Feketea Gavriela, Tsabouri Sophia
Pediatric Department, Amaliada Hospital Unit, Ilias General Hospital, Amaliada, Greece.
Department of Child Health, School of Medicine, University of Ioannina, Ioannina, Greece.
Food Chem. 2017 Sep 1;230:578-588. doi: 10.1016/j.foodchem.2017.03.043. Epub 2017 Mar 16.
Various additives, including food colorants (FCs), are used in the food industry to make food appealing to consumers and to add variety. Despite the widespread usage of FCs, adverse reactions related to their consumption, including reactions triggered by immune (immediate and delayed-type hypersensitivity) and non-immune (intolerance) mechanisms, are considered rare. There is a discrepancy between the perception of patients and parents (7.4%) and the reported prevalence of adverse reactions to additives (0.01-0.23%), which is higher in atopic individuals (2-7%). Documented reactions are mild, involving mainly the skin, and, rarely, anaphylaxis. A major problem in diagnosing reactions to FCs is identification of the offending agent(s), which is based on careful dietary history taking. Allergy testing is usually unrevealing, except for reaction to some natural colorants. Treatment consists of avoidance of the offending colorant as no successful desensitization procedures have been reported.
包括食用色素（FCs）在内的各种添加剂被用于食品工业，以使食品对消费者具有吸引力并增加种类。尽管食用色素被广泛使用，但与其消费相关的不良反应，包括由免疫（速发型和迟发型超敏反应）和非免疫（不耐受）机制引发的反应，被认为是罕见的。患者和家长的认知（7.4%）与报告的添加剂不良反应患病率（0.01 - 0.23%）之间存在差异，特应性个体中的患病率更高（2 - 7%）。有记录的反应较轻，主要累及皮肤，很少发生过敏反应。诊断食用色素反应的一个主要问题是确定致病因素，这基于仔细的饮食史询问。除了对某些天然色素的反应外，过敏测试通常无结果。治疗包括避免食用致病色素，因为尚未报告成功的脱敏程序。
