biologically active food additive. The high-calorie, high-fat, high-cholesterol diet was developed. The rats (female and male) were fed with the biologically active food additive during 1 month at dose 70 mg per kg of body weight. Their blood and liver were investigated to measure total lipids, total cholesterols, phospholipid, triglycerides. Morphologic parameters of liver was studied. Cholesterol lowering effect of biologically active food additive in rat (female) has been shown.

Animals↗
PubMed2000

[Food additives: effects on pregnancy and lactation].

Exposure to several substances in a critical period of life, as in perinatal age, could cause long-term effects. Among these agents we can consider food additives, defined as "substances used to conserve, colour or flavour ailments without nutritional effects". Food additives utilisation by women during pregnancy and breastfeeding has not to be considered completely safe; actually, current evidence suggests that these substances induce alterations of the differentiation of several cell-types, resulting in development of disease during the adult age. During pregnancy, for instance, E100 color additive, is suspected to be embryotossic, amaranth causes a reduced olfactory orientation in F1 generation mice and beta-cyclodextrin produces a transient neonatal growth retardation in rodents. The food additive methylmercury is excreted in human milk and causes neurotoxicity in breastfed babies. Steroids pass in human milk, too: they can inhibit lactation and cause newborn breast ipertrophy. Regulations to avoid these early exposures may contribute to an important improvement of health conditions of humankind.

Female↗
PubMedDate not supplied

Enzyme immunoassay for hen egg white lysozyme used as a food additive.

An indirect competitive enzyme immunoassay for hen egg white lysozyme (HEL) used as a food additive was investigated. Anti-HEL antibodies were obtained from B10A mouse ascites immunized by intraperitoneal injection of HEL. HEL samples to be assayed were extracted from foods with 1% gelatin in borate buffer. Goat anti-mouse IgG (H+L)-peroxidase complex was used as a second antibody, and 3,3',5,5'-tetramethylbenzidine was used as a substrate for the peroxidase. The working range for quantitative analysis was 1-50 ng/mL, because in this range the binding inhibition curve of anti-HEL antibodies to HEL-coated plates by HEL was linear. Even after losing the lysozyme activity by heat treatment, HEL could be detected by indirect competitive enzyme immunoassay. Recoveries of HEL by this assay were greater than 85% for Japanese noodles and Japanese traditional-style confectioneries, 53-95% for Miso and cooked beans, and 30-85% for fried fish pastes. HEL contents of 55 commercial foods were determined; HEL was detected in 19 samples in the range 25-20,000 ng/g. HEL as a food additive was detected more frequently in plant-derived foods than in foods of animal origin.

Animals↗
PubMed1986

Artificial food additive intolerance in patients with angio-oedema and urticaria.

43 children who presented with angio-oedema and/or urticaria and who responded to an additive-free diet were challenged with artificial food additives in a double-blind study. 24 children reacted to 1 or more of the additives. 18 children did not react to any additives and remained well when a normal diet was re-introduced. Aspirin sensitivity was found in only 1 of the 24 children who could not tolerate additives. Atopy was less common in these patients than in the general population. The mechanism of additive intolerance is unknown and double-blind challenge is the only reliable means of diagnosis.

Adolescent↗