Preservatives that often cause Reactions
See Database of Preservatives Reactions (this is not the main database)
• Monosodium glutamate Monosodium glutamate (MSG) is in home and restaurant foods, and in processed foods. People sensitive to MSG may have mild and transitory reactions. Because MSG is commonly used in Chinese cuisine, these reactions were initially referred to as "Chinese restaurant syndrome." FDA believes that MSG is a safe food ingredient for the general population. It is regarded by the agency as among food ingredients that are "generally recognized as safe." MSG must be declared on the label of any food to which it is added.
• Sulfites FDA has analyzed all food additives and the reaction reports show that the ones that most closely resemble true allergens are sulfur-based preservatives. Sulfites are used primarily to prevent or reduce discoloration of light-colored fruits and vegetables, such as dried apples and potatoes, and to inhibit the growth of microorganisms in fermented foods such as wine. They are a hazard of unpredictable severity to some people, particularly asthmatics, who are sensitive to these substances. FDA uses the term "allergic-type responses" to describe the range of symptoms suffered by these individuals after eating sulfite-treated foods. Responses range from mild to life-threatening. FDA requires the presence of sulfites in processed foods to be declared on the label, and prohibits the use of sulfites on fresh produce intended to be sold or served raw to consumers "A Fresh Look at Food Preservative", October 1993, FDA Consumer.
• Yellow No. 5 Out of the color additives one color, FD&C Yellow No. 5 (listed as tartrazine), may cause itching or hives in a small number of people.
Copyright by foodb