三月14日加拿David生部发布G/SPS/N/CAN/909号通告,就酵母甘露糖蛋白作为食品增多剂用张稀哲酒征得意见,截…

据加拿大卫持生活部消息,1五月十二日加拿David生部发表公告,就自发番茄红素作为食物着色剂搜求意见,甘休日期为二〇一七年五月6日。

MNT – Hourly Medical News Since 2003

二月31日加拿David生部公布G/SPS/N/CAN/909号公告,就酵母甘露糖蛋白作为食物增加剂用于利口酒征得意见,停止日期为二零一四年11月26日。

加拿David生部代表,经过风险评估开采,提取自番茄中的天然番茄红素作为食物着色剂无安全风险。西红柿红素在用来食物时,在非规范化咖啡果汁、茶果汁中的限量为12ppm,在巧克力糖霜中的限量为40ppm,在口香糖中的限量为100ppm,仿肉成品中的限量为30ppm。

Food Intolerance: Causes, Symptoms, and DiagnosisLast updated Mon 11 Jul
2016 By Christian Nordqvist Reviewed by University of Illinois-Chicago,
School of Medicine

酵母甘露糖蛋白用于洋酒,可遏制酒石酸氢钾结晶形成,无安全危害。

局地原稿电视发表如下:

Food intolerance, also known as non-IgE mediated food hypersensitivity
or non-allergic food hypersensitivity, refers to difficulty in digesting
certain foods. It is important to note that food intolerance is
different from food allergy.

一些原稿电视发表如下:

Health Canada’s Food Directorate completed a detailed safety assessment
of a food additive submission seeking approval for the use of a New Food
Additive, Lycopene Extract from Tomato, as a Food Colouring Agent in
Various Foods.

Food allergies trigger the immune system, while food intolerance does
not. Some people suffer digestive problems after eating certain foods,
even though their immune system has not reacted – there is no histamine
response.

Health Canada’s Food Directorate completed a detailed safety assessment
of a food additive submission seeking approval for the use of yeast
mannoproteins to inhibit the formation of potassium bitartrate crystals
in wine.

As no safety concerns were raised through this assessment, it is the
intention of Health Canada to enable the food additive use described in
the information document. The purpose of this communication is to
publically announce the Department’s intention in this regard and to
provide the appropriate contact information for any inquiries or for
those wishing to submit any new scientific information relevant to the
safety of this food additive.

Foods most commonly associated with food intolerance include dairy
products, grains that contain gluten, and foods that cause intestinal
gas buildup, such as beans and cabbage.

As no safety concerns were raised through this assessment, it is the
intention of Health Canada to enable this food additive, as described
in the information document. The purpose of this communication is to
publically announce the Department’s intention in this regard and to
provide the appropriate contact information for any inquiries or for
those wishing to submit any new scientific information relevant to the
safety of this food additive.

天然色素西红柿红

Contents of this article:

Health Canada’s Food Directorate is committed to reviewing any new
scientific information on the safety in use of any food additive,
including yeast mannoproteins. Anyone wishing to submit new scientific
information on the use of this food additive or to submit any inquiries
may do so in writing, by regular mail or electronically.

西红柿红素是大自然分布最广的红萝卜素类天然色素之一。在植物的卡牌中,西红柿红素和其余红萝卜素的颜料被叶绿素隐瞒着,当植物步入成熟期,叶绿素的含量下落时,西红柿红素和其他红萝卜素的水彩技能显现出来。

Symptoms

在每100克含西红柿红素的水果和干果和蔬菜中,洋茄红素的含量分别为:番茄0.2~20毫克,西瓜2.3~7.2毫克,番若榴木5.23~5.50毫克,番木李0.11~5.3毫克,葡萄柚0.35~3.36毫克,红萝卜0.65~0.78毫克,番瓜0.38~0.46毫克,萌阿鹅0.02~0.11毫克,杏子0.01~0.05毫克。

Causes

番茄红素的天生饭店

Food additives and intolerance

番茄带有20三种红萝卜素,如α红萝卜素、β红萝卜素、叶黄素和玉黑灰素,西红柿红素大约占领十分之八~九成。能够说,洋茄是洋茄红素的原状饭馆。

Diagnosis

西红柿红素的含量随果实成熟异常的快扩张,人们因而西红柿的水彩可大致决断臭柿红素含量的数码。在洋茄类水果中,平常每100克西红柿含3~5毫克西红柿红素。

Tolerance can improve

在含量最高的门类中,每100克含高达20毫克洋茄红素。在桃红番茄中,每100克仅含0.5毫克洋茄红素。夏季番茄中的番茄红素含量较高,冬日含量相当低。无论在夏季要么冬天,在暖室里种植的洋茄的西红柿红素含量,都比夏季在室外生长的西红柿的含量低。

Fast facts on food intolerance

Here are some key points about food intolerance. More detail and
supporting information is in the main article.

Symptoms of food intolerance tend to take longer to appear than symptoms
of allergies

The symptoms are varied and can include, migraine, cough, and
stomachache

Some food intolerance is caused by the lack of a particular enzyme

Symptoms of food intolerance

[Gluten free sign among bread]

Gluten is one of the most common causes of food intolerance.

It can be difficult to determine whether the patient has a food
intolerance or an allergy because the signs and symptoms often overlap.

According to James Li, M.D., Ph.D., a Mayo Clinic allergy specialist,
when it is an allergy, even small amounts result in symptoms, as may be
the case with peanuts. Whereas, with food intolerance, tiny amounts will
usually have no effect.

The symptoms of food intolerance generally take longer to emerge,
compared to food allergies.

Onset typically occurs several hours after ingesting the offending food
or compound and may persist for several hours or days. In some cases,
symptoms may take 48 hours to arrive.

Some people are intolerant to several groups of foods, making it harder
for doctors to determine whether it might be a chronic illness or food
intolerance. Identifying which foods are the culprits can take a long
time.

According to the Australian NSW Food Authority, the following are the
most common symptoms of food intolerance:

Bloating

Migraines

Headaches

Cough

Runny nose

Feeling under the weather

Stomach ache

Irritable bowel

Hives

Causes of food intolerance

There can be many causes of food intolerance, and we will take a look at
each of these in turn.

1) Absence of an enzyme

Enzymes are needed to digest foods fully. If some of these enzymes are
missing, or insufficient, proper digestion may be undermined.

People who are lactose intolerant do not have enough lactase, an enzyme
that breaks down milk sugar (lactose) into smaller molecules that the
body can break down further and absorb through the intestine. If lactose
remains in the digestive tract, it can cause spasm, stomachache,
bloating, diarrhea, and gas.

People with an allergy to milk protein have similar symptoms to those
with lactose intolerance; that is why lactose intolerant individuals are
commonly misdiagnosed as allergic.

Researchers from Mary Bridge Children’s Hospital and Health Center in
Tacoma, WA, found that fructose intolerance is common in children with
recurrent or functional abdominal pain.

Nearly all foods require an enzyme for proper digestion. According to
the British Allergy Foundation, enzyme deficiencies are a common cause
of food intolerance.

2) Chemical causes of food intolerance

Certain chemicals in foods and drinks can cause intolerance, including
amines in some cheeses, and caffeine in coffee, tea, and chocolates.
Some people are more susceptible to these chemicals than others.

3) Food poisoning – toxins

Some foods have naturally-occurring chemicals that can have a toxic
effect on humans, causing diarrhea, nausea, and vomiting.

Undercooked beans have aflatoxins that can cause extremely unpleasant
digestive problems. Fully cooked beans do not have the toxin. Hence,
people may wonder why they react to beans after one meal, and not after
another.

4) Natural occurrence of histamine in some foods

Some foods, such as fish that has not been stored properly, can have an
accumulation of histamine as they “rot.” A number of people are
particularly sensitive to this naturally-occurring histamine and develop
skin rashes, abdominal cramps, diarrhea, vomiting, and nausea.

Often, the symptoms are similar to anaphylaxis (a strong allergic
reaction).

5) Salicylates are present in many foods

Salicylate intolerance, also known as salicylate sensitivity, occurs
when somebody reacts to normal amounts of ingested salicylate.

Salicylates are derivatives of salicylic acid, which occurs naturally in
plants as a defense mechanism against harmful bacteria, fungi, insects,
and diseases.

The chemicals are found in many foods and most people can consume
salicylate-containing foods without any adverse effects. However, some
people suffer symptoms after eating large amounts. Salicylate intolerant
individuals should avoid foods that contain high levels.

Salicylates are present in most plant-sourced foods, including the
majority of fruits and vegetables, spices, herbs, tea, and flavor
additives. Mint-flavoring, tomato sauce, berries, and citrus fruits have
particularly high levels.

Processed foods with flavor additives are usually high in salicylates as
well.

Food additives and intolerance

[Processed meatballs]

Processed meat can contain nitrates that are the source of some people’s
food intolerances.

Food additive intolerance has been a steadily-growing problem over the
last thirty years because more and more foods contain additives.

Even so, food additive intolerance is not estimated to affect more than
1 percent of people.

Additives are used to enhance flavors, make foods look more appealing,
and to increase their shelf life. Examples of food additives include:

Antioxidants

Artificial colorings

Artificial flavorings

Emulsifiers

Flavor enhancers

Preservatives

Sweeteners

Of the thousands of additives used in the food industry, a relatively
small number are thought to cause problems. The following food additives
are known to cause adverse reactions in people:

Nitrates – known to cause itching and skin rashes. Processed meats are
generally high in nitrates and nitrites.

MSG (monosodium glutamate) – used as a flavor enhancer. Known to cause
headaches.

Sulfites – used as a food preserver or enhancer. Commonly used in wines.
In the United States and European Union, wines bottled after 1987 and
2005, respectively, must state on their labels if they contain sulfites
at more than 10 parts per million. A German study found that about 7
percent of people have an intolerance to wine.

Some colorings – especially carmine (red) and annatto (yellow).

Diagnosing food intolerance

It is not easy to determine whether somebody has a food intolerance or
allergy because the signs and symptoms often overlap. Certain patterns
in the symptoms can help a doctor distinguish between the two. In the
vast majority of cases, food intolerance symptoms take much longer to
appear than food allergies.

Patients are advised to keep a diary and write down which foods are
eaten, what the symptoms were like, and when they appeared. The data in
the diary can help a dietician or doctor identify which foods are
causing adverse reactions, and what steps to take.

[Skin allergy prick test]

Skin prick tests are not 100 percent reliable.

Apart from lactose intolerance and celiac disease, there is no accurate,
reliable, and validated test to identify food intolerance. The best
diagnostic tool is an exclusion diet, also known as an elimination or
diagnostic diet.

Intolerance to regularly-eaten foods may result in adverse reactions
running into each other. When this occurs, it is difficult to identify
which foods are to blame. There is a higher risk that a chronic
condition or disease is erroneously diagnosed.

Exclusion diets are extremely useful in isolating the culprit foods.

In a typical exclusion diet, the suspected food is removed from the diet
for a set period, usually between 2 weeks and 2 months. If during this
period the adverse reactions resolve, it becomes more likely that the
culprit has been found. This can be further confirmed if it is then
reintroduced and symptoms return.

The doctor may recommend a skin test and/or a blood test to rule out a
food allergy:

Skin prick test – this determines the patient’s reaction to a specific
food. A small quantity of the suspected food is placed on the patient’s
back or forearm. The skin is pricked with a needle, allowing some of its
substance to penetrate below the skin surface. Allergic people will
react with a raised bump. However, skin prick tests are not 100 percent
reliable.

Blood test – this measures levels of IgE (immunoglobulin E) antibodies.
These tests are not 100 percent reliable either. The presence of IgE
antibodies may be a part of the normal human response and indicate
tolerance, rather than an adverse reaction, according to a study
published in CMAJ.

The best current treatment for food intolerance is to either avoid
certain foods or eat them less often and in smaller amounts, as well as
taking supplements that may help digestion.

Tolerance can improve

Some people find that if they stay off the specific food for a while,
they have no reaction when eating it again – this is known as tolerance.
Maintaining tolerance is often a question of knowing how long to
abstain, and how much of it to eat when it is being reintroduced.

As each person reacts differently, the only way to determine this is by
trial-and-error.

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Additional information

Article last updated on Mon 11 July 2016.

Visit our Food Intolerance category page for the latest news on this
subject, or sign up to our newsletter to receive the latest updates on
Food Intolerance.

All references are available in the References tab.

References

Citations

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Comments(9)

ADD A COMMENT

Arbee

DECEMBER 6, 2013 2:02 AM

Is there any relation between food intolerance with acne?. I read that
dairy product can caused acne, so is that part of food intolerance.

I had acne in my mid 30th, and when I stopped drinking milk or dairy
product and seafood; my skin was cleared up.

Reply

Chris

MAY 9, 2014 6:22 AM

My opinion is that nightshades should be taken more seriously as a
severe food intolerance, these foods-tomatoes, potatoes, peppers (sweet,
bell, hot), tobacco, as well as others that contain solenoid properties
may be responsible for symptoms such as joint pain, joint stiffness,
breakdown of bones, fatigue, indigestion, stomach upset, reduction in
the growth or number of new cells.

People without the ability to breakdown the alkaloid in these foods have
a genetic predisposition to this intolerance, while food intolerance may
seem less of an emergency than food allergy, this type of food
intolerance can cause major disabling symptoms that the public needs to
be aware of. Food intolerance can cause long term destruction and damage
to cells, cell tissue, organs and organ symptoms. Doctors need to be
aware so they can inform patients of the health risks of these foods on
their bodies if they do not make the enzymes to properly digest these
toxic foods.

Reply

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