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Review of Intolerance Reactions to Food and Food Additives

Hikmat Hayder ; Risk Assessment Branch, Food Standards Australia New Zealan
Utz Mueller ; Risk Assessment Branch, Food Standards Australia New Zealan
Andrew Bartholomaeus ; Risk Assessment Branch, Food Standards Australia New Zealan

Sažetak

There is ongoing interest in the community in
the area of intolerance reactions to food and food
additives. To inform future discussions on this subject,
FSANZ initiated a scientific review to give further
consideration to key issues underpinning the public
debate. This paper provides an overview of the
contemporary understanding of food intolerance, and
highlights the individual nature of intolerance reactions
and the wide range of food chemicals, whether naturally
occurring or added to food, which may contribute to
intolerance reactions. The clinical manifestations of
intolerance described in the literature vary widely, both
in relation to the symptoms reported and the substances
implicated. Symptoms associated with food intolerance
reactions range from mild to severe but the effects are
largely transient. The immune system is not involved in
these reactions, and therefore these forms of food
intolerance are not allergies.  
Food substances most commonly associated with
intolerance reactions are naturally occurring chemicals
such as salicylates and biogenic amines. While some food
additives may contribute to intolerance reactions, clinical
observations suggest that affected individuals are usually
sensitive to several substances, including both natural
food chemicals as well as artificial and natural food
additives. Food additives, particularly food colours, are
perceived to be a major cause of intolerance reactions in
the community. However, except for sulphites, clinical
evidence of a causal link between food additives and
intolerance reactions is limited, and the frequency,
severity and spectrum of symptoms are yet to be
determined.  
In Australia and New Zealand, the approval of food
additives follows a rigorous process based on two
principles: the additive must fulfil a technological
function, and must not pose a safety concern to
consumers at the proposed level of use. Approved
additives must be declared on the food label. This
regulatory approach ensures a high level of safety for all
consumers and supports dietary management for
individuals affected by food intolerance.

Ključne riječi

food intolerance; malabsorption; food additives; food chemicals

Hrčak ID:

76926

URI

https://hrcak.srce.hr/76926

Datum izdavanja:

15.12.2011.

Podaci na drugim jezicima: francuski

Posjeta: 6.417 *