The restaurant syndromes
Settipane, G.A.
Archives of Internal Medicine 146(11): 2129-2130
1986
ISSN/ISBN: 0003-9926 PMID: 3778042 Document Number: 280182
Anaphylactic or anaphylactic-like reactions while eating present as medical emergencies, with the onset of symptoms occurring from minutes to 2 h after ingestion; some of the monosodium glutamate reactions may occur up to 14 h later. Causative factors usually consist of food allergens, preservatives, colour additives, flavour enhancers and food toxins. A double-blind oral challenge test may be the only way of confirming the diagnosis for most of the aetiological factors of those so-called restaurant syndromes. Preventive measures include proper labelling and avoidance of the ingredients responsible for the symptoms.