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The Role of Food Additives and Chemicals in Food Allergy

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The Role of Food Additives and Chemicals in Food Allergy Central Annals of Food Processing and Preservation Bringing Excellence in Open Access Review Article *Corresponding author Edward Otieno Nyambok, College of Professional Studies, Northeastern University, 360 Huntington The Role of Food Additives and Ave, Boston, MA 02115, USA, Tel: 240-402-2813; Email: Submitted: 29 September 2016 Chemicals in Food Allergy Accepted: 12 October 2016 Edward Nyambok* and Cerise Robinson Published: 14 October 2016 Adjunct Faculty, College of Professional Studies, Northeastern University, USA Copyright © 2016 Nyambok et al. Abstract OPEN ACCESS Undeclared allergens continue to be the leading cause of food recalls in the United States [1]. It results from the failure to declare allergens in food labels, or accidental Keywords introduction of allergens in non-allergen foods or processing lines. Cross-contamination, • Allergen which occurs when adjacent food processing lines are used in the processing of • Genetically modified allergenic and non-allergenic foods, can also result in the introduction of allergens • Food into non-allergen food processing lines. This paper reviews the role of chemicals and • Safety pollutants in the development of food allergies and provides recommendations on some of the strategies that can be explored further in controlling food allergens. INTRODUCTION stored in the body for future use against allergen substances that are similar to those that triggered their development. IgEs Undeclared allergens was the leading cause of food recalls are often attached to the surface of mast cells, which are immune in 2014 [1]. Undeclared allergens can cause serious health cells that are widely spread in tissues around the body [3]. The consequences or even death if consumers with allergies are second stage (secondary phase) in the development of allergies occurs when the body encounters allergenic substances for the as an adverse reaction of the body’s immune system that occur exposed to the contaminated food. An allergy can be defined second time. During this stage, the IgEs developed in the primary immediately following exposure to a chemical, food, or drug. phase are activated and begin protecting the body against the Allergies result from a series of chemical reactions in the body foreign molecules by binding to them [4]. During the binding following exposure to substances in the environment (air reaction, the mast cells release histamine and other defense or water) or diet. An immunoglobulin (Ig), also known as an chemical substances in response to the antigens. When released antibody, is a substance synthesized by the immune system in in large quantities, these chemical substances can elicit extreme response to the presence or encounter with foreign substances, immediate reaction in the body’s immune system. This is what is known as an allergic reaction [4]. The extent of individual forcalled which antigens. they areImmunoglobulins developed, such (Igs) as arebacteria, specific viruses, in nature, fungus, and function by targeting specific biological or chemical molecules extreme reaction than others when exposed to similar amounts ofreactions allergens. to substances In some cases, varies; exposure some individuals of a person can haveto allergens a more canresult in serious anaphylactic reaction or even death. includeanimal dander,immunoglobulin pollen, cancer A, D, M, cells, E, and etc. G, Therealso referred are five to knownas IgA, IgD,types IgM, of antibodies IgE, and IgG. which IgE are is thespecific protein to foreignprimarily bodies; associated these The role of food additives protein, and is also involved in allergic reactions which occur duringwith the the body’s body’s defenses encounter against with foreign foreign bodies; substances. it is the There defense are tasteAdditives enhancers, are and used preservatives. in food for various Food additives reasons; alsofor example,function certain allergic reactions that occur through mechanisms other as pseudoallergensantioxidants, colorings, and can flavorings, cause non-IgE-mediated emulsifiers, stabilizers, allergic reactions. Allergic reactions can occur in sensitive groups of to as non-IgE mediated allergic reactions. Examples include celiac consumers who are exposed to foods, or food additives, that have disease,than the atopicactivities dermatitis of IgE; such (eczema), allergic and reactions food intolerance. are often referred been previously treated with certain pesticides or herbicides [5]. Allergy development: The initial stages Research has shown that exposure to certain food additives in processed foods can result in a variety of allergic reactions or The development of an allergic reaction occurs in two immunological hypersensitivities such as atopic dermatitis (AD), primary phase, allergy asthma, and eosinophilic esophagitis [6]. In a 2011 study occurs when the body’s plasma membrane begins synthesizing undertaken by Lee et al., it was found that eosinophil cationic thestages. defense The proteinfirst stage, – IgE also [2]. referred This stage to occursas the when the body protein (ECP), an eosinophil granule protein, is released and may allergenic properties. Once developed, the IgE proteins are is first exposed to a chemical, food, drug, or any substance with signal an inflammatory process in these patients [6]. The effect of restricting intake of Monosodium glutamate (MSG), a flavor- Cite this article: Nyambok E, Robinson C (2016) The Role of Food Additives and Chemicals in Food Allergy. Ann Food Process Preserv 1(1): 1006. Nyambok et al. (2016) Email: Central Bringing Excellence in Open Access enhancer that is widely used as a food additive and found in many of vitamin D to the development of food allergies in children. processed foods, in the diet of allergic patients was researched Decrease in dietary exposure to vitamin D has also been suspected in this study. It was determined that a dietary restriction of to result in the development of allergies in infants [10]. Dietary processed foods resulted in a decreased intake in MSG, which in turn resulted in a decrease in serum ECP levels in subjects [6]. been suspected to result in the development of food allergies indeficiency infants. orMany exposures other dietary-related to vitamin D theoriesduring pregnancy have been have put Atopic dermatitis (AD), often called eczema, is a chronic skin example, the replacement of animal fats with vegetable fats in the in patients presenting symptoms of food allergies [6]. Mounting dietforth is to suspected explain the to developmentcause allergies of foodin infants allergies [10]. in Decrease infants; for in evidencedisease in demonstrates which diet has that been consumption identified as of one processed of the main foods factors can cause adverse reactions, such as immunological hypersensitivity [7]. In industrialized countries, where environmental pollution fooddietary allergies exposure in infants to vitamin [6]. C, E, β-Carotene, and other elements, is an issue and consumption of Westernized (processed) foods such as zinc and selenium; have also been suspected to cause is common, the prevalence of eczema among children has The role of biotechnology increased. In addition, the prevalence of adverse reactions to food additives has increased to 2% in children from these industrialized countries, while increasing to 7% in children advancementCurrent genetic in recombinant modification techniques methods have increased allow scientistsprecision with eczema. The children also had an improved score, which to develop plant varieties with specific desired traits. The indicated the extent and severity of disease [6]. Other research in targeting genes that code for desired traits in plants, and has made it easier for scientists to create new plant varieties by higher amounts of processed foods, high frequency consumption targeting of desired genes. With increased precision, scientists can ofstudies snack recommend foods. These that snack people foods withare known allergies to containeat significantly a variety now transfer genes, introduce desired genes, suppress undesired of food additives, which provoke atopic symptoms [6]. J.M. Lee, genes, or even magnify genetic traits in plants from the same or et al., also found that eczema is associated with food allergy, and different specie or genera, and with the same or varying physical the prevalence of food allergy is 50% in patients with eczema [6]. are sometimes applied to improve the ability of the plants to withstandor chemical pesticides, characteristics herbicides, [11]. unfavorable Plant genetic growth modifications conditions 2- ion (SO3 ), and have historically been used as preservatives to such as extreme drought conditions, high or low temperatures, preventSulfites the are growth sulfur-based of microorganisms compounds inthat food. contain They the are sulfite also known to cause allergies in certain sensitive individuals [8]. done for commercial purposes, such as improving crop yields, nutritionalor rainfall conditions. value, processing Many of thecharacteristics current gene of modifications the plants, etc.are With increased use of biotechnology, there are concerns that andSome are beverages used commercially and foods incontain the pharmaceutical, naturally occurring cosmetic, sulfites and certain applications such as the transfer of genes undertaken foodas a resultindustries of fermentation. to control microbial Sulfites growth. can also Besides be manufactured, their use as when developing genetically engineered plants and animals may preservatives,
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