Food additives are increasingly added to processed food  – they help preserve food, enhance flavour, and improve texture. But if you or a loved one has food allergies, it’s important to understand how these additives might impact your health. A recent study explored the relationship between food additives and allergic reactions, shedding light on how these ingredients may contribute to allergies.

What Are Food Additives?

Food additives are substances added to food during processing to improve shelf life, taste, colour, or texture. They include preservatives, colourants, flavour enhancers, emulsifiers, synthetic antioxidants and stabilisers. While many have previously been considered as safe, we now know that some additives cause adverse reactions and can trigger allergic reactions or worsen existing food allergies.

Can Food Additives Cause Allergies?

Food additives don’t typically cause classic food allergies (which involve an immune system reaction to proteins in food), but they can lead to food intolerance or non-allergic hypersensitivity reactions. Some people experience symptoms like skin rashes, digestive problems, headaches, or asthma flare-ups after consuming foods with certain additives.

Common Food Additives Linked to Reactions

The study identified several additives that may trigger allergic-like symptoms in sensitive individuals:

• Sulfites (E220-E228) – Used as preservatives in many dried fruits and coconut, wine, vinegar, selected sweets and other processed foods such as biscuits, sulfites can cause asthma symptoms and skin reactions in sensitive individuals.
• Monosodium Glutamate (MSG, E621) – A common flavour enhancer found in fast food and snacks such as crisps and processed meat products, MSG has been linked to headaches, flushing, and digestive discomfort.
• Artificial Food Colourants (E100 – E182) – These dyes, found in candies, fizzy drinks, flavoured yoghurt and milk drinks, and other processed foods, have been associated with hyperactivity in children and skin reactions in some people. Titanium Dioxide (White Colourant – E171) and Erythrosine (Red Colourant – E127) have been recently banned by the European Commission & FDA respectively. They have been found to be toxic and are no longer safe for human consumption.
• Benzoates (E210-E219) – Preservatives used in mostsoft drinks, many sauces and condiments, and other processed foods, benzoates can trigger hives and other allergic-like symptoms in some individuals.
• Emulsifiers (e.g., Polysorbates, Carrageenan, Lecithin) – Found in spreads such as margarine, sauces and salad dressings, and processed meats, emulsifiers may disrupt gut health and contribute to inflammation in people with sensitive digestive systems.

How to Identify and Avoid Problematic Additives

If you suspect that food additives might be triggering your symptoms, here are some steps you can take:

• Read Labels Carefully – Check ingredient lists for common additives and avoid those that have been linked to reactions.
• Choose Fresh, Wholesome Foods – Minimally processed foods are less likely to contain additives. Increase your intake of unprocessed food and limit intake of ultra-processed foods.
• Keep a Food Diary – Track what you eat and any symptoms that follow to identify potential triggers.
• Consult an allergy professional – If you suspect an additive is causing issues, an allergist or dietitian can help with diagnosis and management strategies.

The Bottom Line

While food additives help keep our food fresh and flavourful, they can also contribute to allergic-like reactions in sensitive individuals. Being aware of common additives and their potential effects can help you make informed choices about what you eat. If you experience symptoms after consuming processed foods, consider speaking to a healthcare professional to determine the best way to manage your diet.

By staying informed and proactive, food allergic individuals can minimise risks and enjoy a healthier, symptom-free life!

For our AFSA downloadable leaflet on Food additives and preservatives see here>>

See Food Allergy and Anaphylaxis pre-workshop video here> and full recording of Live Workshop here>>

Reference Warner JO. Arch Dis Child 2024;0:1–4. doi:10.1136/archdischild-2023-326565