"Natural" food additives are claimed to have the same health risks as "synthetic" additives due to the use of GMO products.

Frequently Asked Questions About Food Additives

  1. What is a Food Additive?
  2. What is a Color Additive?
  3. What are water-soluble and fat-soluble dyes?
  4. What are fat replacers?
  5. What do "E" numbers mean?
  6. How much food additive do we eat in a year?
  7. For what purposes are food additives used in foods?
  8. Why are color additives used in foods?
  9. Can some foods or additives trigger certain diseases?
  10. Are food additives necessary and are they harmful to health?
  11. Are "natural" additives more reliable than "synthetic" additives?
  12. What should you do if you suspect you have a food allergy?
  13. Why do decisions about the safety of substances in food change over time?
  14. What does "GRAS" mean?
  15. Do colorings in foods cause hyperactivity?
  16. How do foods spoil?
  17. What should we do as conscious consumers?
  18. Are there any banned additives?

What is a Food Additive?

Food additives, in the broadest sense, are substances added to foods. The technical definition is "substances intentionally used to become, directly or indirectly, a component of a food or to affect its characteristics". This definition includes substances used during the production, processing, treatment, packaging, transportation, and storage of foods. If a substance is added to a food for a specific purpose, it is called a direct food additive. For example, aspartame, a low-calorie sweetener used in beverages, puddings, yogurt, chewing gum, and other foods, is a direct additive. Many direct additives are listed on food labels in the ingredients section. Indirect food additives are substances that migrate into foods in trace amounts during packaging, storage, or other handling. For example, very small amounts of packaging materials can migrate into foods during storage (1). What is a Color Additive? Technically, a color additive is a dye, pigment, or substance that imparts color when applied or added to a food, drug, cosmetic product, or the human body. In the USA, the FDA is responsible for regulating all color additives used. All color additives permitted for use in foods are classified as either "certifiable" or "exempt from certification". Certifiable color additives are synthetic, and each batch is tested by the manufacturer and the FDA. In this pre-approval process before use in foods, the safety (health aspects), quality, durability, and stability of the color additive are checked. There are 9 certified color additives in the USA. One example is FD&C Yellow No.6, used in cereals, baked goods, snack foods, etc. Color additives exempt from certification are obtained from natural sources such as vegetables, minerals, or animals, and synthetic copies of natural derivatives. For example, caramel color is commercially produced by heating sugar and other carbohydrates under strictly controlled conditions and is used in sauces, pastes, bakery products, and other foods. Whether a color additive is certifiable or exempt generally has no relation to its safety. Both types of color additives are subjected to the same strict standard procedures before being permitted for use in foods. Certifiable color additives are more widely used than others because their coloring ability is better. Due to these properties, they are used in lower amounts in foods to achieve the same effect. Additionally, these certifiable color additives are more stable, better at providing uniform color, and easier to blend to create different colors and shades. Certifiable color additives generally do not impart an undesirable taste to foods. However, additives derived from foods like sugar beets and blueberries may cause undesirable effects. Eight of the nine certified color additives approved by the FDA are used in food production. Maximum permitted levels for use in foods are also established. Using excessive color additives both reduces the appeal of foods and increases their cost (7). What are water-soluble and fat-soluble dyes? Certifiable color additives exist in foods as "dyes" (water-soluble colorants) or "lakes" (fat-soluble colorants). Dyes are soluble in water and can be manufactured in powder, granule, liquid, or other forms suitable for specific purposes. They are used in beverages, dry mixes, baked goods, confectionery, dairy products, pet foods, and various other foods. Lakes are the water-insoluble form of dyes. Lakes are more durable than dyes and are ideal for coloring foods containing liquid and solid fats or foods that do not contain enough moisture to dissolve dyes. Some typical uses include: coated tablets, cake and dessert mixes, hard candies, and chewing gums (7). What are fat replacers? Fat replacers can be carbohydrate, protein, or fat-based. The first marketed products were primarily carbohydrate-based. For example, Avicel is a cellulose gel, N-Oil is a dextrin. These fat replacers are now used in a wide variety of food types such as snack foods like sandwiches, salad dressings, frozen desserts, bakery products (baked goods), and confectionery. Protein-based fat replacers were introduced in the 1990s. Two of these have been affirmed as GRAS "generally recognized as safe". The first is microparticulated protein from egg white or dairy products. In the microparticulation process, protein is broken down into microscopic round particles. The separated particles also easily roll over each other to form clusters. These protein-based fat replacers leave a better mouthfeel than carbohydrate-based ones. However, they are not very suitable for frying (4). What do "E" numbers mean? There are over 8000 food additives. Only 350-400 of these have an "E" number. If a food additive is permitted for use in European Union countries, it is given an "E" number. The "E" at the beginning of the number symbolizes the EU (European Union). Food additives can be declared on food labels in different ways. An example: The number for Monosodium glutamate (MSG) is E621. If a food contains Monosodium glutamate, this can be indicated by one of the following statements: "Monosodium glutamate (E621) used as a flavor enhancer", "Monosodium glutamate used as a flavor enhancer", "E621 used as a flavor enhancer". The number of additives with an E number is constantly changing. While some in use may be canceled as their harms are discovered, new additives may also be added. A substance having an "E" number does not directly indicate whether it is harmful or harmless. However, it can be considered a positive feature compared to those without an "E" number. Furthermore, there are more general numbering systems such as INS (The International Numbering System) or CAS (Chemical Abstract Service) Numbers. How much food additive do we eat in a year? Julie Miller, a food and nutrition professor (the College of St. Catherine in St. Paul, Minn) and author of the book Food Safety (Eagan Press), states: Americans (and those living an urban life consume similarly) consume approximately their body weight in food additives per year. This is a very large amount. Therefore, it is worth working to reveal what they are and whether they are harmful (8). For what purposes are food additives used in foods? Additives are used in foods for many useful functions. Since most people do not grow their own food on farms, they obtain it by purchasing from places near where they work or live. Therefore, food must travel long distances from where it is grown or manufactured, arriving healthy and unspoiled. This is achieved with additives. Additives also enhance the nutritional value of some foods and make them more attractive by improving their taste, texture, color, and durability. If we could produce, harvest, and mill our own food, spend a lot of time cooking and canning, or accept the risk of food spoilage, we might not use some additives. But today, many people have come to rely on the benefits additives provide to foods (1). Without food additives, bread would mold easily, salt would clump, and ice cream would separate into ice crystals. Some commonly used food additives include salt, baking soda, vinegar, and various spices. You can check the ingredients list on the labels of retail foods you buy to see which additives have been added (9). Additives are added to foods for the following five main reasons: 1. To provide product consistency. Emulsifiers give products a consistent texture and prevent separation. Stabilizers and thickeners provide a smooth, uniform texture. Anti-caking agents help substances like salt flow freely. 2. To preserve or enhance nutritional value. Vitamins and minerals are added to many foods like milk, flour, cereals, and margarine. Because some vitamins and minerals can be lost during processing of some foods, or a person's diet may be deficient in these substances, thus they are replaced. Such fortification helps reduce nutritional deficiencies in the population. All products containing added nutrients must be properly labeled. 3. To preserve palatability and wholesomeness. Preservatives slow spoilage caused by mold, air, bacteria, fungi, and yeasts. Bacterial contamination can cause life-threatening foodborne illnesses like botulism. Antioxidants are preservatives that prevent rancidity or flavor deterioration of fats and oils in various foods. They also prevent fresh-cut fruits like apples from turning brown upon exposure to air. 4. To provide or control acidity or alkalinity. Leavening agents that release acids when heated react with baking soda to help cakes, cookies, and other bakery products rise during baking. Other additives help adjust the acidity and alkalinity of foods to suit their flavor, taste, and color. 5. To enhance flavor or provide desired color. Many spices and natural and synthetic flavors enhance the taste of foods. Similarly, colors enhance the appearance of some foods to meet consumer expectations (1). The table below provides a summary list of some food additives and the foods in which they are used. Additive Function Examples Foods in which used Thickener/preservative Alginates, Lecithin, Mono-& Diglycerides, Methyl Cellulose, Carrageenan, Glyceride, Pectin, Guar Gum, Sodium Aluminosilicate Baked goods, Cake mixes, Salad dressings, Ice cream, Cheese process, Coconut, Table salt Enhance/preserve nutritional value Vitamins A and D, Thiamine, Niacin, Riboflavin, Pyridoxine, Folic Acid, Ascorbic Acid, Calcium Carbonate, Zinc Oxide, Iron Flour, Bread, Biscuits, Breakfast cereals, Pastry, Margarine, Milk, Iodized salt, Gelatin desserts Preserve palatability and wholesomeness Propionic Acid & its Salts, Ascorbic Acid, Butylated Hydroxy anisole (BHA), Butylated Hydroxytoluene (BHT), Benzoates, Sodium Nitrite, Citric Acid Bread, Cheese, Crackers, Frozen and dried fruits, Margarine, Lard, Potato chips, Cake mixes, Meat Provide leavening/tenderness; Control acidity/alkalinity Yeast, Sodium Bicarbonate, Citric Acid, Fumaric Acid, Phosphoric Acid, Lactic Acid, Tartrates Cakes, Cookies, Quick breads, Crackers, Butter, Chocolates, Soft drinks Flavor enhancer or color provider Cloves, Ginger, Fructose, Aspartame, Saccharin, FD&C Red No.40, Monosodium Glutamate, Caramel, Annatto, Limonene, Turmeric Spice cake, Red bread, Soft drinks, Yogurt, Soup, Candy, Baked goods, Cheeses, Jams, Gum Why are color additives used in foods? Color is an important characteristic that enhances our eating pleasure. Color changes occur in foods due to different growing seasons and as a result of food storage and processing. To meet consumer expectations, manufacturers feel the need to add color to some foods. The main reasons for adding colors to foods can be listed as follows: To compensate for color loss due to light, air, extreme low or high temperatures, moisture, and storage conditions. To correct natural variations in color. Foods that have not attained their normal color may be mistakenly perceived as low quality. For example, some tree-ripened oranges are sprayed with Citrus Red No.2 dye to cover blemishes or to try to give a natural color. This practice, while an undesirable use of dyes, masks low quality. To intensify a color that occurs naturally in a food but at a low level. To provide a colorful identity to a normally colorless food. Red colors give a pleasant color to strawberry ice cream. To provide a colorful appearance to some "fun foods". Many candies and holiday surprises are colored to provide a festive, colorful appearance. To protect flavors and vitamins that may be affected by sunlight during storage. To provide different appeal to healthy and nutritious foods to meet consumer demands (7). Can some foods or additives trigger certain diseases? Yes. Some foods or food additives can trigger the occurrence of one or more of the following findings: Attention Deficit / Hyperactivity Syndrome Allergy Asthma Autism, Pervasive Developmental Disorder, Enuresis (Bedwetting) Behavioral disorders Depression, Mood changes Earaches, Chronic otitis media Eye problems G6PD Enzyme deficiency, Gastrointestinal problems, Stomach ache Headache, Migraine Nasal polyp Skin problems, Eczema, Hives Sleep problems Tics, Tourette syndrome (3). For detailed information, please refer to source 3. Are food additives necessary and are they harmful to health? Today, most of the world's population lives in cities. Therefore, they do not have the opportunity to grow their own food. Moreover, many, due to the demands of fast-paced life, have to use prepared foods extensively. Due to today's lifestyle, the use of prepared foods has become almost inevitable. Foods produced without the use of food additives spoil quickly and are more costly. Factors such as reducing the cost of products offered for sale in supermarkets, extending shelf life, and competing with other brands make the use of additives necessary. Therefore, while using food additives is not absolutely necessary in an absolute sense, as a result of today's lifestyle, using these substances has become inevitable. The number of prepared foods that can be produced without using food additives is quite low. As consumers prefer products with no or fewer additives, manufacturers gradually reduce the use of food additives over time. There are over 8000 additives added to foods. Not all have been tested for harm yet (72). Studies have shown that some substances are harmful, while others are harmless. Furthermore, conflicting results are presented for a very large number of substances. Institutions like the FDA evaluate all food additives through their research before permitting their use in foods. They then determine the amounts that can be used in foods, permitting the use of those not harmful to health (2). However, contradictions also occur between institutions. Are "natural" additives more reliable than "synthetic" additives? Some additives are obtained from natural sources. For example, lecithin is obtained from soybeans and corn and is used to maintain product consistency. Similarly, beet powder is used as a food coloring. Other additives are not found in nature and must be made by humans. Synthetic additives can be obtained more economically, more purely, and with consistent quality compared to natural ones. Whether an additive is natural or synthetic does not indicate its safety for health. All foods we buy from markets or pick from our gardens are composed of chemicals. For example, vitamin C (or ascorbic acid) found in citrus fruits is equivalent to that obtained in laboratories. In fact, everything in the world is formed by the combination of carbon, hydrogen, nitrogen, oxygen, and other elements. These elements combine in different ways to form starches, proteins, fats, water, and other vitamins found in foods (1). Alongside this view, the Hyperactive Children's Support Group does not recommend the use of any flavoring not stated to be "Natural" (17). Consequently, although natural ones may be more preferable, this does not mean that natural substances are always harmless. Indeed, natural mushrooms can cause human death. What should you do if you suspect you have a food allergy? The recommendations are as follows: The first step is to keep a food diary. Write down everything you eat and drink over a period of a few weeks. Note any symptoms and how long it took for them to develop. All experts recommend that someone suspecting a food allergy be examined by a physician specialized in allergy and immunology. Information should be obtained from the physician about diagnosis, treatment plan, and cost. It should also be asked whether the tests to be performed have scientific value conforming to accepted standards. Diagnosis of food allergy can be made through a meticulous history, physical examination, appropriately prepared diet, and diagnostic tests to differentiate other conditions. Tests may include allergic skin tests, blood tests, or "elimination and challenge" tests for suspected foods. If you are diagnosed with a food allergy, examine food labels very carefully to identify potential sources of food allergens. If eating at a restaurant, obtain information from the restaurant manager about the contents of dishes you suspect. Carry epinephrine (adrenaline) with you and learn how to administer it. If you notice a reaction starting, seek medical help immediately, even if the symptom severity is mild. Mild symptoms can turn into very serious problems within 10-60 minutes (6). Why do decisions about the safety of substances in food change over time? Since the absolute safety of any substance can never be proven, decisions regarding the safety of food ingredients are made using the latest scientific evidence available. Scientific knowledge is constantly evolving. Therefore, officials frequently review old decisions and check whether the decisions made remain up-to-date. Any change in previous information is an indication that the latest scientific data is being used to enhance the safety of foods (1). What does "GRAS" mean? "Generally recognized as safe" is abbreviated as GRAS. The U.S. Food and Drug Administration (FDA) has recognized some additives as GRAS only for specific purposes and under specific conditions. All characteristics distinguishing each additive designated as GRAS from other possible non-GRAS versions have been satisfactorily defined and published. If an additive is used in situations different from the specified conditions, then that substance may not be GRAS (19). To illustrate: Substance A is GRAS if added to beverages at a concentration below 0.01 ppm. If added above this concentration or added to foods instead of beverages, it would not be GRAS. Therefore, in the prepared list, an additive written as GRAS is called GRAS assuming it is used under the conditions for which GRAS permission was obtained. If the manufacturer has not complied with the specified conditions (which we cannot know), then an additive appearing as GRAS has been used under harmful conditions. Do colorings in foods cause hyperactivity? Although this theory was popular in the 1970s, controlled studies ultimately found no evidence that food colorings cause hyperactivity or