Food Preservatives & Allergies: Understanding Reactions

Preservatives are chemicals added to food to give it a longer shelf life. These food additives are used to slow the growth of fungus and bacteria, keep fats and oils from turning rancid, and to keep powdered foods from caking. Although preservatives and other food additives are usually helpful, some people react negatively to these chemicals.

Intolerances

• Negative reactions to preservatives and other food additives are actually chemical reactions. Because they do not involve the immune system, adverse reactions to preservatives are not true allergies and are technically known as food intolerances.

Frequency

• Although there are people who experience negative reactions to preservatives and other food additives, there are relatively few of them. Allergies to nuts, eggs, milk and other natural foods are far more common.

Symptoms

• Food intolerances can cause headaches, rashes, hives and vomiting. Eczema may also be aggravated by an intolerance.

Sulfites

• Sulfites are a common preservative often found in fruit juice, wine, dried fruit and salads. Unfortunately, sulfites may cause wheezing and chest tightness. This phenomenon happens most frequently in asthmatics but has been known to occur in people with no history of asthma.

Testing

• According to Dr. Adrian Morris of London's Surrey Allergy Clinic, there are currently no tests available to accurately diagnose allergies to food additives and preservatives. A food diary is the best way to identify potential food allergy triggers.