Food labelling - Food Additives

Question 1

Food additives

Answer 1

Food additives are substances added to foods to perform particular functions e.g. to prolong shelf life, alter taste, texture or colour, to make food more appealing

Question 2

E numbering system

Answer 2

Food additives are identified by a universal E numbering system with 6 main categories:
1. Colours E100s
2. Preservatives E200s
3. Antioxidants E300s and E568
4. Emulsifiers, stabilisers, thickeners, gelling agents E400s + E322 & E1103
5. Flavour enhancers E600s
6. Sweeteners E900s + E420 & E421

Question 3

E numbers: Colours

Answer 3

E100s

Question 4

E numbers: Preservatives

Answer 4

E200s

Question 5

E numbers: Antioxidants

Answer 5

E300s and E568

Question 6

E numbers: Emulsifiers, stabilisers, thickeners, gelling

Answer 6

E400s + E322 & E1103

Question 7

E numbers: Flavour enhancers

Answer 7

E600s

Question 8

E numbers: Sweeteners

Answer 8

E900s + E420 & E421

Question 9

Food additive types

Answer 9

Food additives can be:
* Artificial
* Nature-identical
* Natural

Question 10

Artificial food additives

Answer 10

Made synthetically;
* e.g. Azodicarbonate, a flour ‘Improver’, used to help bread dough hold together

Question 11

Nature-identical food additives

Answer 11

Manufactured copies of substances found naturally in foods;
* e.g. benzoic acid found in fruit. The nature-identical version (synthetic) is used as a preservative due to its antimicrobial properties.

Question 12

Natural additives

Answer 12

Found naturally within foods. There are extracted from food for use in other foods
* e.g. E 100 curcumin (turmeric) and E162 beetroot to colour foods yellow and red

Question 13

Colours E100s

Answer 13

To make food look more appetising
* Restore colour lost during processing (E.g. tinned mushy peas)
* Make existing food colours brighter (e.g. enhance the yellowness of custard or butter)

Question 14

Natural colours

Answer 14

Include:
* E162 beetroot
* E101 and E106 riboflavin
* E160a carotenes
* E100 curcumin

Question 15

Artificial colours

Answer 15

Include:
* E110 sunset yellow FCF
* E104 quinoline yellow
* E122 carmoisine
* E129 allura red
* E102 tartrazine
* E124 ponceau 4R

Question 16

Preservatives E200s

Answer 16

• Slow down decomposition of food cause by air, bacteria, moulds and yeasts to prolong shelf life
• The antimicrobial properties are used to control contamination that may cause food-borne illnesses (e.g. botulism)
  Common preservatives include:
• E211 sodium benzoate: used in carbonated beverages, fruit juices, pickles, salsa and dips
• E220 sulphur dioxide: used in dried fruit, fruit juice, pickled vegetables, sausages, cider, wine
• E251 sodium nitrate: in processed meats (e.g. bacon and ham).
• All three a link to adverse effects (asthma and allergies)`

Question 17

Antioxidants E300s

Answer 17

• These are used to decrease the chance of oils and fats turning rancid (Vegetable oils, margarines, biscuits, cereals)
• Replace natural antioxidants lost in processing, extending shelf life
• Both natural and synthetic antioxidants are used
• Common synthetic antioxidants include:
  o E310 propyl gallate (PG)
  o E319 tertiary-butyl hydroquinone (TBHQ)
  o E320 butylated hydroxyl anisole (BHA)
  o E321 butylated hydroxytoluene (BHT)

Question 18

Emulsifiers E400s

Answer 18

Emulsifiers mix ingredients that would normally separate:
* Used in dairy-free milks and yoghurts
* Several emulsifiers, including polysorbate 80 (E433) and carboxymethyl cellulose (E466) are associated with an increased risk of inflammatory bowel disease and colon cancer (mediated in part by disruption to the microbiome)

Question 19

Stabilisers E400s

Answer 19

Stabilisers prevent ingredients from separating again:
* Lecithin, agar-agar, carrageenan and pectin
* Used in ice-cream, margarine, dairy and dairy-free products, salad dressings and mayonnaise

Question 20

Thickeners E440s

Answer 20

Thickeners increase the viscosity of food and:
* Include starches, pectins and gums
* Are used in soups, sources and puddings
* E400 additives are linked with GI issues including;
o Bloating
o Cramping
o Nausea
o Flatulence

Question 21

Gelling agents E400s

Answer 21

Gelling agents give a gel-like consistency and:
* Include gums, starches, pectins, agar-agar and gelatine
* Are used in jellies, jams, desserts and yoghurts
* E400 additives are linked with GI issues including;
o Bloating
o Cramping
o Nausea
o Flatulence

Question 22

Flavour enhancers E600s

Answer 22

• Used widely in savoury foods to make the existing favour stronger
• In crispy, salty snacks, processed meats, instant noodles, fast food, sports drinks
• E621 MSG (monosodium glutamate) is linked to MSG syndrome
• Can cause symptoms including headaches, skin flushing, sweating, muscle tightness, numb/burning in mouth, dizziness, chest pain & heart palps.
• Shortness of breath & throat swelling require immediate medical attention

Question 23

Sweeteners E900s

Answer 23

• ‘Natural’ (Stevia, xylitol) and Synthetic (aspartame, saccharin)
  Categorised as either intense all bulk:
• Intense sweeteners: e.g. saccharin. Aspartame, ace K, stevia
  o Often using combinations to create a ‘sugar’ flavour
  o Artificial sweeteners have adverse effects
• Bulk sweeteners: mainly sugar alcohols, e.g. sorbitol and xylitol
  o Used for structural, sensory and sweetness characteristics
  o More than 10 g/100 g requires a warning on the product label as can cause GIT upset

Question 24

Artificial sweeteners

Answer 24

Aspartame, saccharine, acesulfame K
* Can raise insulin levels and affect insulin sensitivity
* Over-stimulate sugar receptors, making healthy, less sweet options such as fruit and vegetables unappealing
* Addictive and increase cravings for sweet foods
* Cause DNA damage (mutations)
* Often used in combination to balance taste. Acesulfame K has a bitter aftertaste and is generally combined with aspartate and / sucralose, heightening the toxic potential
* Stevia (plant-derived) is the safest alternative to sugar, but be aware of process stevia products

Question 25

Attention deficit hyperactivity disorder (ADHD)

Answer 25

Over 20 artificial colours and preservatives have been linked with hyperactivity disorder. * Artificial colours: E102, 104, 110, 122, 124, 129 o Found in cheese, jam, tinned fruit, pickles, fruit squash and cordial, instant puddings, cakes, custard powder, ice-cream, sweets, yoghurts, packet and tinned soups * Benzoate preservatives: E210-219 o Found in cooked pre-packed beetroot, jam, fruit juice, fruit pies, sweets, pickles, salad dressing, margarine, soft drinks, beer

Question 26

Unexpected food additives

Answer 26

Food additives can be present where least expected * Consider tinned mushy peas: peas lose their colour and their health benefits (i.e. chlorophyll) in processing; turning them into an unappealing and unhealthy grey * Colours are added back in to increase the appeal; e.g. E133 (brilliant blue FCF) combined with E102 (tartrazine) yellow to provide shade of green * Artificial colours are linked with hyperactivity in children * E102 is associated with rhinitis, itching, blurred vision, asthma * Tinned mushy peas offer little nutritional value

Question 27

Other additives

Answer 27

In addition to the 6 categories discussed, there is a whole range of other E numbers, including: * Acidity regulators, anti-caking agents, anti-foaming agents, bulking agents, carriers and carrier solvents, flour treatment agents, foaming agents, glazing agents, modified starches, packaging gases, raising agents

Question 28

Hidden additives

Answer 28

Hidden additives: * Food companies use ‘tricks’ when labelling foods * Either the E number, name or trade name is used; e.g. Aspartame, E951 or NutraSweet * Additives can be added to foods prior to manufacture; e.g. colour added to farmed salmon to increase the redness of flesh; this would not appear on the label

Question 29

Safety

Answer 29

All additives are assessed for ‘safety’ before they can be used Does this guarantee that they are safe? * Several approved additives are linked with various health concerns including asthma, allergic reactions, neurotoxicity (ADHD, irritability, headaches) and increased cancer risk. * The laws differ between countries with certain additives banned in some countries but used in others, casting doubt over the reliability of safety assessments and reviews

Question 30

Safety of natural additives

Answer 30

Are natural additives safe? – Not necessarily * Juice: By the time juice is extracted, processed and pasteurized, much of the flavour, aroma and health benefits are lost * Flavour packs are created from fruit essences and oils, which are broken down into their individual chemical constituents in a laboratory. They are then reassembled into a new compound and added back into the juice. * Flavour packs don’t reflect anything found in nature. They are artificial BUT they can be labelled as natural, because individual components were originally extracted from fruit

Question 31

Safety of natural additives: E407 carrageenan

Answer 31

* Source: Extracted from red seaweed and industrially produced * Function: Thickening, stabilising and gelling agent in condensed milk and dairy products, jellies and nut milks * Effect: GI inflammation, bloating and bowel disease

Question 32

Safety of natural additives: E330 citric acid

Answer 32

* Source: Naturally occurring and citrus fruits but as an additive is manufactured using cheap GM high fructose corn syrup * Function: Flavouring and preservative in biscuits, tinned sauces, fruit / vegetables, ice-cream, cake mix, frozen fish * Effects: GM ingredients – potential hazards to health

Question 33

Nutritional value effects: E926 chlorine dioxide

Answer 33

* Source: Produced synthetically * Function: Bleaching and oxidizing agent for flour. Bleaching of fats and oils, beeswax. Purification of water * Effects: Decreases vitamin E content

Question 34

Nutritional value effects: E220 sulphur dioxide

Answer 34

* Source: Produced chemically * Function: Used as a preservative * Effects: Impedes oxygen-carrying capacity of haemoglobin. Destroys vitamin B1 in food

Question 35

Adverse affects: Colourings E160b annatto

Answer 35

Natural (From seed of a plant) Adverse affects: * Headaches * Hives * Irritability * Sleep issues Commonly found in: * Cheese, Coleslaw, Crisps, Custard, Fish fingers, margarine, smoked fish, soft drinks * Also used in face paint, digestive aids and expectorants

Question 36

Adverse affects: Colourings E120 Cochineal (carmine)

Answer 36

Natural (From a pregnant insect – Ground and Dried) Red colour dye. Adverse effects: * Severe allergic reactions * Can induce asthma Commonly found in: * Desserts, bakery products, toppings, soups, sources, pie fillings, soft drinks, confectionary * Medications, cosmetics

Question 37

Adverse affects: Preservatives E240–52 Nitrates and nitrites

Answer 37

Artificial Adverse effects: * Carcinogenic * Mutagenic * Associated with: o Systemic lupus erythematosus o Psoriasis o Urticaria o Atopic dermatitis Commonly found in: * Cheese, inorganic fertilisers, water ( through farming contamination) * Medications

Question 38

Adverse affects: Preservatives E220 Sulphur dioxide

Answer 38

Artificial Adverse Effects: * Impedes oxygen carrying capacity of haemoglobin; o Wheezing o Shortness of breath o Fatigue o Coughing o Asthma o Hives o Allergic rhinitis o Nausea * Disturbed that microbiome * Destroys B1 in foods Commonly found in: * Dried fruit, processed meat, wine, pickled foods * Cosmetics and medication

Question 39

Adverse affects: Antioxidants E320 BHA E321 BHT

Answer 39

Artificial Adverse effects: * Urticaria * Dermatitis * Headache * Endocrine disruptor * Respiratory issues * Carcinogenic Commonly found in: * Chips, preserve meats, oils, cereals, biscuits, margarine * Cosmetics Note: * E320 BHA and E321 BHT cannot be used in foods for babies or young children. However, they may still be eating foods containing BHA and BHT as use of these additives is widespread * E320 BHA is not permitted for food use in Japan * US National Toxicology Program Sixth Annual Report on Carcinogens (1991): “BHT reasonably anticipated to be a human carcinogen”

Question 40

Adverse affects: Thickener, Emulsifier E407 Carrageenan

Answer 40

Natural Adverse affects: * Disturbed Microbiome * Causes inflammation and can lead to gastrointestinal ulcerations Commonly found in: * Condensed milks and dairy products, jelly, nut milks, organic products * Cosmetics, medications, supplements

Question 41

Adverse affects: Flavour enhancer E621 MSG

Answer 41

Natural Adverse effects: * Headache * Muscle tightness * Paraesthesia * Flushing * Fatigue * GIT symptoms * Heart conditions * Depression Commonly found in: * Stock cubes, takeaway foods, hydrolysed protein, chips, seasoning blends * Medications (including vaccines) Note: * It is the ‘free’ glutamic acid in MSG (processed free glutamate acid is different to free glutamic acid found naturally in proteins) that causes adverse effects and is often hidden, disguised as hydrolysed protein, yeast extract, protein isolate

Question 42

Adverse affects: Sweetener E950 acesulfame K

Answer 42

Artificial AKA AceK Adverse Effects: * Headaches * Nausea * Depression * Carcinogenic Commonly found in: * Chewing gum, baked goods, desserts, canned foods, alcoholic beverages

Question 43

Adverse affects: Sweetener E951 Aspartame

Answer 43

Artificial Adverse effects: * Irritability * Depression * Impaired spatial orientation * Carcinogenic * Impaired neurotransmitters * Compromise blood brain barrier * Contraindicated in phenylkenonuria, PKU (inability to break down phenylalanine, an amino acid causing neurological damage) Commonly found in: * Diet drinks, sugar-free products e.g. ice cream, yoghurt, chewing gum, sweets, breakfast cereal

Question 44

Reducing food additives

Answer 44

* Prioritise consuming fresh, home-made food * Avoid addictive-laden, packaged foods * Consider the nutritional value; levels of sugar, trans-fats; is the food calorie-dense or nutrient-dense? Etc.