Food additives and health

Overview

Food additives are allowed in the first place to make food safe, easy to use and attractive. They may be used only when the competent authorities are convinced of their safety and their need for employment. Some of these additives are known and used long time, they are also, for many of them natural.

However, doubts about the safety of many of these molecules. The only real risk is that of allergies or intolerances. Also, some additives are suspected to be carcinogenic when used improperly. Below we briefly outline the risks associated with certain food additives.

Tartrazine and carmine

Reactions to tartrazine (E102) and carmine (E120 or cochineal red) have been reported from time to time in susceptible individuals. Symptoms include rashes, nasal congestion and hives, although the incidence is very low (12 out of 10 000). Very rarely, allergic reactions have been reported for carmine. Tartrazine has sometimes caused asthma in susceptible individuals.

Sulphites

Sulphites (E220 - 228) are preservatives used to control microbial growth in certain foodstuffs such as wines, beers and fruit-based products. These food additives can trigger in susceptible individuals (asthma) of asthma, characterized by difficulty breathing, shortness of breath and rales, and cough.

Sulphites are also responsible for the destruction of vitamin B1 (thiamine) in the food where they are and in the gastrointestinal tract. In Canada, it is forbidden to use these preservatives in foods recognized as sources of vitamin B1.

MSG and aspartame

Sodium glutamate (E621) is composed of sodium and glutamic acid. Glutamic acid is an amino acid found naturally in foods rich in protein as meat and dairy products. Glutamate is also a flavor enhancer used in prepared dishes, Chinese food, some sauces and soups.

Glutamate has been charged with a variety of side effects including headaches and tingling. However, no scientific study shows a link between glutamate and these reactions, suggesting that another component of the meal, or even a psychological stimulus, can be responsible for adverse effects.

In the same way, aspartame (E951), an intense sweetener (a substance composed of natural amino acids: aspartic acid and phenylalanine) has been accused of all evils, but none can be validated by scientific studies.

Red 2G

Red 2G (E128) is the common name for the dye Monoazo 8-acetamido-1-hydroxy-2-phenylazo-naphthalin-3 ,6-disulphonate disodium. In the European Union (EU), it was only permitted for use in the "breakfast sausages (sausage breakfast) with a minimum cereal content of 6% and the" burger meat with a minimum vegetables and / or cereals by 4%. In both foodstuffs a maximum level of 20 mg / kg was allowed (Directive 94/36/EC).

Following a reassessment of the safety of food additives by the EFSA (European Food Safety Agency), it was shown that in the human body, Red 2G is converted in large part aniline. Based Studies conducted on animals, the Panel concluded that aniline should be considered carcinogenic. Thus, red 2G was removed from the positive list of additives permitted in the European Union, Regulation (EC) No 884/2007 of 26 July 2007.

Conclusion

Broadly speaking, food additives pose no problem for most people, a small number of individuals with specific allergies may be sensitive to certain food additives. Given that all food additives are clearly labeled, those with specific sensitivities and those who believe to be sensitive to a food additive, can easily avoid problems.