Pseudoallergies

The symptoms of a pseudoallergy are very similar to those of an allergy. However, in contrast to an allergic reaction, a pseudoallergic reaction causes symptoms directly, without the release of IgE antibodies. Because IgE antibodies must be present in order for a diagnosis to be made via skin or blood testing, it is not possible to test for a pseudoallergy. Pseudoallergies can only be diagnosed via a strict exclusion diet and subsequent provocation testing with suspected pseudoallergens. Typical triggers of a pseudoallergy include food additives such as coloring agents or preservatives, but also naturally occurring substances such as biogenous amines, benzoic acids and probably aromas. Because it is not clear whether all pseudoallergens have been identified, the exclusion diet is referred to as “low in pseudoallergens” and not “pseudoallergen-free”.

The following terms on an ingredient list indicate the presence of food additives:

E100–E1518, Coloring, Preservative, gelling agents, thickening agents, moisturizing agents, emulsifiers, flavour enhancers, antioxidants, separating agents, coatings, artificial sweeteners, baking agents, stabilizers, flour treatment agents, modified starches, foaming agents, artificial aroma.

Ins and outs of the food labelling rules

According to the latest food labelling regulation (from 13.11.2004), sulfur dioxide and sulfites must be listed on food packaging if the concentration is higher than 10mg/kg or liter). This means sulfur dioxide and sulfites may be present in food, but undeclared. Also be careful with foods that are not pre-packed.

The following food products may contain additives that are not listed on the label:

Unpacked processed food products (e.g. bread, cake, cookies, sausage, salads)
Potato products (e.g. chips or croquettes) from take-away shops
Alcoholic drinks
Chocolates or pralines
You can ask about additives at the meat or cheese counter, there must be a folder where additives are listed
Warning: No labelling is required for additives composed of different ingredients, when the resulting mixture does not affect the texture or flavour of the food (exceptions are sulphur dioxide and sulfites)

Before you buy food, always check the list of ingredients and avoid products containing additives and/or natural pseudoallergens!

You should follow the low-pseudoallergen diet for three weeks. You will start to see the effects after 10-14 days. It is important to follow the diet strictly for the duration! Each dietary “slip-up” can lessen the effectiveness of the dietary regimen. Only after the diet has been strictly followed we can start the search for the concrete triggers.

Please find a comprehensive list of food Initiates file download here.