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Torula Yeast Allergy

by
author image Jessica Bruso
Based in Massachusetts, Jessica Bruso has been writing since 2008. She holds a master of science degree in food policy and applied nutrition and a bachelor of arts degree in international relations, both from Tufts University.
Torula Yeast Allergy
Canned soups sometimes contain torula yeast. Photo Credit Eising/Photodisc/Getty Images

Torula yeast is sometimes produced as a byproduct of paper production since it can grow on wood. It's used to enhance the flavor of processed foods, including crackers, salad dressing, snack foods, seasoning blends, processed meats, soups, rice and pasta dishes and sauces. It can cause adverse effects in people who are sensitive or allergic to it, but it's generally regarded as safe. Not all adverse effects are due to allergic reactions, but if you think you're having an allergic response, seek emergency medical attention.

Potential Adverse Effects

People who experience adverse reactions to MSG due to an intolerance may have similar reactions if they consume torula yeast. These can include headache, sweating, flushing, nausea, chest pain, rapid heartbeat and shortness of breath. Symptoms of a true allergic reaction include hives, rashes, red eyes, nasal congestion, cough, difficulty breathing or swallowing, dizziness and swelling of the face or tongue. People can also develop a condition called allergic fungal sinusitis due to torula, according to an article published in Asia Pacific Allergy in October 2011. Symptoms of this condition include runny nose, sneezing and blockage of the nose.

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