Review of XXXX sensitivity.

@entity1 @entity19460 @entity137 @entity9735 @entity1425 @entity415 @entity5143 @entity204 @entity2021
The occurrence of @entity19460 in foods, drug products, and the environment; the characteristics of @entity9735 -sensitivity reactions; and the management of @entity9735 -sensitive individuals are reviewed. @entity19460 are used in foods, beverages, and pharmaceuticals for their antioxidant properties; they are frequently used in restaurant foods to keep vegetables and fruits looking fresh. Beer, wine, and dried, canned, or frozen fruits often contain @entity19460 , and seafood and fried @entity415 are often prepared with these agents. @entity19460 are also present as pollutants in the atmosphere. The incidence of @entity9735 sensitivity is unknown, but the condition is being recognized with increasing frequency. @entity5143 is sometimes induced by @entity19460 in sensitive individuals, and @entity2021 and @entity204 have been reported. Immediate or delayed reactions may occur. The mechanism of @entity137 is unknown but is thought to be @entity9735 -induced stimulation of the afferent limb of the cholinergic reflex. Clinical management is based on avoiding strenuous exercise on days when atmospheric pollution is high and on avoiding foods and drug products containing @entity19460 . Treatment of @entity9735 -sensitivity reactions is usually supportive; subcutaneous @entity1425 has been effective in some @entity1 . Several drugs have been used investigationally to prevent @entity9735 -sensitivity reactions. However, few data are available to evaluate their efficacy. @entity19460 may induce @entity5143 and @entity2021 in sensitive individuals. These @entity1 should avoid foods and drug products containing @entity19460 .
