Food Additives and Its Advantages and Disadvantages - Research Proposal Example

1- Introduction: Food additive can be defined as, "the intended use of any substance which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food." This also includes the food ingredients used in the preparation of processed foods. Some of these are extracted from naturally occurring materials; while others are manufactured artificially with the use of chemicals. However, the best-known additives are chemical preservatives, food colors and artificial flavors. Similarly, antioxidants, emulsifiers, stabilizers, gelling agents, thickeners and sweeteners are also commonly used. While, the most important additives are preservatives. Without the use of preservatives, it is expected that the food would deteriorate quickly. Preservatives are divided into antioxidants such as BHT, BHA, and ascorbic acid, which help prevent fats and oils from turning rancid or fruits from decaying. Food Safety and Hygiene under Food Standards Agencies: The Food Standards Agency (FSA) is responsible for food safety and food hygiene across the UK. It works with local authorities to enforce food safety regulations and its staff works in UK meat plants to check the standards and the food quality are being met with the demands of the consumers. In addition to that, in the UK, the Food Standards Agency is responsible for ensuring and safety of food components, evidence to adverse effects connected with intake, dietary intake, and provides education and advice, identify the result and consumer’s awareness of risk food additives based on new research. In the European Union, foods are often given E-numbers (a set of standard codes, which have been approved by European Union so as to regulate these additives and inform consumers. However, in the Australia and New Zealand have been approved by (code) codex general standard for food additives (Brooke-Taylor, et al., 2003). Food standard agency and European food safety authorities both have brought to a conclusion that additives should be assigned E-number labeling. E-numbers are simply a systematic way of identifying different food additives. Before a food additive is given E number it must first be cleared by the European Food Safety Authority (EFSA). E number is only given to an additive that has passed all the safety checks. E-Numbers for Types of Additives Series Function E number Example E100-E199 Colours E150a-E160a Caramel- Carotene E200-E299 Preservatives E249- E252 Nitrite- Nitrate E300-E399 Antioxidants E300-E307 Ascorbic acid- Alpha-tocopherol E400-E499 Stabilizers E440 Pectin E500-E599 Anti-caking agent E501 Sodium bicarbonate (raising agent) E600-E699 Flavour enhancer E621 Monosodium glutamate (MSG) E900-E999 Sweetener E951-E954 957, 966 Aspartame- Saccharine Thaumatin, Lactitol (The table credit: On the information in FSA,) The above table shows how the E numbers refer to the different types of additives in the European countries. However, Australia and New Zealand have jointly established new standards for food additives (standard 1.3.1). This standard revolves around the supporting policies; the protection of public health and safety while facilitating industry innovation in the market, and hence, improving consumer choice. The principle applied similar with EU directives on food additives but set out in the preamble to the codex general standard for food additives. Codex allows using food additives by good manufacturing practice (GMP), which are considered to be safe even if consumed in excess. The standard included a detail risk analysis covering, application and identification level of acceptable exposure based on toxicological and other safety information, examination of technological function and justification for use, good manufacturing practice, and estimation of dietary exposure using the food standards Australia and New Zealand Diamond model. Advantages and disadvantages food additives: 1- To improve or maintain safety and freshness; in addition to maintaining the quality of the food, and help controlling contamination which causes food borne disease such as botulism. 2- To improve or maintain nutritional value such as vitamins, minerals and fiber that are added to many foods might be lacking people on diet, or enhance nutritional quality of a food, and help low calorie or fat content of food. 3- To improve taste, texture and appearance such as spices, flavors and sweeteners that are added to enhance the taste of food. Colors of food, which is, used to make food look more attractive or replace colors which have been lost during processing, and emulsifier, stabilizer and thickeners give food texture and consistency. 4- Some ingredients help control the acidity and alkalinity of food, while maintains the taste and appeal of foods with reduced fat content. 5- FSA, (2012) antioxidants - used in food prepared with fats or oils to protect them against deterioration caused by rancidity. 6- Preservatives - used to keep food safe for long time. Although, food additive have advantages but some people are sensitive to food additives. Sensitivity to food additives is a rare reaction. Reactions to food additives include digestive disorders such as colicky or diarrhea. Other digestive disorders include respiratory problems such as asthma, rhinitis and sinusitis. Respiratory problems such as hyperactivity, insomnia and irritability, and skin problem such as itching, rashes and swelling. Risk effect from some examples of food additives: The FDA in the United States of America has also concluded that implicit in the use of any additive is that the use accomplishes a specific technical effect in the food. Although different controversies often surround food additives in the popular media and culture, and scientific- based challenges to FDA decisions do arise, but the FDA’s safety judgments successfully withstand these challenges. Most of the debate are concerned with safety of these additives or if any of the additives has any harmful effect on human health? 1- Caramel Caramel is a reddish-brown to dark-brown viscous liquid or solid product. Caramel color has an odor of burnt sugar and a slightly bitter taste. Common used in processed foods that might contain caramel color include: brown bread, beer, chocolate, potato chips, and soft drink such as colas. According to Hallagan, et al., (1995) assigned caramel an ADI of 0-200mg/kg. The Center for Science in the Public Interest petitioned the Food and Drug Administration in January 2011 to ban two types of caramel coloring that react with ammonia, due to cancerous byproducts they contain known as 2-MEI and 4-MEI, At the same time, the state of California added 4-MEI to its list of chemicals known to cause cancer. According to study indicated by (Houben, et al., 1992) Caramel Colour III to rats has been associated with decreased numbers of lymphocytes and several other changes in the immune system, as well as in immune function parameters, specifically in animals fed a diet with a relatively low vitamin B6 content. Consequently, Elderly male volunteers with a marginal deficit in vitamin B6 were considered a relevant and potentially sensitive group to study possible effects of Caramel Colour III on blood lymphocyte numbers (total and within subsets) or on proliferative responses of lymphocytes to mutagenic stimulation . 2- Monosodium glutamate MSG, is a flavor-enhancing food additive used in Asian cooking and common uses found in fast foods as well as commercially packaged food products such as chips, crackers, soups and soup mixes, lunch meats. Monosodium glutamate used to be blamed for the “Chinese Restaurant Syndrome” because the first anecdotal report was made following consumption of a Chinese meal. Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1988 noticed that intestinal and hepatic metabolism results in elevation of levels in systemic circulation only after extremely high doses given by gavage >30mg/kg body weight (Walker and Lupien, 2000). In 1996 study conducted by Blaylock reported that, “not only did MSG cause severe damage to the neurons in the retina of the eye, but, it also caused widespread destruction of neurons in the hypothalamus and other areas of the brain adjacent to the ventricular system, called the cirumventricular organs.” The research also demonstrated that MSG, when fed to pregnant Rhesus monkeys, caused brain damage to their offspring . 3- Sodium nitrite: Sodium nitrite is a common ingredient added to process cured meats and fish, such as bacon and sausage that helps preserve the food and prevent bacterial growth that can cause botulism. ADI up to 0.06-mg/kg-body weight. Recently research carried out by (Janine, 2010) believe that the salts in sodium nitrites can cause a reaction that produces a chemical called nitrosamines, which increases the risk of cancer. High concentrations may react with hemoglobin which can result into adverse effects on human health. How are food additives regulated in Europe? In the EU countries market for food products could not exist without harmonized rules for authorization and conditions for the use of additives. In 1989, the European Community adopted a Framework Directive (89/107/EEC) which set out the criteria by which additives would be assessed and provided for the adoption of three specific technical directives: Directive 94/35/EC on sweeteners; Directive 94/36/EC on colors and Directive 95/2/EC on additives other than sweeteners and colors. These three directives establish the list of additives, which could be used (to the exclusion of others), the foods in which they could be used and any maximum levels. A study carried out by Shim, et al., (2011) in Seoul and Korea consumer’s awareness and safety perception of food additives were identified via survey the result showed that the respondents were concerned preservatives, colorant and artificial sweetener in food. More than two third were expressed that insufficient information on food additives. Conclusion: From the above analysis and discussion of the advantages and disadvantages of food additives along with the role of authorities in food safety and control; it can be said that the effects of food preservatives on human body can be disastrous if they are taken in huge amounts. However, food additives if take in balance proportions can bring positive advantages such slow decomposing of the food and extending its shelf-life. Food additives is a common technique that is in use from centuries of years. Although, despite its advantages and disadvantages these foods additives have become an integral part of our daily routine foods. it has become important for the consumers to use the food with balance and should focus more on healthy and fresh vegetables and fruits in order to avoid any harmful effects of such foods. References: Baylock, R. (1994). Excitotoxins: The Taste That Kills. Health Press, USA Brooke-Taylor S. · Baines J. · Goodchap J. · Gruber J. · Hambridge T. (2003). Reforms to food additive regulation in Australia and New Zealand. Journal of Food Control Janine, A. (2010). The Effects of Sodium Nitrate. LiveStrong.Com [Available Online] http://www.livestrong.com/article/206868-the-effects-of-sodium-nitrite/ accessed on 14th April 2013 Houben et al., (1992) Effects of caramel colour III on the number of blood lymphocytes : a human study on caramel colour III immunotoxicity and a comparison of the results with data from rat studies. Food Chem. Toxicol. 30(5): 427-430 Hallagan, J.B., Allen, D.C., Borzelleca, J.F., (1995). The safety and regulatory status of food, drug cosmetics color additives exempt from certification. Food Chem. Toxicol., 33: 515-528 Shim, Y.E, Ma, S.H., Hong, S.H., Lee, Y.S., Paik, W.Y., Seo, D.S., Yoo, E.Y., Kim, M.Y., and Yoon, J.L. (2011). Correlation between Frailty Level and Adverse Health­related Outcomes of Community­Dwelling Elderly, One Year Retrospective Study. Korean Journal of Family Medicine 32: 249-256 Walker R, Lupien JR (2000). The safety evaluation of monosodium glutamate. J Nutr 130 (4S Suppl), 1049S–1052S. Read More