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Nutrition and Behaviour 2: Food Hypersensitivity and Food Intolerance

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  • July 4, 2017
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  • 2016/2017
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Kayleigh95
Nutrition and Behaviour

6th / 8th February 2017

Lecture 2: Food Hypersensitivity and Food Intolerance

Hyperactivity and psychotic symptoms

Feingold

 Benjamin F Feingold
 Some develop intolerance to aspirin (acetylsalicylic acid)
 Those sensitive to aspirin react to foods containing natural salicylates, similar
substances.
 Aspirin sensitive patients react to the yellow colouring tartrazine (E102)
 Those sensitive to tartrazine react to aspirin
o A yellow synthetic azo dye
o Typical products include fizzy drinks, fruit squash, puddings, cakes, sauces,
soups, sweets, jelly, ice cream, jams, honey products etc.
 Aspirin and tartrazine produce either hives or a rash in those who respond to those
compounds.
 While ill he became aware of a marked increase in hyperactivity among children
 Estimated half to 5 million children affected of which half taking Ritalin (used to treat
ADHD and ADD).
 25 years before when he was a paediatrician, hyperactivity was rare among children.
 Noted that if the use of additives and the increase in hyperactivity was plotted, the
lines were parallel.
 The Feingold diet was then developed on the premise that salicylates may trigger
hyperactivity.


 In 1965, a woman in her early forties came with a swollen face and giant hives.
 Placed on a diet avoiding artificial colours and flavours

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