The latest issue of the Australian Medical Association (AMA) magazine warns that people with chronic kidney disease and people with heart disease are more likely to experience discoloration.
This could be linked to the chemical changes in the food.
But the AMA says it doesn’t have enough data to say what causes discolorated food, and says it’s the first time this has been investigated.
A spokeswoman for the AMA told the ABC the publication’s review has found discolorative foods, including fruits, vegetables and meat, cause the most problems.
“These foods are high in carbon dioxide and they have higher levels of carbon monoxide, which can lead to discolorates,” she said.
The AMA says there are no long-term studies linking discoloratives to health problems.
But in a report published in December last year, researchers at the University of Western Australia said discolorados were more likely than non-discolorados to have asthma, congestive heart failure, diabetes and cancer.
Dr. Stephen Lai, the AMA’s director of medicine, told the publication that discoloratisation could be caused by two factors: low levels of certain compounds in the body that can lead the body to produce extra hydrogen ions and/or an excess of water.
Lai said the latter may be linked, at least in part, to the chemicals found in certain food additives, including calcium chloride and phthalates.
He said discolors can also be caused when the food has been stored in an acidic environment for extended periods.
If you have an allergy to foods containing chemicals or are allergic to a particular food, the most effective treatment may be to avoid it for a short period of time.
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