Food Additives - do we need them?

The last 100 years has seen radical changes in the food supply of societies around the world. While less
and less people working on farms, people now expect and demand a greater variety of food. As the
affluent middle working class becomes larger, the demand for pre-packaged, convenience foods has also
grown considerably as families find it less convenient to cook meals from scratch.

Making convenience foods both varied as well as nutritious and safe (not to mention cheap), is now being
done using modern technology. This technology includes food additives that have been proven both
useful as well as safe through long use and stringent testing.

So what exactly are food additives and why use them?

Additives are functional ingredients: they are added into foods on purpose to improve safety, nutritional
value and/or taste and appearance. Basically, food additives are used to:

Preserve foods safely e.g. preventing bacteria from growing and causing food to rot or cause food
poisoning.

Maintain food nutrition e.g. preventing the loss or breakdown of vitamins and amino acids.

Give food special qualities e.g. artificial sweeteners for making diabetic snacks or using bulking agents to
make food less fattening.

Make food more appealing (taste or appearance) e.g. thickeners and stabilisers to prevent the ingredients
of ice cream and salad dressings from separating.

History of food additives

Food additives have been around almost as long as man himself. Food additives have been used to
preserve food from one harvest to the next with better appearance and nutritional value for thousands of
years. The ancient Egyptians used colours and flavourings to make food look and taste better, while
ancient Romans utilised spices, salt and vegetable colouring to enhance their meals. All over the world,
salting and smoking food has been practised to preserve food.

More recently, technology and the discovery of new, effective food additives has led to their widespread
use. These include emulsifiers in margarine (to keep it in a solid block), baking soda in cake mixes and
gelling agents in jams. The use of these additives has offered consumers a wide range of reasonably
priced foodstuffs of a high and constant quality. In fact, without food additives, it would be impossible to
produce low-calorie or low-fat products such as margarine.

The sources of food additives are:

Products of vegetable origin

- Thickening agents extracted from seeds, fruit and seaweed
- Colours isolated from seeds, fruits and vegetables
- Acidulates such as tartaric acid from fruit

Nature-identical products produced by synthesis or biosynthesis

- antioxidants such as ascorbic acid in fruit and tocopherol in vegetable oils colours such as carotenoids,
the colouring agent in many fruits and vegetables.
- Acidulants such as citric acid present in citrus fruit
Products obtained by modifying natural substances
- Emulsifiers derived from edible oils and organic acids
- Thickening agents such as modified starches and modified cellulose
- Bulk sweeteners such as sorbitol and maltitol Man-made products such as butylated hydroxyanisole
(BHA)
- Colours, such as indigotin and quinoline yellow
- Intense sweeteners such as saccharin.

How safe are food additives?

Some additives have been used for decades or even centuries, so we have a lot of
experience regarding both their usefulness and their safety. To continue to assure safety,
scientific experts review these traditional additives every so often, and any reasonable
doubts are evaluated. New additives must not only have a demonstrated useful purpose,
but also go through a thorough and rigorous safety evaluation before they can be approved
for use.

Basically, both new and traditional additives are tested by an independent experts who
evaluate whatever information is available. In the EU this group of experts is the Scientific
Committee for Foods. The Information they evaluate includes lifetime feeding studies which
assess how the additive is handled in the body, stability of the additive in different foods
and beverages, and the intended uses in order to understand how much of the additive is
likely to be consumed. If the experts feel that specific information is lacking, they will
require additional tests

. Once sufficient information is available for a thorough evaluation, the experts will calculate
an acceptable daily intake (ADI) for the additive i.e., the amount of the additive that can be
daily consumed safely over a lifetime. This is typically done by finding, through extensive
testing, the level at which no effect is observed and then dividing by a safety factor of
typically 100. The purpose of the safety factor is to provide additional security in case
humans are more sensitive to the additive than the test animals are, and in case some
people are more sensitive than others.

Next, the regulators apply the ADI to establish the amount of the additive which may be
used, taking into account the likely consumption of the foods and beverages which will
contain the additive as well as the amount of the additive needed to achieve its function.
These permitted levels ensure that the total consumption of an additive is normally far
below the ADI. It is important to note that since the ADI is based on lifetime feeding studies,
and because the ADI has a built-in safety factor, the consumption of an additive above its
ADI on a given day is not a cause for concern. In fact, human dietary surveys have confirmed many times
that consumption above the ADI on one day is more than accounted for by consumption comfortably
below the ADI on most other days.

Can people be allergic to food additives?

Many people are allergic or intolerant to foods such as milk, eggs, fish, shellfish and wheat. In fact, about
one in every fifty individuals is allergic to some food substance. Allergic reactions include migraine
headaches, diarrhoea, respiratory problems and skin rashes. In contrast, however, intolerance to food
additives has been shown to be uncommon.

Among the most recent and reliable investigations into food additive intolerance was carried out by a
regional authority in the United Kingdom which found that 3 out of 18,000 respondents exhibited any
intolerance to food additives. This finding agreed with an earlier estimate by experts of the European
Commission. Therefore, among adults, food additive intolerance appears to be very rare.
 Conclusion

While food additives have been used for centuries, they have gained increased importance and
widespread use in the last few decades. Food additives help assure a constant food supply of safe,
healthy, nutritious, varied and appealing products at an affordable price, something we have come to
expect.

Because of strict regulation and thorough testing, food additives are safe elements of our diet. Of course,
clear labelling adds to consumers' ability to make informed choices about the foodstuffs they buy.

Top Ten Food Additives to Avoid

There are all kinds of top ten lists, but this list is one to post in your kitchen and memorize if you want to
avoid unnecessary additives in your daily diet. I have listed them in alphabetical order (teacher genes),
not in any order of one being more dangerous than another. I have listed the food colorings separate as I
think each one of them is important to recognize as a separate and not simply grouped together as
colorings.

 Aspartame- (Nutra-Sweet, Equal) a combination of two amino acids and methanol may lead to
methanol poisoning. found in 'diet' food such as low calorie desserts, soft drinks, jello, gum,
cereal, breath mints, kool-aid, chewable vitamins, toothpaste.
 BHA and BHT- a preservative to help prevent foods from oxidation and helps to preserve color,
flavor and prevents rancidity. it may promote cancer. found in chips, gum, cereal, frozen
sausages, enriched rice, shortening, candy, jello.
 Food colors Blue #1, Blue #2- can cause cancer in mice and chromosomal damage. not always
listed on US labels. banned in France and Norway. found in beverages, baked goods, candy and
pet supplies.
 Food color Citrus Red #2- the dye is a carcinogen injected into the skin of some Florida oranges
which is said not to penetrate into the pulp. it makes the oranges a brighter orange to enhance
appearance. eating the skin may cause cancer and chromosomal damage.
 Food colors Red #3, (Red #40) and Green #3- Red #3 is used to dye candy, fruit cocktail,
cherries, pet food. it is proven to cause thyroid cancer. banned in 1990 in US, but still in use
until supplies run out! Green #3 can be linked to bladder cancer in lab animals and is found in
candy and beverages.
 Food color Yellow #6- an increase of tumors in adrenal glands and kidneys have been found in
lab animals. it is banned in Sweden and Norway. it is found in candy, lemonade, carbonated
beverages, macaroni & cheese, American cheese. {sigh}
 MSG- an amino acid used as a flavor enhancer. it can cause headaches, migraines, tightness of
the chest, nausea. found in Asian foods, snacks, seasonings, most Campbell Soup products,
lunch meats, frozen dinners.
 Sodium Nitrite - used to color and preserve and flavor meat products. "This would be at the top
of my list of additives to cut from my diet." Christine Gerbstadt, M.D., M.P.H., R.D., L.D.N.
American Dietetic Association. found in ham, bacon, lunch meats, hot dogs, smoked fish, corned
beef. cooked over high temperatures creates a compound which can promote cancer.
  Potassium Bromate- rare, but still legal in US. used to increase volume in white flour, breads
and rolls. it is known to cause cancer in lab animals and even in small amounts can cause risk.
 Transfat- a hydrogenated fat made from adding hydrogen to vegetable oil is used to help extend
shelf life and foods have a less greasy feel. proven to cause heart disease, can cause kidney
failure and limb loss due to vascular disease. found in commercial baked goods and some fried
foods such as french fries and doughnuts and can be found in shortening and margarine.

Diet Products

Aspartame, also known as E-951 is an artificial sweetener used in many diet products. Although it is
close to 200 times sweeter than sugar, it adds virtually no calories, making it seemingly ideal for dieters.
This chemical has been linked to brain tumors and memory loss. Aspartame is made up of 3 ingredients:
Aspartic acid (40%), phenylalanine (50%) and methanol (10%). Ingestion of Aspartame increases aspartic
acid levels in the blood; higher levels of aspartic acid can lead to the destruction of neurons – neurons
don’t grow back; once they are gone, that’s it. Phenylalanine is an amino acid regularly found in the body,
but some people suffer from a disorder called PKU; an inability to metabolize phenylalanine. If this
disease is not diagnosed early, lethal levels can build up in the brain. For those of you with children, you
may remember your newborn having their skin pricked to test their blood for this disease. High levels of
phenylalanine have been found in the brains of people who consume aspartame. Methanol is slowly
broken down in the small intestine, but if it reaches 30 degrees celsius or higher, it reacts with the
chymotripsin to form formaldehyde. In Operation Desert Storm, troops were given ample quanitites of diet
sodas that would heat up nicely in the desert, and many reported symptoms that mimic formaldehyde
poisoning. In case you are not convinced, here is some more evidence that you might want to avoid this
chemical: some American aviation publications have warned pilots off consuming products containing
Aspartame do to complaints of seizure like symptoms, blurred vision and blackouts. My own sister in law
suffers from epilepsy and has been told by her doctor to avoid Aspartame as it may increase her chances
of having a seizure. And finally, 75% of complaints to the FDA regarding health complications from food
additives have involved Aspartame. There are many governmental studies that refute the adverse affects
of Aspartame, but since there is so much evidence implicating this chemical with health problems, I am
not going to take any chances.

Acesulfame-K or Ace-K is an artificial sweetener used in Coke Zero. There have been inadequate
studies to conclusively prove this substance is totally safe for human consumption. This additive was
approved even though it failed to meet FDA standards.

Olestra is a fat substitute used in some potato chips. It is not taken up by the body during digestion and is
passed through the small and large intestine in tact. For this reason, it is considered to have zero calories,
but it causes a whole host of gastrointestinal related symptoms such as abdominal cramps, bloating,
flatulence, diarrhea and loose stools. What we won’t do to have our cake or chips and eat them too…

Saccharin is a product that demonstrates the sometimes backwards momentum gained in the food
additive industry. Saccharin is used in Sweet and Low and in 1977, the FDA recommended that it be
banned from use; the government responded by requiring a warning label to put onto products containing
saccharin. The diet industry in 1997 petitioned the World Health Organization, and the U.S. and Canadian
governments to remove saccharin from their list of cancer causing chemicals. The governments buckled
by removing the requirement that products containing saccharin have a warning label. This will likely
increase usage. This product has been shown to cause bladder and other cancer in rats and mice.
Colorants

Citrus Red 2 is carcinogenic and used to enhance the color of the skin in some Florida oranges and
other fruits. Since most people don’t eat the skin of oranges, the FDA isn’t concerned, but for those of you
who candy orange peels or use orange zest, be cautious of where your oranges come from. We thought
we were safe from additives with fresh fruit, but apparently, we were wrong.

Red dye #3; the marishino cherries of my youth… Studies were done in 1983 that showed thyroid tumors
in rats on high amounts of this dye. As a result of these studies, the FDA recommended that Red dye #3
be banned in the U.S., but the governmental powers that be overruled the FDA’s decision and
subsequently, this colorant is still used, but only as a straight color additive; not in lake form. Huh? O.K., it
goes like this: straight color additives are water soluble and are ideal for use in foods that have a lower fat
content, or a higher liquid content. Lakes are the water insoluble form of the same colorant and are used
in products that have a low moisture content such as tablets, or in high fat products, such as icing.

FD&C Blue #1 – Brilliant Blue FCF was previously banned in many EU countries, but most have removed
the ban. It is on the list of approved colorants in the U.S. The International Agency for Research on
Cancer concluded in 1998, that this colorant causes cancer in rats. Studies have found this substance to
be a skin and eye irritant and allergen. There is a wonderful website called Toxicology Advice and
Consulting that summarizes recent studies on over 600 different chemicals. You need only type the name
of the chemical into the database and press enter. The Material Safety Data Sheet for Blue 2 states that it
is “hazardous in case of ingestion, of inhalation”; although this may refer to people who use this dye in
large amounts.

FD&C Green #3 has been linked to studies showing tumors in rats that were injected with this dye. David
Steinman, author of The Safe Shopper’s Bible, recommends avoiding this dye as it has been found to be
carcinogenic; however, I should point out that the studies for this dye have been in very much in dispute
and it is difficult to find a lot of current information.

Tartrazine, also known as FD&C Yellow #5 or E-102; an ingredient that I have taught my 4 and 6 year old
to recognize on a package of candy. It provides the color yellow and as such, can also be found in green
and blue candies. There is currently a petition to the FDA to ban tartrazine from food. Some schools have
banned products containing tartrazine and subsequently noticed a big difference in the overall behavior of
their students. Tartrazine is a coal tar derivative, like most artificial colorings, and is one of the most
controversial of the azo dies used in food. Norway has banned the substance. This chemical has been
linked to severe allergic reactions, especially in asthmatics and is one of the food additives thought to be
a cause of hyperactivity in children.

FD&C Yellow #6 – Sunset Yellow is Sudan 1 that has been sulfonated. Sudan 1 often remains as an
impurity in Sunset Yellow. It is banned in Norway and Finland and the Food Standards Agency in Britain
has called for a voluntary removal of Sunset Yellow from food and drink by 2009. It has been linked with a
small percentage of skin irritations and asthmatic reactions. In addition, it may cause hyperactivity in
children when combined with Sodium Benzoate. The Carcinogenic Potentcy Project at Berkeley has
revealed no positive results for a cancer test summary. Basically this website is a summary of all of the
studies done with regards to potential carcinogenic agents.

Sudan 1, also called CI Solvent Yellow 14 has been banned in the EU. Lab tests on exposed rats
revealed bladder and liver tumor growth. Sudan 1 is banned in the U.S. As a result of all the negative
publicity for this colorant, the country of Sudan has asked to have its name changed.

Ferrous Gluconate is a naturally derrived, mineral colorant added to olives. It is also a medication used
for treating anemia, and as a drug has side effects, and contraindications.
Preservatives

Chlorphenesin and Phenoxyethanol are ingredients used in Mommy’s Bliss Nipple Cream. The FDA
has issued a consumer warning that these two substances cause depression of the central nervous
system, vomiting and diarrhea in infants. Phenoxyethanol is used as a preservative in medications and
cosmetics.

Sulfites are used as preservatives to maintain shelf life, color and inhibit bacterial growth in food
products. They are also used to enhance the potency of certain medications. For most people, sulphites
are not of particular concern, but people who are sensitive to them have experienced severe allergic
reactions including anaphalactic shock. In addition, sulfites destroy thaimin (vitamin B1). People with
sulfite sensitivities should avoid any product containing sulfites.

BHA is a preservative used in cereals, potato chips and chewing gum to stop them from becoming rancid.
It has been shown to cause cancer in mice, rats and hamsters. The U.S. Department of Health and
Human Services considers BHA to be a carcinogen and that it poses a reasonable risk to health. Despite
this warning, the FDA still allows BHA to be used.

Color and Flavor Enhancers

Aristolochic acid is an ingredient used in “traditional medicines” or “dietary supplements” that is known
to potentially cause irreversible and fatal kidney failure.

Sodium nitrate and nitrite are added to meats to stabilize them, give them their red color and provide
that characteristic smoked flavor. They mix with the acid in your stomach to form nitrosamines, which are
very strong cancer causing cells. They are especially present in fried bacon. Recently, food companies
have been adding ascorbic acid and erythorbic acid to nitrate and nitrite treated meat to slow the
formation of nitrosamines in the stomach which has significantly reduced the harm that these ingredients
cause, but does not eliminate it completely. I always try to buy nitrite free lunch meat for my family when I
can. Hot dogs are also filled with nitrites; without them, both bacon and hot dogs would be an ever
appetizing shade of gray.

Chloropropanols are a family of drugs commonly found in Asian food sauces like black bean, soy, and
oyster sauce. There are two specific substances within this category that are known carcinogens and that
are banned in Canada and the UK:3-MCPD and 1,3 DCP. They are not banned in the United States,
although the FDA has recommended that foreign products containing these materials be banned from
entering the U.S.

Diacetyl, the chemical that imparts the buttery flavor in microwave popcorn has a disease named after it
due to the large amount of microwave popcorn factory workers that came down with the lung condition
Diacetyl Induced Bronchiolitis Obliterans; or “Popcorn Worker’s Lung”. There is no official ban in the EU,
and U.S. companies are starting to volunarily replace this ingredient in the microwave popcorn. The CDC
has issued a safety alert for workers in factories that use diacetyl.

Potassium Bromate is a chemical added to flour to make bread rise better and give it a uniform
consistency. Most of what is added to flour breaks down during the cooking process into bromide, which
at this time, is shown little to no health risk, but what hasn’t been broken down remains in the baked good
and is a known carcinogen. Numerous petitions have been made to the FDA to ban this ingredient and
many flour mills have voluntarily stopped adding it to their products. It is banned in most countries except
the U.S. and Japan.

Ephedra is an herb used in many supplements. This drug is illegal in the U.S. for use in supplements but
does turn up in other products. It is commonly promoted for its effects on “enhancing manhood”. The list
of effects on the body is about as long as my arm and include almost every system in the body. I do want
to note, that this substance has been used for years in pharmaceutical preparations as an effective
bronchodilator, but physicians are opting for newer, as effective drugs with less side effects. Ephedra is
very strictly controlled in the United States because it can be used to make Methamphetamine.

Not intentionally added to food, but there nonetheless…

Methyl mercury is found in nearly all fish and shellfish and gets more concentrated up the fish food chain
you go. Researches have concluded that most of us don’t eat enough for it to be a health concern, but
some larger fish such as shark, swordfish, pike and walleye can contain up to 1ppm, the highest
allowable safe limit for human consumption.

Benzene is carcinogenic and found in some foods. It can occur as a result of benzoate and ascorbic acid
chemically combining in some soft drinks. The soft drink industry was made aware when tests came back
positive for benzene and since then, have been taking steps to address the problem. In 2005, additional
tests revealed benzene in soft drinks, but the FDA decided that the amount was too small to be of
concern, but will continue to take random samples to monitor the situation.

Bisphenol A is used to package food and has been found to mimic the effects of estrogen, both in mice
and human studies. It has been linked to obesity, causing the body to trigger fat cell activity and has be
shown to have carcinogenic effects on developing fetuses, creating breast cancer precurser cells. World
wide studies are underway to re evaluate the safety of using this product as it is still widely available
although many companies including Nalgene, Mountain Equipment Coop and Patagonia are voluntarily
ceasing to make products with Bisphenol A. In addition, Wal Mart (Canada) has discontinued sales of
soothers, baby bottles, sippy cups, food and water containers and has made a commitment to do away
with Bisphenol A in U.S. stores by 2009. How do you know if your container is made from Bisphenol A?
Look on the bottom for the recycling triangle. If it has a 7 or 3, it contains Bisphenol A.

Please feel free to email me with suggestions and/or corrections to this article as I am an avid label
reader for the health of my kids and myself.