Food additives and health

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Food Additives & HEALTH



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Justification for the use of additives in food

(according to the Joint FAO/WHO Codex Alimentarius Committee):

• preservation of the nutritional value of food;• use in special food for consumers with specific dietary

needs;• improvement of the stability, the organoleptic properties

and the nutritional value of food while its nature is not drastically changed;

• use in manufacturing, processing, transport and storage of food, but not with the intention of disguising the use of inferior raw materials, undesirable practices, and techniques.



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The use of Food Additives

• The food additives being used should present no risk to the health of the consumer at the levels of use.(a) To preserve the nutritional quality of the food; (b) To enhance the keeping quality or stability of a food or to improve its organoleptic properties; (c) To provide necessary constituents for foods manufactured for groups of consumers having special dietary needs;

• All food additives shall be used under conditions of good manufacturing practice (GMP) which quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect

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Five main categories of additives

• Flavorings: There are approximately 1100 to 1400 natural and synthetic flavorings available to food processors.

• Stabilizers: These are used to keep products in a set state

• Colorings: Ninety percent are artificial and do not contain any nutritional value.

• Sweeteners: These are designed to make the foods more palatable.

• Preservatives: Helps maintain freshness and prevents spoilage that is caused by fungi, yeast, molds and bacteria.

• Acids/Bases: Provides a tart flavor for many fruits and is used in pickling as well as putting the carbonation in soft drinks .

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Classification of Food Additives

1. Preservatives:

•Prevent the growth of micro-organisms which could cause food spoilage and lead to food poisoning

•Extend the shelf-life of products, so that they can be distributed and sold to the consumer with a longer shelf-life



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Examples of selected preservatives • a. Salt, sugar, vinegar, and pepper( common household

preservatives) • b. Saltpeter or sodium nitrate ( used for meat curing) • c. Sulfur dioxide ( sulfurous acid) and sulfide (inhibit discoloration

of cut fruits and serve as anti- browning agent) • d. Benzoic acid or Sodium benzoate (for fruit juices, jellies,

margarine, and catsup) • e. Citric and Tartaric Acids (provide the acid for flavor improvement

in syrups, drinks, and jellies)• f. Alum and soaked lime or apog ( used as a firming agent for

pickles and fruit preserves)



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Cont…

2. Antioxidants • prevent food containing fat or oil from going rancid due to oxidation, developing an unpleasant odour or flavour; • prevent the browning of cut fruit, vegetables and fruit juices (and so increase shelf life and appearance). For example, vitamin C, also known as ascorbic acid, or E300, is one of the most widely used antioxidants.

• Very-beneficial in preventing spoilage in animals fat caused by oxidation.



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3. Sequestrants

• Is a chemical which combines with a substance and sets aside so it can be removed from the food.

• Used to inactivate a substance which interferes with the processing of a food. They are frequently used to keep the minerals from settling out of beverages and making them cloudy. Sorbital and Phosporic Acid are used as sequestrants



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Cont…

4. Humectants

• Prevent food from drying out

•Glycerine, Sorbital, and Monitol are called humectants and are used in foods such as coconut and certain confections to help retain moisture.



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5. Bleaching and Maturing Agents, starch Modifier

• Chemicals such as Chlorine Dioxide, Bromate and Iodate, and Chlorine are used in bleaching and maturing agents for flour. The use of these materials reduces the time required for natural aging of flour therefore is economically important.

• Bleaching agents are also used in manufacturing of certain cheese to impart a white color.

• The bleaching agent used is Benzoyl Peroxide, Hydrogen Peroxide is used to bleach tripe, a variety meat.



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6. Emulsifiers, stabilisers, gelling agents and thickeners

• Emulsifiers help mix ingredients together that would normally separate, e.g. Lecithins .

• Stabilisers prevent ingredients from separating again, e.g. locust bean gum .

• Emulsifers and stabilisers give food a consistent texture, e.g. they can be found in low-fat spreads.

• Gelling agents are used to change the consistency of a food, e.g. pectin , which is used to make jam



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Cont...

7. Surface Active Agents

• Lecithin is an emulsifier, an example of surface- active agents. When added to baked goods, it facilitates in machining of dough and improves resulting bread appearance.

8. Anti-caking agents, Anti – foaming agents

• Anti-caking agents ensure free movement or flow of particles, e.g. in dried milk or table salt.

• Anti-foaming agents prevent or disperse frothing, e.g. in the production of fruit juices.

• Calcium Phospate, Silica Gel in curing mixes and Stearate are examples of anti-caking agent



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9. Colours • restore colour lost during processing or storage, e.g.

marrowfat peas; • ensure that each batch produced is identical in

appearance or does not appear ‘off’; • reinforces colour already in foods, e.g. enhance the

yellowness of a custard; • give colour to foods which otherwise would be colourless

(e.g. soft drinks) and so make them more attractive

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Cont…10. Flavour enhancers

• Flavour enhancers bring out the flavour in foods without imparting

a flavour of their own, e.g. monosodium glutamate (E612) is added

to processed foods. For example some soups, sauces and sausages.

Flavourings, on the other hand, are added to a wide range of foods,

usually in small amounts to give a particular taste. These do not

have E numbers because they are controlled by different food laws.

Ingredients lists will say if flavourings have been used, but

individual flavourings might not be named.



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11. Acids, bases and buffers

Acids, bases and buffers control the acidity or alkalinity of food, for safety and stability of flavour.

12. Glazing agents

Glazing agents provide a protective coating or sheen on the surface of foods, e.g. confectionary (for appearance and shelf-life).



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Criteria for Use

Before being considered for use, a chemical preservative needs to fulfill the following conditions:

1. It must be non-toxic and suitable for application. 2. It must not impart off-flavors when used at levels

effective in controlling microbial growth. 3. It must be readily soluble. 4. It must exhibit antimicrobial properties over the

PH range of each particular food. 5. It should be economical and practical to use.



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Center for Food Safety Sues FDA Over Food Additives

The Center for Food Safety has filed a lawsuit against the US Food and Drug. Administration over the FDA’s regulation of food additives and its ‘Generally Recognized as Safe’ (GRAS) programme. According to the suit, the FDA has relied on a proposed rule over the last 15 years allowing food manufacturers to determine whether a food additive is safe enough to be included on the agency’s list of ingredients that are ‘generally recognized as safe’. Ingredients not on the GRAS list require agency approval before they can be used in food. This proposed rule was not final when the FDA began accepting GRAS notices in 1998 and it still has not been finalised today.

In the complaint, the Center for Food Safety asks the court to vacate (set aside) the proposed rule and require that the FDA apply the previous GRAS rule.

According to the suit, the FDA’s conduct in relying on a proposed rule ‘indefinitely’ – and not considering nor responding to public comments in the process of finalising it – violates the rule-making requirements of the Administrative Procedure Act.



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HEALTH HAZARDS• Sodium Nitrite( bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef) When grilled it transforms into a reactive compound that has been linked to cancer. • BHA and BHTBHA and BHT( many foods such as cereals, chewing gum, potato chips, and vegetable oils) It can cause allergic reactions, hyperactivity and it may be toxic to the nervous system and the liver. For some people, it can increase their cancer risk. • Propyl Gallate ( meat products, chicken soup base, and chewing gum) While not proven to cause cancer in humans, it is linked to cancer in animals. • Olestra ((reduced fat snack chips) Olestra blocks fat absorption but blocks vitamin absorption as well. It can also cause severe diarrhea, cramps and gas.



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• Monosodium GlutamateMonosodium Glutamate ( soups, salad dressings, chips, frozen entrees, and restaurant food) It can cause headaches and nausea for some people. Try using a moderate amount of salt as a healthier alternative. • Trans FatsTrans Fats (numerous foods, fast food) Too much trans fat has been proven to cause heart disease and other serious health conditions. Experts recommend consuming no more than 2 grams per day.

• AspartameAspartame ( low-calorie desserts, gelatins, drink mixes, and soft drinks) Studies have shown that lifelong consumption may increase risk of cancer or other neurological problems. • Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6 These colorings have been linked to cancer in animals, while Yellow 6 has been linked to bladder cancer in humans.



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• Hydrogenated Fats —cardiovascular disease, obesity• Sulfites (sulfur dioxide, metabi sulfites, and others)—allergic and asthmatic reactions • Sugar and Sweeteners —obesity, dental cavities, diabetes and hypoglycemia, increased triglycerides (blood fats) or candida (yeast) • 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).• Refined FlourRefined Flour —low-nutrient calories, carbohydrate imbalances, altered insulin production • SaltSalt (excessive)—fluid retention and blood pressure increases



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Food additives and health