FOOD ADDITIVES 3 - Center for Science in the Public Interest · FOOD ADDITIVES The Terrible Most...
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F OOD ADD I TIVES The Terrible Most food additives are safe, even if they have long chemical names (such as sucrose acetate isobutyrate or sodium erythorbate). Try to avoid the most questionable additives and you’ll also avoid many of the least healthy foods. SALT (and other sources of sodium) SUGAR & HIGH-FRUCTOSE CORN SYRUP PARTIALLY HYDROGENATED OIL The government has recommended that people cut their sodium consumption roughly in half, because excess sodium boosts blood pressure, contributing to kidney disease, heart attacks, and strokes. Many processed foods contain large amounts of sodium, while some restaurant foods contain huge amounts. If all Americans cut their sodium consumption in half, that would save about 100,000 lives per year. These sweeteners, especially in drinks, contribute to obesity, diabetes, and heart disease. They also promote tooth decay. The average person consumes almost a quarter pound (about half a cup) of sugar, HFCS, dextrose, and other refined sugars each day. The artificial trans fat in this oil is the single most harmful kind of fat, contributing to heart disease. It had been widely used in shortening, margarine, restaurant fryers, and many packaged foods. Usage declined by 75 percent between 2005 and 2013, but Americans still consumed almost two billion pounds of the oil in 2013. In 2015, the Food and Drug Administration banned the use of partially hydrogenated oil, with an effective date of 2018. The food industry is seeking numerous exemptions. 3 FOOD DYES (Blue 1, Blue 2, Green 3, Red 3, Red 40, Yellow 5, Yellow 6) – Dyes trigger symptoms of ADHD in sensitive children. In the 1980s the FDA determined that Red 3 is a car- cinogen, but industry pressure prevented the agency from banning it. In the 1990s FDA stud- ies found high levels of a carcinogen (benzidine) in Yellows 5 and 6. Dyes are often used together with artificial flavorings to simulate—and replace—real fruit, egg, or vegetable ingredients. ACESULFAME-POTASSIUM A poorly tested artificial sweetener that might increase the risk of cancer. BHA The federal government considers this chemical, which slows rancidity of oils, to be a carcinogen. SACCHARIN Saccharin appeared to cause cancer in many animal and human studies, but the government has concluded that those studies were not conclusive. CAFFEINE A moderately addictive stimulant drug that is being added to more and more foods and beverages. Fine in small doses, but large doses might cause insomnia, anxiety, and reduced fertility. Children and women who are or might become pregnant should avoid caffeine. Powdered caffeine sold as a supplement, and possi- bly energy drinks, have caused deaths. ASPARTAME Three studies by an independent lab found that this arti- ficial sweetener caused cancer in rats and mice. Littl e - known Allergens MYCOPROTEIN A processed fungus in Quorn-brand imitation meat that causes severe vomiting, diarrhea, and even fatal anaphylactic reactions. CARMINE/COCHINEAL EXTRACT This red coloring (extracted from an insect) causes occasional allergic reactions, including anaphylaxis. Types of Food Ingredients Food additives— ingredients specifically approved by FDA (they may be listed vaguely on labels as "artificial flavorings" or "color added") Contaminants from the environment and packaging Antibiotics and other chemicals in animal feed (only colorings fed to farmed salmon are labeled) Pesticides (some are listed on shipping crates, which consumers don’t see) 6 Others to Watch Normal, unregulated ingredients—such as flour and eggs 6 2 listed on the food label >7,000 not required to be individually listed GRAS (“generally recognized as safe”)— ingredients either reviewed (but not formally approved) by FDA or declared safe by companies without necessarily telling FDA Purposes that Additives Serve p r e s e r v a t i v e s , e m u l s i fi e r s , t h i c k e n i n g a g e n t s , c o l o r i n g s , fl a v o r i n g s , fl a v o r e n han c e r s , s w e e t e n e r s , f o a m e n h a n c e r s , a c i d s , a l k a l i s , n u t r ients, anti-c a k i n g a g e n t s , p r o p e ll a n t s , l e a v e n i n g a g e n t s , fa t s u b s t i t u t e s , c h e l a t i n g a g e n t s pr e b i o t i c s , g e lli n g a g e n t s , c l o u d i n g a g e n t s , m e a t t e n d e r i z e r , c u r i n g a g e n t s , w h i pp i n g a gent s , w a x e s , c h o l e s t e r o l - l o w e r i n g a g e n t s , ps y c h o a c t i v e s t i m u l a n t s , shortenings , a n t i o x i d a n t s , fl o u r i m p r o v e r s , s a lt s u b s tit u t e s , b le a c h , w e t t i n g a g e n t s , y e a s t f o o d 1 , 480 direct food additives approved by FDA 140 color additives approved by FDA 2 , 700 natural or artificial flavors determined to be GRAS 900 GRAS and listed, affirmed, or reviewed by FDA 1 , 000 GRAS as determined by manufacturer and not reviewed by FDA 500 pesticides 3 , 800 indirect additives/food contact substances >10 , 000 Data from Pew Food Additives Project. Chemicals in Food Ways Food additives are Used to Trick Consumers Colorings and flavorings are used to simulate real fruit juice, tricking people into paying more for a beverage based on chemicals. Vitamins and minerals added to junk food make them appear to be healthful. Mixtures of colorings, flavorings, fat, and a thickening agent can be used to create imitation berries or other fruit. Transglutaminase (“meat glue”) is an enzyme that splices small pieces of meat into larger steaks. Caffeine is mildly addictive and added to soft drinks partly to encourage people to drink more of them. Hydrolyzed vegetable protein and MSG bring out meaty flavors and allow companies to use less real food. Canthaxanthin and astaxanthin are carotenoid colorings used to make farmed salmon appear as pink as more-expensive wild salmon. 7 Prepared by the nonprofit Center for Science in the Public Interest, Washington, DC. www.cspinet.org ? S hortening ! healthy soda
Transcript of FOOD ADDITIVES 3 - Center for Science in the Public Interest · FOOD ADDITIVES The Terrible Most...
FOOD ADDITIVES
The Terrible
Most food additives are safe, even if they have long chemical names (such as sucrose acetate isobutyrate or sodium erythorbate). Try to avoid the most questionable
additives and you’ll also avoid many of the least healthy foods.
SALT(and other sources of sodium)
SUGAR &HIGH-FRUCTOSE
CORN SYRUP
PARTIALLY HYDROGENATED OIL
The government has recommended that people cut their sodium consumption roughly in half, because excess sodium boosts blood pressure, contributing to kidney disease, heart attacks, and strokes. Many processed foods contain large amounts of sodium, while some restaurant foods contain huge amounts. If all Americans cut their sodium consumption in half, that would save about 100,000 lives per year.
These sweeteners, especially in drinks, contribute to obesity, diabetes, and heart disease. They also promote tooth decay. The average person consumes almost a quarter pound (about half a cup) of sugar, HFCS, dextrose, and other re�ned sugars each day.
The arti�cial trans fat in this oil is the single most harmful kind of fat, contributing to heart disease. It had been widely used in shortening, margarine, restaurant fryers, and many packaged foods. Usage declined by 75 percent between 2005 and 2013, but Americans still consumed almost two billion pounds of the oil in 2013. In 2015, the Food and Drug Administration banned the use of partially hydrogenated oil, with an effective date of 2018. The food industry is seeking numerous exemptions.
3FOOD DYES (Blue 1, Blue 2, Green 3, Red 3, Red 40, Yellow 5, Yellow 6) – Dyes trigger symptoms of ADHD in sensitive children. In the 1980s the FDA determined that Red 3 is a car-cinogen, but industry pressure prevented the agency from banning it. In the 1990s FDA stud-ies found high levels of a carcinogen (benzidine) in Yellows 5 and 6. Dyes are often used together with arti�cial �avorings to simulate—and replace—real fruit, egg, or vegetable ingredients.
ACESULFAME-POTASSIUMA poorly tested arti�cial sweetener that might increase the risk of cancer.
BHAThe federal government considers this chemical, which slows rancidity of oils, to be a carcinogen.
SACCHARINSaccharin appeared to cause cancer in many animal and human studies, but the government has concluded that those studies were not conclusive.
CAFFEINEA moderately addictive stimulant drug that is being added to more and more foods and beverages. Fine in small doses, but large doses might cause insomnia, anxiety, and reduced fertility. Children and women who are or might become pregnant should avoid caffeine. Powdered caffeine sold as a supplement, and possi-bly energy drinks, have caused deaths.
ASPARTAME Three studies by an independent lab found that this arti-�cial sweetener caused cancer in rats and mice.
Little-known Allergens
MYCOPROTEINA processed fungus in Quorn-brand imitation
meat that causes severe vomiting, diarrhea,and even fatal anaphylactic reactions.
CARMINE/COCHINEAL EXTRACTThis red coloring (extracted from an insect) causesoccasional allergic reactions, including anaphylaxis.
Types of Food Ingredients
Food additives—ingredients speci�cally approved by FDA (they may be listed vaguely on labels as
"arti�cial �avorings" or "color added")
Contaminants from the environment and packaging
Antibiotics and other chemicals in animal feed
(only colorings fed to farmed salmon are labeled)
Pesticides (some are listed on shipping crates, which
consumers don’t see)
6Others to Watch
Normal, unregulated ingredients—such as �our and eggs
6
2
listed onthe food label
>7,000 not required to be individually listed
GRAS (“generally recognized as safe”)— ingredients either reviewed (but not formally
approved) by FDA or declared safe by companies without necessarily telling FDA
Purposes that Additives Serve
pre
serv
ativ
es, e
mul
si�
ers, th
ickening agents, colorings, �avorings, �avor e nhancers, sweeteners, foam enhancers, acids, alkalis, nutrients, anti-caking agents, propellants, leavening agents, fat substi
tut
es, c
hela
ting
agen
ts
pre
bio
tics,
gel
ling
agen
ts
, clouding agents, meat tenderizer, curing agents, w
hipping agents, w
axes, cholesterol-lowering agents, psychoactive stimulants, shortenings , antioxidants, �our im
provers, salt substitutes, bleach, wetting ag
ents
, yea
st fo
od
1,480 direct food additives approved by FDA
140 color additives approved by FDA
2,700 natural or artificial flavors determined to be GRAS
900 GRAS and listed, affirmed, or reviewed by FDA
1,000 GRAS as determined by manufacturer and not reviewed by FDA
500 pesticides
3,800 indirect additives/food contact substances
>10,000
Data from Pew Food Additives Project.
Chemicalsin Food
Ways Food additives are Used to Trick Consumers
Colorings and flavorings are used to simulate real fruit juice, tricking people into paying more for a beverage based on chemicals.
Vitamins and minerals added to junk food make them appear to be healthful.
Mixtures of colorings, flavorings, fat, and a thickening agent can be used to create imitation berries or other fruit.
Transglutaminase (“meat glue”) is an enzyme that splices small pieces of meat into larger steaks.
Caffeine is mildly addictive and added to soft drinks partly to encourage people to drink more of them.
Hydrolyzed vegetable protein and MSG bring out meaty flavors and allow companies to use less real food.
Canthaxanthin and astaxanthin are carotenoid colorings used to make farmed salmon appear as pink as more-expensive wild salmon.
7Prepared by the nonpro�t Center for Science in the Public Interest, Washington, DC. www.cspinet.org
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Shortening
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