Lecithin is most often extracted from soy or rapeseed, but can also be produced from egg or sunflower seeds. Lecithin may contain remnants of protein from the food it is extracted from.
This means that allergic people who are highly sensitive to soy, rape, egg or sunflower seeds might react to lecithin. The origin of lecithins derived from the most common allergenic foods as defined in local legislation must be declared on food labels.
Food colours and hyperactive children In a group of British scientists published a study showing that children who drank a mixture of 4 synthetic food colours and a food preservative became more hyperactive than when they did not drink the mixture.
The level of food colours and food preservative in the experimental drink was comparable to the level that children may drink or eat in real life if they consume brightly coloured sweets or soft drinks. They concluded that the findings may be relevant for specific individuals showing sensitivity to food additives.
Since mixtures and not individual additives were tested in the study, it is not possible to ascribe the increased hyperactivity to any of the individual food additives. Adopted :. Read the article. Access the PDF. DOI :. Keywords :. On request from :. Question Number :. Food Additives and Flavourings. Contact :. Abstract The present opinion deals with the re-evaluation of lecithins E when used as a food additive.
Lecithin is also used as a technological and nutritional component in dietetics, and in pharmaceutical products, animal feeds, cosmetics and the chemical and technical industries. Lecithin has been in commercial use for more than a century, but since the extraction process from egg yolk proved costly for certain applications lecithin is today not only extracted from egg egg lecithin but also from soybean soy lecithin and other sources such as sunflowerseed, rapeseed and maize.
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