FOOD INTOLERANCE NETWORK
FACTSHEET
Natural
food chemicals
This factsheet is being revised. Please check back.
You can be affected by both added chemicals in your food and by
chemicals naturally present in your food. These natural food chemicals can have
the same range and severity of effects for sensitive people and you are
unlikely to know whether you are affected since they are usually eaten every
day.
There are three main groups of natural food chemicals:
Salicylates
in plant foods like fruit, vegetables and spices.
Amines
in protein foods like chocolate, cheese, less-than-fresh meats and seafood.
Natural glutamates
in HVP (hydrolysed vegetable protein) and tasty foods like tomatoes, grapes, cheese,
sauces, stock cubes, gravies.
Here are links to separate factsheets about each of these groups
The
information given is not intended as medical advice. Always consult with your
doctor for underlying illness. Before beginning dietary investigation, consult
a dietician with an interest in food intolerance. You can find a supportive dietitian
through the Dietitians Association of
© Sue Dengate update August
2007
