FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Allergic reaction
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Low blood pressure
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Healthy BMI
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Loss of taste
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Detailed explanation-1: -The most common clinical manifestations of reactions to food additives are chronic urticaria and angioedema, and, less often, anaphylactic reaction, an exacerbation of symptoms of atopic dermatitis, bronchial asthma or allergic rhinitis.
Detailed explanation-2: -The most common food additives to which patients are intolerant are sulfite, sodium benzoate and food colorings. In addition, histamine is often accused of inducing intolerance reactions, however its exact role as an intolerance reaction as such requires more clarification.
Detailed explanation-3: -While there are documented cases of adverse reactions to certain additives, these are typically not related to an immune-system response and therefore less severe than typical allergic reactions. True allergic reactions, including anaphylaxis, are very rare to most additives.
Detailed explanation-4: -TRANS FATS. Trans fat has been a popular nutrition buzzword for the past 15 years or so. SODIUM NITRITE. MONOSODIUM GLUTAMATE (MSG) ARTIFICIAL FOOD COLORING. HIGH FRUCTOSE CORN SYRUP. ASPARTAME. BHA & BHT. 02-Aug-2018