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PubMedDate not supplied

[Frequency of urticaria and angioedema induced by food additives].

Certain food additives are known to induce urticaria and angioneurotic edema in susceptible patients. Thirty-three patients with chronic urticaria and angioneurotic edema whose case history suggested a possible link between exacerbations of the symptoms and ingestion of food additives or with acute exacerbations of the disease without any known triggering event were challenged orally in a double-blind study with increasing doses of the following additives: sodium benzoate, sodium metabisulfite and tartrazine and lactose as placebo. Ten of the 33 patients (30.3%) were intolerant to at least one compound. Among 132 oral provocation tests 11 (8.3%) were positive (appearance of acute urticaria/angioneurotic edema): 5 (15.1%) to sodium benzoate, 4 (12.1%) to tartrazine an 2 (6%) to sodium metabisulfite. There was no reaction to placebo and no serious reaction was observed. Under the conditions used, oral provocation tests proved to be feasible, safe and useful in the routine investigation of chronic urticaria and angioneurotic edema.

Adolescent↗
PubMed2001

Methods for determination of milt protein and epsilon-polylysine in food additive preparations and processed foods by capillary zone electrophoresis.

A simple and rapid method using capillary zone electrophoresis (CZE) for the determination of milt protein (MP), which contains mainly protamine, and polylysine (PL) in food additive preparations and processed foods was developed. CZE separation was performed on poly(vinyl alcohol)-coated capillaries at a column temperature of 20 degrees C with 120 mmol/L phosphate buffer (pH 2.5) as the running buffer. The influence of various components in food additive preparations on CZE analysis of MP and PL was examined. Egg white lysozyme, glycine, sodium acetate, glycerol, fumaric acid, calcium carbonate, dextrin, emulsifiers and sodium polyphosphate and pyrophosphate had no effect. No peak of protamine was detected in preparations containing metaphosphate. The analysis method for processed foods was composed of extraction with 4% formic acid, precipitation of macromolecular compounds with ethanol, concentration in a water bath and determination by CZE. The average recoveries were 108.4% for protamine sulfate (PS) in red bean sticky rice, and 81.3% for PL in white rice, 118% in egg sandwiches, and 115% in shiraae. The limits of detection of PS in red bean sticky rice and PL in white rice were both 50 ppm.

Electrophoresis, Capillary↗
PubMed1997

Evaluation of certain food additives and contaminants. Forty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives.

This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending acceptable daily intakes for humans, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of principles governing the toxicological evaluation of food additives and contaminants, including flavouring agents, and the establishment and revision of specifications, with comments concerning limits for arsenic, lead and heavy metals. The toxicological significance of proliferative lesions of the adrenal medulla in rats fed polyols and other poorly digestible carbohydrates is also discussed. A summary follows of the Committee's evaluations of toxicological data on various specific food additives (dodecyl, octyl and propyl gallate, glycerol ester of wood rosin, ethyl esters, isoamyl alcohol and related esters, allyl esters, alitame, konjac flour, benzyl acetate, benzyl alcohol, benzaldehyde, benzoic acid, the benzoate salts, and sucrose acetate isobutyrate) and the contaminants aflatoxins. Annexed to the report are a table summarizing the Committee's recommendations for acceptable daily intakes of these substances, changes in the status of specifications and further toxicological studies required, and toxicological data on the ethyl and isoamyl esters considered.

Aflatoxins↗
PubMed2000

Examination of selected food additives and organochlorine food contaminants for androgenic activity in vitro.

In order to produce a reporter gene assay for androgenic chemicals, a constitutive expression vector coding for the human androgen receptor and a reporter construct containing the firefly luciferase coding sequence under transcriptional control of the androgen responsive MMTV promoter were cotransfected into the androgen-insensitive human PC-3 prostate carcinoma cell line and stable transfectants selected. One colony of transfectants, PC-3 LUCAR+, was characterized further. 5alpha-Dihydrotestosterone (DHT) enhanced luciferase activity in a linear fashion for up to 3 days of culture. The Kd for DHT activation was within the range of 25.0-60.0 pM (r2 values >0.95). Flutamide competitively inhibited DHT activation (mean Ki value of 0.89 microM). Progesterone, estradiol, dexamethasone, and hydrocortisone were weak agonists (100-fold less effective than DHT) and diethylstilbestrol was without effect. The effects of organochlorine food contaminants (0, 0.1, 1.0, and 10.0 microM) on luciferase activity in PC-3 LUCAR+ cells were determined after exposure to the chemical for 18 h in the presence and absence of DHT (50 pM). 1,1-dichloro-2,2-bis(p-chlorophenyl)-ethylene (p,p'-DDE) induced luciferase activity in the absence of DHT (100 microM p,p'-DDE equivalent to 50 pM DHT), but in the presence of DHT (50 pM), p,p'-DDE acted antagonistically. 2,3,7,8-Tetrachlorodibenzo-p-dioxin, kepone, butylated hydroxyanisole, and butylated hydroxytoluene all partially inhibited activation by DHT (50 pM) but alone had little or no effect. Toxaphene at 10 microM induced luciferase activity in the absence of DHT but decreased cell viability. Alpha- and delta-Hexachlorocyclohexanes (HCH) at 10 microM antagonized the DHT effect, but beta-HCH and gamma-HCH mirex, photomirex, oxychlordane, cis- and trans-nonachlor were without effect. Thus, of the chemicals tested, some interact with the human androgen receptor in vitro as agonists, others as antagonists, and some as partial agonists/antagonists.

Adenocarcinoma↗
PubMed1978

Hidden food ingredients, chemical food additives and incomplete food labels.

Many foods and medications containing hidden ingredients are described; labelling is usually incomplete and often misleading. Patients sensitive to foods and chemicals are advised to read and interpret labels. Consumers, manufacturers, government agencies and allergists should cooperate to ensure an adequate national food supply without unduly jeopardizing an increasingly sensitive population.

Animals↗
PubMed1978

Food additives.

The use of additives to food fulfils many purposes, as shown by the index issued by the Codex Committee on Food Additives: Acids, bases and salts; Preservatives, Antioxidants and antioxidant synergists; Anticaking agents; Colours; Emulfifiers; Thickening agents; Flour-treatment agents; Extraction solvents; Carrier solvents; Flavours (synthetic); Flavour enhancers; Non-nutritive sweeteners; Processing aids; Enzyme preparations. Many additives occur naturally in foods, but this does not exclude toxicity at higher levels. Some food additives are nutrients, or even essential nutritents, e.g. NaCl. Examples are known of food additives causing toxicity in man even when used according to regulations, e.g. cobalt in beer. In other instances, poisoning has been due to carry-over, e.g. by nitrate in cheese whey - when used for artificial feed for infants. Poisonings also occur as the result of the permitted substance being added at too high levels, by accident or carelessness, e.g. nitrite in fish. Finally, there are examples of hypersensitivity to food additives, e.g. to tartrazine and other food colours. The toxicological evaluation, based on animal feeding studies, may be complicated by impurities, e.g. orthotoluene-sulfonamide in saccharin; by transformation or disappearance of the additive in food processing in storage, e.g. bisulfite in raisins; by reaction products with food constituents, e.g. formation of ethylurethane from diethyl pyrocarbonate; by metabolic transformation products, e.g. formation in the gut of cyclohexylamine from cyclamate. Metabolic end products may differ in experimental animals and in man: guanylic acid and inosinic acid are metabolized to allantoin in the rat but to uric acid in man. The magnitude of the safety margin in man of the Acceptable Daily Intake (ADI) is not identical to the "safety factor" used when calculating the ADI. The symptoms of Chinese Restaurant Syndrome, although not hazardous, furthermore illustrate that the whole ADI cannot always be ingested as a single dose on an empty stomach with impunity.

Animals↗
PubMed1961

Food additives.

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Food Additives↗