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Understanding Food Allergy Types

Can I have an allergy to food colors?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.

Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.

Can I have an allergy to food colors?

 

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Host: Can I have an allergy to food colors?

Bob B. Gravani: Food colors are not true food allergies because they don't involve the immune system, several very sensitive individuals may have some adverse reactions to food colors, but by and large this is a very small percentage of the population.

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