Side Effects of Chemicals on Food (1)

1. Side Effects of Chemicalson Food

2. Introduction Over the last few decades, the number of chemicals added to foods and other products has skyrocketed. We have created all sorts of plastics that are used in innumerable ways. We add preservatives to foods to keep them fresh. We add chemicals to foods to make them look more appealing. We have made food packaging to keep food fresh. We add chemicals to lotions and beauty products to make them feel, look, and smell nice..the list goes on and on of the ways we have invented and used chemicals. Chemicals are essential building blocks for everything in the world. All living matter, including people, animals and plants, consists of chemicals. All food is made up of chemical substances. Chemicals in food are largely harmless and often desirable – for example, nutrients such as carbohydrates, protein, fat and fibre are composed of chemical compounds. Many of these occur naturally and contribute both to a rounded diet and to our eating experience.To make the food more appealing and tasty, we add different chemicals, especially restaurants.But due to several regulations of food and safety,most restaurants aim to add less preservatives considering our customer’s health.

3. Effects of Chemicals used in the food • Bisphenols, such as BPA. They can act like the hormone estrogen and interfere with puberty and fertility. Bisphenols can also increase body fat, and cause problems with the immune system and nervous system. They are found in the lining of food and soda cans, plastics with the number 3 or 7, and cash register receipts, among other places. They used to be found in plastic baby bottles and sippy cups; while this has been banned, older bottles and cups may still contain them. • Phthalates. These can also act like hormones, interfering with male genital development, and can increase the risk of obesity and cardiovascular disease. They are ubiquitous, found not just in plastic packaging, garden hoses, and inflatable toys, but also in things like nail polish, hairsprays, lotions, and fragrances. • Perfluoroalkyl chemicals (PFCs). They can lead to low-birthweight babies, as well as problems with the immune system, the thyroid, and fertility. They are commonly found in grease-proof paper, cardboard packaging, and commercial household products such as water-repellent fabric and nonstick pans, among other places. • Perchlorate. This chemical also interferes with thyroid function, and can disrupt early brain development. It's found in some dry food packaging — it's used to decrease static electricity — and sometimes in drinking water. • Artificial food colors. These have been found to increase symptoms in children who have attention deficit hyperactivity disorder, or ADHD. They are found in all sorts of food products, but especially those marketed for children. • Ajinamoto.glutamate serves as a neurotransmitter in the brain. Since this neurotransmitter is store in the nerve endings. As well as, it is useful by the nerve cells. As a matter of fact, the high intake of MSG can have adverse effects on the brain and prolonged intake can lead to damage. In final, the amount of MSG which can be added to food and its effect on the brain needs to be determined.

4. Some of the Chemicals used in Food Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives. Some food additives have been in use for centuries for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur dioxide (in wine).Monosodium Glutamate (MSG) Monosodium glutamate, or MSG, is a common food additive used to intensify and enhance the flavor of savory dishes • Artificial Food Coloring • Sodium Nitrite • Guar Gum • High-Fructose Corn Syrup • Artificial Sweeteners • Carrageenan • Sodium Benzoate

5. Conclusion Food and color additives are strictly studied, regulated and monitored. Federal regulations require evidence that each substance is safe at its intended level of use before it may be added to foods. Furthermore, all additives are subject to ongoing safety review as scientific understanding and methods of testing continue to improve. Consumers should feel safe about the foods they eat. The safety assessments completed by JECFA are used by the joint intergovernmental food standard-setting body of FAO and WHO, the Codex Alimentarius Commission, to establish levels for maximum use of additives in food and drinks. Codex standards are the reference for national standards for consumer protection, and for the international trade in food, so that consumers everywhere can be confident that the food they eat meets the agreed standards for safety and quality, no matter where it was produced. Once a food additive has been found to be safe for use by JECFA and maximum use levels have been established in the Codex General Standard for Food Additives, national food regulations need to be implemented permitting the actual use of a food additive.