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美国新奥尔良消息:渥太华大学变态反应与免疫学临床副教授William Yang和加利福尼亚拉霍亚临床与研究基金会的变态反应和免疫学科成员 Ronald Simon,在美国变态反应和免疫学学会会议上介绍了对亚硫酸盐过敏的一些病例,一些过敏者已致死。亚硫酸盐作为食品制作过程中的防腐剂以及餐馆用于食物保鲜而广泛应用。内科医生说,据估计亚硫酸盐过敏的发生率在哮喘病人中为5～11％(约合45万～90万名北美人),约占所有亚硫酸过敏者的90％。 Yang说,二十多年来,美国食品和药物管理局(FDA)与加拿大卫生保护部门的联合卫生机构认为亚硫酸盐制剂是食品与饮料的“一般安全(GRAS)”防腐剂。但到1985年9月,与亚硫酸盐有关的有害
New Orleans, United States: William Yang, clinical associate professor of allergy and immunology, University of Ottawa, and Ronald Simon, a member of the Allergy and Immunology department at the La Jolla Clinical & Research Foundation in California, presented a presentation to the American Society of Allergy and Immunology In some cases of sulphate allergy, some allergy sufferers have died. Sulfites are widely used as preservatives in food preparation and in restaurants for food preservation. Physicians said it is estimated that the incidence of sulfite allergy is between 5 and 11% of asthma patients (about 450,000 to 900,000 North Americans), accounting for about 90% of all sulfite allergies. Yang said for more than two decades, the Joint Health Agency of the U.S. Food and Drug Administration (FDA) and Health Canada have identified sulfite formulations as “General Safe (GRAS)” preservatives for food and beverages. But by September 1985, sulfites were harmful