FOOD ADDITIVES

1. FOOD ADDITIVES

2. Definition • Any substance added to food during production, processing, treatment, packaging, transportation or storage.

3. Why do products have food additives? To improve flavour or colour To improve texture To preserve (slow down speed of rotting) To add nutritional value

4. Direct additives are added to a food for a specific purpose and are identified on the ingredient label of the food. • Indirect additives unintentionally become part of the food in trace amount due to its handling, packaging, etc. • Excessive levels of an additive or inclusion of an undeclared additive may be directly dangerous in some instances.

5. Food Manufacturers Must… Test food additives to show that they are safe Prove the additive is needed

6. Create a Chart

7. Migration of Packaging • Plastic consists of its polymer, plasticizers, antistatic agents, stabilizers and antioxidants, etc. • Some components are more likely to migrate into foods than others, esp. residual plastic monomers andplasticizers. • The plastic monomers of most health concern are vinyl chloride, and styrene.

8. 1. Vinyl Chloride Monomer (VCM) • The monomer of polyvinyl chloride (PVC). • It leaches into both water and fats.* • Typical products that absorb VCM are bottled mineral water and cooking oils.* • It also the most available for migration from the ‘cling films’ that are used for all kinds of foods. • Vinyl chloride has been identified as a liver carcinogen in animal models as well as in humans. • Acute intoxication causes depression of the central nervous system and hepatic damage *

9. 2. Styrene • Styrene prefers to leach into fats. • Typical sources of styrene: deli packaging (sausages, ham, smoked beef/ bacon/ fish, etc) and yoghurt cups. * • Styrene-induced toxic effects include renal and hepatic damage, pulmonary edema, and cardiac arrhythmia. *

10. 3. Plasticizers • Important plasticizers in PVC plastics are the phthalic acid esters di-(2- ethylhexyl) phthalate (DEHP) and di-n-butyl phthalate (DBP). • However, liver or lung damage by the leached plasticizers has been suggested. DEHP and DBP appear to be non-genotoxic carcinogens. • Since they are widely distributed in materials involved in transportation, construction, clothing, medicine, and packaging, the concern about their health effects has increased.

11. Different plastics and forms are designed for specific product containment situations. • Use of this plastic packaging in a manner other than that for which it was designed may cause significant migration of plastic compounds into the food. *

12. Situation that can promote contaminants migration: • Heating containers (by microwave oven) which are designed solely for chilled foods. • Overheating ‘heat resistant’ containers. • Coming close to laminating leftovers covered with cling wrap in the microwave. Following the instruction on the label / packaging is important!

13. Food Additives are shown using: E numbers (e.g. E440) OR A chemical name (e.g. pectin) OR Can have both

14. Thinking in Numbers… E100 series = colour E200 series = preservatives E300 series = antioxidants E400 series = miscellaneous

15. Nitrates, Nitrites, and N-nitroso compounds • Nitrates (NO3) and nitrites (NO2) are used to preserve meat products, such as bacon, ham, hot dogs, and cold cuts.* • The addition of nitrite can give desirable color to meat products (pink) and flavor, retards fat oxidation, and prevent bacterial growth (especially Clostridium botulinum). • Nitrites was intentionally added to meat in the 16th or 17th century.

16. 1. Nitrites • Nitrite inhibits the bacterial production by inhibiting certain enzymes within the microbe and on its cell membrane. • Nitrite weakens the bacterial spores, reducing the like-hood of germination. • Nitrite is very reactive and can be directly toxic or form carcinogenic N-nitroso compounds. • It can oxidize blood oxyhemoglobin (ferrous form) to methemoglobin (ferric form).

17. 2. Nitrates • Commonly found in water and vegetables, especially those grown with high-nitrate fertilizer. * • It has low reactivity  not toxic. • However, nitrate becomes a hazard when it is reduced to nitrite! Dietary nitrates can be converted to nitrites during digestion. • Cases of life-threatening methemoglobinemia when the patient’s diet contained too many nitrate sources (e.g. drinking water and spinach) within a short time span.

18. 3. N-nitroso compounds • Nitrosamines are found in cured meat products and malt products (beer). * • Another case: nitrosamine in rubber baby bottle nipples! • Nirosamides are direct mutagen. • They can be decomposed at mild alkaline condition or destroyed by cooking. • The mutagenic/carcinogenic potential of nitroso compounds in animal models is well documented, but the toxicity to humans is not proven.

19. Sulfites • Sulfites (SO3) are used as antioxidants to prevent enzymatic browning, inhibit bacterial growth (in wine), bleaching agent, dough conditioner, to prevent melanosis on shrimp, and in the production of some food packaging. • They are present in the form of sulfur dioxide, sodium sulfite, sodium metabisulfite, sodium bisulfite.

20. Acidulants Many foods are acidic and have sharp, sour taste E.g. Lemons contain citric acid E.g. Cheese and Yogourt contain lactic acid Added for taste and act as a preservative Found in: soft drinks, desserts, jams, sweets, soups and sauces

21. Individuals with asthma problem are sensitive to sulfites. * • GRAS (Generally Recognized As Safe) since 1959, but then they are banned by FDA (1986) after reported causing some health problems when they used to maintain the color and crispness of the salad greens. • Sulfites sprayed onto foods produce the most rapid allergic reactions. * • Sulfites can destroy thiamin  banned by FDA to be used in important sources of the vitamin (e.g. enriched flour).

22. Salts • An important food additive for prevention of bacterial growth, for necessary technical reason, or for flavor. • The chemical name for salt, sodium chloride, reveals that sodium is in fact a component of salt. * • Both sodium and chloride ions are important in physiological processes, but excess sodium directly cause hypertension (high blood pressure), a major risk factor for heart disease, stroke and kidney disease. *

23. The typical modern consumption of sodium is 10-20 times the amount needed for physiological balance. * • Potassium containing table salt substitutes can cause hyperkalemia in high dose. • FDA limit sodium to 2400 mg daily for a 2000- calorie diet. • The best way to reduce salt intake: read labels and make educated choices!

24. Sodium labelling defined by FDA: • Sodium free or salt free: Less than 5 mg per serving • Very low sodium: 35 mg or less of sodium per serving • Low sodium: 140 mg or less of sodium per serving • Low sodium meal: 140 mg or less of sodium per 3 ½ oz • Reduced or less sodium: At least 25% less sodium than the regular version • Light in sodium: 50% less sodium than the regular version • Unsalted or no salt added: No salt added to the product during processing

25. Nonnutritive sweeteners • Low calorie sweeteners, such as saccharin, aspartame, acesulfame. Saccharin • It is 300 times sweeter than sugar. • It is not metabolized  no calories. * • Saccharin has low direct toxicity  has a threshold. • It comes in the forms of pure saccharin, ammonium saccharin, calcium saccharin, and sodium saccharin.

26. Aspartame • Approved in 1981 as artificial sweetener. • It is 200 times sweeter than sugar and has the same number of calories per teaspoonful. * • Chronic methanol exposure can cause visual impairment. • Phenylalanine can interfere with amino acid transport and lead to nervous system disturbances  only a problem in people with the rare genetic disease phenylketonuria (PKU) – unable to metabolize phenylalanine properly. • When aspartame containing product are heated or stored for a long period, aspartame can be decomposed into diketopiperazine (DKP), a tumor agent.

27. Stevioside • A natural sweetener from Stevia rebuadiana plant. • It is 200-300 times sweeter than sugar and have no calories. * • It was used as a common sweetener in Japan (herbal teas) during 1980’s. • It was banned in 1991 because of the lack of formal toxicological evaluation proving its safety. • It is not allowed in Canada and some EU. * • Some current studies indicate that steviol, a metabolite of stevioside may have toxic effect (EC). • Ironically, stevia is allowed as a nutritional supplement (FDA Import Allert 45-06, 1996).

28. Color additives • FD&C color  safe for foods, drugs and cosmetics. * • Certified color belong to four classes: azo dyes, triphenylmethane dyes, xanthene dyes and sulfonated indigo dyes. • Some colorants have been de-listed due to their carcinogenic potential

29. TOP 10 FOOD ADDITIVES TO AVOID Copy down the additive and where to find it!

30. 1. Acesulfame-potassium (aka acesulfame-K) • Where it’s found: Baked goods, chewing gum, gelatin desserts, soft drinks, energy drinksWhat it is: An artificial sweetener about 200 times sweeter than sugarWhy avoid this additive: Two animal studies suggest that this additive could be cancer-causing, though other studies say it’s safe. It also breaks down into a substance—acetoacetamide—that in large quantities has been found to affect the thyroid in dogs, rabbits and rats. Watch for it in foods that use sucralose, an artificial sweetener—acesulfame-potassium is often used in conjunction with it.

31. 2. Aspartame • Where it’s found: Several sugar substitute products; an array of diet foods including sodas, drink mixes and low-calorie frozen desserts; chewing gumWhat it is: An artificial sweetenerWhy avoid this additive: Controversy over aspartame’s safety has swirled since the '70s, when studies done on rats suggested it may cause brain tumours. More recent animal studies have now linked aspartame to lymphomas, leukemia and breast cancer. As well, some people show an acute sensitivity to aspartame, suffering headaches and dizziness shortly after consuming it. And to top it all off, not only have "diet" products containing aspartame not been shown to aid in weight loss, they may even cause you to eat more.

32. 3. Sodium nitrite, also known as sodium nitrate Where it’s found: Bacon, ham, hot dogs, lunch meats and other processed meatsWhat it is: It's used as a preservative, as well as for flavouring and colouring (it stabilizes the red colour of cured meats, preventing them from turning grey). It also hinders the growth of bacteria that may cause botulism.Why avoid this additive: Sodium nitrite can cause the formation of nitrosamines, which are cancer-causing chemicals; this reaction occurs especially in bacon. Look for bacon products that contain ascorbic acid or erythorbic acid; both are safe additives that help inhibit the potentially dangerous reaction.

33. 4. Partially hydrogenated vegetable oils Where it’s found: A wide variety of processed foods, especially shortening and some margarines, deep-fried foods, cookies, baked goods and snack foods. Many products have shifted to using alternatives; it's important to read labels. What it is: A processed type of fat that helps increase shelf life and improves the texture of some processed foodsWhy avoid this additive: The process to make partially hydrogenated vegetable oil creates trans fats, which may contribute to an increased risk of heart disease and diabetes. Many companies have removed or are in the process of removing trans fats, so there is almost always a trans-fat-free alternative.

34. 5. Propyl gallate Where it’s found: Some vegetable oils, meat products, potato sticks, chicken soup base and chewing gumWhat it is: An antioxidant preservative that keeps fats and oils from spoiling (oxidation causes spoilage, changes flavours and leads to colour loss)Why avoid this additive: Reputable mice and rat studies have shown a possible cancer link. Propylgallate is often used with both BHA and BHT (below).

35. 6. BHA (butylatedhydroxyanisole) and BHT (butylatedhydroxytoluene) Where it's found: Breakfast cereals, gum, vegetable oil, chips; may also be used in food packaging to maintain freshnessWhat it is: Like propylgallate, these are antioxidants that prevent fats and oils from spoilingWhy avoid this additive: Some rat, mice and hamster studies suggest these agents can cause cancer, while others show they're safe. But BHA and BHT are easily avoided, as many brands use safer packaging processes and/or safer chemicals (such as vitamin E), or don’t use an antioxidant agent at all.

36. 7. Brilliant Blue FCFC (aka Artificial Blue 1) Where it’s found: Drinks, candy, baked goodsWhat it is: An artificial colour (see below) Why avoid this additive: General testing has been inadequate, there have been some suggestions of a slight cancer risk.

37. 9. Erythrosine (aka Artificial Red 3) Where it’s found: Cherries in fruit cocktail, candy, baked goodsWhat it is: An artificial colour (see below) Why avoid this additive: In the ’80s, the FDA recommended the dye be banned after studies presented convincing evidence it caused thyroid tumours in rats. It’s still in use worldwide.

38. 10. Sunset Yellow FCF (aka Artificial Yellow 6) Where it’s found: Some beverages, sausage, baked goods, candy, gelatin dessertsWhat it is: An artificial colour (see below) Why avoid this additive: Animal studies sponsored by the food industry have turned up evidence of tumours in the adrenal gland and kidney related to this, the third-most widely used dye. It may also cause some allergic reactions.

39. Are there any additives? 2. How many ingredients are present in smaller amounts than salt? 3. What can you infer of the food additives in relation to salt?

40. Homework • What job/function does xanthan gum (E415) have in food? (In particular salad dressing) • Pick a food item off of your food diary from any day. Be sure it is an item that you have access to the ingredients list. At home, write down all of the ingredients for this product and identify any/all of the food additives listed in the ingredients list.