Hypersensitivity Reactions to Food Additives—Preservatives, Antioxidants, Flavor Enhancers

There have been reports of food hypersensitivity reactions to food additives (HFA) for many years. The mechanisms of HFA and their frequency are difficult to precisely define, as most of the data come from outdated studies with poor methodology. In 2020, the European Food Safety Authority completed...

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Detalles Bibliográficos
Autores principales: Witkowski, Mateusz, Grajeta, Halina, Gomułka, Krzysztof
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9517530/
https://www.ncbi.nlm.nih.gov/pubmed/36141765
http://dx.doi.org/10.3390/ijerph191811493

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9517530/
https://www.ncbi.nlm.nih.gov/pubmed/36141765
http://dx.doi.org/10.3390/ijerph191811493

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