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Benefits and risks of additives

Benefits and risks of additives. Domina Petric, MD. Benefits. Safer and m ore n utritious f oods. T he preservative and nutritional additives used in foods increase the safety and overall value of many food products.

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Benefits and risks of additives

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  1. Benefits and risks of additives Domina Petric, MD

  2. Benefits

  3. Safer and more nutritiousfoods • The preservative and nutritional additives used in foods increasethe safety and overall value of many food products. • The use of several antimicrobials isknown to prevent food poisoning from various bacteria and molds. • Antioxidants, used toprevent the development of off-flavors, also prevent the formation of potentially toxicautoxidation products and maintain the nutritional value of vitamins and lipids.

  4. Risks of additives

  5. Risks

  6. Junk foods • Additiveshave resulted in the increased availability of food products with a low density ofnutrients. • These junk foods, which include many snack items, can in fact beused as substitutes in the diet for more nutritious foods.

  7. Additives

  8. Direct toxicological effects • Short-term acute effects from additives are unlikely. • Few additives are usedat levels that mightcause a direct toxicological impact. • Of particular concern are the hypersensitivity reactions to someadditives that can have a direct and severe impact on sensitive individuals even whenthe chemicals are used at legally acceptable levels.

  9. Direct toxicological effects • Cancer and reproductive problems are of primary concern, althoughthere is no direct evidence linking additiveconsumption with their occurrence in humans. • There are animal studies that have indicated potential problems with some additives.

  10. BALANCING RISKS AND BENEFITS

  11. Balancing

  12. Example: saccharin • There is no directevidence that saccharin, in the low amounts consumed in foods, causes cancer in humans, but risk evaluation in rats indicates a potential for cancer in humans. • On the benefit side,saccharin is an excellent non-caloric sweetener that is useful for diabetics and those interested in reducing consumption of calories.

  13. References • Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

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