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What are they? Food additives are substances,
such as citric acid, caramel, and sodium bicarbonate, that make foods
last longer, taste better, look more appetizing, and have a smoother
consistency; some even enhance the nutritional value of food. Health and
Welfare Canada (HWC) estimates that some 350 additives are used in the
Canadian food industry.
Additives are divided into different categories. Preservatives, for
example, include antioxidants, which retard rancidity in fats and oils,
and antimicrobial agents, which inhibit the growth of microorganisms.
Food colorings, most of which are synthetic dyes, give foods a more
appealing and consistent appearance. Stabilizers, thickeners, and
emulsifiers ensure smooth consistency and keep ingredients from
separating. (Flavorings and flavor enhancers, such as alcohol, salt,
sugar, vinegar, and spices, are regarded as ingredients, not additives.)
Are additives dangerous? Most aren't. All approved additives have
undergone extensive toxicological testing. HWCs Chemical Evaluation
Division continually reviews suspect additives and, over the years, has
taken measures to ban unsafe products. In the 1970's, for example,
cyclamates and saccharin were banned as additives, when they were proven
to have caused cancer in lab animals. Among the most recently reviewed
items were the antioxidants butylated hydroxyanisole (BHA) and butylated
hydroxytoluene (BHT), which are used Singly or in combination to prolong
the shelf life of baked goods and other products. HWC deemed the
substances safe for use when tests on their possible links to cancer
were inconclusive.
Critics of HWC claim that many of the additives it has declared safe
have not been adequately tested. The list of controversial additives
includes the few remaining artificial food dyes; sulfite, a preservative
added to wine and dried fruit, which may cause allergic reactions,
especially among asthmatics; sodium nitrite and sodium nitrate and
benzoyl peroxide, a flour-bleaching agent. Concern about the safety of
additives has led some food processors to find safer substitutes for
questionable additives.
Limiting your intake of additives. Choose fresh or minimally
processed foods over additive-laden products. Eat a variety of foods to
avoid ingesting too much of any single additive. Read food labels
carefully. Restrict your intake of foods containing artificial colors.
And to keep matters in perspective, remember that too much fat or salt
in your diet can be far more damaging to your health than any of the
synthetic additives currently approved for use in our food.
Source: Reader's Digest: The Good Health Fact Book
Disclaimer: All the information on this page is strictly
provided for informational purposes to better educate yourself only. It is
not meant to substitute for the advice of your own physician or other
medical professional. Do not use the information contained herein for
diagnosing or treating a health problem or disease, or prescribing any
medication.
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