National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Food additives are added to processed and packaged foods to perform a wide range of technical functions. There are thousands of additives approved for use in foods that are classified according to the functions they perform such as preservatives, sweeteners, colouring agents, stabilizers, flavourings, antioxidants etc. However, some of them have been reported to cause adverse reactions or hypersensitivities in many individuals like urticaria, asthma, dermatitis, oedema, asthma and anaphylaxis. The best strategic approach for management of food additive hypersensitivity is complete avoidance of the offending foods. Adequate information about the food additives, along with the types of food in which it may be found and the various terms that are used to identify them on an ingredient statement is crucial. The responsibility of a food processor is to declare all the information regarding the food additives on the label of food products. This paper provides a brief summary on food additives implicated in hypersensitivities.
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