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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 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 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- or processing lines. Cross-contamination, • Allergen which occurs when adjacent 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 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 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 and other defense or ) or . An immunoglobulin (Ig), also known as an chemical substances in response to the antigens. When released , 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 have to allergens a more canresult in serious anaphylactic reaction or even death. animalinclude dander,immunoglobulin pollen, cancer A, D, M, cells, E, and etc. G, Therealso referred are five to knownas IgA, typesIgD, IgM, of IgE, and IgG. which IgE are is the specific to foreign primarily 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 . 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 of IgE; such (eczema), allergic and reactions . are often referred been previously treated with certain 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 such as (AD), primary phase, allergy , and [6]. In a 2011 study occurs when the body’s plasma membrane begins synthesizing undertaken by Lee et al., it was found that cationic thestages. defense The protein first stage, – IgE also [2]. referred This stage to occurs as the when the body protein (ECP), an eosinophil protein, is released and may allergenic properties. Once developed, the IgE 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 (MSG), a - Cite this article: Nyambok E, Robinson C (2016) The Role of Food Additives and Chemicals in . 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 and found in many of D to the development of food . 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 deficiencyin 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 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 [7]. In industrialized countries, where environmental 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 geneticin 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 recommendfoods. These thatsnack people foods withare known allergies to contain eat 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 compounds inthat food. contain They the are 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 the characteristics current gene of modifications the plants, etc.are With increased use of biotechnology, there are concerns that andSome are beverages used commercially and foods in contain the pharmaceutical, naturally occurring cosmetic, 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, sulphites are used as bleaching agents, antioxidant, result in creation of new food products with allergic properties. and reducing agents in the [9]. The most commonly New allergens can be created through accidental transfer of genes that code for allergens from allergenic foods to non- toused sulphites sulfites are can sodium occur salts, through specifically dietary sodium route or sulfite, through sodium the environment.bisulfite, and sodium For example, metabisulfite physical (SMS). contact Population to sulphites exposure in haveallergenic the potential foods [12]. to result Genetic in the modifications development can of plant also resultvarieties in certain sensitive groups can elicit allergic reactions resulting withthe accidental increased introduction levels of natural of undesired , increased traits in resistance foods; they to in dermatitis [8]. , a condition triggered by digestive , decreased nutritional value, altered metabolic physical contact to has been observed in people who work in pathways, new proteins or allergens, or increased potency in the food industry and are in frequent contact with sulphites known allergens [11] [9]. Garcia-Gavin et al recommend that individuals should maintain awareness of possible sources of exposure relevant to Certain characteristics have also emerged as common in their occupational setting. This is especially true for individuals proteins that are capable of eliciting IgE reactions in persons working in certain environments such as hairdressing, the food with food allergies. One characteristic is the ability of a protein to industry, and the cosmetic and pharmaceutical products industry withstand degradation/denaturation by protein enzymes, as well as heat. The ability of plant proteins to withstand degradation by proteases, which are enzymes that catabolize proteins, is believed when[8]. In used this study,in a patch it was test. determined Additionally, that SMS sodium patch metabisulfite testing may to be the result of the presence of inhibitors in allergens. be(SMS) useful appears in individuals to be the who best experience indicator of immediate sulfite contact reactions allergy to The ability of proteins to withstand digestive enzymes is also suspected to result in the development of allergies in consumers. Plant foods resulting from advanced plant breeding techniques sulfite-containingThe role of products. and nutrients often exhibit unique qualities not just in the environment, but also when consumed by humans or animals [12]. Some of the plant foods exhibit increased resistance to digestive enzymes, high levels of certain substances can result in the development which can result in food intolerance or allergic reactions in of allergicDietary reactions.deficiencies, Previous introductory research exposures, into dietary or exposures exposures to certain sensitive groups of consumers [13]. For example, has pointed to the increase in dietary exposure to high levels

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3. Breiteneder H, Mills EN. Molecular properties of food allergens. J grains whose contents are resistant to human digestive modification of grain products can result in the development of enzymes. This can result in food intolerance or even serious 4. Allergy Lehrer SB,Clin Ayuso Immunol. R, Reese 2005; G. Current115: 14-23. Understanding of Food Allergens. allergic reaction in consumers who are allergic to gluten. Plant

5. AnnJerschow N Y Acad E, McGinn Sci. 2002; AP ,964: de Vos 69-85. G, Vernon N, Jariwala S, Hudes G, et new allergenic proteins capable of triggering adverse allergic al. Dichlorophenol-containing pesticides and allergies: results from gene modifications can also result in the intentional creation of reactions in consumers as witnessed in Starlink corn, developed the US National Health and Examination Survey 2005-2006. by Aventis Crop Science [14]. The Star link corn was approved by the EPA in 1998 for use in animal feed, but was inadvertently 6. Ann Lee JM,Allergy Jin HJ, Asthma Noh G, Immunol. Lee SS. Effect 2012; of 109:processed 420-425. foods on serum levels introduced in the human food supply and was suspected to have of eosinophil cationic protein among children with atopic dermatitis. resulted in allergic reaction in some consumers. Subsequent CDC investigation established that the a new protein Cry9c, which 7. NutrGeiszinger Res Pract. AE, 2011; Walter 5: Goessler,224-229. Kevin A Francesconi. The marine was created from Bacillus thuringiensis bacteria, had pesticidal polychaete Arenicola marina: its unusual arsenic compound pattern properties and was responsible for an allergic reaction in many consumers exposed to the new corn variety [15,16]. Care 37-50. should be taken to ensure that genes transferred or created and its uptake of arsenate from seawater. Mar Environ Res. 2002; 53: 8. García-Gavín J, Parente J, Goossens A. Allergic contact dermatitis when developing new varieties of plants or animal foods do not result in the creation of new allergens or introduce allergenic characteristics into non-allergens. caused by sodium metabisulfite: a challenging allergen. A case series 9. and literature review. Contact Dermatitis. 2012; 67: 260-269. CONCLUSION Madan V, Walker SL, Beck MH. Sodium metabisulfite allergy is common 10. butLack is G. it relevant?Epidemiologic Contact risks Dermatitis. for food allergy.2007; 57: J Allergy 173-176. Clin Immunol. genetically engineered plants and animals may result in creation of newGenetic food modification products with techniques allergic undertaken properties. when This developing can occur 11. 2008;Kessler 121: DA, 1331-1336. Taylor MR, Maryanski JH, Flamm EL, Kahl LS. The safety through accidental transfer of genes that code for allergens from 12. of foods developed by biotechnology. Science. 1992; 256: 1747-1832. Foods, Joint FAO/WHO Expert Consultation on Allergenicity of Foods geneticallergenic engineering foods to non-allergenic does not result foods. in an Extremeincrease carein the should potency be DerivedJoint FAO/WHO, from Biotechnology, Evaluation Editor. of Allergenicity 2001, WHO: of Food Genetically and Agriculture Modified oftaken existing to ensure allergenic that the proteins. modification Caution of should genes undertakenbe taken to ensureduring Organization of the United Nations (FAO) Rome, Italy. 2001. that the genes that code for allergens are not transferred into non- 13. Foster ES, Kimber I, Dearman RJ. Relationship between protein allergen foods. There is need for more research into methods that digestibility and allergenicity: Comparisons of pepsin and cathepsin. can help in identifying and in screening for cross-reacting genes, and on gene patterns that code for allergenic protein foods. 14. Toxicology. 2013; 309: 30-38. Additionally, the use of animal models to screen for potency of CRC Press. 1996. Metcalfe DD. Allergenicity of foods produced by genetic modification. 15. Metcalfe DD. Introduction: What are the issues in addressing the explored further. More studies are needed at molecular levels to Environ Health proteins developed through genetic modifications should be characterize the various elements that determine allergenicity of Perspect. food substances. allergenic potential of genetically modified foods? 16. CDC, Investigation 2003; 111: of 1110.Human Health Effects Associated with Potential REFERENCES and Drug Administration for the Centers for Disease Control and 1. Gendel SM. Learning from FDA Food Allergen Recalls and Reportable Prevention.Exposure to 2001. Genetically Modified Corn, in A Report to the U.S. Food Foods, in Magazine. 2014. 2. Mills EN, Breiteneder H. Food allergy and its relevance to industrial food proteins. Biotechnol Adv. 2005. 23: 409-414.

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.

Ann Food Process Preserv 1(1): 1006 (2016) 3/3