Special Issue "Food Additives as a Cause of Hypersensitivity and Food Allergy—Mechanisms, Clinic and Diagnosis"

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 9 April 2024 | Viewed by 50

Special Issue Editors

Department of Allergology, Clinical Immunology and Internal Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, ul. Ujejskiego 75, 85-168 Bydgoszcz, Poland
Interests: food additive; immunology; alergology
Special Issues, Collections and Topics in MDPI journals
Food Allergy Research and Resource Program, Department of Food Science & Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6207, USA
Interests: allergenic proteins; food allergy; celiac disease; risk assessment

Special Issue Information

Dear Colleagues,

Nowadays, food is full of various additives. We use dyes to make it look fresh and healthy. We use conditioners to make it soft and fluffy. We use preservatives to keep it fresh for a long time. We use aromas to make it smell delicious. We use polishes to make it look attractive. All these additives form a group of non-nutritive food substances. These substances, used in permitted doses, are not harmful, but they also do not provide nourishment. Sometimes, however, the harmlessness of food additives is questionable. There are various adverse reactions to this group of substances, including hypersensitivity reactions. Food additives can cause allergic reactions ranging from mild to severe anaphylactic shocks. However, we still know little about the role these additives play in these reactions and in what pathogenetic mechanisms they act. We also do not have efficient, validated tools for diagnosing these reactions. In this Special Issue, we want to focus on the relationship between food additives and hypersensitivity reactions. We invite everyone interested in this topic to co-create this Special Issue.

Dr. Kinga Lis
Prof. Dr. Richard E. Goodman
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • food additives
  • allergy
  • intolerance
  • hypersensitivity
  • diagnostics

Published Papers

This special issue is now open for submission.
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