Which of the following can cause anaphylactic reactions among food additives?

Tartrazine is a synthetic yellow dye that is commonly used as a food additive. It is known to cause allergic reactions in a subset of the population, specifically those with salicylate sensitivity or other food allergies. Anaphylaxis is a severe, potentially life-threatening allergic reaction that can occur in response to certain allergens, including specific food additives like tartrazine.

The connection between tartrazine and anaphylaxis highlights the importance of recognizing potential allergens in food products, especially for individuals with known sensitivities. Monitoring food additives is essential because they can provoke significant reactions in susceptible individuals, leading to severe health implications.

In contrast, baking powder, vegetable oils, and sugars are generally considered less likely to cause anaphylactic reactions. While baking powder can contain allergens depending on its contents (such as cornstarch or baking soda), it is not commonly associated with anaphylaxis. Vegetable oils and sugars are also typically not implicated in severe allergic reactions. Understanding the potential for anaphylaxis associated with specific food additives like tartrazine is vital for effective asthma education and allergen management.