ATIVES Submitted by:Shenalene Braganza 9-Galileo Submitted to:Mrs. Roselle Odoño Natividad • One disadvantage of preserv ed foods is that they are not fr esh. Another is that the chemi cals used to preserve the food s can cause diseases such as asthma or diabetes in some p eople. Preservatives are h armful to children. Increased headach es, incidences of at tention disorders, a nd other behavioral changes are all link ed to preservatives. Preservatives are linked to Preservatives ca cancer. Sodium nitrate an use allergic react d sodium nitrite are used t o preserve meat and have ions especially in been found to produce ca people with asth ncer-causing chemicals ca lled nitrosamines. ma. DISADVANTAGES OF USING FOOD PRESE RVATIVES Potential Adverse Reactions • Certain preservatives, including sulfites and sodium be nzoate, may cause adverse reactions in a small perce ntage of the population. Sulfites help limit the growth of bacteria in wine and the discoloration of dried fruit, but can cause potentially deadly allergic reactions in sensit ive individuals, including rashes, low blood pressure, di arrhea, flushing, abdominal pain, asthmatic reactions a nd anaphylactic shock. Sodium benzoate, also called b enzoic acid, is used in acidic foods to keep microorgan isms from growing. In sensitive individuals, it can caus e asthma, hives and other allergic reactions. Increased Cancer Risk • Although sodium benzoate is usually considered safe f or people who aren't sensitive to it, when combined wit h ascorbic acid in acidic foods it can produce benzene, which may slightly increase your risk for leukemia and other types of cancer, according to the Center for Scien ce in the Public Interest. Nitrates and nitrites, which are often used to preserve cured meats, such as lunch me at and hot dogs, may also increase your risk for certain types of cancers, according to the U.S. Environmental Protection Agency. Some other preservatives have bee n linked to a potential increase in cancer risk, although so far the evidence for this is preliminary and conflicted. These include propyl gallate, butylated hydroxyanisole, Increased Cancer Risk • Although sodium benzoate is usually considered safe f or people who aren't sensitive to it, when combined wit h ascorbic acid in acidic foods it can produce benzene, which may slightly increase your risk for leukemia and other types of cancer, according to the Center for Scien ce in the Public Interest. Nitrates and nitrites, which are often used to preserve cured meats, such as lunch me at and hot dogs, may also increase your risk for certain types of cancers, according to the U.S. Environmental Protection Agency. Some other preservatives have bee n linked to a potential increase in cancer risk, although so far the evidence for this is preliminary and conflicted. These include propyl gallate, butylated hydroxyanisole, Thank you For Listening!!!