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MSG Allergy/Sensitivity | New York Allergy and Sinus Centers

Monosodium glutamate (MSG) is a flavor enhancer. It’s added to many canned foods, Chinese foods, and processed meats. It also occurs naturally in some vegetables, fruits, and cheeses. The U.S. Food and Drug Administration has deemed MSG safe when added to foods, but some people have reported showing allergy symptoms after consuming it.

Many doctors argue that an individual can be allergic to MSG because the “allergic response” is not IgE-mediated. IgE is an antibody that triggers an allergic reaction in the immune system. Since symptoms related to MSG do not involve the immune system, it cannot be called a true allergy.

Most doctors have ruled it a sensitivity instead of an allergy, much like a gluten sensitivity. The sensitivity has often been called ‘Chinese Restaurant Syndrome’ and ‘MSG Sensitivity Syndrome.’ Symptoms of an MSG sensitivity usually deal with the digestive system but can affect the skin as well.

MSG Sensitivity Symptoms

  • Bloating
  • Gas
  • Diarrhea
  • Headaches
  • Abdominal Pain
  • Tingling Skin

When consumed in large doses, MSG can cause severe digestive problems. However, the amount added to foods is usually not enough to cause any serious adverse reactions; but there have been reports of MSG causing asthma symptoms.

Diagnosing A MSG Sensitivity

The only accurate way to diagnose this sensitivity is through a food challenge. If you believe you have a sensitivity to MSG, it’s important to keep track of your symptoms. It’s helpful to keep a food journal and document everything you eat throughout the day. This will help the doctor determine what’s causing your symptoms.

During the food challenge, you will be given a small amount of food that contains MSG. Your allergist will monitor your reaction for positive results.

MSG Sensitivity Treatment

The best treatment for any sensitivity is avoidance; however, avoiding MSG is difficult as it naturally occurs in some foods and it is added to many others. It’s helpful to know exactly which foods contain MSG when dining out and cooking at home. Here is a list of foods to avoid to manage your MSG-sensitivity symptoms:

Potato Chips Cold Cuts Gravies
Some Dressings Potatoes Peas
Tomatoes Broths & canned soups Mushrooms
Grapes Parmesan & other cheeses Chinese Food

This is just a short list of foods that contain MSG. You should still read labels of all the products you consume. Most packaging will label ‘contains msg’ or ‘msg added.’

If you accidentally eat foods containing MSG, some over-the-counter medications can treat your digestive and skin symptoms. Check with your doctor to see which product will work best for you. An allergist can also prescribe an inhaler for breathing problems related to this sensitivity.

Frequently Asked Questions

Does MSG cause long-term health problems?

While there has been speculation of MSG causing health problems, there is no evidence to show that this is the case. The FDA has deemed MSG safe to consume.

Is MSG always labeled on the packaging?

If MSG is added to foods, then it is required for it to be labeled. For food that naturally contains MSG, it does not have to be labeled.

Does MSG contain gluten?

No, MSG does not contain gluten.

Does MSG contain less sodium than salt?

Yes, MSG contains less sodium than salt.


While MSG is not labeled as a true allergy, it can cause allergy-like symptoms. NY Allergy & Sinus Centers is here to help. We can treat these symptoms and provide more education about food allergies and sensitivities. Call (212) 686-448 to book an appointment with a board-certified allergist today!

MSG Symptom Complex: Overview and More

Monosodium glutamate (MSG) is a food additive suspected of causing reactions such as headache, flushing, and heart palpitations. People who experience such a reaction may mistake it for an MSG allergy, but it actually is not. MSG symptom complex is different than an allergy and not yet clearly understood.

Joe Raedle Collection / Getty Images News

What Is MSG? 

A common flavoring added to Chinese food, canned vegetables, soups, and processed meats, MSG is the sodium salt of glutamic acid. Found naturally in seaweed, tomatoes, and cheese, MSG flavoring was originally developed from a boiled-down version of a savory seaweed broth.

Today, it is made by fermenting starch, sugar beets, sugar cane, or molasses. MSG has been used as a flavor enhancer for more than a century and is responsible for the umami taste in many dishes.

It is approved as a food additive by the U.S. Food & Drug Administration (FDA) with the designation of “generally regarded as safe.” However, many people have reported experiencing uncomfortable symptoms after eating foods containing MSG.

The Symptoms of MSG Symptom Complex

Once referred to as Chinese restaurant syndrome (erroneously, since MSG is not specific to one country’s cuisine), MSG symptom complex is a cluster of adverse reactions often mistaken for a food allergy. It is not a true allergy, but rather a food intolerance.

Most people who have the syndrome experience mild and short-lasting symptoms after consuming MSG. These may include:


While research into MSG symptom complex is limited, there have been several reports of people experiencing headaches after consuming MSG. Studies suggest the food additive may have a connection to headaches.

Although the mechanism isn’t entirely understood, research has found people with migraines and tension-type headaches have higher levels of glutamate than those without migraines. While this does not confirm a causal link between migraines and MSG, it may help to explain the phenomenon of headaches after consuming MSG.

In addition, research shows MSG consumption can cause blood pressure to rise, which is linked to headaches. However, in studies, this increase has been short-lived and only occurs following MSG intake that is much higher than what is normally consumed in a meal. 


Research in the 1980s found a suspected link between MSG and asthma. In a small study published in the Journal of Allergy and Clinical Immunology, 32 people with asthma were put on an additive-free diet for five days, then given increasing doses of 500 mg to 5 grams of MSG in a hospital setting.

The MSG challenge provoked reactions in 13 people, with six experiencing symptoms of asthma and MSG symptom complex within two hours of ingestion, and another seven experiencing asthma flare-ups within 12 hours. These results, however, have not been replicated in further studies. 

A 1999 study of 100 people with asthma found no indication that MSG provokes asthma attacks based on diagnostic markers, including forced expiratory volume (FEV1) values.

In the study, people with asthma—with and without a history of self-diagnosed MSG symptom complex—were given 2,500 milligrams of MSG. Researchers found no clinically relevant changes in FEV1 levels and advised maintaining a “healthy skepticism about the existence of MSG sensitivity in individuals with asthma.


MSG symptom complex is not very well understood. The reactions people experience after eating MSG do not involve traditional allergy pathways that activate an immune response.

Because sensitivity to MSG is not a true allergy, there is no test available to determine whether you are sensitive to it.

Furthermore, despite widespread anecdotal evidence that some people experience reactions, studies of MSG have not demonstrated a clear cause-and-effect relationship.

Instead, only a handful of studies have found mild reactions can occur after consuming large amounts of MSG, and the threshold for symptom development is far above what would be consumed during a normal meal.


MSG symptom complex is typically diagnosed based on symptoms that appear following MSG consumption. Your doctor may ask questions such as:

  • Have you eaten food prepared with MSG within the past two hours?
  • Have you eaten any other food that may contain monosodium glutamate within the past two hours?

He or she may also perform diagnostic tests, such as an electrocardiogram to check for abnormal heart rhythms and spirometry to test airflow.


There is no specific treatment for MSG symptom complex, although over-the-counter medications can be used to treat individual symptoms during an episode. For example, Tylenol (acetaminophen) or Excedrin (aspirin, acetaminophen, and caffeine) may ease a headache.

More serious symptoms may be life-threatening and require immediate medical attention. Although MSG isn’t known to cause anaphylaxis, it’s possible a person may be allergic to a food that contains it.

Get emergency medical help right away if you experience any of the following, as they can be indications of life-threatening allergic reactions known as anaphylaxis:

  • Chest heaviness
  • Heart palpitations
  • Shortness of breath
  • Swelling of the lips or throat

Avoiding MSG

The most effective strategy for avoiding symptoms is to not consume MSG if you suspect you may be sensitive to it. While there is little scientific evidence to support a link between MSG and reactions, the FDA requires food labels to list MSG as an ingredient.

Foods that naturally contain MSG do not need to list MSG as an ingredient, although the product label cannot claim “No MSG” or “No added MSG.”

MSG Labeling

If you are avoiding MSG, check the ingredients list for the following:

  • Monosodium glutamate
  • Hydrolyzed vegetable protein
  • Autolyzed yeast
  • Hydrolyzed yeast
  • Yeast extract
  • Soy extracts
  • Protein isolate
  • Tomatoes 
  • Cheese

Dining out while avoiding MSG can be trickier. You can always ask if the meal is prepared with MSG, and many restaurants now advertise they are MSG-free.

A Word From Verywell

Despite the belief that there is such a thing as an MSG allergy, there is a lack of hard scientific data to link common reported reactions to MSG. That said, sometimes misconceptions exist for a reason, and there may be some truth underlying the MSG phenomenon that experts simply have not yet figured out.

If you suspect foods containing MSG give you a headache or other unpleasant symptoms, by all means, avoid them.

Sensitive to MSG? Guess What… You’re Not!

I can’t keep count of how many people have casually told me “I’m actually really sensitive to monosodium glutamate (MSG).”  News breaker… you’re not.  I know you think you are… and you really want to tell me all about your symptoms… and that you’re the special one… but I promise, you’re not.

You do not have an MSG allergy. You do not have MSG intolerance. These so-called MSG reactions have been found to vanish like steam from hot and sour soup when studied under controlled conditions.

That being said you probably could cut back on the fried rice and General Tsao’s chicken.  I mean you did just complain about being bloated…

Let’s walk through the science.

What is MSG?

MSG is a flavor enhancer which has been used effectively for nearly a century to help bring out the best flavors in foods.   MSG can be used in many savory dishes including meat, fish, poultry, many vegetables and in sauces, soups and marinades.  It harmonizes well with salty and sour tastes but contributes little or nothing to sweet or bitter foods.

MSG is the sodium salt of the common amino acid glutamic acid (or glutamate), which is naturally found in most foods and in your body (remember – amino acids are the building blocks for proteins).  It occurs naturally at high levels in many foods such as tomatoes and Parmesan cheese, and the glutamate in commercially produced MSG is chemically indistinguishable from the glutamate naturally present in food.  Our bodies handle both sources of glutamate in the exact same way. Breast milk actually contains high levels of glutamate that’s produced naturally by the human body.

The average adult consumes about 13 grams of glutamate each day from the protein in food, while intake of added MSG is around 0.5 grams.  Want to taste the best scrambled egg on earth?  Add a pinch of MSG.   Try it… you won’t regret it.

How is MSG created?

In 1908 a Japanese scientist, Kikunae Ikeda, was able to extract glutamate from seaweed broth and show that it provided the savory taste to the soup.  Today, instead of extracting MSG from seaweed broth, it is created by the fermentation of starch, sugar beets, sugar cane or molasses. This process is the same used to make other common food products such as soy sauce, vinegar and yogurt.

Is MSG safe?

Absolutely. Scientists have not been able to confirm MSG causes any of the reported “MSG allergy symptoms” (e.g., headache, nausea, etc).  There is no limitation for use of MSG in foods because international scientific and regulatory bodies have failed again and again to identify any harm from consumption of MSG.

In 1968, an American doctor wrote a letter to the New England Journal of Medicine claiming to have experienced symptoms of numbness in the back of the neck and a feeling of pressure in the face and upper chest muscles, which he coined as “Chinese Restaurant Syndrome. ”  He suggested this was caused by MSG because of its widespread use in Chinese restaurants, without any study, data or proof.  While the term Chinese Restaurant Syndrome caught on in the U.S., and people began reporting MSG headaches and other side effects, study after study has failed to show any consistent effects among individuals who claim to be “MSG-sensitive” when blindly exposed to fairly high levels of MSG.

How much sodium is in MSG?

MSG has a low sodium content.  It contains about 12% sodium while salt contains 39%.  MSG is used at levels much lower than salt.  Using low levels of MSG allows food scientists to effectively reduce the sodium content of foods, like ready-to-eat soups, by up to 40%, without sacrificing flavor.  Take out salt, add a pinch of MSG, and cheers to your health.

Don’t get me wrong, you are a very special person… just not one that’s sensitive to MSG.

For additional information see the U.S. Food and Drug Administration’s “Questions and Answers on Monosodium Glutamate (MSG)” consumer information website.

MSG – Adverse reactions – Allergy Link

MSG – Adverse reations

Monosodium Glutamate – Glutamic Acid   E621 – E635

MSG is a flavour enhancer and well-known excitotoxin (glutamate, aspartate, cysteine), that can cause neurological damage. It is used by food companies because it stimulates the nerve cells in your mouth, as well as the brain. It is a neurotransmitter – causing nerve cells to fire – targeting the centers of hunger, taste and smell. If it only worked in 2% of the population, there wouldn’t be any money in it. It is basically a drug like alcohol or caffeine. However, MSG also occurs naturally in tomatoes, parmesan cheese, walnuts. 
The sensitivity response of any individual is simply a matter of degree. Ingestion of glutamic acid (MSG) is known to produce a variety of adverse reactions in some people. These reactions, although seemingly dissimilar, are no more diverse than reactions found as side effects of certain neurological drugs.


MSG is commonly found in: 

Many processed foods and seasonings, often added to ready meals. Low sodium salt substitutes, natural chicken, beef, pork flavouring, stock, bouillon and broth, yeast extract, malt extract or flavouring, soy sauce. Some mixed spices, spice blends. Crisps and other potato snacks, seasoned nuts, etc. Some Asian takeaway, dressings and many frozen foods. Also occurs naturally in tomatoes, parmesan cheese, walnuts. Always ask when eating out!

There are ‘New’ forms of MSG around, which cause the so called ‘Ribo Rash’. These are Ribonucleotide E635 / Disodium Guanylate E627 / Disodium Inosinate  E631.


Possible reactions may include:

Behavioural problems in children, Attention deficit disorders, Lethargy, Sleepiness, Insomnia, Numbness or paralysis, Seizures, Sciatica, Slurred speech, Chills and shakes, Shuddering.

Cardiac: Arrhythmia, Atrial fibrillation, Tachycardia, Rapid heartbeat, Palpitations, Slow heartbeat, Angina, Extreme rise or drop in blood pressure.

Circulatory: Swelling.

Gastrointestinal: Diarrhoea, Nausea/vomiting, Stomach cramps, Rectal bleeding, Bloating. Muscular: Flu-like achiness, Joint pain, Stiffness.

Neurological: Depression, mood swings, rage reactions, migraine headache, dizziness, light-headedness, loss of balance, disorientation, mental confusion, anxiety, panic attacks, hyperactivity.

Respiratory:  Asthma, Shortness of breath, chest pain, tightness in the chest, runny nose, sneezing.

Skin: Hives (may be both – internal and external), rash, mouth lesions, temporary tightness or partial paralysis, numbness or tingling of the skin, flushing, extreme dryness of the mouth, face swelling, tongue swelling”. Obesity.

Urological / Genital:– Bladder pain (with frequency), Swelling of the prostate, Swelling of the vagina, Vaginal spotting, Frequent urination, Nocturia.  

Visual: Blurred vision, difficulty focusing, pressure around eyes, bags under eyes, eye damage.

MSG may causes anaphylactic shock in sensitive people, due the quantity of MSG and the absorption rate into the blood stream. Sometimes there are contributory factors – reaction with other ingested substances or intense exercise.



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MSG symptom complex: Side effects and MSG

Some people experience symptoms, such as headaches and sweating, after eating food containing monosodium glutamate (MSG).

MSG is a food additive that enhances flavor. It is commonly used in restaurants and pre-packaged foods.

While there are many anecdotal reports of MSG-induced symptoms, scientific research into the syndrome is limited.

As a result, the use of MSG remains controversial, and some restaurants advertise as being MSG-free.

Read on to learn more about MSG symptom complex and the health effects of this additive.

Share on PinterestThere is minimal scientific evidence linking MSG consumption with particular symptoms.

The most common reported symptoms of MSG symptom complex include:

  • breathing difficulties
  • chest pain
  • facial flushing
  • a headache
  • numbness or burning pain in the mouth
  • a rapid heart rate
  • sweating
  • swelling of the face

Most symptoms don’t require treatment, but a person should go to an emergency room or call 911 if experiencing chest pain or breathing difficulties.

While MSG symptom complex is likely related to MSG intake, researchers are still not entirely sure what causes the symptoms.

While MSG may not affect everyone, it appears that some people are extremely sensitive to it or other food additives.

MSG is made from glutamate, which is one form of glutamic acid, an amino acid that is naturally present in many foods.

The human body also produces glutamate and requires it for several functions, including learning and memory.

MSG is used to enhance flavor, and it is commonly added to processed foods, soups, and canned goods.

The United States Food and Drug Administration (FDA) consider MSG to be “generally recognized as safe.”

However, because the FDA have received many reports of negative reactions to MSG, the administration requires manufacturers to feature added MSG on food labels.


Relatively few studies have investigated the effects of MSG, especially in recent years.

A study from 2000 included 130 people who self-reported as being sensitive to MSG. They were administered MSG or a placebo.

Of those participants, 38.5 percent reacted to MSG only, 13.1 percent reacted to the placebo only, and 14.6 percent reacted to MSG and the placebo.

The reactions were typically mild. An increased dose of MSG without the presence of food was most likely to cause a reaction.

However, the researchers were unable to replicate the results when they repeated the test with the same of participants. This suggests that outside factors, such as food intake, may have caused the reactions.

In 2016, a review of studies concluded that eating MSG with food had no significant influence on the occurrence of headaches.

However, one study included in the review reported a significant link between the consumption of MSG and headaches in female participants.

The authors concluded that, overall, the methods used could not produce reliable, consistent results and that more research is needed.

It is important to note that an organization that promotes the use of glutamate employs one of these authors.

Researchers commonly administer MSG to mice to induce obesity. In the past decade, some people have wondered whether MSG intake is also linked to extra weight in humans.

One study from 2011 found that MSG was associated with an increase in weight in healthy Chinese adults. However, there have been conflicting results.

More research is needed to determine the effect of MSG on the body.

People report various health issues that they associate with MSG. According to a Korean study from 2014, the most common complaints were:

  • thirstiness (84.5 percent)
  • drowsiness (55.7 percent)
  • weakness (34.5 percent)
  • nausea (30.2 percent)
  • a headache (14.7 percent)

MSG symptom complex may also cause:

  • excessive sweating
  • flushing of the skin
  • a tingling sensation in the skin
  • numbness or burning in the mouth

Severe and life-threatening symptoms are rare. They resemble the symptoms of an allergic reaction and include:

  • chest pain
  • difficulty breathing
  • an irregular or rapid heartbeat
  • swelling in the throat or face

People who experience severe symptoms should seek emergency medical attention.

The treatment for MSG symptom complex varies, depending on the symptoms and their severity.

Mild symptoms

Mild symptoms typically clear up without treatment. A person with these symptoms may benefit from:

  • drinking water to stay hydrated
  • resting
  • drinking ginger or peppermint tea to reduce nausea
  • taking over-the-counter (OTC) pain relievers, if a person has a headache

Severe symptoms

A doctor may recommend OTC or prescription medications to relieve these symptoms. Treatments include:

  • antihistamine medications for breathing problems, facial swelling, or an abnormal heartbeat
  • a shot of epinephrine (adrenaline) for life-threatening reactions

The only way to completely prevent MSG syndrome complex is to stop eating foods that contain the additive.

People with very mild symptoms may be able to prevent them by only eating small amounts of foods that contain MSG.

Anyone with a sensitivity to MSG should check whether it is included on food labels. Remember to also check for the full name: monosodium glutamate.

Some restaurants also use MSG in their food, so people may want to enquire about this when ordering.

The additive is usually present in:

  • packaged and processed meats, such as hot dogs
  • meat extracts, such as pork extract
  • bouillon
  • canned vegetables
  • potato chips
  • soups and stocks

MSG is also known as:

  • E621
  • hydrolyzed protein
  • maltodextrin
  • modified food starch

Avoiding natural glutamate

People who are very sensitive to MSG may also need to avoid foods that contain high amounts of natural glutamate.

Natural glutamate is present in the following:

  • mature cheeses
  • cured meats
  • braised meats
  • bone broths
  • fish and shellfish
  • fish sauce and oyster sauce
  • soy protein
  • soy sauce
  • mushrooms
  • ripe tomatoes and tomato juice
  • grape juice
  • yeast extract
  • malted barley, which is used in beer and bread
  • walnuts

Avoiding natural glutamates may be challenging, but a doctor or dietitian can provide guidance and develop a low-glutamate meal plan.

A person should see a doctor if symptoms are severe or persistent.

Anyone with breathing difficulties, chest pain, or swelling of the throat should seek emergency medical care.

To assess a person’s symptoms, a doctor may ask when the person last ate foods that contained MSG.

Depending on the symptoms, the doctor may also:

  • check the heart rate
  • examine the airways for blockages
  • perform an electrocardiogram to check for an abnormal heart rhythm

The effects of MSG syndrome complex usually pass quickly. People often feel better within a few hours.

In the meantime, home remedies can alleviate discomfort.

However, anyone with a life-threatening reaction to MSG should carry an epinephrine shot, such as those sold under the brand names Adrenaclick or EpiPen. Be very careful when eating out or buying packaged or processed foods.

A dietitian can help to determine which foods are safe.

MSG Allergy: Separating Facts from Fiction

You may have heard someone claim they are “allergic” to monosodium glutamate, or perhaps you think you have an MSG allergy, or you’ve been wondering if claims about MSG side effects are true.

Here’s a review of just some of the research that has been undertaken to investigate whether an MSG allergy is something to be worried about or is even real.

The first report of a reaction to MSG, back in 1968, was an anecdotal account by one person after he ate at a Chinese restaurant – it was published as a letter to the editor in the New England Journal of Medicine.1 The writer described his reaction as generalized weakness, palpitations and numbness in the arms, but acknowledged that these symptoms may have been due to any number of ingredients in the meal including sodium, or alcohol from Chinese cooking wine, and not necessarily the MSG. However the letter spawned the idea that vague reactions such as these might be attributed to monosodium glutamate (MSG) and introduced the phrase Chinese Restaurant Syndrome.

In 1995, an independent scientific panel, the Federation of American Societies for Experimental Biology (FASEB) published a comprehensive analysis of the safety of MSG and included a list of MSG symptoms and alleged side effects that reports claimed were associated with consuming foods with MSG.2

According to FDA:

FASEB’s report concluded that MSG is safe. The FASEB report identified some short-term, transient, and generally mild symptoms, such as headache, numbness, flushing, tingling, palpitations, and drowsiness that may occur in some sensitive individuals who consume 3 grams or more of MSG without food. However, a typical serving of a food with added MSG contains less than 0.5 grams of MSG. Consuming more than 3 grams of MSG without food at one time is unlikely.


The FDA, in its Q&A about monosodium glutamate, notes: “Over the years, FDA has received reports of symptoms such as headache and nausea after eating foods containing MSG. However, we were never able to confirm that the MSG caused the reported effects.”

Research on MSG, conducted for over decades, has found that most people who believe they respond adversely to MSG do not have these reactions when evaluated in carefully controlled tests. As Food Standards Australia New Zealand concludes in its thorough review affirming MSG’s safety, “Although the prevalence of CRS (Chinese Restaurant Syndrome) has been estimated to be about 1–2% of the general population it is not clear what proportion of the reactions, if any, can be attributed to MSG. The vast majority of reports of CRS are anecdotal, and are not linked to the actual glutamate content of the food consumed. Furthermore, when individuals with a suspected sensitivity to MSG are tested in double-blind challenges the majority do not react to MSG under the conditions of the study (or react equally to placebo). Many individuals may therefore incorrectly be ascribing various symptoms to MSG, when in fact some other food component may be the cause. This highlights the need for individuals with suspected MSG sensitivity to undergo appropriate clinical testing.”4

The Bottom Line: Seek a proper medical diagnosis if you believe you are reacting to something you’ve eaten.

Allergens are well defined and packaged foods list common allergens on their labels. Sensitivities are not uncommon and can be attributed to a wide variety of foods and ingredients. In Chinese food, for example, ingredients such as peanuts, sesame seeds, shell-fish or even egg can cause reactions for some people. This is why it’s important not to self-diagnose. As with any product to which you suspect you are having an allergic-type reaction consult a healthcare professional to get a proper medical diagnosis.


  1. Kwok RHM. Chinese-restaurant syndrome [letter]. N Engl J Med 1968; 278:796.
  2. Raiten DJ, Talbot JM, Fisher KD, eds. Analysis of adverse reactions to monosodium glutamate (MSG). J Nutr 1995; 125: 2892S–2906S
  3. FDA: “Questions and Answers on Monosodium Glutamate (MSG)“
  4. “Monosodium Glutamate, A Safety Assessment” (Technical Report Series No. 20), Food Standards Australia New Zealand (FSANZ)

Further references can be found on Wikipedia here.

Studies Investigating MSG Allergy and “Sensitivity”:

Food Additives and Allergies/Intolerances | Food Allergy Research & Education

Food additives are used for a variety of reasons, including improving flavor or texture, boosting nutritional value and maintaining product safety from production to the pantry. The safety and efficacy of additives are overseen by the U.S. Food and Drug Administration (FDA).

While there are documented cases of adverse reactions to certain additives, these are typically not related to an immune-system response and therefore less severe than typical allergic reactions. True allergic reactions, including anaphylaxis, are very rare to most additives. 

According to the American Academy of Allergy, Asthma and Immunology (AAAAI), there are studies that show adverse reactions to additives, but most reports are of single patients (or small clusters of patients) and are related to dyes and sulfites. 

How are additives labeled? 

The FDA requires manufacturers to list all ingredients, in order of predominance, on the label. The label must also list the names of any FDA-certified color additives, but some ingredients can be listed jointly as “natural flavors,” “spices,” or “artificial flavoring” if they are dubbed to be “generally recognized as safe” (GRAS) by the FDA. This also applies to “artificial colors” if the color additive(s) is exempt from certification. 

If an additive contains any allergen covered by the Food Allergen Labeling Consumer Protection Act (FALCPA)—a list that presently includes egg, milk, peanut, tree nut, soy, wheat, fish, and shellfish—the allergen must be stated on the label. Because there may be recipe or formulary changes at any time, it’s important for people with allergies to read labels every time. (Learn more about FALCPA at foodallergy.org.) 

What’s the difference between a food allergy and an intolerance/sensitivity? 

A food intolerance is a reaction to food that does not involve the immune system but might involve the digestive system causing gas, bloating, diarrhea, and upset stomach. This occurs when a person is unable to properly break down the food. This could be due to enzyme deficiencies (e.g., no lactase enzyme to breakdown lactose) or adverse reactions to naturally occurring chemicals in foods or additives. 

A food allergy involves the immune system. When a person eats a food that he/she is allergic to, the immune system overreacts by producing antibodies called Immunoglobulin E (IgE) to proteins in food. These antibodies travel to cells that release chemicals, causing an allergic reaction. Unlike an intolerance to food, a food allergy can cause a serious, and even life-threatening, reaction, anaphylaxis.

How do I know if I’m reacting to a food additive?

If you have reactions to multiple unrelated foods, or only with processed foods, a food additive may be the culprit. 

What should I do if I believe I had an adverse reaction to a food additive?

Discuss your symptoms and any reaction trends with your primary care physician or an allergist. Keeping a food diary may help pinpoint troublesome ingredients. A skin test has little diagnostic value in determining an allergy to a food additive. The gold standard is strict ingredient avoidance followed by an oral food challenge. This is the most effective way to determine the root cause of adverse reactions.1

Common Additives

Below is list of some common food additives and information about their relationship to allergic reactions and intolerances/sensitivities. If you suspect you are having an adverse reaction to any ingredient, consult a medical professional. 

Flavor Enhancers

Flavor enhancers are present in many processed foods. These additives enhance flavors already present in foods, without providing their own separate flavor, and can often be natural. 

Hydrolyzed vegetable protein, used by the food industry to enhance flavor, is protein that has been chemically broken apart into amino acids. It is widely used in processed savory food. It can also be found in personal care products. It is typically made with soy, wheat and/or corn so it must be avoided by people with IgE-mediated allergy to those ingredients 

Monosodium glutamate, better known as MSG, is a seasoning that combines sodium with glutamate, the most abundant amino acid in nature and one that provides “umami,” a savory taste. Tomatoes, parmesan cheese, soybeans, and seaweed are sources of glutamate, and the body metabolizes added MSG in the same way as it does the glutamate in these foods. Today, MSG is produced by the fermentation of plant-based sources like corn, sugar beets, sugar cane or molasses, and it can be purchased for at-home cooking. There are no reported cases of IgE-mediated allergy to MSG. Although some people identify themselves as sensitive to MSG, in studies with such individuals given MSG or a placebo, scientists have not been able to consistently trigger reactions.2

Artificial Coloring/Dyes

These additives are used to offset color loss during production from exposure to light, air, temperature extremes, moisture, and storage conditions, as well as to enhance colors and provide color to colorless foods. They are usually found in candies, margarine, cheese, soft drinks, jams/jellies, gelatins, puddings and pie fillings. 

Annatto is an orange food coloring made from the seeds of a South American tree, Bixa orellana. This additive has been found to cause allergic reactions, including anaphylaxis and hives/swelling.

Carmine is a red food coloring made from a dried insect called Dactylopius coccus Costa. This coloring is found in various drinks, red yogurt, and popsicles. Reactions to carmine include anaphylaxis. 

Tartrazine is also known as FD&C Yellow No. 5. In 1986, The FDA’s Committee on Hypersensitivity to Food Constituents concluded that Tartrazine may cause hives in fewer than one out of 10,000 people.3


Emulsifiers allow for smooth mixing of ingredients and prevent separation. They are found in such products as salad dressings, peanut butter, chocolate, margarine, ice cream and plant-based milk alternatives.  

Lecithin is an emulsifier made from soybeans or eggs and therefore may contain those allergenic proteins. However, allergic reactions to soy lecithin are rare, even in those allergic to soy, as concentration is typically low in most foods.

Stabilizers and Thickeners

These additives make a food’s texture and consistency uniform and improve the way the food feels in a person’s mouth. Products containing stabilizers or thickeners include frozen desserts, dairy, dairy alternatives, cakes, pudding/gelatin mixes, dressings, jams/jellies and commercial sauces.4

Carrageenan is the extract from a red seaweed commonly known as Irish moss, which is native to the British Isles. It has been reported to cause adverse gastrointestinal effects but reports of IgE-mediated allergy are rare.  

Guar gum is made from seed of the guar plant and is high in fiber. This additive can trigger a rare allergic reaction and/or rhinitis, and there have been cases of occupational asthma in people working directly with the product.5 Guar gum can also cause digestive symptoms, including gas and bloating. 

Xanthan gum is a sugar-like compound made by mixing fermented sugars with a certain kind of bacteria. It’s often used as a binder in gluten-free products. Some people may develop gastrointestinal symptoms, such as bloating, gas and diarrhea. 

pH Control Agents

These additives prevent spoilage and control acidity and alkalinity in beverages, frozen desserts, chocolate, canned or jarred foods and baking powder.

Citric acid is added to products to boost flavor, blend ingredients and prevent botulism in canned foods. While citric acid naturally exists in some fruits and vegetables, like lemon and tomato, it’s manufactured citric acid (MCA) that is used extensively as an additive, especially in soft drinks and candies. People can have food allergy to citrus fruits, like orange and grapefruit, but these reactions are unrelated to MCA. However, there are some documented cases of citric acid intolerance.6

Lactic acid is produced when specific bacteria feed off sugars and is also a natural chemical in the body. It occurs naturally in fermented foods, such as sauerkraut, kimchi, yogurt, and sourdough bread, but can also be manufactured and added to packaged foods as a preserving agent. While the word “lactic” may suggest that a product contains milk, lactic acid is not always made from milk. However, lactic acid starter cultures may contain milk. There are several additives that contain the word “calcium” or that start with “lact” that lead people to believe a product has milk in it when it may not. These include calcium lactate, calcium stearoyl lactylate, sodium lactate, and sodium stearoyl lactylate. Be sure to read the full ingredients list or call the manufacturer if you have further questions. 


In addition to slowing or preventing changes in color, flavor or texture, preservatives prevent food spoilage caused by organisms such as bacteria, molds and yeasts. Preservatives are found in fruit sauces and jellies, beverages, baked goods, cured meats, oils, margarines, cereals, dressings, snack foods, and processed fruits and vegetables.

Nitrates/nitrites are used to extend shelf life and preserve foods by inhibiting growth of organisms, which can sometimes be deadly. They are also added to enhance flavors and color in packaged foods. Most nitrates in the diet occur naturally in dark leafy green vegetables. Nitrates and nitrites are commonly found in processed meats, such as hot dogs or deli meats like bologna and salami. There are reported cases of hives and itching, as well as anaphylaxis, related to nitrate. 

Sulfites are also used to delay spoilage, such as preventing browning in fresh fruit or vegetables, and to extend shelf life, as in the production of dried fruit. Sulfites are often contained in beer and wine, but not clear alcohol such as vodka. Asthma exacerbations, anaphylaxis and hives are all reported reactions to sulfites; however, the FDA only requires labeling on any food or beverage with a concentration greater than 10 parts per million. 

The bottom line? There are more than 3,000 food additives listed on the FDA site. Though there is a rigorous approval process for the safety of additives, some people may be sensitive to certain ingredients and, in some cases, experience an allergic reaction. 

Remember to read all ingredient labels every time and reach out to manufacturers if you have any questions. If you believe you experienced an adverse reaction to an ingredient, consult with a board-certified physician, ideally an allergist. 

1Wilson BG, Bahna SL. Adverse reactions to food additives. Ann Allergy Asthma Immunol. 2005;95(6):499-570. doi:10.1016/S1081-1206(10)61010-1
2Questions and Answers on Monosodium glutamate (MSG). U.S. Food and Drug Administration. Web site. https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg. 2012.
3Overview of Food Ingredients, Additives and Colors. U.S. Food and Drug Administration. Web site. https://www.fda.gov/food/food-ingredients-packaging/overview-food-ingredients-additives-colors#qayellow5. 2010.
4H. Kular, J. Dean, V. Cook, A case of carrageenan allergy in a pediatric patient, Annals of Allergy, Asthma & Immunology, Volume 121, Issue 5, Supplement, 2018, Page S119, ISSN 1081-1206, https://doi.org/10.1016/j.anai.2018.09.395.
5Lagier F, Cartier A, Somer J, Dolovich J, Malo JL. Occupational asthma caused by guar gum. J Allergy Clin Immunol. 1990;85(4):785-790. doi:10.1016/0091-6749(90)90199-e
6Sweis IE, Cressey BC. Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports. Toxicol Rep. 2018;5:808-812. Published 2018 Aug 9. doi:10.1016/j.toxrep.2018.08.002

90,000 What is MSG Allergy?

Monosodium glutamate allergy is a severe allergic reaction to monosodium glutamate, a popular flavor enhancer used in many types of cuisine. Allergies of this type include severe symptoms that include severe nausea, abdominal cramps and pain, and skin rashes. In the worst cases, an allergy to monosodium glutamate can cause breathing difficulties or even cause anaphylactic shock.

While many people experience some type of reaction to MSG ingestion, a reaction to a compound intolerance is more common.Relatively mild nausea, sour stomach or loose stools would characterize MSG intolerance. The main difference between allergies and intolerances is related to the effect of the substance on the immune system and the severity of the reaction.

There is a debate in the medical community as to whether MSG allergy is a true medical condition. According to one scientific idea, although symptoms can be severe, they are often indicative of intolerance and require simple treatment to correct.Others believe that if symptoms cause a serious life-threatening reaction rather than just uncomfortable and uncomfortable, the classification of the phenomenon as an allergy is more consistent.

Whether the condition is called MSG allergy or intolerance, the fact remains that getting a diagnosis and seeking treatment is essential. As with any type of food allergy, a trained healthcare professional can run tests to determine if MSG consumption is a major cause of health problems.If so, a diagnosis of intolerance or allergy can be obtained and a course of treatment for intolerance or allergy appropriate to the patient’s current situation can be initiated.

After completing an allergy or intolerance diagnostic task, several options are available. The first is to treat symptoms caused by allergies or MSG intolerance. Most treatments include oral medication or injection to relieve the patient’s condition. On rare occasions, a patient may stay overnight in the hospital for observation if symptoms are severe enough to warrant this response rate.

Whether the condition is classified as an MSG allergy or an intolerable reaction, there is no question that a person should avoid eating foods prepared with MSG. This could include avoiding certain restaurants known to use this flavor enhancer in food preparation, as well as buying meats from supermarkets and butchers that don’t have MSG added.


Message | dental clinic

Probably there is no such person who has never had a toothache at least once.Or some of the teeth are already missing and prosthetics are needed. Or there are gum problems. Or maybe you really want to have a stunning smile. Then the main question arises – how to find a doctor or a clinic where you could solve all the problems as professionally, quickly and for a reasonable price as possible?

In the clinic “7 stars” we do our best to provide you with all types of dental care at a high professional level.

Patients come to us who are afraid to have their teeth treated and they need a lot of courage to come to an appointment.We try to carry out the treatment in such a way that you feel comfortable.

We perform two-stage anesthesia with the most effective modern drugs that do not cause allergic reactions. We use the latest equipment and tools. We own the best technology. All this will relieve you of fear and allow you to get the best possible result.

Sometimes people come to us like this or like this.

Of course it is not easy and not everything becomes right at once, but we always strive for the best result so that you can smile beautifully again and have reliable healthy teeth.

There are many diseases that lead to problems in the oral cavity: dental caries, gum disease, periodontitis, mucosal diseases and malocclusion. We successfully solve all these insidious problems in our clinic

We are constantly undergoing training in Russia and abroad, sometimes even instead of days off.We work from morning until late in the evening, we try to quickly solve your problems, especially if there is acute pain or problems with a smile and you have an event where you need to look great. Sometimes it happens that the doctor does not look very good, because he is tired and has no strength

But we do our best to make your smile bring joy to you and us

Who can not be vaccinated against COVID-19, said the Voronezh Regional Healthcare Department. Latest news from Voronezh and region

The Department of Health of the Voronezh Region spoke about
contraindications for vaccination against coronavirus with the drug “Sputnik V”.Vaccination allowed
citizens aged 18 and over 60, the press service of the department said on Tuesday, 12

The main contraindications were hypersensitivity to
any component of the vaccine, history of severe allergic reactions, pregnancy
and the feeding period. For acute infectious and non-infectious diseases
or with an exacerbation of chronic diseases, you can get vaccinated after three to four
weeks from recovery or remission, with mild ARVI, acute infectious
diseases of the gastrointestinal tract – after normalization of temperature.

After the first stage of vaccination, introduce the second component
the drug will not be given to patients in whom it has caused complications. Among them there is anaphylactic
shock, severe generalized allergic reactions, convulsive syndrome,
temperature above 40 degrees and others.

Also, doctors told in what cases it is necessary to vaccinate “with
caution “: in chronic liver and kidney diseases, expressed
dysfunctions of the endocrine system (diabetes mellitus), severe diseases
hematopoietic system, epilepsy, strokes and other diseases of the central nervous system,
diseases of the cardiovascular system (history of myocardial infarction,
myocarditis, endocarditis, pericarditis, coronary heart disease), primary
and secondary immunodeficiencies, autoimmune diseases, lung diseases,
asthma and COPD, metabolic syndrome, allergic reactions, atopy, eczema.

Before vaccination, the patient will be examined by a doctor. At a temperature
above 37 degrees, the injection will not be done.

Earlier, the regional department announced that mass vaccination against coronavirus had begun in the Voronezh region. The doctors also gave a list of vaccination rooms where the drug will be administered.

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Allergy in cats. 🐈 Types, symptoms, treatment

Cats, like humans, are prone to allergic reactions.Absolutely everything that surrounds a pet can act as an allergen, and there can be a lot of symptoms of the disease. In order to understand how and for what reason allergies occur in cats, how to prevent and treat it, we recommend reading the article to the end.

What Causes Cat Allergies?

Cats, like other animals such as dogs and chickens, are prone to allergies. Only an experienced veterinarian can determine what exactly causes an allergic reaction in a pet, and only he can prescribe the correct treatment.Of course, owners can also observe changes in health and skin conditions, and if new products have recently appeared in the animal’s diet, then most likely they were the cause of the problem. In this case, you should remove this food from the menu, and immediately contact a specialist.

Among the main, most common causes of allergies in cats, the following can be distinguished:

  • Food. Food allergies in cats are most often caused by dry or wet food.
  • Bites of fleas, ticks, and other small parasites.
  • Hygiene products – shampoos, balms.
  • Dust.
  • Plant pollen.

Allergy in cats is an increased sensitivity of the immune system to certain substances, that is, allergens. The pet owner’s job is to prevent the pet from coming into contact with allergens, and if this happens, immediately provide assistance and eliminate the source.

How does cat allergy manifest?

Allergies in cats can manifest themselves in different ways, because the organisms of all animals are individual.Most often, the symptoms of allergies in cats are as follows:

  • Hair loss.
  • The appearance of skin rashes.
  • Redness of the skin.
  • Itching is a common symptom.
  • Loss of appetite, bloating, constipation or diarrhea.
  • The appearance of edema.

The last point is the main symptoms of food allergy, while other manifestations may be due to the animal’s contact with other allergens.
To determine what causes allergies in cats, only a veterinarian can, by examination, taking tests and other manipulations. This is especially true of rashes, because they can be different, and it is very difficult for an inexperienced person to understand that this is an allergy in cats to food or flea bites.

Now, knowing the signs of allergies in cats, each owner will be able to pay attention to the problem in a timely manner and do everything possible to keep the pet healthy.

Methods for the treatment of allergies in cats

Depending on the type of allergy in cats, the doctor will prescribe the appropriate treatment.After an accurate diagnosis and determination of the allergen, the veterinarian’s actions will be as follows:

  • If cats are allergic to food, the specialist will select the food for your pet, taking into account the age, breed, health status, recommend hypoallergenic food from reliable manufacturers, tell you how to feed it, and at the same time prescribe a course of treatment with antihistamines.
  • If the cause of an allergy in cats is insects, for example, fleas, then first of all the doctor will prescribe a drug that destroys parasites, and in combination with it – remedies for allergies – ointments, tablets, injections (depending on the complexity of the situation).
  • When cats are allergic to litter, change it as a recommendation.
  • In the event of other allergic reactions, treatment is prescribed based on what is the allergen for a particular animal.

Therefore, if a pet has an allergic reaction and it was possible to determine what causes it, it is important to eliminate the allergen as soon as possible or reduce the animal’s contact with it.Only in this way will cat allergies be eliminated, of course, in combination with adequate treatment and further care.

A neglected cat allergy can cause a number of serious health problems for a cat, harm the body, and even cause death. Therefore, each owner should be attentive to his cat, regularly inspect the skin and fur, destroy fleas, and choose only high-quality food. So the cat will live a long, happy, healthy life, and will delight the whole family.

Allergy to MSG in beer 2021

Drinking beer containing MSG or monosodium glutamate may cause symptoms that resemble an allergic reaction but are actually intolerances. Allergy symptoms and food intolerance symptoms are similar and mix easily. If you experience adverse reactions after drinking beer containing MSG, you may have an intolerance to MSG, histamine, or yeast in your drink. Make an appointment with your doctor to determine the exact cause of your symptoms.

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Allergy v. Intolerance

Allergy and intolerance mix conditions that resemble each other but have different causes. An allergic reaction is the reaction of the immune system to a substance that the immune system accidentally identifies as dangerous. According to the American College of Gastroenterology, intolerance is not caused by an immune response, but rather an inability to digest certain ingredients, proteins, or sugars found in certain foods.Beer contains various ingredients that can cause food intolerance symptoms.

MSG Intolerance

MSG is a food additive that helps improve flavor in foods and is mainly found in Chinese cuisine. The symptoms that develop from MSG intolerance are caused by a chemical reaction that MSG causes in the bodies of some people. Mayo Clinic. com reports that the most common symptoms of an adverse reaction to MSG are flushing, sweating, headaches, pressure on the face, numbness, chest pain, nausea, numbness in the neck of the face and other parts of the body, and bodily weakness.Symptoms may appear within 15 minutes of taking MSG, or may take up to several hours before symptoms appear.

Histamine Intolerance

Beer contains histamine, a chemical found naturally in some foods and in the body. Histamine is used by the body to protect against infectious diseases, but too much histamine causes inflammation in soft tissues. Histamine is the main chemical that causes most allergic reactions.If you are sensitive to histamines, beer can cause a similar symptom, which is similar to an allergy. Symptoms include fast heart rate, peeling skin, wheezing, and fainting.

Yeast allergy and intolerance

Drinking beer can cause adverse reactions if you have yeast allergies or intolerances. Yeast is the main ingredient used in the beer fermentation process. If you are allergic to yeast, drinking even a small amount of beer can cause mild to severe symptoms, depending on the severity of your allergy.Yeast intolerance will mainly cause digestive symptoms such as bloating, gas, diarrhea, and stomach pain.

Product Handling and Presentation | METRO-cc.ru

Simple guidelines to ensure safe food handling and serving in your restaurant.

Raw foods, especially raw meat, poultry and fish, can contain harmful bacteria such as salmonella, while cooking kills these bacteria.By combining raw and cooked foods, or even simply placing a cooked dish in a dish containing raw contaminated food, you risk spoiling the finished meal.

To avoid cross-contamination ensure that bacteria are not transferred from one surface to another, such as on dirty hands or a rag, or from raw meat in contact with other foods.


Raw or processed meat, poultry or eggs, like any other perishable food, must be thawed at a safe temperature.Frozen, they are definitely safe. But as soon as these foods begin to thaw and become warmer than 4.4 ° C, the bacteria that may have been in them before freezing will begin to multiply.

Perishable food must not be thawed on a work surface or in hot water and must not be left at room temperature for more than two hours.

Although the central part of the package lying on the workbench may still be frozen, a danger zone forms around its edges with a temperature at which bacteria multiply rapidly.

Defrosting frozen food is best planned in advance by placing food to defrost in the refrigerator at a constant safe temperature of 4.4 ° C or lower.

Do not refreeze!

No ice crystals remain in defrosted food. If food has warmed up more than 4.4 ° C, it must not be re-frozen, except for foods with a high acid content, such as fruits.

Personal hygiene of employees is very important! They should have clean hands, hair pulled back, clean clothes or uniforms, and everyone should be well trained in proper hand washing techniques (before starting work, after using the toilet, after handling food or customer service, after cleaning, dealing with money or non-food items). goods, after touching the hair or face, as well as in between the preparation of various dishes).


Food allergy is the response of the body’s immune system, which has incorrectly perceived a particular product as harmful or dangerous. Once a certain food is classified as dangerous, the immune system releases a huge amount of different chemicals every time that food enters the body. These substances, in turn, trigger a cascade of allergic symptoms that can negatively affect the respiratory system, gastrointestinal tract, skin or cardiovascular system.

Allergic reactions are becoming more common, and restaurateurs must be ready to help their customers in such a situation.

  • Inquire about food allergies with and check all ingredients.
  • Remember to supervise the cooking process to avoid contact of safe ingredients with the allergen.
  • Answer guests, tell them about your actions.

Eight major food allergens:

  • Milk
  • Eggs
  • Fish (e.g. perch, flounder, cod)
  • Crustaceans (e.g. crabs, lobsters, shrimps)
  • Nuts (e.g. almonds, walnuts, pecans )
  • Peanuts
  • Wheat
  • Soybeans.

Linex® expert approach to solving any situations to restore the microflora balance

Moscow. 30 July 2015 Sandoz expands its line of Linex® products – the leader in the over-the-counter portfolio of the company and the number 1 probiotic in Russia. *

Probiotics are one of the fastest growing categories in the global pharmaceutical market. This is due to the fact that the nature of the diet of the population of developed countries has changed: the diet of the majority of modern city dwellers is dominated by products that have been refined, heat treated or frozen, genetically modified to improve taste and extend the shelf life.Therefore, probiotics – drugs that allow maintaining the normal state of microflora and the health of the gastrointestinal tract – are increasingly used both for therapeutic and prophylactic purposes. The world market for the production of probiotics is growing by 7% annually. According to Euromonitor, by 2017 it will amount to 33.5 billion euros 1 .

Linex® is well known to Russian doctors and consumers due to the highest quality and a wide range of drugs, in which everyone can find the best probiotic option for themselves.In July 2015, in addition to the beloved Linex® and Linex for children®, the line was replenished with a new product – Linex ® Forte. The novelty contains a complex of 2 of the most studied bacteria BB-12 and LA-5 in high concentration, which allows you to take from one capsule per day. which is especially convenient for conducting courses of treatment. The probiotic strains included in the preparation inhibit the growth of pathogenic bacteria and have a beneficial effect on the composition of the intestinal microbiota (microflora).

Normal microflora, reducing the activity of pathogens, suppresses pathogenic, putrefactive and gas-forming bacteria.In addition, representatives of the intestinal microbiota take part in fat and pigment metabolism, stimulate the immune system, and take an active part in the digestion of food. The microbiocenosis of the gastrointestinal tract – and this is approximately 100 trillion microorganisms (from 10 13 to 10 14 ) weighing about 1.5 kg in an adult – largely determines the state of human health, being, in essence, the organ responsible for a number of key metabolic processes in the body 1-3 .But there are many factors that have a negative impact on the gut microbiota and lead to imbalances. These are the peculiarities of nutrition, diseases of the digestive system, intestinal infections, the use of antibacterial drugs 4 . To correct the state of the intestinal microbiota in various pathological conditions: dysbiosis, diarrhea of ​​various origins, Clostridium difficile associated infections, etc., probiotic preparations are used.

According to Yuri Golovatchik, director of corporate relations at Sandoz, the new product will become a significant help in the treatment of a number of diseases:

“The daily dosage of probiotic Linex ® Forte includes 2 well-studied bacteria that are representatives of the normal intestinal microflora – lacto- and bifidobacteria.The bacteria contained in Linex ® Forte capsules normalize and maintain the physiological balance of the intestinal microflora in all parts of the intestine. Linex ® Forte is indicated for the prevention and treatment of intestinal dysbiosis, the symptoms of which may be diarrhea, constipation, indigestion, nausea, flatulence, belching and allergic skin reactions. ”

Doctor of Medical Sciences, Professor, Head of the Department of Propedeutics of Childhood Diseases of the Pediatric Faculty of the First Moscow State Medical University (First MGMU) named after I.I.THEM. Sechenova, Svetlana Ilinichna Erdes noted: “The intestine is not in vain called the“ second brain ”of a person. Our healthy state largely depends on the intestinal microflora, the foundations of the well-coordinated work of the body. That is why probiotics are drugs that make it possible to maintain normal intestinal bacterial composition – so important in the life of a modern person. Eating inaccuracies, stress, taking antibiotics and many other factors can lead to a violation of the composition of the intestinal microbiota.The wide range of Linex ® allows you to choose a suitable robot for each patient in any situation of microflora disturbance!

About Sandoz

Sandoz, a generic division of the Novartis group of companies, is a leader in the generic pharmaceutical industry and is constantly striving to improve the availability of high quality medical care for patients. Sandoz employs over 26,000 people worldwide.The company supplies a wide range of affordable medicines to patients around the world.

With sales of US $ 9.6 billion in 2014 and a drug portfolio of more than 1,100 chemical compounds, Sandoz is a world leader in both biosimilars and anti-infective and ophthalmic generics, as well as generics used in transplantation. In addition, Sandoz is one of the world leaders in the generic market in key therapeutic areas such as injectable and dermatological drugs, drugs for the treatment of diseases of the respiratory, central nervous, cardiovascular and digestive systems, metabolic disorders and pain syndromes.

The Sandoz company develops, manufactures and markets medicinal products, as well as pharmaceutical and biotechnological active substances of active substances. About half of the Sandoz portfolio consists of different drug categories that are more complex to develop and manufacture than standard generics.

Since 2003, when the company consolidated its various generic production lines under the Sandoz brand, we have seen strong natural business growth driven by increased sales.In addition, growth is driven by a number of targeted acquisitions that Sandoz has made in various regions and businesses, including Hexal (Germany), Ebewe Pharma (Austria) and Fujera Pharmaceuticals (USA).

Sandoz is represented on Twitter. Subscribe to the company’s news at http://twitter.com/Sandoz_Global.

** Sales in packs according to the data of LLC “AM ES Health”, January-December 2014

  1. Amann R, Fuchs BM.Nat Rev Microbiol 2008; 6: 339.

  2. Zhao L. Nature Review. Microbiology, Sept 2013; 11: 639-47

  3. O’Hara AM & Shanahan F. Best Practice / Research Clinical Gastroenterology 2014; 28: 585-97

  4. Order N 231 of June 9, 2003 On the approval of the industry standard “Patient Management Protocol. Intestinal dysbiosis “