Today in supermarkets you can find a huge variety of products, in which it is quite easy to get confused. Bright packaging, seductive pictures, shiny labels, plus all this is complemented by promotional price tags, and we make a purchase. Stop, first you need to carefully study the packaging, namely, the composition of this product. The fewer different incomprehensible words in it, the better. For example, GOST condensed milk contains only natural milk and sugar, but the same product, but produced according to TU, has a completely different composition. It contains stabilizers and emulsifiers, as well as various substances labeled E. Today we will talk about them: a table of harmful food additives should be at hand for everyone to avoid eating them.
What are various food additives used for?
First of all, you should be alerted to the "E" markings - they denote food additives that are used all over the world as preservatives and stabilizers, flavor and aroma enhancers, thickeners and leavening agents. All this is needed to improve the nutritional properties of the product, as well as increase its shelf life.
Why do you need a table of harmful food additives, and are all substances labeled "E" harmful? No, there are neutral, harmful and even dangerous ones, and therefore it is important for each of us to know them and be able to distinguish them. After all, the quality and duration of our life is highly dependent on what we eat. The more vitamins and minerals in the diet and less "chemistry", the better.
Natural or artificial
Despite the assurances of the manufacturers, almost all additives are artificial, which means they are potentially dangerous. These are chemicals of synthetic origin. Considering that even the safest of them sometimes cause a reaction in especially sensitive people, it is clear that the table of harmful food additives should be known to everyone. However, there is another subtlety here: not all manufacturers warn you that their product contains additives with the "E" index. Common phrases such as "does not contain artificial colors or flavors" are often dispensed with. Others note the presence of stabilizers and thickeners, but do not indicate which additives were used. In this case, there is only one way out: refuse to buy and choose a more honest manufacturer. This is especially important if the product is imported, because no one will give a guarantee that there are no prohibited products in its composition. Perhaps this will allow you to look differently at products in supermarkets, because, despite their attractive appearance, almost all of them contain preservatives.
What does the numeric code next to the letter "E" mean?
Below we will look at what the table of harmful food additives includes, but for now, let's look at what these mysterious numbers mean. If the code starts with one, then you have a dye in front of you. All preservatives start with 2, and 3 stands for antioxidants - they are used to slow down or prevent spoilage of the product. All 4 are stabilizers, substances that help to maintain the consistency of the product in the required form. The number 5 denotes emulsifiers, they work in tandem with stabilizers and preserve the structure of the product. The enhancers of taste and aroma that create the notes and shades we love so much start with 6. Some products are added with special substances that prevent foaming, they are marked with the number 9. If you have a four-digit index in front of you, then this indicates the presence of sweeteners in the composition. The realities of life show that you need to know harmful food additives ("E"). The table will help you identify foods that should not be consumed in time.
Such different food additives "E"
Behind this marking can be hidden completely harmless and even useful substances, for example, plant extracts. This is the well-known acetic acid (E260). Relatively safe E additives include baking soda (E500), or regular chalk (E170), and many others.
However, there are much more harmful substances than useful ones. You are mistaken if you think that these include only artificial additives, natural ones also sin with negative effects on the body. Moreover, the more often they are used, the stronger and more pronounced their effect will be.
Useful Supplements
You should not immediately return the product to the shelf just because it contains E. It is necessary to look and analyze what substance is hidden behind it. The following table of harmful and useful food additives will help you make the right choice. For example, the most common apple contains pectin, ascorbic acid and riboflavin, that is, E300, E440, E101, but it cannot be called harmful.
The most common healthful supplements are curcumin, or E100 - these substances help control weight and are actively used in the manufacture of fitness products. E101 is a common one which is famous for synthesizing hemoglobin and participating in metabolism. E160d - It helps to strengthen the immune system. E270 is a powerful antioxidant that is widely used in pharmacology. For the enrichment of products with iodine, the additive E916, that is, calcium iodate, is used. We must not forget about E322 lecithin - this supplement supports immunity and improves blood formation.
Relatively harmless additives
Today the topic of our conversation is "Table of food additives" E. Useful and harmful, they are ubiquitous in the most common food. In this group it is necessary to mention the dyes that are used by the most famous confectionery companies to give an attractive appearance to creams and cakes. This is chlorophyrol. , or E140, green dye. Also known is betanin, that is a dye of red color. It is extracted from the most common beets, the juice of which is perfect for coloring creams at home.
This group includes calcium carbonate (E170) and regular baking soda. Despite the fact that these substances do not pose a threat to life, in large quantities they can disrupt the acid-base balance in the body. E290 is regular carbon dioxide, and all carbonated drinks are made with it. Every kitchen should have a table of food additives E. Useful and harmful, they are today presented in such a large number that it is very difficult to remember what this or that substance means.
Additives to Avoid
Today the table contains 11 groups of additives, among which there are dangerous, prohibited, harmful to the skin and violating blood pressure substances. Since everyone needs to avoid foods that contain dangerous "E-shots", we will look at each group separately. You should not be negligent about your health and rely on the manufacturer. Many of them are guided only by momentary benefits and do not think about their reputation. Moreover, it is much easier to periodically close production and reopen it under a different name, releasing products with new labels. This is why you need to know the "E" harmful food additives. The table will help you navigate and not forget what this or that code means. So let's get started.
Dangerous additives
This group includes many dyes, so if you see confectionery products painted in, think about whether it is worth taking them to your children. Be sure to study harmful food additives "E": the table is periodically adjusted, so you need to update the printout, which is best kept near the kitchen table.
This includes E102, namely tartrazine. It causes asthma attacks and is banned in several countries. E110 is a yellow dye, banned in many countries, as it causes an allergic reaction and nausea. E120 - Carminic Acid (Until research has proven harm, but doctors strongly recommend avoiding it). Red dyes E124, E127 and E129 are banned in a number of countries because they are carcinogenic. This also includes E155 (brown dye) and E180 (ruby rhytol).
E220 - sulfur dioskide - should be used with caution in people with renal failure. Feel free to put aside foods containing E220, E222, E223, E224, E228, E233, E242. Recognized as dangerous
Very dangerous
If the previous group of additives is dangerous or potentially dangerous, then the representatives of this category should be treated more than carefully. The fact is that the supplement table gives you only the code designations, behind which are substances that stimulate the growth of cancer cells. To completely avoid contact with them, you will have to give up most confectionery and seriously reconsider your view of the diet. The simpler the better, so bran biscuits, cereals and fruits are the safest choices.
However, back to our conversation. The table of the most dangerous additives "E" includes dyes such as E123 (amaranth). It is banned all over the world, as it causes developmental pathologies in the fetus. In addition, this group includes E510, E513E, E527.
Prohibited substances: table of the most harmful food additives "E"
It should be noted that Russia has very soft rules for manufacturing companies. Only 5 supplements are officially banned, although the number is much higher worldwide. This is E952 - cyclamic acid and its sodium, potassium and calcium salts. This is the one that was taken out of production, as it was found out that it is a strong carcinogen. E-216 - propyl para-hydroxybenzoic acid - is prohibited in Russia as well. But that's not all of the harmful food additives ("E"). The table refers to a number of dyes to this group - these are E152, E130, E125, E126, E121, E111.
Substances causing skin rashes
Everyone imagines the influence of carcinogens on the body, so you need to do everything necessary in order to exclude from the menu products containing the most harmful food additives. A table at hand will help you stop in time and not make an unnecessary purchase. Women should be especially thoughtful, because many conditionally safe supplements cause a deterioration in the condition of the skin. This is E151 (black, shiny BN) - in some countries it is generally prohibited. Second on the list is E231 (orthophenylphenol) and E232 (calcium orthophenylphenol). Aspartame, or E951, a favorite sugar substitute by many, also has a number of side effects and is not recommended for use without any particular reason.
Let's summarize
You can use this table every day. A food additive, the harmful effect of which is not fully understood, should be excluded from the diet. This group includes quite a lot of different "E" - these are E124, E122, E141, E150, E171, E173, E247, E471. To optimize your diet and eat as little synthetic additives as possible, study the packaging of the product before buying. The less in the composition of various components and incomprehensible terms, the better. Do not buy unfamiliar products, as well as those whose packaging lacks the composition, and give preference to well-known manufacturers.
Avoid foods with bright, unnatural colors. They may contain too many dyes and preservatives. Give preference to natural products, grains, fermented milk, as well as vegetables and fruits. It is such a diet that is guaranteed not to contain harmful and hazardous substances. To stay healthy for as long as possible, try to avoid foods that use harmful food additives ("E"). A table that includes the main ones will become your reliable assistant.
Grocery stores today offer a wide variety of products that are beautifully designed, look great, and smell fantastic. Despite the high awareness, consumers are mostly accustomed to trusting manufacturers and sellers and do not always delve into the composition of the product before buying. Meanwhile, he can not only amaze anyone's imagination, but also plunge into shock with the presence of a huge number of incomprehensible abbreviations. Regular biscuits, which should contain only 5-6 natural ingredients, have a whole list of food additives. And this would not be a problem if they did not pose a danger to the human body.
The harm of food additives has been proven over years of research, although not all of them are dangerous, and some simply prevent food spoilage.
Food producers and buyers are on opposite sides of the barricade. It is important for the manufacturer to cut costs and release a product that will be in demand. When choosing a supplier, stores focus more on the purchase price than on quality. And the buyers themselves, although hypothetically and want to consume only products useful to the body, are guided by the pricing policy of stores, focusing not so much on quality as on price. All this leads to an endless race to reduce the cost of the product, and nutritional supplements help to achieve this.
Food supplements are divided into:
- Dyes that allow not only to give the desired color, but also to maintain it throughout the entire shelf life of the product.
- Preservatives that keep food fresh and prolong its shelf life and consumption.
- Antioxidants, acidity regulators.
- Gelling agents.
- Consistency stabilizers and emulsifiers.
- Flavors and flavor enhancers.
- Humectants.
Each of the ingredients has a specific purpose. In addition, there are substances of both organic and inorganic origin among them.
Increased shelf life
Increasing the shelf life of food is the primary concern of the manufacturer. Food is generally a perishable commodity, but some of its names can be stored for days, or even hours. This fact does not allow setting up production on a large scale, since there is always a risk of stagnation in sales, and, consequently, direct losses. Preservatives have been invented to increase the shelf life of food. They are widely used not only by manufacturers, but also at home.
The most common preservatives are:
- Benzoic and sorbic acids.
- Citric and malic acid.
- Salt.
Such substances, within acceptable limits, do not harm humans, but they allow the product to remain valid for a longer period of time. You cannot do without preservatives in the food industry.
Enhancing taste
Freshly prepared food does not require an increase in taste and smell. But housewives use a number of spices that are added to food to enhance aroma and taste. In everyday life, people try to use natural enhancers, for example, garlic, herbs, vegetables. But they are all capable of imparting flavor only for a limited amount of time. The more hours pass from the moment of preparation, the less the original taste of the food is felt.
It is important for manufacturers that during the entire shelf life the products taste good and do not lose their original properties in any way. The task, in general, is quite honorable, but it is achieved, unfortunately, not with organic additives, but with artificial substitutes. Monosodium glutamate coped with the task completely, when it is added, the taste of the main ingredient is enhanced several times. On the one hand, this allows you to irritate the taste buds and add them to rich aromas and smells. On the other hand, a manufacturer can significantly save raw materials when making food. For example, sausage should contain from 60% and more meat, and only 20% is added, but due to monosodium glutamate, the taste is given a natural one. Expensive meat is being replaced by soy supplements, which leads to cheaper food.
Classification of additives
Food additives are classified into several groups:
- Natural, which are of plant or animal origin. This group also includes some minerals, such as rock salt.
- Identical to natural. They are obtained in a laboratory way, but their essence and properties are entirely consistent with natural products, and therefore are not considered harmful to humans.
- Synthetic are completely artificial substances that do not exist in nature.
All of them are divided into harmful and harmless. But even natural supplements can be harmful if consumed in excess of the norm.
All food additives are categorized by purpose. Their classification is shown in the table:
- Dyes are included in groups under the numbers E100-E181.
- Preservatives E200 to E296.
- Antioxidants and antioxidants are assigned classes from E300 to E363.
- Stabilizers - E400-E499.
- Baking powder and emulsifiers are included in groups E500 to E575.
- Amplifiers of taste and smell - E600-E637.
- Sweeteners and anti-flaming agents (reducing foam) - E900-E999.
- Enzymes and catalysts - E1100-E1105.
- Thickeners - E1400-E1449.
- Solvents - E1510-E1520.
Е700-Е800 are considered reserve positions, since no one stopped the production of new food additives and chemists are working on obtaining new positions.
Harmful
There is so much talk about E-class food supplements that most people perceive them all as potentially harmful and hazardous to their health. However, this is not the case, not all positions presented in the table have a negative impact on a person.
Unfortunately, there are more harmful food additives than harmless ones. Some of them are prohibited for use, while others are considered conditionally dangerous, therefore they are not yet limited by law, but they should be avoided when choosing products.
International studies of the harmfulness of food additives are expressed in the following data:
- Considered very dangerous - E123, E510, E513, E527, E102, E110, E120, E124, E127, E129, E155, E180, E201, E220, E222- E224, E228, E233, E242, E400- E405, E501-E503, E620, E636, E637.
- Crustaceans (carcinogens) - E131, E142, E153, E210, E212-E216, E219, E230, E240, E249, E280-E283, E310, E954.
- They cause persistent disorders of the gastrointestinal tract - E154, E221-E23, E226, E338-E341, K343, E407, E450, E461-E463, E465, E466, E626-E635.
- They provoke skin diseases - E311-E313, E151, E160, E231, E232, E238, E239, E320, E907, E951, E1105.
- Increase blood pressure - E154, E250-E252.
- Increase cholesterol levels - E320, E321.
All of these E-additives are united by the fact that their danger has been proven. But there is another group, which, although it does not have evidence of harm, nevertheless, they must be feared - E104, E122, E141, E171, E173, E241, E477.
The information presented is subject to constant changes, as new studies are being conducted to prove or refute the negative effects of E-supplements.
Harmless
Not all food additives harm the human body, some of them, on the contrary, are recommended for use. The most prominent representative of such a substance is E322 - lycetin. It is a natural herbal supplement. E322 is obtained in the production of refined sunflower and soybean oil. It allows you to mix two mutually repelling liquids and give them a uniform consistency.
The list of useful E-supplements includes:
- Curcumin for weight control - E100.
- Vitamin B2 - E101.
- Lycopene - E160d.
- Lactic acid - E270.
- Ascorbic acid - E300.
- Lycithin - E322.
- Pectins - E440.
- Calcium iodate - E916.
All of these substances have a beneficial effect on the functioning of the body. There is another category that includes harmless E-additives or neutrals. These include:
- E475 - stabilizes the density and viscosity of products, giving them uniformity.
- E476 - soy lycithin, is widely used in the manufacture of confectionery, for example, chocolate.
- E330 - CITRIC ACID
- E422 - Glycyrin
- E471 - vegetable fats that are easily absorbed by the body.
- E472a - food emulsifier.
The presence of these ingredients in food is considered permissible and not capable of damaging the body.
Prohibited food additives
E-additives officially banned in the Russian Federation include:
- E924a and E924d - these additives are used to improve the taste of bakery products.
- E216, E217 and E240, which are preservatives.
- E121, E123, E124, E127, E128, E173, Red 2G and E240 are dyes.
- E107, E103, E125, E140, E160d, E153-155, E160f, E174-175, E166, E180, E209, E213-215, E218, E219, E182, E225-228, E237, E238, E230-233, E241, E252, E264, E253, E281-283, E303, E305, E302, E308-314, E318, E317, E323-325, E343-345, E328, E329, E349, E355-357, E350-352, E359, E370, E375, E365-368, E381, E387-390, E384, E399, E408, E403, E409, E419, E418, E429-436, E446, E441-444, E462, E465, E463, E467, E476-480, E474, E482-489, E491-496, E512, E505, E519-523, E538, E541, E535, E537, E542, E554-557, E550, E552, E559, E560, E576, E574, E577, E580, E579, E622- 625, E629, E628, E632-635, E641, E640, E906, E913, E908-911, E916-919, E929, E922-926, E942-946, E959, E957, E1000, E1105, E1001, E1503, E1521.
It is impossible to remember all the indicated codes, and, it would seem, why, because they are prohibited. However, for your own safety, it is better to have at hand the entire list of prohibited codes, because any product can be found on the shelves of the store. It is necessary to memorize only a few of the most dangerous and severe in terms of the degree of impact:
- Saccharin - E954.
- Isolmat - E953.
- Aspartame - E951.
These food additives are completely prohibited because they cause serious illness and are fatal.
Influence on the body
Any even the most useful product can cause irreparable harm to the body if abused. The same thing happens with E-supplements, even those that are classified as beneficial or neutral can become dangerous when the rate increases. And those that are included in the list of harmful ones should be avoided as much as possible.
Nutritional supplements can:
- Provoke the growth of cancer cells.
- Irritate the intestines.
- Deteriorate the work of the stomach.
- Cause allergic reactions.
- Manifest in the form of skin diseases.
- Increase blood pressure.
- Increase cholesterol levels.
The problem of the effect on the body is that it does not manifest itself instantly. Substances accumulate slowly in the body, while their excretion is extremely low. The consequences of consuming low-quality products can only take a few years.
Features of the impact on children
Children are less resistant to external influences, and their bodies are still too weak to withstand the dangers. That is why a child who eats foods with harmful food additives can not only get sick instantly, but also have irreversible consequences in the functioning of the vital system.
The most common symptom in children is allergies. It can be congenital, if it started during pregnancy, or acquired.
In order to avoid negative consequences, mothers during pregnancy and lactation, as well as children, should not be given:
- Products of very bright unnatural colors. Natural dyes cannot have pronounced colors, therefore, all sweets, cookies, lemonades, are pathological harm.
- Food products that contain sweeteners will also harm the child's body.
- Both children and adults should avoid consuming transgenic fats.
The special insidiousness of E-supplements is that many of their properties are not fully understood. Today we are talking about the fact that some of the substances permitted today can subsequently affect not only the general well-being of children, but also the reproductive function of the younger generation. Before you buy a particular treat for your child, think about the long term, weigh the benefits and harm that it can bring.
Food use
Modern man cannot completely abandon food additives. They are found in various quantities in all products.
And even if the eggs do not have additives, then the feed of the chickens that carried them consisted of the lion's share of these substances. Therefore, E-supplements can be not only explicit, but also hidden.
Of course, the human body is a rather powerful self-adjusting tool, and it is able to adapt to the environment and survive in any conditions. But the process of adaptation is different for each person, so it may happen that someone does not tolerate a certain type of additives at all, and the other person uses it quite calmly.
You don't have to go to a store with a list of E-supplements to be safe from harmful effects. You can do it easier and give up semi-finished products, packaged food, bright and too fragrant products to the maximum.
Products with harmful additives
Trying to classify products by the presence of harmful additives in them is quite difficult, because even bread from different manufacturers has its own composition. It is necessary to study the ingredients on your own, but there are still some general recommendations for choosing purchases. It is definitely worth abandoning the purchase:
- Sweet soda.
- Chips and crackers.
- Unfortunately, it is virtually impossible to find a real ice cream.
- Lollipops, which consist entirely of dyes and flavor enhancers.
- Smoked sausages and sausages.
- Instant soups and noodles.
- Processed curds.
- Long-term shelf life dairy products.
In the modern world, it is easier to list products that can be consumed than those that cannot be eaten. If you have verified brands on your shopping list, then you should not change them and rush to promotional offers from incomprehensible manufacturers. Approach the choice thoroughly - this will help keep you and your family healthy.
Food additives are natural, identical to natural or artificial substances that are not themselves consumed as a food product or a common food component. They are deliberately added to food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the resistance of the product to various types of spoilage, preserve the structure and appearance of the product, or deliberately change the organoleptic properties. ...
Definitions and classification
The main goals of introducing nutritional supplements include:
1.improving the technology of preparation and processing of food raw materials, manufacturing, packaging, transportation and storage of food products. The additives used in this case should not mask the consequences of using low-quality or spoiled raw materials, or carrying out technological operations in unsanitary conditions;
2. preservation of the natural qualities of the food product;
3. improving the organoleptic properties or structure of food products and increasing their storage stability.
The use of food additives is permissible only if they, even with prolonged consumption in the composition of the product, do not threaten human health, and provided that the set technological tasks cannot be solved in another way. Usually food additives are divided into several groups:
Substances that improve the appearance of food products (dyes, color stabilizers, bleaches);
Substances that regulate the taste of the product (aromas, flavorings, sweeteners, acids and acidity regulators);
Substances that regulate the consistency and form the texture (thickeners, gelling agents, stabilizers, emulsifiers, etc.);
Substances that increase the safety of food and increase shelf life (preservatives, antioxidants, etc.). Food additives do not include compounds that increase the nutritional value of food products and are classified as biologically active substances, such as vitamins, trace elements, amino acids, etc.
This classification of food additives is based on their technological functions. The Federal Law on the Quality and Safety of Food Products offers the following definition: "food additives are natural or artificial substances and their compounds specially introduced into food products during their manufacture in order to impart certain properties to food products and (or) preserve the quality of food products" ...
Therefore, food additives are substances (compounds) that are deliberately added to food products to perform certain functions. Such substances, also called direct food additives, are not extraneous, as, for example, various contaminants that "accidentally" get into the writing at various stages of its manufacture.
There is a difference between food additives and process aids. Auxiliary materials - any substances or materials that, other than food ingredients, are deliberately used in the processing of raw materials and obtaining products in order to improve technology; in finished food products, auxiliary materials should be completely absent, but can also be determined as non-removable residues.
Food additives have been used by humans for many centuries (salt, pepper, cloves, nutmeg, cinnamon, honey), but their widespread use began at the end of the 19th century. and was associated with the growth of the population and its concentration in cities, which necessitated an increase in the volume of food production, the improvement of traditional technologies for their production using the achievements of chemistry and biotechnology.
Today, there are several other reasons for the widespread use of nutritional supplements by food manufacturers. These include:
Modern methods of trade in the conditions of transportation of food products (including perishable and rapidly stale products) over long distances, which determined the need for the use of additives that increase the time to preserve their quality;
Rapidly changing individual ideas of the modern consumer about food products, including their taste and attractive appearance, low cost, ease of use; satisfying such needs is associated with the use of, for example, flavorings, colors and other food additives;
Creation of new types of food that meet modern requirements of nutritional science, which is associated with the use of food additives that regulate the consistency of food products;
Improving the technology of obtaining traditional food products, creating new food products, including functional products.
The number of food additives used in the production of food in different countries today reaches 500 items (not counting combined additives, individual fragrances, flavors), about 300 are classified in the European Community. To harmonize their use by manufacturers from different countries, the European Council has developed a rational digital system codification of food additives with the letter "E". It is included in the FAO / WHO Food Codex (FAO - UN World Food and Agriculture Organization; WHO - World Health Organization) as the international digital codification system for food additives. Each food additive is assigned a digital three- or four-digit number (in Europe, preceded by the letter E). They are used in combination with the names of functional classes, reflecting the grouping of food additives by technological functions (subclasses).
Experts identify the E index both with the word Europe and with the abbreviations EU / EU, which in Russian also begin with the letter E, as well as with the words ebsbar / edible, which translated into Russian (respectively from German and English) means “edible ". The E index in combination with a three- or four-digit number is a synonym and part of a complex name for a specific chemical that is a food additive. The designation of a specific substance as a food additive and an identification number with the index "E" has a clear interpretation, meaning that:
a) this particular substance has been tested for safety;
b) the substance can be used within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer as to the type and composition of the food product into which it is introduced;
c) for a given substance, the purity criteria necessary to achieve a certain level of food quality have been established.
Consequently, approved food additives with an E index and an identification number have a certain quality. The quality of food additives is a set of characteristics that determine the technological properties and safety of food additives.
The presence of a food additive in a product must be indicated on the label, while it can be designated as an individual substance or as a representative of a specific functional class in combination with the code E. For example: sodium benzoate or preservative E211.
According to the proposed system of digital codification of food additives, their classification, in accordance with the purpose, is as follows (main groups):
Е700-Е800 - spare indexes for other possible information;
Many food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. For example, the additive E339 (sodium phosphates) can exhibit the properties of an acidity regulator, emulsifier, stabilizer, complexing agent and water-retaining agent.
The use of PD raises the question of their safety. At the same time, MPC (mg / kg) is taken into account - the maximum permissible concentration of foreign substances (including additives) in food, ADI (mg / kg of body weight) - the permissible daily dose and ADI (mg / day) - the permissible daily consumption - a value calculated as the product of ADI by the average body weight - 60 kg.
The majority of food additives, as a rule, have no nutritional value, i.e., is not a plastic material for the human body, although some food additives are biologically active substances. The use of food additives, like any foreign (usually inedible) food ingredient, requires strict regulation and special control.
The international experience of organizing and conducting systemic toxicological and hygienic studies of food additives is summarized in a special WHO document (1987/1991) "Principles for assessing the safety of food additives and contaminants in food". According to the Law of the Russian Federation (RF) "On the sanitary and epidemiological welfare of the population," state preventive and current sanitary supervision is carried out by the bodies of the sanitary and epidemiological service. The safety of the use of food additives in food production is regulated by the documents of the Ministry of Health of the Russian Federation.
The Tolerable Daily Intake (ADI) has been a central issue in the safety of food additives for the past 30 years.
It should be noted that a large number of complex nutritional supplements have appeared recently. Complex food additives mean industrially manufactured mixtures of food additives of the same or different technological purpose, which may include, in addition to food additives, biologically active additives, and some types of food raw materials: flour, sugar, starch, protein, spices, etc. e. Such mixtures are not food additives, but are technological additives of complex action. They are especially widespread in baking technology, in the production of flour confectionery products, in the meat industry. Sometimes this group includes auxiliary materials of a technological nature.
Over the past decades, the world of technology and the range of food products has undergone tremendous changes. They not only influenced traditional, time-tested technologies and familiar products, but also led to the emergence of new food groups with new composition and properties, to simplify technology and reduce the production cycle, and expressed themselves in fundamentally new technological and hardware solutions.
The use of a large group of food additives that have received the conditional concept of "technological additives" made it possible to get answers to many of the pressing questions. They are widely used to solve a number of technological problems:
Acceleration of technological processes (enzyme preparations, chemical catalysts of certain technological processes, etc.);
Regulating and improving the texture of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.)
Prevent clumping and smoothing of the product;
Improving the quality of raw materials and finished products (flour bleaches, myoglobin fixers, etc.);
Improving the appearance of products (polishes);
Improvement of extraction (new types of extracting substances);
Solving independent technological issues in the production of individual food products.
The selection of an independent group of technological additives from the total number of food additives is rather arbitrary, since in some cases the technological process itself is impossible without them. Examples of these are extractants and catalysts for the hydrogenation of fats, which are essentially auxiliary materials. They do not improve the technological process, but implement it, make it possible. Some technological additives are considered in other subclasses of food additives, many of them affect the course of the technological process, the efficiency of using raw materials and the quality of finished products. It should be recalled that the classification of food additives provides for the definition of functions, and most technological additives have them. The study of complex food additives, as well as auxiliary materials, is the task of special courses and disciplines that deal with issues of specific technologies. In this chapter of the textbook, we will focus only on general approaches to the selection of technological additives.
Preservatives are designed to solve a single problem: to prevent the development of pathogenic microorganisms. This protects food from spoilage and extends the shelf life.
In fact, the spectrum of action of chemicals is much wider.
Therefore, conventionally, products included in the group of food additives with indices from E200 to E299 are divided into two categories: preservatives and substances with preservative properties.
The preservatives of the second group can additionally act:
- color fixatives (nitrites, nitrates);
- (all sulfites);
- acidity regulators (malic and fumaric acids, all acetates, lactic and acetic acids);
- bleaches (sulfites);
- plant tissue seals (acetate, formate, calcium sulfite).
Let's plunge into history
The very first preservative was fire smoke.
Carbon monoxide, alcohols, aldehydes, acids and other combustion products made it possible to protect the mined meat from spoilage for some time. The primitive ancestors did not suspect about the carcinogenic properties of complex organic compounds.
Obtaining table salt from salt sources was described in 18 BC. Strabo.
In ancient times, trade began to develop actively. The products were transported by ships. Long distances raised the question of the need to look for a way to preserve the goods. Salt, wine, honey were recognized as effective preservatives. Eastern merchants used spices.
The first two are the result of bacterial fermentation and act as antibiotics. Lactic acid is a product of natural fermentation of liquids (milk, beer, wine).
Acetic acid is in a separate row. Depending on the technology of its production, one can speak of both natural (fermentation of ethyl alcohol) and artificial (synthesis of methanol with various reagents) origin.
Synthetic
Most of the preservatives are of artificial origin. Some have natural analogues (for example, sorbates). The industrial production of such substances by chemical synthesis does not give the right to classify them as natural.
Synthetic preservatives can be divided into several subgroups depending on the derivative.
Sorbates
One of the safest categories includes its salts. Food additives are obtained by neutralizing the base with certain reagents.
May cause hives.
| Name | ||||
| Sorbic acid | E 200 | 25 mg | Safe | Sausage, confectionery, baked goods, juices, granular caviar, dairy products |
| Sodium sorbate | E 201 | 25 mg | Safe | Processed cheeses, curd products, margarine, jam, canned fish |
| Potassium sorbate | E 202 | 25 mg | Safe | Mayonnaise, canned vegetables and fruits, soft drinks, low alcohol wines |
| Calcium sorbate | E 203 | 25 mg | Safe | Breakfast cereals, olives, egg powder, sweets, filled chocolate, dried fruits |
Benzoates
Preservatives are derivatives. Obtained by the interaction of an acid derivative and reagents.
All benzoates are unsafe to health to one degree or another. They can provoke the development of cancer. Exceeding consumption norms is strictly not allowed.
| Name | Index in the European classification | Allowable daily allowance per 1 kg of body weight | The degree of danger, possible harm to health | What products are found most often |
| Benzoic acid | E 210 | 5 mg | Moderately dangerous. Negatively affects the functioning of the liver and kidneys | Ketchups, fish products, carbonated drinks |
| Sodium benzoate | E 211 | 5 mg | Moderately dangerous. Carcinogen | Dried fruits, instant food, confectionery |
| Potassium benzoate | E 212 | 5 mg | Moderately dangerous. Allergen, can cause eczema | Cream for cakes, margarine, non-alcoholic beer, low alcohol wines, fish preserves, granular caviar |
| Calcium Benzoate | E 213 | 5 mg | May cause allergies | Jam, marmalade, pickled and pickled vegetables, desserts, sauces |
| Para-hydroxybenzoic acid ethyl ester | E 214 | 10 mg | May cause dermatitis | More often for surface treatment of cooked, salted, dried meat products |
| Para-hydroxybenzoic acid ethyl ester sodium salt | E 215 | 10 mg | Allergen, carcinogen | Jam, jelly, chocolate with filling |
| Para-hydroxybenzoic acid methyl ester | E 218 | 10 mg | Moderately dangerous. Allergen | Meat and confectionery |
| Para-hydroxybenzoic acid methyl ester sodium salt | E 219 | 10 mg | Moderately dangerous. Causes dermatitis | Meat pates, confectionery, sausage and cheese casings |
Sulfites
All substances (except for sulfur dioxide E 220) are derivatives of sulfurous acid. Obtained by synthesis of a base substance with metal carbonates (hydroxides) in the presence of water.
Sulfites are usually quickly excreted from the body, in reasonable doses are not considered dangerous.
The harm lies in the property of food additives of this subgroup to destroy vitamin B1.
| Name | Index in the European classification | Allowable daily allowance per 1 kg of body weight | The degree of danger, possible harm to health | What products are found most often |
| sulphur dioxide | E 220 | 0.7 mg | Moderately dangerous. Allergen | Wine, beer, juices, dried fruits, peeled potato products |
| Sodium sulfite | E 221 | 0.7 mg | Affects the functioning of the kidneys, gastrointestinal tract | Cherry liqueur, dried fruit surface treatment, jams |
| Sodium hydrogen sulfite | E 222 | 0.7 mg | Moderately dangerous, may cause diseases of the gastrointestinal tract, upper respiratory tract | Dried vegetables, pickled vegetables, sausages, juices |
| Sodium pyrosulfite | E 223 | 0.7 mg | There is no data | Semi-sweet wines, glazed fruits, tomato puree |
| Potassium pyrosulfite | E 224 | 0.7 mg | May narrow the airways | Processing of grape pulp in winemaking, frozen seafood, sweets, beer |
| Potassium sulfite | E 225 | 0.7 mg | Allergen | Mushroom products, dried and pickled vegetables, lemon juice |
| Calcium sulphite | E 226 | 0.7 mg | May cause gastrointestinal diseases, kidney problems | Ice cream, marmalade, jams, semi-finished food products |
| Calcium hydrogen sulfite | E 227 | 0.7 mg | May disrupt the digestive tract | Breakfast cereals, sago, jams, molasses, sausages and fish products |
| Potassium hydrogen sulfite | E 228 | There is no data | Irritates mucous membranes | Starches, beer, soft drinks, wines (including sparkling) |
Phenyls
A group of hydrocarbon radicals are derivatives of benzene.
Phenyls have a pronounced fungicidal action... Substances are classified as moderately hazardous.
| Name | Index in the European classification | Allowable daily allowance per 1 kg of body weight | The degree of danger, possible harm to health | What products are found most often |
| Diphenyl | E 230 | 0.5 mg | Poisonous in high concentration. Disrupts the work of the heart, liver | |
| Ortho-phenylphenol | E 231 | 0.2 mg | Harmful effects on the skin, nausea, vomiting | Surface treatment of citrus fruits |
| Sodium salt of ortho-phenylphenol | E 232 | 0.2 mg | Irritating to mucous membranes, may cause seizures | Surface treatment of fruits and vegetables |
Nitrite and nitrate
A very dangerous group.
Nitrites are salts of nitrous acid. Possess carcinogenic effect... Additives are obtained by various reactions of exchange decomposition of chemical substances, followed by crystallization.
Nitrates are salts of nitric acid. They are part of the natural composition of plant products, water. They are not dangerous by themselves. Once in the body, they are reduced to extremely toxic nitrites.
Now there is a tendency towards a maximum decrease in the use of preservatives of this group in food products, up to their complete exclusion.
| Name | Index in the European classification | Allowable daily allowance per 1 kg of body weight | The degree of danger, possible harm to health | What products are found most often |
| Potassium nitrite | E 249 | 5 mg | Converts uncontrollably to nitrite | Meat and fish products |
| Sodium nitrite | E 250 | 5 mg | Smoked meat, minced meat | |
| Sodium nitrate | E 251 | 5 mg | Carcinogen. Dangerous in high doses | Herring, sprat in marinade, analogs of cheese, sausages |
| Potassium nitrate | E 252 | 5 mg | Carcinogen. Possible development of anemia, kidney disease | Sausages, Dutch cheese |
Acetates
A group of salts and esters of acetic acid.
Products containing acetates are not recommended for people who are allergic to vinegar.
| Name | Index in the European classification | Allowable daily allowance per 1 kg of body weight | The degree of danger, possible harm to health | What products are found most often |
| Glacial acetic acid | E 260 | Not limited | Dangerous at concentrations over 30% | Canned vegetables, bread, cheeses |
| Potassium acetates | E 261 | Not limited | Forms carcinogenic substances when heated | Canned vegetables and fruit |
| Sodium Acetates | E 262 | Not limited | Moderately dangerous | Meat products, flour |
| Calcium acetate | E 263 | Not limited | Moderately dangerous | Canned vegetables, bread |
| Ammonium acetate | E 264 | Not limited | Moderately dangerous | Baking powder in flour |
| Dehydracetic acid | E 265 | 5 mg | Possible accumulation in the body | Impregnation of food packaging materials |
| Sodium Dehydrate Acetate | E 266 | 5 mg | Able to accumulate in the body | Surface treatment, coatings of sausages, cheeses |
Propionates
Low-hazardous substances are salts and esters of saturated carboxylic acid. The production is based on the oxidation reaction of propionaldehyde.
| Name | Index in the European classification | Allowable daily allowance per 1 kg of body weight | The degree of danger, possible harm to health | What products are found most often |
| Propionic acid | E 280 | Not limited | Dangerous in high concentrations | Bakery products |
| Sodium propionate | E 281 | Not limited | Low hazard in solution, in high doses carcinogen | |
| Calcium propionate | E 282 | Not limited | May cause migraines | Similar to E 281 |
| Potassium propionate | E 283 | Not limited | Low hazard | Similar to E 281 |
Other preservatives
Food additives of natural or artificial origin.
They are formed by bacteria itself (antibiotics nisin, natamycin), fermentation (lactic acid), as a result of a chemical reaction involving maleic acid (malic acid) or oxidation of methanol ().
Subgroup preservatives are considered safe, some are beneficial.
| Name | Index in the European classification | Allowable daily allowance per 1 kg of body weight | The degree of danger, possible harm to health | What products are found most often |
| Lowland | E 234 | 33,000 units | Safe | Processed cheeses, dairy products, canned vegetables |
| Natamycin | E 235 | 0.3 mg | Safe in acceptable concentration | Bakery products, cheese surface treatment |
| Formic acid | E 236 | 3 mg | Dangerous in high concentration | Canned vegetables, soft drinks |
| Dimethyldicarbonate | E 242 | Not limited | There is no data | Soft drinks and wines, iced tea |
| Lactic acid | E 270 | Not limited | Safe | Jams, marmalade, nectars |
| Carbon dioxide | E 290 | Not limited | Low hazard | Wine, carbonated drinks |
| Apple acid | E 296 | Not limited | Safe | Pineapple juice, frozen fruits and vegetables |
| Fumaric acid | E 297 | 6 mg | Safe | Baked goods, hard candy, drinks, chewing gum |
Impact on human health
The conventional wisdom that food additives cause serious harm to health is not entirely true. The preservative is not so terrible as the substance that is hidden behind the digital code. Table salt is also a preservative. A dose of 45 g will cause severe poisoning, up to and including death.
- para-hydroxybenzoic acid heptyl ether (E 209);
- para-hydroxybenzoic acid propyl ester (E 216);
- para-hydroxybenzoic acid propyl ester sodium salt (E 217);
- hexamethylenetetramine (E 239);
- guaiac resin (E 241).
Substances are strong allergens, carcinogens, disrupt the functioning of many body systems.
The toxicity of most preservatives depends on their amount in the food. Exceeding the permissible daily intake can provoke:
- disruption of the digestive system;
- allergies;
- migraine;
- malfunction of internal organs (liver, kidneys, blood vessels);
- eczema, dermatitis and similar ailments;
- respiratory tract diseases.
Caution should be exercised by people with individual intolerance to the active ingredients.
When creating your own fast food establishment, you need to think about what equipment to buy. You can read more about this.
Independent ecologists of the KEDR Center conducted their own tests of the additives. Unsafe preservatives for health were divided into groups:
- prohibited: E 216;
- dangerous: E 201, E 220, E 222, E 223, E 224, E 228, E 233, E 242, E 270 (for children);
- suspicious: E 241.
Separately, experts identified a group of preservatives that, in their opinion, have a carcinogenic effect: all benzoates, phenyls, nitrates and nitrites, propionates.
Official studies do not confirm these data.
It is difficult to find a product on the counter that does not contain preservatives.
Substances that extend the shelf life of products are of undoubted benefit, preventing poisoning from toxic waste products of pathogenic microorganisms.
Most of them do not accumulate in the human body, they are quickly excreted naturally.
Washing vegetables and fruits (preferably with soap; if possible, peel off) will help reduce the negative impact of preservatives on health. It is a good idea to limit the use of low-calorie foods (they contain an increased dose of preservatives).
The concept of "food additives" is known, perhaps, to every schoolchild. They write about them in magazines and newspapers, talk about them on television and radio, talk about them in the kitchen and in the yard.
And despite the extensive discussion of the problem of nutritional supplements, two extremes are still widespread in society. In the first case, people are categorically against food additives in any form and are panicky afraid of products with "E" ingredients. In the second case, housewives completely ignore the study of the composition of the purchased products, paying attention only to the shelf life. The first extreme leads to a serious limitation of the range of products "permissible" for the preparation of dinner; the second - smoothly, but inevitably leads to a deterioration in well-being and even the emergence of dangerous diseases.
While working on this article, we set out to help you avoid extremes and choose an average, "golden" position for yourself. It is always best to have adequate information and to be critical of the choice of products, so that you can compare the benefits and possible harm.
What are dietary supplements?
Food additives are special substances added to food to give them the desired properties. Food additives are added to the product at the stages of processing, production, storage, packaging and transportation.
The purposes of introducing a food additive into a product may be:
obtaining taste or aroma;
giving color;
the formation of consistency;
increase the shelf life.
For ease of use, all food additives have their own unique number, which begins with the letter "E" (according to the classification of the European Union). The classification of food additives is not a static phenomenon. New food additives are regularly added to the list, some of them are moved from permitted to prohibited and vice versa. In addition, such lists may vary from country to country.
Are dietary supplements the absolute evil?
Ardent opponents of all food additives, without exception, when they see, for example, E300 in the composition of a product, make a conclusion about its danger. But the fact is that there are natural supplements that do not harm the human body in any way.
Natural food supplements
This group of food additives includes substances that occur in nature and do not harm human health. The origin of these additives can be vegetable, animal, mineral. Even eating only products "from your garden" and "from your cow", such food additives enter our body and not only do not harm, but often have a positive effect on our health.
Examples of natural food supplements include E100, curcumin, a coloring agent derived from the turmeric plant; E406 - agar, a gelling agent from seaweed (a component of some sweets and marmalade); E414 - gum arabic obtained from certain trees; E160c - paprika oil resins, as the name implies, are extracted from paprika. The list of natural food supplements contains more than two dozen items.
Artificially Derived Supplements
There are supplements that are artificially produced natural supplements. That is, such substances are found in nature, but for industrial purposes they are obtained artificially. Such additives are also safe for the body, but there is already one "but" here: in the process of their preparation, distillation by-products, metal impurities, etc. can get into the composition of the substance. Food additives from this group are often called "identical to natural".
Here are some examples. E300 is ascorbic acid recommended by many doctors for daily intake. For industrial purposes, ascorbic acid (vitamin C) is obtained from glucose. E160a - carotenes, all known useful substances from bright carrots. In industry, carotenes are obtained either by extraction from natural products or by chemical means. E296 - malic acid, which is normally synthesized in the human body. Get malic acid chemically. E153 - Vegetable charcoal, fossil substance. It is often obtained by carbonation of plant materials. E260 is the most common vinegar.
Fully synthetic nutritional supplements
Food additives of this group do not occur in nature, are not produced in the human body, and therefore require more attention. Some of the synthetic additives are poorly studied, some significantly increase the risk of allergic reactions, the development of arterial hypertension, disorders of the digestive system, and the occurrence of malignant tumors.
When determining the acceptability of the use of a food additive in food products, the lists of prohibited and unauthorized food additives are usually guided. Prohibited additives are substances that have been proven to have a negative effect on the human body. Unauthorized additives include substances for which there is not enough data or research has not yet been completed. Let's list the prohibited food additives.
Examples of common harmful food additives
E250 - Sodium nitrite. A traditional component of industrial sausages. Despite the fact that sodium nitrite is a poison that is dangerous for humans and mammals, it is actively used in the production of sausages, but its dose is extremely small and therefore harmless. When purchasing sausage in a store, it should be remembered that the permissible dose of sodium nitrite for smoked sausage exceeds the same indicator for boiled sausage, since smoked meats are considered to be a festive product, a delicacy that is also eaten much less often.
E951 - Aspartame Aspartame is a popular sweetener in many carbonated sugary drinks. Once in the human body, aspartame breaks down into phenylalanine, aspartic acid and methanol - a well-known poisonous alcohol. Its dose of 5-10 ml leads to severe poisoning with the possible development of blindness, and 30 ml is already a lethal dose. Of course, having drunk even a full bottle of soda with aspartame, a person will still be far from methanol poisoning, nevertheless, limiting the use of such drinks is quite reasonable.
E338 - Phosphoric acid. It is part of low-calorie Coca-Cola and some other drinks. It is added to products to add sourness and a slight bitter taste. This food supplement helps to reduce the strength of bone tissue and the destruction of tooth enamel.
E952 - Sodium cyclamate. A sweetener used in soda pop. In most people, sodium cyclamate is not absorbed, but is excreted unchanged. However, a number of people in the intestines have microorganisms that break down E952 to form substances that have a carcinogenic (contributing to the occurrence of cancer) and teratogenic (contributing to the occurrence of fetal abnormalities during intrauterine development) effect.
Some of the pitfalls in using dietary supplements
So, it would seem, we figured it out and realized that it is not worth evaluating the harm of a food additive only by the terrible E marking. However, there are also some features that you need to pay attention to.
Quantity matters
Even the most natural food additive can be dangerous at a high dosage - for example, hypervitaminosis with severe reactions with excessive use of the same vitamin C or A. And vice versa, if a synthetic food additive is introduced into the product in compliance with the rules and permissible norms, then it is unlikely the action will manifest itself as negative. That is, you need to look not only at the availability of food additives, but also at their quantity.
Manufacturer's bona fides
By law, any food manufacturer must include complete information on its composition on product labels. A conscientious manufacturer will indicate both the name of the additive, its E classification, and the quantity.
If you do not see an indication of a food additive-preservative on a product with a long shelf life, this means that the manufacturer simply wants to deceive you.
Name only
Some food manufacturers, not wanting to scare away the buyer with numerous components with the E marking, indicate in the composition only the full name of the food additive. This is also a violation - they want to mislead you.
Daily amount of food additives
The total amount of supplements that have entered our body is also important. If our breakfast, lunch and dinner are entirely composed of products with numerous synthetic additives, then even if the permissible amount of each of them in the product is observed, their total amount can significantly go beyond safe boundaries.
Individual sensitivity
Even food additives from the group of natural and harmless can pose a danger to a particular person. A striking example is people with a tendency to allergic reactions. In particular, this is related to the recommendations of nutritionists and pediatricians to protect children from the use of products with synthetic food additives and a large amount of natural and artificial additives.
So, nutritional supplements are not a disaster or the culprit of all the ills of human health. However, ignoring the choice of foods, taking into account the presence of additives "E" in them, is ignoring the needs of your body. Let us be careful and reasonable - and then our health will be in our hands!
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