Additives in Our Foods

Consumers are concerned with food safety issues and the use of food additives. However, consumers are also responsible for the increased use of these additives, as they look to manufacturers for convenient, fast and inexpensive meals.

In the United States, approximately 150 pounds of food additives are consumed annually. Most of these additives are familiar foods like sugar, salt and vegetable coloring.

What Is an Additive?
The FDA (Food and Drug Administration) defines a food additive as any substance or mixture of substances other than the basic foodstuff, which is present in food as a result of any phase of production, processing, packaging or storage.

There are more than 2,800 FDA-approved food additives used for many purposes:

• Sweeteners, salt and spices are used to improve flavor
• Added vitamins improve nutritional value in foods such as refined breads and cereals
• Preservatives help to increase shelf life and prevent spoilage
• Emulsifiers, stabilizers and thickeners aid in manufacturing and final product performance
• Artificial flavors and colors make the food aesthetically pleasing

Testing and Approval
Manufacturers are responsible for testing and proving their additive product is safe. Testing is usually done to determine if the additive has potential to cause cancer. Additives are tested on animals, typically rats or mice, and the results are the basis of FDA approval for safe human consumption. The FDA reviews the results and approves additives that meet their guidelines. As part of their guidelines, the FDA sets the maximum quantity of an additive that may be used in a food at one percent of the level at which test animals had no adverse effects. For example, if a test animal showed no adverse effects at 100 milligrams or less, then the maximum amount of the additive allowed in a food is one percent of that one milligram.

Consumer Beware
While most additives are safe, improve food quality and reduce risk of bacterial growth, others have been reported to cause allergic reactions, are potentially cancer causing or are otherwise questionable. According to the Center for Science in the Public Interest (CSPI), these additives should be avoided: sodium nitrite, saccharin, caffeine, olestra, acesulfame K and artificial coloring. CSPI also cites sugar and salt as risky additives simply because we consume them in such large quantities.

Common Food Additives
The effect of additives on health is a growing concern for consumers. Many households rely on packaged foods such as cereals and breakfast bars, canned pastas and frozen foods. Take a look at some of the most common food additives.

The following table shows food additives in alphabetical order, their uses and any safety concerns.

Let's compare two similar products.

Frozen Cheese Ravioli With Sauce (Product A)
Cheese ravioli (extra fancy enriched durum flour (durum flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), Ricotta cheese (whey, milk, cream, skim milk, vinegar, salt, xanthan gum, locust bean gum, guar gum), water, eggs, Romano cheese made from sheep's milk (cultured milk, salt, enzymes), salt, spices, parsley, BHT with citric acid added to protect flavor), tomato puree (water, tomato paste), water, tomatoes, onions, modified cornstarch, sugar, basil, salt, dehydrated garlic, flavoring (maltodextrin, yeast extract, cultured whey, flavor, and salt), spices, xanthum gum, potassium chloride, erythorbic acid

Frozen Cheese Ravioli With Sauce (Product B)
Low-fat Ricotta cheese, filtered water, organic tomatoes, organic whole wheat durum flour, organic semolina flour, onions, low-fat cottage cheese, canola oil, spices, olive oil, grade AA butter, parmesan cheese, sea salt, garlic, romano cheese, wheat gluten, honey

Analysis
After reading the two lists of ingredients, which one generally seems more enticing? Probably Product B, since most of the listed ingredients are familiar foods. After all, a degree in biochemistry should not be a prerequisite for reading a nutrition label, right? In Product A, there is an ingredient named flavoring. Within the list of ingredients that comprise flavoring, there isflavor. What is flavor anyway?

BHT has questionable safety. It is probably a good idea to avoid this additive. Be aware that BHA is listed as a "Chemical(s) known to the State to cause cancer or reproductive toxicity," CAS #25013165, listed January 1, 1990. BHT is thought to have similar properties as BHA. Potassium chloride is questionable. In fact, an Australian allergy center has listed potassium chloride as a potentially harmful additive if consumed in large quantities.

The other ingredients in Product A appear to be safe. Consumers should be aware of questionable food additives and consider that there are better alternatives. The list of ingredients in Product B is proof that it is possible to make the same product without using BHT, flavor and potassium chloride. My taste-testing results were favorable. Product B was very flavorful even without the flavor additive.

Consumers can reduce the widespread use of harmful additives by supporting those companies willing to prepare foods without the additives. While these more natural foods are usually higher in price than heavily manufactured foods, the overall cost to our health outweighs the extra dollar you will pay for quality. Stay informed and read the labels.

Learn More About It
Food and Drug Administration (FDA)
General Inquiries: 1-888-INFO-FDA
Food Safety Hotline: 1-800-332-4010
FDA'S food label info on Web: http://www.cfsan.fda.gov/label.html