Food additives

Food additives are substances added to foods to keep them fresh or to improve their color, flavor or texture. They include food colorings (such as tartrazine or cochineal), flavor enhancers (such as MSG) and a range of preservatives. Most additives are shown on the product label alongside the other ingredients, usually listed in descending order by weight. Flavors are an exception and do not always need to be named individually.

Sometimes an additive is written out in full. At other times it is shown as a code number under an internationally recognized numbering system. For example, a coloring or a preservative may appear simply as a category name followed by a number in brackets.

How additives are assessed for safety#

Before an additive is approved for use, it goes through a safety assessment that includes rigorous testing. Toxicological studies in animals are used to estimate the amount that is expected to be safe for people to consume. The permitted level is typically set far below the maximum daily amount at which no observable effects are produced over an animal’s lifetime, leaving a wide safety margin.

If there is any doubt about an additive’s safety, approval is not given. If new scientific evidence later suggests that an approved additive is no longer safe, that approval can be withdrawn.

Most additives are tested on their own rather than in combination with other additives, so the long-term effects of consuming a mixture of different additives are not fully understood.

Are food additives dangerous?#

Some people are sensitive to particular additives and may react with symptoms such as hives or diarrhea. This does not mean that every food containing an additive should be treated with suspicion.

All foods are made up of chemicals, and additives are not automatically less safe than chemicals that occur naturally. Many additives used by the food industry also occur naturally in foods eaten every day. For example, MSG is found naturally in foods such as parmesan cheese, sardines and tomatoes, often in much greater quantities than the amount added as a food additive.

People with food allergies and intolerances are often also sensitive to chemicals found naturally in certain foods, such as nuts or shellfish. Although many people view additives as a major food threat, in terms of overall health risk they rank well behind food-borne microorganisms (such as salmonella), poor hygiene and eating habits, environmental contaminants and naturally occurring toxins.

Types of food additives#

Food additives serve a range of purposes. They can:

• stop ingredients from becoming lumpy
• prevent foods from oxidizing or going rancid
• increase sweetness
• stop fats from clotting together
• help propel food from a container
• increase the volume of food using gases
• increase the volume of food without major changes to its energy content

Additives and processed foods#

There is a common misconception that processed foods always contain additives. Foods such as long-life milk, canned foods and frozen foods are all processed, yet none of them necessarily need extra chemicals.

If you are unsure whether a product contains an additive, check the label. Bear in mind that some listed ingredients may themselves contain additives that are not separately named. For example, margarine might appear as an ingredient, and margarine itself contains additives.

Additives that can cause reactions#

For most people, additives are not a problem in the short term. However, a number of approved additives have been linked with adverse reactions in some people. The additives most likely to cause problems are often those used to give a food a marketable quality, such as color.

Possible reactions in sensitive people include:

• digestive problems, such as diarrhea and colicky pains
• nervous symptoms, such as hyperactivity, insomnia and irritability
• respiratory problems, such as asthma, rhinitis and sinusitis
• skin problems, such as hives, itching, rashes and swelling

It is important to remember that many of these symptoms can also be caused by other conditions.

Medical diagnosis is important#

If you try to diagnose yourself, you may restrict your diet unnecessarily and overlook another illness. Some additives that may cause problems for certain people include particular preservatives, colorings, the flavor enhancer MSG, and some artificial sweeteners.

If you think you may have an additive sensitivity, it is important to seek professional help, because the symptoms you are experiencing can also be caused by other disorders.

It may help to keep a food diary and note any adverse reactions carefully. If a sensitivity is identified, the usual approach is to remove all suspect foods from the diet and then reintroduce them one at a time to see which additive or additives trigger the reaction. This should only be done under medical supervision, as some reactions, such as asthma, can be serious.

Key points#

• Food additives keep foods fresh or improve their color, flavor or texture, and are usually shown on the label by name or by a code number.
• Additives are safety-assessed before approval, with permitted levels set well below the amount shown to have no observable effect.
• Most additives are not a problem for most people, but some can trigger digestive, nervous, respiratory or skin reactions in sensitive individuals.
• Many symptoms blamed on additives can have other causes, so professional diagnosis is important before changing your diet.

Where to get help#