Food Additives and Associated Health Issues - Essay Example

Food additives and associated health issues Introduction Food additives refer to synthetic compounds usually added in small quantities to improve food flavor, taste, or as preservative (Watson 146). This is usually done during the processing stage of food manufacture. There are numerous food additives used today. Some of the common food additives include emulsifiers for mixing water and oil, ascorbic acid for preserving food, and active packaging that improves safety or quality of food. Despite the good purpose for which these food additives are meant, the possible health risks associated with the additives have been the subject of controversy among many people especially the consumer protection movements. Nevertheless, food additives accepted by law in the US are generally considered safe for consumption. This paper will discuss food additives and their associated health issues. Allen notes that initially food were grown in fields and eaten directly from the farm. Wild foods were also sought and gathered (Par. 1). Some did fishing from lakes and oceans while hunters obtained protein out of wild animal’s meat killed during hunting. Nevertheless, as the population grew, the world expanded, specialties of trade developed, farming progressed and urbanization took emerged with a variety of foods to feed diversity of people. In effect, methods of food processing and preservation, such as salting, drying, picking and smoking were developed to deal with the problem of waste, storage and food related diseases. As industrialization accessioned by advancement in technology took over the whole world, the modern food industry’s dependence on processing and additives continued to increase. For a number of years now, the food industry has continually used chemical substances to preserve, manipulate and transform food. Scientists nowadays use these chemicals to mimic natural flavors, color foods in order to make them look more fresh and natural, preserve them, and create altered versions of vegetables, bread, fruits, meat, and dairy products among others. However, research indicates that some of these additives are highly risky for human consumption as they pose serious health risks (Joint FAO/WHO Expert Committee on Food additives. Meeting and World Health Organization 43). One such food additive is the sulphur dioxide and other sulphites used as a preservative agent in a variety of foods. Sulpher dioxide is said to be a naturally occurring product in wine and beer production. Nevertheless, it is often added to bottled wine to prevent fermentation within the bottle. Research, however, indicate that sulphur dioxide is liked to asthma ailments. It is worth noting that most of those consuming products which have sulphite as a food additive are highly prone to asthma diseases. Sulphite food additives are commonly used in juices, dried fruits, processed meats and cordials (Macnair par. 2). Tartrazine is another food additive mainly used as yellow food coloring in sauces, soft drinks and lollies. This chemical usually exist in food ingredient panel as E102 and research has linked it to quite a number of medical health conditions such as rhinitis (running nose), urticaria (nettle rash), skin allergies such as dermatitis and asthma. Therefore, those highly exposed to tartrazine are more liked to suffer from these health conditions (Lippmann, Cohen, and Schlesinger 34). Cancer is one of the deadliest diseases in the world today, particularly in the US. The prevalence of this disease has increased tremendously over the last few years. However, research has linked certain food additives to the disease, raising a lot of concerns. One such additive that has been linked to cancer is the sodium nitrite and sodium nitrate usually found in hot dogs, bacon, luncheon meats, ham, coned beef and smoked fish. This additive is mainly added to add flavor and stabilize food. However, when grilled, sodium nitrate and nitrites react and transforms into a compound that causes cancer. BHT and BHA found in chewing gums, cereals, vegetable oils and potato chips as used to prevent oils and fats from rotting has also been found to increase the risk of cancer among humans. Another food additive linked to cancer in animals is propyl gallate found in chicken soup base, meat products and chewing gum. This chemical is mainly used as a preservative in these foods (Joint FAO/WHO Expert Committee on Food additives. Meeting and World Health Organization 232). Research also links food coloring to Attention Deficit Hyperactivity Disorder (ADHD), which is a major health concern for US citizens. ADHD is a common mental health problem in children and can continue to adulthood if left unabated. The common symptoms include obscurity paying attention and remaining focused, difficulty in behavior control and over-activity. As such children with this condition are less likely to socialize well with their peers as they are more likely to sit quite and pay less attention. This poses a lot of challenges even to teachers in handling such children in school. Research has, however, linked this disorder to quite a number of food additives that should be avoided by all ADHD suffers. The additives include Caramoisine E122, Sunset Yellow E110, Tartrazine E102, Quinoline Yellow E104, Pocneau 4R E124 and Allura red E129. In fact, In Europe, any food having any of these six coloring agents are required to having a warning sticker attached, stating that the food product may have adverse effects on the attention or activity of children. Failure to abide by the directive attracts a fine or imprisonment or both on the part of the manufacturer (Sofos 12). Propionate (Calcium propionate E282) is another food additive that has been linked to certain health conditions in humans. It is usually added as an additive to bread to prevent the growth of moulds. The additive, however, naturally occurs in several dairy products such as swiss cheese. Research indicate that its health effects are cumulative and build up within weeks or months, which can cause a variety of health issues and symptoms such as headache and migraine, gastro-intestinal problems such as diarrhea, stomach aches, urinary problems, irritable bowels, eczema, bedwetting, and other painful skin rushes. Other adverse health conditions associated with calcium propionates include depression, impaired memory, and extreme tiredness, and restlessness, speech delay in children, sleeping difficulty, night mares, and loud voice. In addition, research indicate that children exposed to this additive by sucking milk from a mother who have recently eaten cheese and bread containing propionates is likely to cry uncontrollably. Consumer experts also note that certain bakeries selling bread without preservatives use propioni bacteria, which can be cultured in whey powder without having to show it on the labeling. The whey powder is, however, not a key ingredient of bread and should be avoided (Allen par. 5). Sugar and sweeteners are another category of food additives that have raised a lot of concern among consumers in the US and the whole world. They are added to products such as juice, and bread among others. In certain patients, sugar and sweetener have been found to be the leading cause of obesity, diabetes, dental problems, increased triglycerides, hypoglycemia and candida. Artificial sweeteners used as sugar substitutes in several food products have also been linked to certain health problems. As such, the US government cautions against the use of any type of artificial sweetener by pregnant women and children. For instance, anybody suffering from phenylketonuria is not required to use aspartame, one of the most common artificial sweeteners. The other, which should be avoided, is the saccharin and acesulfame K (Wilcock et al. 58). Conclusion Despite the efforts made by US Food and Drug Administration (FDA) in conjunction with the US Department of Agriculture (USDA) in supervising and regulating the use of food additives in products manufactured and sold to consumers in the US, avoiding additives in the diet is the first step towards enhancement of health and reducing the risk of health disorders associated with additives. To do this, one should start by avoiding most questionable additives and stop consuming them regularly. The other thing that can help achieve this is by finding food substitutes and adding to the diet some wholesome new foods and flavors that one may end up liking more. This will see a reduction in the health risks associated with food additives throughout the US. Work Cited Allen, Eve V. How Food Additives Affect Our Health. Retrieved from: http://www.byregion.net/articles-healers/Food_Additives.html Joint FAO/WHO Expert Committee on Food additives. Meeting & World Health Organization. Evaluation of Certain Food additives and Contaminants. Geneva: World Health Organization, 2007 Print. Joint FAO/WHO Expert Committee on Food additives. Meeting & World Health Organization. Safety Evaluation of Certain Food Additives. Geneva: World Health Organization, 2006 Print. Lippmann, Morton, Cohen, Beverly, & Schlesinger, R.B. Environmental Health Science: Recognition, Evaluation, and Control of Chemical and Physical Health Hazards. Oxford, NY: Oxford University Press, 2003 Print. Macnair, Trisha. Food Additives. BBC-Health. January 2012. Retrieved from: http://www.bbc.co.uk/health/physical_health/conditions/food_additives.shtml Sofos, John N. Challenges to Meat safety in the 21st Century: Meat Science. Volume 78, Issue 1-2, February 2008, pp. 3-13. Watson, David H. Food Chemical Safety: Additives. Boca Raton, FL: Woodhead Publishing. 2002 Print. Wilcock, Anne, Pun, Maria, khanona, Joseph and Aung, May. Consumer attitudes, Knowledge and Behavior: A Review of Food Safety Issues: Trends in Food Science & Technology. Volume 15, Issue 2, February 2004, pp. 56-66. Read More