Open AccessRole of the food additives in the development of food allergy and pseudoallele reactions tofood (Part one)
Author(s) -
L V Luss,
T Yu Repina,
L V Luss,
T U Repina
Publication year - 2009
Publication title -
rossijskij allergologičeskij žurnal
Language(s) - English
Resource type - Journals
eISSN - 2686-682X
pISSN - 1810-8830
DOI - 10.36691/rja1032
Subject(s) - food allergy , food additive , food industry , food science , variety (cybernetics) , allergy , business , chemistry , medicine , computer science , immunology , artificial intelligence
Great variety of food additives is being currently used in food industry. However their role and place in the normal effects and pathologic influence on human have not been sufficiently studied. As a consequence the effect of food additives on men's health provokes disagreements, controversials, misunderstanding. The review under consideration offers data on the composition and description of the most commonly used food additives and their possible influence on the development of food allergy and pseudoallergy reactions to food.