Increase food allergies? Does anyone experience these symptoms?
In the late 1990s, I started having problems with my tongue, swelling, geographic tongue with painful blisters, and difficulty breathing when I eat a certain food chains popular. I've never had food allergies before this. Are there other people having this problem? I begin to wonder whether globalization and food brought in this country is the culprit since eating at home, it never happened and the private dining room, it rarely happens, but some restaurant chains, it always happens.
This could be a sensitivity to preservatives or flavor enhancers and other food additives such as MSGMSG is used much more liberal then most people think, and it is not only used in Chinese restaurant.
Take a look at the following websites and read about food additives, preservatives and flavor enhancers.
http://msgtruth.org/
http://msgtruth.org/whywe.htm
What flavors and flavor enhancers cause reactions?
Mono sodium glutamate (MSG). MSG is a flavor enhancer added to various foods, and also occurs naturally.Reactions to MSG have been called "Chinese Restaurant Syndrome" and symptoms include numbness in the back of the neck, shoulders and arms, weakness and palpitations. Other symptoms include facial pressure / oppressive, headache, nausea, chest pain and drowsiness. Glutamate is also believed to worsen asthma symptoms.
Spices. Spices are the aromatic part of weeds, flowers, roots, bark and trees. Because they are derived from plants, spices have the ability to cause allergic reactions, like pollen, fruits and vegetables.The spices most commonly used include peppers, celery, cumin, cinnamon, coriander, garlic, mace, onion, paprika, parsley and pepper.
What Conservative cause reactions?
Sulfates.Sulfates are preservatives commonly used in various foods, and are well known to cause a variety of symptoms. Learn more about allergy sulfate.
Nitrates and nitrites. These additives are used as curing agents in meat products. Few reports of reactions to nitrates and nitrites exist, and include hives, itching and anaphylaxis.
Benzoates.Benzoates are used as preservatives in food antimicrobial, and were responsible for the worsening of asthma, allergic rhinitis, chronic urticaria and flushing in some people.
Sorbate / Sorbic acid. Sorbates are added to foods as antimicrobial preservatives. Reactions to sorbates are rare, but they included reports of urticaria and contact dermatitis.
How are the reactions to food additives treated?
Many reactions to food additives like MSG, are mild and resolve without treatment.More severe reactions, including urticaria, angioedema, worsening of asthma and anaphylaxis May require immediate medical attention. These reactions are treated the same way as other food allergies. If reactions are severe, it may be necessary for a person to be prepared for a severe reaction (such as the achievement of epinephrine injection and wearing a medical alert bracelet.
Otherwise, the cornerstone of treatment for people with adverse reactions to food additives is the avoidance of the food additive guilty.
Sources:
1. Wilson BG, Bahna SL. Adverse Reactions of Food Additives.Ann Allergy Asthma Immunol. 2005, 95:499-507.
2. Bush RK, Taylor SL, SL Hefle. Adverse Reactions to Food and Drug Additives. In: Adkinson NF, Yunginger JW, Busse WW, et al, eds. Middleton's Allergy Principles and Practice. 6th edition. Philadelphia: Mosby Publishing, 2003:1645-1663.
Take a look at the following websites and read about food additives, preservatives and flavor enhancers.
http://msgtruth.org/
http://msgtruth.org/whywe.htm
What flavors and flavor enhancers cause reactions?
Mono sodium glutamate (MSG). MSG is a flavor enhancer added to various foods, and also occurs naturally. Reactions to MSG have been called the “Chinese Restaurant Syndrome,” and symptoms include numbness on the back of the neck, shoulders and arms, weakness and palpitations. Other symptoms include facial pressure/tightness, headaches, nausea, chest pain and drowsiness. MSG is also suspected of worsening asthma symptoms.
Spices. Spices are the aromatic part of various weeds, flowers, roots, barks and trees. Because they are derived from plants, spices have the ability to cause allergic reactions, just like pollens, fruits and vegetables. The most common spices used include chili peppers, celery, caraway, cinnamon, coriander, garlic, mace, onion, paprika, parsley and pepper.
What Preservatives Cause Reactions?
Sulfates.Sulfates are common preservatives used in various foods, and are well known to cause a variety of symptoms. Learn more about sulfate allergy.
Nitrates and Nitrites. These additives are used as curing agents in meat products. Few reports of reactions to nitrates and nitrites exist, and include urticaria, itching and anaphylaxis.
Benzoates.Benzoates are used as preservatives in food antimicrobial, and were responsible for the worsening of asthma, allergic rhinitis, chronic urticaria and flushing in some people.
Sorbate / Sorbic acid. Sorbates are added to foods as antimicrobial preservatives. Reactions to sorbates are rare, but they included reports of urticaria and contact dermatitis.
How are the reactions to food additives treated?
Many reactions to food additives like MSG, are mild and resolve without treatment.More severe reactions, including urticaria, angioedema, worsening of asthma and anaphylaxis May require immediate medical attention. These reactions are treated the same way as other food allergies. If reactions are severe, it may be necessary for a person to be prepared for a severe reaction (such as the achievement of epinephrine injection and wearing a medical alert bracelet.
Otherwise, the cornerstone of treatment for people with adverse reactions to food additives is the avoidance of the food additive guilty.
Sources:
1. Wilson BG, Bahna SL. Adverse Reactions of Food Additives.Ann Allergy Asthma Immunol. 2005, 95:499-507.
2. Bush RK, Taylor SL, SL Hefle. Adverse Reactions to Food and Drug Additives. In: Adkinson NF, Yunginger JW, Busse WW, et al, eds. Middleton's Allergy Principles and Practice. 6th edition. Philadelphia: Mosby Publishing, 2003:1645-1663.
