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Yes, food allergy is an immune-mediated disease that can trigger reactions from mild hives to life-threatening anaphylaxis.

Yes, safety programs treat allergens as a chemical hazard; contaminant standards generally don’t list them as chemical contaminants.

No, food allergens are treated as chemical hazards, not typical contaminants, though unintended cross-contact is managed like contamination.

Food additive safety: most approved additives are safe within ADIs, but sensitive people or high intake can still cause issues.

Most additives serve clear safety and quality jobs; value depends on the food, the dose, and your needs.

Most approved food additives are safe at usual amounts; some, like nitrites and certain dyes, merit limits and smart label choices.

No, most approved food additives are safe at regulated levels, but some raise concerns for sensitive people or with long-term high intake.

Yes and no: food additives can protect safety and quality, but risk grows with excess intake or sensitivity.

No, most approved food additives are safe at usual intakes; some trigger reactions in sensitive people or when eaten well above safe limits.

No, most food additives are safe within approved limits, though some people can be sensitive and a few are restricted or banned.