Food additives | Food additive list and 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.
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.
 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.
 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.
 Some tests on mice found that allura red AC (129) caused cancer.
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.
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.

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.
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.
 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.
 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.
 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.
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.
Food Additives and Human Health

Why Are Chemicals Added To Our Food?

Originally, foods were grown and eaten directly from a relatively unpolluted Earth. Wild
foods were sought and gathered. Cleaner oceans, lakes and rivers fed us nutritious fish.
Animals in the wild provided protein foods to hunters and their tribes. As the human
population multiplied, the world expanded, farming progressed, trade specialties
developed, and town markets shared a variety of goods among a diversity of people.
Techniques for food preparation and preservation, such as pickling, salting, and
smoking, were developed to deal with the new problems of storage, waste, and food-
borne illnesses. With advanced technology, our modern food industry’s reliance on
processing and additives continues to increase. Is this evolution, or are we sacrificing
our health for the sake of technological “advances”?

For decades now, the food industry has continually created new chemicals to
manipulate, preserve, and transform our food. With the use of chemicals, scientists are
able to mimic natural flavors, color foods to make them look more “natural” or “fresh,”
preserve foods for longer and longer periods of time, and create altered versions of
breads, crackers, fruits, vegetables, meats, dairy products and many more commonly
used foods. Now there are even “foods” that are made entirely from chemicals. Coffee
creamers, sugar substitutes, and candies consist almost completely of artificial
ingredients. Such manipulation of our food can have a profound effect on our body’s
unique biochemical balance.

But there is a method to the food industry’s madness. They generally provide five main
reasons for why chemicals must be added to our foods:
1. To improve shelf life or storage time.
2. To make food convenient and easy to prepare.
3. To increase the nutritional value.
4. To improve the flavor of foods.
5. To enhance the attractiveness of food products and improve consumer
acceptance.
Which Food Additives Should You Avoid?
Avoiding toxins in your diet is an important initial step toward enhancing your health and
lowering your risk of disease. Since foods represent a source of these toxins, let’s look
at the key additives that may undermine your health. Those with immediate effects may
cause headaches or alter your energy level, or they may affect your mental
concentration, behavior, or immune response. Those with long-term effects could
increase your risk of cancer, cardiovascular disease and other degenerative conditions.

Begin by avoiding the most questionable additives, no longer consuming them on any
regular basis. Make a decision to either cut down on or cut out altogether those food
additives that may be hazardous to your health. Although it may seem difficult to change
habits and find substitutes for foods you enjoy, remind yourself that you will be adding to
your diet some wholesome new flavors and foods that you may come to like even more.
Avoidance and discrimination are crucial proactive steps in most natural health care
programs.

Key Additives to Avoid and Their Health Risks

1. Hydrogenated Fats—cardiovascular disease, obesity
2. Artificial Food Colors—allergies, asthma, hyperactivity; possible carcinogen
3. Nitrites and Nitrates—these substances can develop into nitrosamines in body,
which can be carcinogenic
4. Sulfites (sulfur dioxide, metabisulfites, and others)—allergic and asthmatic reactions
5. Sugar and Sweeteners—obesity, dental cavities, diabetes and hypoglycemia,
increased triglycerides (blood fats) or candida (yeast)
6. Artificial Sweeteners (Aspartame, Acesulfame K and Saccharin)—behavioral
problems, hyperactivity, allergies, and possibly carcinogenic. The government
cautions against the use of any artificial sweetener by children and pregnant
women. Anyone with PKU (phenylketonuria—a problem of phenylalanine, an amino
acid, metabolism) should not use aspartame (Nutrasweet).
7. MSG (monosodium glutamate)—common allergic and behavioral reactions,
including headaches, dizziness, chest pains, depression and mood swings; also a
possible neurotoxin
8. Preservatives (BHA, BHT, EDTA, etc.)—allergic reactions, hyperactivity, possibly
cancer-causing; BHT may be toxic to the nervous system and the liver
9. Artificial Flavors—allergic or behavioral reactions
10. Refined Flour—low-nutrient calories, carbohydrate imbalances, altered insulin
production
11. Salt (excessive)—fluid retention and blood pressure increases
12. Olestra (an artificial fat)—diarrhea and digestive disturbances

Other Concerns:
Food Waxes (protective coating of produce, as in cucumbers, peppers, and apples)—
may trigger allergies, can contain pesticides, fungicide sprays or animal byproducts.

Plastic packaging—Carcinogenic (vinyl chloride); immune reactions, lung shock

Is It Necessary to Give Up All Processed Foods and Food Additives?
When you begin to realize the health risks associated with processed foods and food
additives, it makes good sense to start eating less of them. But this doesn’t mean you
need to take an alarmist approach. Here is a sensible rule to start with: If there are
special treats that you just can’t imagine living without, have them only on occasion. But
be aware of what those special treats contain. Think about the possible wholesome
alternatives that might taste just as good and which don’t put your health at risk. Also,
consider changing your consumer habits. Are there farmer’s markets in your area where
you could shop frequently? Is there a natural foods market with organic produce nearby
that you’ve never bothered to check out?

Changing your shopping and eating routines isn’t something you can easily do
overnight. The first step is to sharpen your awareness about what you’re currently
eating. Then you can take steps to make the changes you desire.

The Five Worst Food Additives

Many of the worst food additives are distinguished by the fact that they have been shown to
cause particularly severe negative health consequences. Some of these additives are legal in the
United States but illegal in other countries, which only contributes to their negative reputation.
Since many of these food additives are commonplace, people will also end up ingesting more of
them, making them particularly harmful in practice.

#1 Nitrates and Nitrites

The Environmental Working Group (EWG) recently released an updated list of the most
dangerous food additives currently used in the United States, and nitrates and nitrites made the
top of the list. According to the Environmental Protection Agency (EPA), the potential for
dietary nitrate and nitrite exposure is comparatively high, especially when it comes to children.
Nitrites and nitrates are added to foods to maintain freshness, which is why they are particularly
common in cured meats. However, even vegetables can contain these chemicals, so vegetarians
will have to put some effort into avoiding them.

According to WebMD, in the days before the widespread use of refrigeration where Americans
consumed comparatively high levels of cured meat, more people died from gastric cancer than
from any other type of cancer. WebMD indicates that in the early 1930s, when manufacturers
reduced their usage of sodium nitrite in cured meat and refrigeration became more common, the
incidences of gastric cancer became significantly less common. Essentially, researchers may
have nearly a century's worth of evidence against nitrates and nitrites.

#2 Trans Fat
According to WebMD, trans fats can increase a patient's levels of LDL, which is the harmful
type of cholesterol, while simultaneously decreasing their levels of the healthier HDL
cholesterol. Trans fats, which result from hydrogen being added to vegetable oil, have been
linked to type 2 diabetes and heart disease.
The Center for Science in the Public Interest (CSPI) says that according to Harvard School of
Public Health researchers, 50,000 annual premature heart attack fatalities may be linked to the
consumption of trans fat, which often appears on ingredients lists as 'partially hydrogenated oil'
or 'hydrogenated oil.'

Although the trans fat content of certain foods has been featured on warning labels since 2006,
some foods that supposedly have zero grams may have less than a half gram per serving. After
consuming several servings, the consumer may actually be taking in a substantial amount of
trans fat. Baked goods, stick margarine, microwave popcorn, crackers, icing, and fried restaurant
foods all may contain trans fat. People that consume many of these foods may still be taking in
more than they think.

#3 Potassium Bromate
The Chicago Tribune (CT) says that potassium bromate, which may be referred to as 'bromated
flour' on an ingredients label, is an oxidizing agent used to give flour a boost during the baking
process. According to the Environmental Working Group, potassium bromate is a potential
human carcinogen that can damage DNA and the kidneys. Unlike the United States, Canada, the
European Union, and the United Kingdom don't allow potassium bromate to be used in food.
According to the CT, it is also banned in China and other nations. Bread products often form the
basis of people's meals, so people may be consuming a lot of bromated flour throughout their
days.

#4 Butylated Hydroxyanisole (BHA)

The CSPI indicates that BHA is used in chewing gum, vegetable oil, cereals, and potato chips to
slow down the rate at which the products become rancid. BHA is also used in pharmaceutical
products and cosmetics. The U.S. Department of Health and Human Services thinks there's
sufficient evidence to be wary of BHA's potential as a carcinogen, but BHA is not regulated by
the FDA. The fact that it has such wide use makes it a particularly worrying chemical.

#5 Propyl Gallate
The EWG calls into question the FDA's decision to put propyl gallate in the Generally Regarded
As Safe category, citing its potential as an endocrine disrupter and a National Toxicology
Program study that linked propyl gallate to tumors in laboratory rats. The CSPI referred to safety
studies that strangely suggested that low doses of propyl gallate may be more carcinogenic than
high doses or zero doses, which might be caused by propyl gallate's theoretical role as an
endocrine disrupter. Propyl gallate is used as a preservative in chicken soup, vegetable oil, potato
sticks, chewing gum, and meat products. People that don't check for propyl gallate on food labels
may be taking too much of a risk.

Avoiding Food Additives

There are many cases throughout the history of processed food in which additives that were
previously thought to be safe proved to be dangerous, and cases where additives previously
thought to be dangerous turned out to be safe. Consumers are in a difficult position when it
comes to making sound decisions about food additives. As such, it becomes even more important
to prioritize and try to avoid the additives that have attracted the most controversy, since it is
difficult to avoid all of them.