Most of us have heard of additives and preservatives. Over the years there has been rather a lot of controversy around their potential risks. Certainly, you will be eating and drinking them almost every day of your life, but do you know what they are and how they could affect your health? The basics As their name suggests, food additives and preservatives are substances that are added to food and drink to preserve their flavour, to keep them fresh and to enhance taste, texture and appearance. You might be surprised to hear that not all additives are harmful. Some are natural compounds, whilst others are synthetic. For example, two additives that have been used for many years are vinegar (for pickling) and salt. However, as fewer and fewer people grow and prepare their own organic food at home, and with the ever increasing time constraints of modern-day life, there has been an escalation in the number and type of processed foods, and therefore additives used in foods - both natural and man-made. This is not always conducive to healthy living. The fact is that food made on a commercial scale usually has to be transported over long distances and stored for long periods of time before finally being eaten, which is where additives come into play. © Specialist Supplements Ltd 2011  Some key facts about additives and preservatives • Not all additives are harmful; some are natural compounds • Even natural additives will be labelled with an ‘E’ prefix (i.e. as an E-number) • The long-term effects of ingesting food additives are not yet known • Sensitivity to additives can lead to headaches, digestive disorders, skin irritations and other health issues This is an information site only However, there is a common misconception that processed foods automatically contain food additives. For example, long-life milk is processed, yet it doesn’t actually require added chemicals to prolong its shelf-life. If you are unclear whether or not a product contains an additive, you can of course check the label. However, it is important to note that particular listed ingredients may themselves contain food additives without those necessarily being specified. For example, a product may contain margarine, which in turn contains additives, but only “margarine” will be listed as an ingredient on the label. E-numbers They tend to conjure up images of “food nasties”, but what exactly are E-numbers and are they as bad as we are led to believe? After an additive has been tested and approved for use in foods, in Europe it is given a classification known as an “E-number” (a number with an “E” prefix, e.g. E100), for the purposes of regulation and to inform the public. In other words, it is basically a systematic way of identifying different food additives. Countries outside Europe use only the number, whether the additive is approved in Europe or not. The key point to bear in mind is that even natural additives will be labelled with an “E” prefix. Safety With the growing demand for processed foods, there has similarly been a notable increase (particularly since the second half of the 20th century) in the use of food additives of varying levels of safety. This has led to the introduction of many laws across the planet, regulating their use. The long-term effects on the body of habitually ingesting a combination of different food additives are, unfortunately, currently unknown. This is largely due to the fact that most additives are tested in isolation, rather than in combination with other additives. However, what is clear is that a lot people are sensitive to them and may suffer reactions as a result of their consumption. For example: • headaches • skin irritations: e.g. itching, rashes or hives • digestive disorders: e.g. diarrhoea or stomach pains • respiratory problems: e.g. asthma, rhinitis and sinusitis • allergic reactions and anaphylactic shock • behavioural changes: e.g. changes in mood, anxiety and hyperactivity (including inattention, impulsiveness and over-activity). In 2007, a study financed by Britain’s Food Standards Agency and published online by the British medical journal “The Lancet”, provided evidence that a mix of additives commonly found in children’s foods increases the mean level of hyperactivity. In a 2008 issue of its publication, AAP Grand Rounds (the American Academy of Pediatrics) concluded that a low-additive diet is a valid intervention for children with ADHD. Naturally, as mentioned above, this doesn't mean that all foods containing additives need automatically be treated with suspicion - many occur naturally in the foods we eat. All foods are made up of chemicals, many of which are not always “safer” than those found in food additives. For example, people with food allergies and intolerances are also often sensitive to chemicals found naturally in certain foods, such as gluten, dairy, nuts or shellfish. The key, therefore, is to be able to identify those that are unnatural or have a negative effect on you or your family members - although, this is often easier said than done! Additives that are most likely to cause a reaction include: • Flavour enhancers, such as monosodium glutamate (MSG E621): These are most often found in, for example, crisps, instant noodles and microwave and takeaway foods. • Aspartame: This is an artificial sweetener, which is made of phenylalanine, aspartic acid and methanol (a type of alcohol). When broken down in the body, methanol forms formaldehyde (a cancer causing substance), formic acid (found in the venom of ants and bees) and diketopiperazine (shown to cause brain tumours in animals). Aspartame is found in, amongst other things, diet drinks, yoghurts and sugar-free items (such as chewing gum). • Sulfites: This group of additives, often found in dried fruit, desiccated coconut, cordial and wine, may trigger asthma attacks in sensitive individuals. • Propionates: This type of additive can occur naturally in foods (e.g. certain types of cheese). They are also common in bread. The effects are dose-related and might range from migraines, bed-wetting, nasal congestion and racing heart to memory loss eczema and stomach ache. • Antioxidants: Although we usually associate antioxidants with health-promoting properties, there are some that are added to foods as synthetic chemicals and may therefore have a detrimental effect on the body. Examples include Butylated hydroxytoluene (BHT) and Butylated hydroxyanisole (BHA), which are added to several foods to prevent fat spoilage. They are commonly found in margarine, biscuits, crisps and muesli bars, for example. They may be linked to insomnia, tiredness, asthma and learning difficulties. • Colours: The most common offenders in this category are tartrazine (E102) and annatto (E160b). Synthetic colourings have been linked to allergic reactions, learning and behavioural problems in children. Categories Preservatives, colours and flavours are the best known additives, but in fact there are many more categories, each tailored to a specific purpose: Acids Acidity regulators Anti-caking agents Antifoaming agents Antioxidants Bulking agents Colour retention agents Emulsifiers Flavours Flavour enhancers In fact, there are currently over 3000 additives used in food across the globe, most of which are man-made. As a guide, if you don’t recognise an ingredient or can’t pronounce it, avoid it - at least until you have found out what it is and does!   Flour treatment agents Food colouring Glazing agents Humectants Tracer gas Preservatives Stabilizers Sweeteners Thickeners [Own Label Products] [Specialist Supplements] [Web Design Service] [Organic Products] [Vitamins and Minerals] [Health Supplements UK] [Protein Shakes] [Meal Replacement Powders] [Vegetarian and Vegan Health Supplements] [Home] [Healthy Living] [Balanced Diet] [Juicing] [Living and Raw Foods] [Detoxification] [Organic Living] [Food Additives and Preservatives] [Food Form Supplements] [Other Products] [Superfoods] [Vegetarians] [Sitemap]