Science of Food Nutrition and Health

In my previous blog post, I discussed the significance of food additives in the modern food industry. They play a crucial role in preventing food spoilage caused by microbes, environmental factors, and oxidation. Additionally, food additives are utilized to improve the colour, flavour, texture, taste, and shelf life of food products.

The use of natural and synthetic food additives has risen since the 1970s, prompting the creation of regulatory agencies like the FDA in the US, EFSA in the EU, and JEFCA by WHO/FAO. These entities are tasked with rigorously assessing and evaluating intentionally added chemicals to guarantee the safety of food additives employed in the sector and recommend the upper limit of additives that can be added based on the ‘Acceptable Daily Intake’ (ADI) for each additive, which has no proven toxic effects on humans.  
Additionally, globalization has created opportunities for multinational food companies to expand their operations and boost their financial gains in the global market. To uphold food safety standards worldwide, the WHO/FAO established the Codex Alimentarius Commission, which maintains a database of 'General Standards for Food Additives' that have been evaluated by the JECFA (Joint Expert Committee on Food Additives). The approved food additives are consistently monitored, evaluated, and assessed using the most up-to-date scientific information available.

Overall food additives are generally regarded as safe, but numerous studies have highlighted potential health risks associated with certain additives.  As a result, there is growing concern about the use of specific synthetic food additives, especially those that have been linked to negative health effects on children. Notable additives of concern include:

Synthetic food colours: The health effects of synthetic food colorants are of major concern. Additives such as Allura Red AC (E129/129), Erthrocine (E 127/127), Carmoisine (E122/122), Ponceau 4 R (E124/124), Sunset Yellow (E110/110) and Tartrazine (E102/102).
Tartrazine, a common colorant in the soft drink industry, has been associated with asthma, rhinitis, urticaria, and hyperactivity in children. Sunset yellow, increasingly used in biscuits, can harm the kidneys and adrenal glands. Carmosine, often contaminated with naphthylamine and used in jams and preserves, is a known carcinogen and mutagen in animals. Studies on animals have shown that Ponceau is carcinogenic, and erythrosine is a potent neuro-competitive dopamine inhibitor. Allura red has been shown to induce hyperactivity in children, especially when consumed with benzoate preservatives.

Preservatives and Antioxidants: Research has shown that artificial food preservatives and antioxidants can have negative health effects when consumed in high amounts. Some common preservatives to be aware of include:
- Benzoates (E210-E219, E201/219): Often used in jams, salads, soft drinks, beer, and marinades, these preservatives have been linked to genotoxicity and allergic reactions such as urticaria, angioedema, asthma, and hyperactivity in children.
- Sulphites (E220-E227, E220-227): Widely used in fruit juices, dried fruits, desserts, and the wine and beer industry, sulphites have been associated with adverse effects like dermatitis, urticaria, hypotension, abdominal cramps, diarrhea, and potential anaphylactic and asthmatic reactions.
- Nitrates/Nitrites (E240-E252, E240-252): Used to prevent bacterial growth, nitrates and nitrites have both positive and negative impacts on health. While nitric oxide from nitrates can benefit cardiovascular health, it can also lead to symptoms like increased heart rate, nausea, headaches, and abdominal cramps. Nitrates in meats have been linked to disrupting normal cell function and potentially contributing to cancer.
- Butylated hydroxyanisole (BHA, E320/320) and Butylated hydroxyl toluene (BHT, E321/321): These antioxidants are commonly added to fats and oils to extend shelf life and prevent rancidity. Studies suggest that high doses may interfere with hormones, elevate liver enzyme levels, and trigger reactions like urticaria, asthma, and angioedema.
- Monosodium glutamate (MSG, E621/621): Primarily used as a flavour enhancer, MSG has been associated with symptoms such as headaches, heart palpitations, chest and facial tightness, and nausea in sensitive individuals.
- Sweeteners (E950-969, E950-969): High-intensity sweeteners are frequently used as sugar substitutes. FDA-approved sweeteners like Saccharine, Aspartame, Cyclamate, acesulfame, sucralose, neotame, and advantame have been linked to various health concerns including cancer, genetic abnormalities, and chronic diseases. Excessive consumption of artificial sweeteners as a sugar replacement may impact gut microbiota, and insulin levels, and increase the risk of type 2 diabetes and weight gain.

Additives identified as prohibited: Evaluating the safety of food additives is a comprehensive and time-consuming process. While international bodies like JECFA (WHO/FAO) and EFSA continuously review data on food additives, individual countries also have their own regulatory agencies that prohibit or approve substances added to food for human consumption. Certain food additives that are banned in the United States are still permitted in other countries.
•    Amaranth (INS 123, Terminated for use in 1972)
•    Vegetable carbon (INS 153)
•    Cyclamate (INS 952)
•    Ammonium malate (INS 349)

Following food additives are banned in EU but permitted in the USA

•    Potassium bromate (INS 924a, category 2B carcinogen)
•    Azodicarbonamide (INS 927)
•    BHA and BHT (allowed with severe restrictions)
•    Artificial food colouring dyes
•    Propyl gallate
•    L-cystine
•    Biphenyl, diphenyl
•    Sodium Orthophenyl phenol
•    Thiobendazole

Allura red AC is banned in Switzerland, Carmoisine is banned in the UK, Canada, Japan, Norway, and the USA. Sunset Yellow is banned in Norway

The labeling of food with all ingredients is mandatory due to public concerns about the use of food additives. It is important to educate the public about the potential health risks associated with additives, as food science is complex. While most people do not experience issues with additives in the short term, some individuals may have adverse reactions. Regulatory bodies ensure that additives are only used when they provide benefits and do not pose health risks. The Codex Alimentarius guidelines involve thorough risk analysis, including assessment, management, and communication. If there are concerns, it is recommended to choose fresh foods over those with artificial chemical additives.

Please refer to Chapter 11 of my book on the Science of Food Nutrition and Health for a more in-depth discussion on food additives

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