Welcome to the Food Intolerance and Food Allergy Newsletter (June 2009).
This newsletter is produced by Sharla Race who is the owner of the Food Can Make You Ill web site.
Article: BHA, BHT, and TBHQ
BHA and BHT have been used, as food additives, in food products, with some restrictions, since the late 1950s. TBHQ is a more recent addition to the list of antioxidants allowed in food, in Europe, it became an accepted antioxidant for food use in 2004.
Their full names are:
BHA: Butylated hydroxyanisole (E320)
BHT: Butylated hydroxytoluene (E321)
TBHQ: Tertiary-butyl hydroquinone (E319)
There is nothing ‘natural’ about BHA, BHT, and TBHQ. They are synthetic compounds produced in laboratories. BHT was initially developed as an antioxidant for use with petroleum and rubber products.
All three are used as antioxidants in a large number of foods that contain oil and fat. The use of BHT has declined whilst the use of BHA has increased; this is primarily because BHA is more stable at higher temperatures. TBHQ is now appearing more and more in the products that we eat but, at the moment, BHA is still the most commonly used one of these three.
Whilst considered safe for human consumption as food additives they do cause, some people, problems. Conditions that have been linked with them include:
ADHD, Allergies, Angioedema, Dermatitis, Excessive sweating, Headache, Joint Pain, Rhinitis, Sleepiness, Stomach problems, Urticaria, Weight Gain.
The widespread use of BHA, BHT, and TBHQ in foods, food packaging and non food products makes them exceedingly difficult to avoid. You can find out more in Antioxidants: The truth about BHA, BHT, TBHQ and other antioxidants used as food additives.
Articles on other subjects can be accessed from the main library page:
http://www.foodcanmakeyouill.co.uk/library/index.html
Research Updates:
Barley Starch Syrup and Cereal Allergies
Nermes et al carried out a study to find out if barley starch syrup causes allergic reactions in individuals with allergy to wheat, barley, rye or oats. They concluded that they are 98% confident that at least 90% of individuals with verified cereal allergies will not react with allergic symptoms to barley starch syrup.
Full details.
Wheat Allergy
Wheat allergy is one of the most common food allergies in children but little data is available regarding its natural history. Corinne et al studied 103 children who all had a history of wheat allergy. Their main aim was to identify the length of time that the allergy lasted. They concluded that the median age of resolution of wheat allergy is approximately 6½ years. But, in a significant minority, wheat allergy persists into adolescence.
Full details.
Bell Pepper Allergy
In May 2009, Ruger et al reported on a case of rare anaphylaxis after ingestion of raw bell pepper.
Full details
Coming Soon
A new updated Food and Health Diary. More details next month.
Salt
Eating too much salt has long been linked with a variety of health problems including high blood pressure. The UK Food Standards Agency (FSA) estimates that 75% of the salt we eat is already in the food we buy - primarily in processed foods such as ready meals, sauces, baked beans and pizza.
If you eat processed foods it is worth getting to grips with understanding how salt is listed on food labels as it is frighteningly easy to eat way more than is healthy. The recommended maximum amount is no more than 6g a day.
If you don’t eat processed food but have any concerns about the amount of salt that you use, weigh out 6g (digital scales are the best for this) so that you can visually see how much salt that is – it is a surprising large amount – and show any other family members who are concerned about high salt intake. If you cook without salt it is very easy to monitor just how much you use.
Whether you eat processed foods or not, your kitchen cupboard is likely to contain some form of salt. How healthy is the salt that you use? Check the label and you may be surprised to find that your salt contains food additives – these are usually added to help keep the salt free flowing but they do alter the taste and we know little about how they impact on our health in the long term. The most common food additives added to salt are:
Magnesium Oxide (E530)
Sodium ferrocyanide , also known as Sodium hexacyanoferrate II, (E535)
Potassium ferrocyanide, also known as Potassium hexacyanoferrate II (E536)
Calcium ferrocyanide (E 538)
If your salt contains any of these consider buying a sea salt that is additive free (check your local health food shop) – they taste much better and, once your taste buds have adjusted, you will find you use much less.
Aldi to rid their products of food colours linked to hyperactivity
In Australia, Aldi has announced it will reformulate all its private label food items to remove the six food colours which were linked to hyperactivity in children by a UK study in 2007.
Concern at food allergy ‘epidemic’
Call for action after figures reveal high number of children admitted to hospital in Grampian (Scotland).
Hair dye allergy left woman looking like 'Elephant Woman'
A woman was rushed to hospital after an allergic reaction to a hair dye.
Red Bull's New Cola: A Kick from Cocaine?
Traces of cocaine found in cola...
Allergy causes school banana ban
Children at a school in Plymouth have been told not to bring in bananas because a member of staff is allergic to them.
Food manufacturers are continuously looking at ways to enhance foodstuffs. The links below are to a few of the latest ideas circulating:
Bacteria eating viruses help fight food pathogens: EFSA study
This is an option being looked at in Europe but, as the article notes, is already in use in the USA: “The US Food and Drug Administration first approved the use of bacteria eating viruses as food additives in ready-to-eat meat and poultry to protect against Listeria three years ago.”
Synthetic
Lycopene
Synthetic lycopene has been approved in the EU for foods including fruit/vegetable juice-based drinks , foods intended for use in energy-restricted diets for weight
reduction, breakfast cereals, fats and dressings, soups other than tomato soups, and bread (including crispy breads).
Adding antioxidants often enables food manufacturers to claim health benefits
for the food products.
Dairy could mask bitter taste of antioxidants
Milk could be the ideal functional food matrix for delivery of polyphenolic-rich antioxidant extracts, suggests new research from South America.
[There’s an interesting observation in the Readers Comments section that points out that milk added to tea reduces astringency but also renders the polyphenols no longer biologically active / available.]
Eating Without Casein
A Practical Primer for People with Allergies to Milk
World Health Organisation
Lots of information on health issues that affect us all including the latest news on the spread of influenza A(H1N1).
I have included this link because information on the spread of the latest influenza virus is very limited – it is now rarely mentioned on UK news bulletins yet the virus continues to spread.
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Any comments or feedback to sharla@foodcanmakeyouill.co.uk
Copyright: Sharla Race 2009
All rights reserved
Food Can Make You Ill
Your Complete Guide to Food Intolerance and Food Allergy
www.foodcanmakeyouill.co.uk