Food is a perishable item and its quality degrades over a period of time. With increasing demand, and need of import and export of food products, it was essential to find sources, that would prolong the shelf life, and improve the flavour of the food.   The food processing industry, was on the lookout for ingredients that would enhance a food’s crunchiness, colour etc. They then developed additives. 

Types of additives 

• Preservatives 

• Anti-oxidants 

• Stabilizers 

• Dyes 

• Flavourings 

• Thickeners 

Preservatives 

These components are designed in a way to prevent food from spoiling due to contamination from bacteria, mould etc.  Preservation of food is an ancient process, which included salting of meat, fish etc., canning of fruits, legumes and pickling of vegetables. Preservatives are not always natural. Many chemical preservatives are being used in order to prolong the shelf life of food products. It’s the chemicals present in them that are troublesome for health.  

Examples include: 

• Sulphites - Added to fruits and vegetables in the form of sulphur dioxide, potassium bisulphate etc. They can trigger asthma. 

• Benzoic acid – Found in highly acidic foods like pickles, fruit drinks, ciders etc.  It is known to increase oxidative stress and increases symptoms of ADHD. (10) 

• Parabens – Mostly used in pastries, fruit fillings like sugary jams with colouring agents etc., salad dressings. They cause hormonal imbalances in the long run. (11) 

• Sorbates – Inhibits yeast growth in wine, dried fruits etc. Although allergies are rare with this compound, the product used in cosmetics can cause scalp and skin irritation. (12) 

• Nitrites – Mostly used in curing meat are well known to produce nitrosamines in the presence of heat – dangerous carcinogenic agents. (4) 

• Sodium chloride is the most ancient preservative being used in foods. 

• BHA – Butylated hydroxyanisole a primary anti-oxidant used in chips, cookies etc. It is known as a human carcinogen. (1) 

Uses of additives 

• Improves nutritional value 

• Quality enhancement 

• Reduces wastage by protecting the food from deteriorating enzymes. 

• Enhances shelf life  

• Makes the food readily available and facilitate minimal preparation of food, for example, ready to eat foods, intended by the producer for direct consumption without any cooking or with minimal preparation needed. 

• Improves flavour of the food 

• Improves customer acceptance by enhancing the attractiveness of food in terms of colour, smell etc. 

Common additives 

• Anti-oxidants – Used in food to avoid rancidity in fatty foods and also prevents browning of fruits and vegetables. Ascorbic acid is the most commonly used anti-oxidant.  

• Food colorants – Restores colour lost during processing. Imparts colour on the colourless drinks etc. FD&C yellow no.5 and 6 – predominantly used in cereals, candies etc. It can trigger severe allergies in people with asthma. It is also seen to increase hyperactivity in children. (4) 

• Flavour enhancers – As the name suggests, they enhance the flavour in the food, without altering their natural flavour.  

• Monosodium glutamate – It can induce several allergic reactions like nausea, breathing problems etc, in people allergic to MSG. It also packs high amounts of sodium, which elevates the blood pressures. (4) 

• Sweeteners – They are added as sugar replacements, for intense sweetness in beverages, chewing gums etc. Several artificial sweeteners can cause adverse side effects like diarrhoea, metabolic disorders in the long run. (13) 

• Trans fats and hydrogenated fats – Used in baked goods, deep frying etc. They are also used to prolong shelf life and increasing the stability of the product. It increases the risk for heart diseases. 

Other additives include anti caking agents found in salt and dried powders (e.g.- ready to eat soups); anti-foaming agents used in juices etc. glazing agents, emulsifiers, gelling agents and thickeners. 

It is crucial to avoid toxins and external agents for a healthy life and reduce the risk of lifestyle related diseases. Wholesome foods and changing your dietary habits are important ways to lead a healthy lifestyle. It is always important to read the label of any food product you buy. Sometimes, the labels can be easily misread, for example, if you read a label of a packed orange juice which claims to be free of preservatives and additives, you can see them mentioning anti-oxidants with code names and fruit juice concentrate, which clearly tells you, what is being added. Learn to read the labels rather than buying the products on the basis of the brand name.  

References 

1. https://www.livestrong.com/article/325437-harmful-effects-of-preservatives-in-foods/ 

2. https://foodandnutrition.org/march-april-2017/vital-role-food-preservatives/ 

3. https://www.netmeds.com/health-library/post/facts-food-additives 

4. https://health.clevelandclinic.org/5-food-additives-you-should-avoid/ 

5. https://greenliving.lovetoknow.com/dangers-food-additives-preservatives 

6. https://www.healthychild.com/food-additives-and-human-health/ 

7. https://www.who.int/news-room/fact-sheets/detail/food-additives 

8. https://www.betterhealth.vic.gov.au/health/ConditionsAndTreatments/food-additives 

9. http://neilpathakchemistry.weebly.com/pros-vs-cons-of-preservatives.html   

10. https://draxe.com/nutrition/benzoic-acid-side-effects/ 

11. https://www.theworldcounts.com/challenges/toxic-exposures/use-of-chemicals/parabens-health-effects 

12. https://www.healthline.com/health/potassium-sorbate 

13. https://www.health.harvard.edu/blog/artificial-sweeteners-sugar-free-but-at-what-cost-201207165030 

14. https://www.slideshare.net/seanclarkluinor/food-additives-and-its-health-hazards