Food additive.
Their health impact
What is
a food additive?
Food additives are chemicals added to food and beverages to enhance
their colour (colouring), flavour or texture (flavour enhancers), and to keep
them fresh (preservatives). They can be derived from natural sources or created
artificially.
Food
additive safety in Australia
Food
Standards Australia New Zealand (FSANZ) is responsible for the regulation of
food additives in Australia. FSANZ doesn’t approve the use of an additive
unless:
·
It has been tested for safety.
·
There will be no harmful effects if people were to consume it.
·
There are good reasons to use it.
·
The amount added to the food or beverage is low, reasonable, and
safe.
·
It will be listed on product labels to inform consumers of the
additive.
An additive is also given an Accepted Daily Intake (ADI) amount
by FSANZ, which is the amount that people can consume it on a daily basis over
a long period of time without the additive causing any harm to them. FSANZ also
estimates the expected daily intake, which is the amount a person is likely to
eat the additive from food or beverages. This is compared to the ADI amount to
determine how much of the additive can be added to a food or beverage.
Types
of food additives and their uses
There
are different types of food additives and some can have more than one use. In
Australia, they’re listed on product labels by their functional and class names
(e.g. preservative: sulphur dioxide) or by their code numbers (e.g.
preservative 220). Some additives aren’t labelled, however, like flavourings
and processing aids.
Here
are the different types of food additives and their common uses:
·
Anti-caking agents (400, 500 & 900
ranges) stop ingredients from sticking together and forming lumps.
·
Antioxidants (300 range) slow or prevent the
oxidative deterioration of foods.
·
Artificial sweeteners (400 & 900 ranges)
increase the sweetness in food without adding kilojoules. Intense sweeteners
have code numbers in the 900 range, while bulk sweeteners are in the 400s.
·
Bulking agents increase the volume of food
without majorly changing its available energy.
·
Colours (100 range) add or restore
colour to foods.
·
Emulsifiers (400 range) prevent oil and
water from separating, as well as keep fats from clumping together.
·
Firming agents and stabilisers (400
range) maintain the even dispersion of substances in foods.
·
Flavour enhancers (600, 900 & 1000
ranges) improve the flavour and/or aroma of food. Most flavour enhancers have
code numbers in the 600 range, while thaumatin and proteases are in the 900 and
1000 ranges respectively.
·
Flavours add flavour to tasteless foods.
·
Flour treatment (500, 900 & 1000 ranges)
improves the quality of baking.
·
Food acids (200 & 300 ranges)
influence the function of other substances in foods, e.g. slow the growth of
microorganisms.
·
Foaming agents maintain the even dispersion of
gas in aerated foods.
·
Gelling agents change the texture of food via
gel formation.
·
Glazing agents (900 range) improve the
appearance of food by imparting a coating to the surface, which can also
protect it.
·
Humectants (400 range) retain moisture in
food.
·
Mineral salts (300-500 range) enhance
the texture and flavour of food.
·
Preservatives (200 range) slow or
prevent the deterioration and spoilage of food by microorganisms.
·
Propellants (200 & 900 ranges)
help propel food out of a container.
·
Raising agents increase the volume of
food by releasing gases.
·
Thickeners and vegetable gums (400
& 1000 range) enhance the texture and consistency of food. Vegetable gums
have code numbers in the 400 range, while modified starches are in the 1000s.
Are all food additives really harmful?
Up
to 400 food additives (natural and artificial) are approved in Australia, but
only 56 of these are known to cause adverse reactions in some people,
especially those who are sensitive to an additive (which is only a small
percentage of the population). It has also been reported problems often occur
when additives are taken in large doses that can be very harmful to the body.
Despite this, people still claim that all additives are harmful.
The
following will look at the additives that are considered to be harmful and
whether or not ‘all additives are harmful’ is just a myth.
Antioxidants
The
antioxidant butylated hydroxyanisole (320), which is found in a variety of
foods, can possibly be carcinogenic to humans as it causes cancer in mice, rats
and hamsters.
Myth busted: The cancer occurs in the fore stomach, which is an organ that people don’t have.
Myth busted: The cancer occurs in the fore stomach, which is an organ that people don’t have.
Artificial sweeteners
Animal
studies have linked intense sweeteners like aspartame (951), cyclamate (952)
and saccharin (954) to cancer.
However,
further studies and research in humans showed that these additives don’t pose a
major risk or any risk at all.
Colours
·
According to a UK study in 2007, a combination of food
colourings and the preservative sodium benzoate (211) caused hyperactivity in
young children.
Myth busted: The concentrations of the colours and preservative are higher than those found in Australia, which means this is a case of an overconsumption of additives.
Myth busted: The concentrations of the colours and preservative are higher than those found in Australia, which means this is a case of an overconsumption of additives.
·
A study undertaken in the 1980s found that tartrazine (102) can
cause allergic reactions, while sunset yellow FCF (110) caused tumours in mice
and rats.
Myth busted: These results are not consistent with other studies on mice and rats.
Myth busted: These results are not consistent with other studies on mice and rats.
·
Two other studies showed that erythrosine (127) increased the
incidence of thyroid tumours in rats.
Myth busted: A review of these studies and other data by Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that the additive is actually safe.
Myth busted: A review of these studies and other data by Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that the additive is actually safe.
·
Some tests on mice found that allura red AC (129) caused cancer.
Myth busted: The evidence isn’t consistent or substantial.
Myth busted: The evidence isn’t consistent or substantial.
·
Brilliant blue FCF (133) has also been claimed to be
carcinogenic.
Myth busted: The claims are largely unconfirmed.
Myth busted: The claims are largely unconfirmed.
Flavour enhancers
Monosodium glutamate (MSG)
(621) can cause asthma attacks and Chinese restaurant syndrome (headaches, flushing,
numbness, tingling, weakness, drowsiness and nausea).
Myth clarified: Only some asthmatics and people who are sensitive to MSG will experience these effects if they consume a lot of it.
Myth clarified: Only some asthmatics and people who are sensitive to MSG will experience these effects if they consume a lot of it.
Humectants
All humectants can cause nausea
or diarrhoea.
Myth clarified: Only people sensitive to humectants will be affected, and usually only when the additive is ingested in large amounts.
Myth clarified: Only people sensitive to humectants will be affected, and usually only when the additive is ingested in large amounts.
Preservatives
·
In soft drinks, the mixture of sodium benzoate (211) or
potassium benzoate (212) and ascorbic acid can lead to the formation of a
carcinogen called benzene.
Myth clarified: Although this is true, cancer can be avoided by not taking more than the ADI for benzoates.
Myth clarified: Although this is true, cancer can be avoided by not taking more than the ADI for benzoates.
·
In processed meats, the preservatives sodium nitrite (250) and
sodium nitrate (251) can also possibly be carcinogenic to humans as they can be
converted to nitrosamines, a known carcinogenic.
Myth clarified: The risk of getting cancer from these preservatives is small.
Myth clarified: The risk of getting cancer from these preservatives is small.
·
In bread, calcium propionate (282) has been associated with
migraines and behavioural and learning problems.
Myth busted: The reports are largely subjective and therefore unreliable.
Myth busted: The reports are largely subjective and therefore unreliable.
·
In wine, beer and dried fruit,
preservatives containing sulphur (220-228) are known to cause asthma attacks
and migraines.
Myth clarified: Only people who are sensitive to sulphites can be affected. Also, the 2008 Australian national diet survey found that children who ate a lot of foods containing sulphites could be consuming more than the ADI for sulphites.
Myth clarified: Only people who are sensitive to sulphites can be affected. Also, the 2008 Australian national diet survey found that children who ate a lot of foods containing sulphites could be consuming more than the ADI for sulphites.
Thickeners
Carrageenan
(407), which is used in yogurts, ice creams and other dairy products, has been
linked to cancer.
As you can see, additives
aren’t all harmful – some will only cause serious harm to the human body when
taken in large doses or if someone is sensitive to a particular additive.
However, if you’re still concerned about the effects of additives, consult your
doctor or, better yet, eat more fresh fruits and vegetables. Not only will you
reduce your additive intake from processed foods, but you’ll also dramatically
reduce your risk of getting cancer and other diseases.
.
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