What’s In Your Food?Food Additive Myths

and Facts

Karin Allen, M.S.

Nutrition and Food Sciences

Utah State University

June 12, 2007

Food Label Challenge

As a team, read the ingredient lists and identify the product.

Correct identifications are worth 1 point.

Correct brand names are worth 2 points.

This is a timed activity (TBA). The team with the most points wins!

Example

INGREDIENTS: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

You have 10 minutes…

Label #1

INGREDIENTS: DEHYDRATED POTATOES, MODIFIED FOOD STARCH, SUGAR, CORN OIL, SALT, SOY LECITHIN, LEAVENING (MONOCALCIUM PHOSPHATE AND SODIUM BICARBONATE), AND DEXTROSE.

Label #2

INGREDIENTS: SOYBEAN OIL, VINEGAR, EGG YOLKS, EGGS, CONTAINS LESS THAN 2% OF SALT, SUGAR, WATER, MUSTARD FLOUR, LIME JUICE CONCENTRATE, DRIED GARLIC, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), DRIED ONIONS, PAPRIKA, NATURAL FLAVOR.

Label #3INGREDIENTS:

SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, BAKING SODA, CORNSTARCH, SALT, SOY LECITHIN (EMULSIFIER), VANILLIN-AN ARTIFICIAL FLAVOR, CHOCOLATE.

Label #4

INGREDIENTS: WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, BETA CAROTENE (COLOR).

Label #5

INGREDIENTS: SUGAR; CORN FLOUR; WHEAT FLOUR; OAT FLOUR; PARTIALLY HYDROGENATED VEGETABLE OIL [ONE OR MORE OF: COCONUT, COTTONSEED, AND SOYBEAN]; SALT; SODIUM ASCORBATE AND ASCORBIC ACID (VITAMIN C); NIACINAMIDE; REDUCED IRON; NATURAL ORANGE, LEMON, CHERRY, RASPBERRY, BLUEBERRY, LIME, AND OTHER NATURAL FLAVORS; RED #40; BLUE #2; ZINC OXIDE; YELLOW #6; TURMERIC COLOR; PYRIDOXINE HYDROCHLORIDE (VITAMIN B6); BLUE #1; RIBOFLAVIN (VITAMIN B2); THIAMIN HYDROCHLORIDE (VITAMIN B1); ANNATTO COLOR; VITAMIN A PALMITATE; BHT (PRESERVATIVE); FOLIC ACID; VITAMIN B12; VITAMIN D.

Label #6

INGREDIENTS: ENRICHED PASTA: DURUM WHEAT SEMOLINA, WHOLE WHEAT FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), VITAMIN D; CHEESE SAUCE MIX: WHEY, MODIFIED FOOD STARCH, MILKFAT, MILK PROTEIN CONCENTRATE, SALT, CALCIUM CARBONATE, CONTAINS LESS THAN 2% OF SODIUM TRIPOLYPHOSPHATE, CELLULOSE GEL, CELLULOSE GUM, CITRIC ACID, CALCIUM PHOSPHATE, NATURAL FLAVOR, SODIUM PHOSPHATE, LACTIC ACID, MONOSODIUM GLUTAMATE, MILK, ASCORBIC ACID (VITAMIN C), YELLOW 5, VITAMIN E ACETATE, YELLOW 6, DRIED ONIONS, ENZYMES, CHEESE CULTURE.

Tally Team Answers

1. Add 1 point for the generic name.

2. Add 2 points for the brand name.

3. Total points.

Food Additive Myth

“Many additives in our food are of questionable safety.”

FDA Definition “Any substance, the intended use of which results or may

reasonably be expected to result, directly or indirectly, in its becoming a component of or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, transporting or holding a food; and including any source of radiation intended for any such use), if such substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case of substances used in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe under the conditions of its intended use.”

Background on Regulation Food, Drug and Cosmetic Act of 1938 gave

FDA authority over food & food ingredients

Food Additives Amendment to the FD&C Act of 1958 requires FDA approval for the use of any additive, and the manufacturer must provide proof of safety Prior-sanctioned substances Generally recognized as safe (GRAS)

substances

Background on Regulation Delaney Clause of FAA of 1958 prohibits

the use of any additive that has been shown to cause cancer in animals or humans, when consumed at any level

New Additive Approval

Producer must petition FDA for approval Must demonstrate that additive performs as

intended Animal studies with larger doses

FDA determines safety under proposed use Composition and properties of additive Amount likely to be consumed Probable long-term exposure and effects

ARMS

“Adverse Reaction Monitoring System”

FDA tracks all reports from individuals and physicians

Officials evaluate reports in light of current scientific research to determine whether a public health threat exists

Examples of Additives with Known Health Issues

Nitrites Use: Added to cured meats (e.g. bacon)

Issue: At high temps, react with proteins to form Nitrosamines, which may be linked to stomach cancer

Benefit: Prevents production of C. botulinum toxin

Examples of Additives with Known Health Issues

Sulfites Use: Added to dried fruits

Issue: Can cause asthma attacks in sensitive individuals

Benefit: Prevents fruits from browning (banned from use in fresh produce in 1986)

Examples of Additives with Known Health Issues

FD&C Yellow No. 5 Use: Color additive (lemon yellow); used

in bottled banana peppers

Issue: Can cause hives in sensitive individuals (less than 1 in 10,000 people)

Benefit: Increases visual acceptability of foods

Food Additive Myth

“Processors use additives to increase profits, because

they can use lower quality, cheaper ingredients.”

When Additives Can be Used

1. The additive performs a useful function2. Its use does not obscure low-quality

ingredients or poor manufacturing practices3. The additive does not substantially reduce

nutritive value4. The additive does not do what improved

manufacturing procedures could5. The additive can be measured by an

established method

Why Additives are Used

1. To maintain product consistency.

2. To improve or maintain nutritional value.

3. To maintain palatability and wholesomeness.

4. To provide leavening or control acidity/alkalinity.

5. To enhance flavor or impart desired color.

Some Additives that Improve Texture

Emulsifiers Mono and Diglycerides, Lecithin

Thickeners Alginates, Pectins, Gelatin, Gums

Anti-caking agents Magnesium silicate, Calcium stearate,

Cornstarch

Some Additives that Improve Flavor/Color

Sweeteners Corn syrup, Fructose, Aspartame (non-nutritive)

Flavor Enhancers Monosodium glutamate, Salt, Disodium inosinate

Natural Colors Annatto extract, Caramel, Carmine, Paprika,

Turmeric Artificial (approved) Colors

Blue 1 & 2, Green 3, Red 2, 3 & 40, Yellow 5 & 6, and their lakes

Some Additives that Extend Shelf Life

Antimicrobials Propylparaben, Sodium benzoate, Sodium

propionate Antioxidants

BHA/BHT, Propyl gallate, Ascorbic acid Chelators

EDTA, Potassium phosphate, Sodium diacetate

Some Additives that Affect pH

Acidulants Citric acid, Malic acid, Fumaric acid, Acetic acid

Buffers / Acidity controllers Calcium citrate, Phosphates, Sodium carbonate

Leaveners Sodium bicarbonate, Calcium phosphates,

Sodium aluminum sulfate, Glucono-d-lactone

Where are the rest?

Over 3000 substances monitored by FDA “EAFUS” list Lists additive chemical name and

reference to regulatory information All food regulations contained in Title 21

of the Code of Federal Regulations

Food Additive Myth

“Additives (especially artificial colors) are only used in foods with little

nutritional value.”

Can You Tell Which is More Nutritious?

CORN, CORN OIL, SALT. NO PRESERVATIVES.

CORN, CORN OIL, CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], SALT, BUTTERMILK SOLIDS, WHEY, MONOSODIUM GLUTAMATE, TOMATO POWDER, WHEAT FLOUR, ROMANO CHEESE FROM COW’S MILK [CULTURED PART SKIM MILK, SALT, ENZYMES], WHEY PROTEIN CONCENTRATE, ONION POWDER, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, ARTIFICIAL COLORS [RED 40 LAKE, YELLOW 6 LAKE, YELLOW 6], DISODIUM PHOSPHATE, NATURAL FLAVORS, GARLIC POWDER, SUGAR, CITRIC ACID, LACTIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE.

Can You Tell Which is More Nutritious?

ROASTED PEANUTS, SUGAR. CONTAINS 2% OR LESS OF: MOLASSES, PARTIALLY HYDROGENATED VEGETABLE OIL [SOYBEAN], FULLY HYDROGENATED VEGETABLE OILS [RAPESEED AND SOYBEAN], MONO AND DIGLYCERIDES, SALT.

PEANUTS, CORN SYRUP SOLIDS, SUGAR, SOY PROTEIN. CONTAINS 2% OR LESS OF: FULLY HYDROGENATED VEGETABLE OILS [RAPESEED AND SOYBEAN], SALT, MONO AND DIGLYCERIDES, MOLASSES, NIACINAMIDE, FOLIC ACID, PYRIDOXINE HYDROCHLORIDE, MAGNESIUM OXIDE, ZINC OXIDE, FERRIC ORTHOPHOSPHATE, COPPER SULFATE.

Can You Tell Which is More Nutritious?

MILK, CREAM, SUGAR, CORN SYRUP. CONTAINS 1% OR LESS OF: NATURAL VANILLA, GUAR GUM, MONO AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, LOCUST BEAN GUM.

MILK, CREAM, SUGAR, CORN SYRUP. BUBBLEGUM PIECES [SUGAR, UNENRICHED WHEAT FLOUR, SWEETENED CONDENSED MILK, POWDERED SUGAR, PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, MODIFIED CORN STARCH, PARTIALLY HYDROGENATED PALM KERNEL AND PALM OILS, REDUCED MINERAL WHEY POWDER, WHOLE MILK POWDER, SOY LECITHIN (EMULSIFIER), ARTIFICIAL FLAVOR, RED 3], HIGH FRUCTOSE CORN SYRUP. CONTAINS 1% OR LESS OF: NATURAL AND ARTIFICIAL FLAVORS, GUAR GUM, SALT, MONO AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, SODIUM CARBOXYMETHYL CELLULOSE, CARRAGEENAN, XANTHAN GUM, LOCUST BEAN GUM, BLUE 1.

Can You Tell Which is More Nutritious?

CULTURED PASTEURIZED NONFAT MILK, MODIFIED CORN STARCH, GELATIN, PECTIN, VITAMIN A PALMITATE, VITAMIN D.

CULTURED PASTEURIZED NONFAT MILK, APRICOTS, MANGO, MODIFIED CORN STARCH, WHEY PROTEIN CONCENTRATE, NATURAL FLAVORS, TRICALCIUM PHOSPHATE, PECTIN, AGAR, CITRIC ACID, SUCRALOSE, ACESULFAME POTASSIUM, YELLOW 6, TURMERIC EXTRACT (FOR COLOR), VITAMIN A PALMITATE, VITAMIN D.

Non-fat Plain Peach-Mango

Yogurt Lite Yogurt

Additional Sources of Information

FDA Food Additives Brochure http://www.cfsan.fda.gov/~lrd/foodaddi.html

FDA Food Colors Brochure http://www.cfsan.fda.gov/~lrd/colorfac.html

FDA EAFUS List http://vm.cfsan.fda.gov/~dms/eafus.html

Title 21 of CFR http://www.access.gpo.gov/cgi-bin/cfrassemble.cgi?title=200621

QUESTIONS?