Better

Bread Report
Investigating E numbers in a nutritious Australian staple
Shane Landon, Accredited Practising Dietitian
November 2011

E free bread provides a clear

choice for those consumers
wanting to limit their intake
of food additives

FAST FACTS
There are 328 E number additives approved for use in Australias food supply1
Most food additives are tested in isolation rather than in combination with other additives2
The long term effects of consuming a combination of different additives are currently unknown2
50 of the currently approved additives in Australia have been associated with adverse reactions2
83% of Australian adults have concerns with food additives/E numbers and more than two thirds are
trying to avoid buying foods that contain them3
A Brumbys Sponsored Report

Consumer Research Findings

Increasingly the public is seeking to understand

what is present in the foods they and their children
consume each day. Food additives are an example
of a common food component that often creates
uncertainty and concern in the community as
reflected in a recent national survey.
83% of Australian adults are concerned
with the additives or numbers in the food
that they buy and consume.3
Indeed, the survey indicates that many consumers
believe food additives may have unwanted health
consequences:

89% of Australians feel that additives and

numbers in food are not good for them
with women holding particularly strong
views on this point compared to men.3
In an effort to address public unease over food
additives, the food regulator in conjunction with the
food industry agreed to describe food additives
with E numbers. While the intention was to reduce
public concern, the consumer survey revealed that
considerable consumer confusion continues to
surround the use of E numbers by the food industry.

Only around one in four Australians (27%)

know exactly what additives or numbers
are in the bread they buy.3
In fact, many consumers are actively trying to reduce
their intake of food additives/E numbers viz:

More than two thirds of Australians

surveyed are trying to purchase foods that
do not contain E numbers.3

2 Better Bread Report

Six in ten of the Australians

in the consumer survey do
not know what the numbers
471, 472e and 481 (additives
commonly found in bread)
relate to.3

Additives
Why so many
additives?

Additives found in bread

A market snapshot

A wide variety of food additives are currently

approved for use by the Australian food
industry. The list below indicates some of
the reasons food manufacturers add these
compounds to everyday foods:2

A recent review of 170 bread lines which included leading white,

grain and wholemeal breads and rolls on the market (supermarkets
and fresh baked) revealed a number of food additives with
E numbers are commonly used by bread manufacturers including
some that have been associated with adverse food reactions.4

Anti-caking agents
stop ingredients from becoming lumpy.

In particular, the survey revealed that:

Antioxidants
prevent foods from oxidising, or going rancid.
Artificial sweeteners
increase the sweetness.
Emulsifiers
stop fats from clotting together.
Food acids
maintain the right acid level.
Colours
enhance or add colour.
Humectants
keep foods moist.
Flavours
add flavour.
Flavour enhancers
increase the power of a flavour.
Mineral salts
enhance texture.
Preservatives
stop microbes from multiplying
and spoiling the food.
Thickeners
enhance texture.
Stabilisers
maintains uniformity of food dispersion.
Flour treatment
improves baking quality.
Glazing agent
improves appearance and can protect food.
Propellants
help propel food from a container.
A review of the food additives listed by
Australias food regulator, Food Standards
Australia New Zealand (FSANZ), indicates a total
of 328 food additives have an established
E number and are approved for use in food.1

Whats in a name?
The food additives nominated below are widely
used by bread manufacturers. It is not surprising
that the industry and the regulator opted to use
E numbers in their place. However, consumer
concerns remain.

Common bread
additives
Mono- and di- glycerides of fatty acids
E number 471
Diacetyltartaric and fatty acid esters of glycerol
E number 472e
Sodium stearoyl lactylate
E number 481

Every white, grain and wholemeal bread

surveyed across supermarkets and fresh
bakers contained at least one E number.4
Based on these results, an E free bread range created by Brumbys
provides a clear alternative for those seeking to reduce their intake of
food additives with E numbers.
An unexpected finding related to the continued use of an additive
known to cause adverse reactions in some people:

It was surprising to find some bread

products that continue to use an additive
known to cause problems for some people.
Shane Landon, Accredited Practising Dietitian

Food additives and health

Food Standards Australia New Zealand (FSANZ) carries out safety
assessments of food additives before they can be used.
FSANZ checks whether:
the food additive is safe (at the requested level in that
particular food)
there are good technological reasons for the use of the
food additive
consumers will be clearly informed about its presence.5
Most food additives are tested in isolation rather than in combination
with other additives.2
Despite the testing protocol for food additives that has been
established by FSANZ, it has been estimated that 50 of the currently
approved additives in Australia have been associated with adverse
reactions in some people with particular food additives more likely
than others to cause reactions in sensitive people.2
In the last two decades considerable clinical research has been
conducted to understand the issues of food allergy and intolerance
and assist in the identification of both naturally occurring chemicals
as well as food additives that may be problematic.6 This process is
on-going.

Vinegar in bread
The use of vinegar as a preservative in bread is very common
check the ingredients label you may be surprised how many brands
use it.
For those in the population with suspected food sensitivity, the
Elimination Diet Handbook from the Allergy Unit at the Royal Prince
Alfred Hospital recommends that vinegar in breads should be
avoided.7
The new Brumbys range of white, wholemeal, wholemeal grain and
12 cereal breads do not use vinegar.

Investigating E numbers in a nutritious Australian staple 3

Intolerances
Reading food labels
When youre shopping for food,
whether you have intolerances,
allergies or coeliac disease,
you should get into the habit
of always checking the label
before buying any product.
The critical information may be
buried in a long list of ingredients
where you may miss it if you
dont look carefully.

Solving a food
intolerance puzzle
Typically, a person with suspected food intolerance will
present with recurrent symptoms such as hives, swellings,
headaches, fatigue, aches and pains. In the case of
children, irritable behaviour, disturbed sleep and itchy skin
rashes may be present. There may also be a family
history of problems such as irritable bowel, hives, and
mouth ulcers.7
The process to identify and manage a food intolerance
involves the following:

Improved

Elimination
diet

Not
improved

Allergy Unit, Royal Prince Alfred Hospital7

Check diet,
strict elimination
diet

Challenges
with foods

Individually
modified diet
Source: Adapted from Ref. 7

The vital role

of the health professional
The accurate diagnosis and management of food
intolerance requires specialist skills and as such, expert
advice is required before making dietary changes.
Self-diagnosis may lead to diets that may be lacking in
vital nutrients.

Food allergy or
food intolerance?
Food allergies involve an immune reaction to certain food
proteins whereas food intolerance does not involve the
immune system at all.
A food allergy involves protein allergens that are unique to
that food (for example egg, milk and peanut) and so the
key to effective management is to identify and eliminate
all traces of that food. In the case of food intolerance, the
chemicals that may be causing unwanted symptoms may
be found in many different foods so effective treatment
requires identifying these chemicals and reducing intake
of groups of foods where this chemical can be found.6

Did you know?

In the case of food additives, any adverse reactions that may occur as
a result of their intake, falls into the category of food intolerance.6
4 Better Bread Report

Nutrition
Unlike allergies, food intolerances appear to work by
irritating nerve endings in different parts of the body and
have been associated with a range of symptoms.6

Food intolerance symptoms

The most common symptoms associated with food
chemical intolerance include:

The nutritional importance

of bread
Breads are an Australian staple contributing significantly to
the nutritional intake of Australian adults and children. The
release of a bread range without food additives provides
the public with a valuable alternative when making their
purchase decision.

Re-current hives and swellings

Headaches

Sinus trouble

Mouth ulcers

Nausea

Stomach pain

Bowel irritation

Children can become irritable and restless and

behavioural problems can be aggravated in those with
central nervous disorders such as ADHD (attention deficit
hyperactivity disorder).6

Dose dependence

Nutritionally breads play a

major role in the Australian
diet providing carbohydrates,
fibre, energy as well as
protein, B group vitamins and
minerals like iron and zinc.
Shane Landon Accredited Practising Dietitian

Food intolerance reactions are dose dependent. A small

serve of a food rich in chemicals may not cause any
reaction. However, a larger serve may trigger a response.
In addition, eating small amounts of a problem food
over time can lead to a gradual build-up over time with
symptoms developing after a few days.6
chocolate

A recent analysis of the 2007 Australian National Childrens

Nutrition and Physical Activity Survey revealed that core
cereal foods which includes breads as well as other cereals
foods like rice and pasta contributed from 18-46% of the
macro as well as the micro nutrients8 (see graph below).

THRESHOLD
orange
tomato
cheese
banana
cheese

Source: Ref. 6
Chemical threshold The small amounts of natural chemicals
present in a particular food may not be enough to cause a
reaction straightaway. However, because one substance may be
common to many different foods it can accumulate in the body,
causing a reaction when the threshold is finally exceeded.
On this graph, all the foods shown contain natural amines. Although
the last food eaten (chocolate) is often blamed for a reaction. All
the others have contributed as well.6

An E free bread example

Energy
Protien
Carbohydrate
Fibre
Iron
Zinc
Thiamin
Folate
Riboflavin
Magnesium
Sodium
Niacin
10

20

30

40

% INTAKE

Bread A nutritional
powerhouse!
Breads supply a range of important nutrients to the diet of
Australians. The 2007 Australian National Childrens Nutrition
and Physical Activity Survey revealed:8

12 cereal sandwich loaf ingredient list

Wheat Flour, Water, Wheat Gluten, (Malted Wheat Flakes,
Kibbled Rye, Maize, Semolina, Kibbled Mung Beans,
Sunflower, Linseed, Oat Grotes, Barley, Kibbled Sorghum,
Millet, Sesame Seeds, Soy Flour), Bakers Yeast, Wheat
Gluten, Iodised Salt, Canola Oil, Vitamins (Thiamin, Folate).

Breads (and bread rolls) provide

Australian children with the most:
Energy Protein
Carbohydrate Fibre
Magnesium

Niacin and sodium

Investigating E numbers in a nutritious Australian staple 5

Did you know?

Children most often consume
white bread and bread
rolls (50%) followed by
wholemeal (20%) with 12.5%
of children consuming
mixed grain breads.8

Protein in bread
Breads and cereals generally are a surprisingly important
source of protein in the Australian diet.9 Protein is digested to
release amino acids. In the body the amino acids are used
to make new proteins or can be converted into hormones
such as adrenalin or used as an energy source. Brain cells,
muscle, skin, hair and nails are just some of the body parts
that are protein-based. Estimates suggest that about half of
the human bodys dry weight is made up of protein.10
The nutritional value of protein does vary with animal
based proteins (chicken, fish etc) as well as soy supplying
all the essential amino acids.10

Fibre in bread
Fibre is a vital part of every diet with higher fibre intakes
linked to lower rates of obesity, cardiovascular disease,
diabetes and certain cancers.11 Breads along with other
cereals are a major contributor to the total fibre intake of
Australians. For optimal health all three types of fibre need
to be included:
Soluble fibre One of its major roles is to lower blood
cholesterol levels. Good sources of soluble fibre include
fruits, vegetables, oat bran, barley, seed husks, dried beans
and lentils.10
Insoluble fibre A major role of insoluble fibre is to prevent
constipation and associated problems. Good sources
include wheat bran, corn bran, rice bran, the skins of fruits
and vegetables, nuts, seeds and dried beans.10
Resistant starch Resistant starch is the part of starchy
food that resists normal digestion. It is found in many
unprocessed cereals and grains, firm bananas, potatoes
and lentils. Resistant starch can be added to processed
foods as Hi-maize. Resistant starch is important in bowel
health and may play a role in enhancing satiety.12

Carbohydrates in bread
Carbohydrates are an important source of energy for the
body and the Australian Government recommends that
a diet that provides between 45% and 65% of our total
energy in the form of carbohydrates can help reduce the
risk of chronic disease.11
Grain-based carbohydrates like bread, breakfast cereals,
rice, pasta and noodles, plus legumes, contain many
essential vitamins and minerals. It is these forms of
carbohydrates that we need to include in the diet.13

High carbohydrate diets are

good for the environment
High carbohydrate diets based on cereals makes good
use of the worlds resources, since grain crops require
relatively few in-put resources per unit of
food energy produced.9

Carbohydrates contribute
to health and wellbeing
A number of low-carbohydrate weight loss diets suggest
that carbohydrates should be markedly reduced.
However, when the amount of carbohydrates in the diet
are significantly reduced, the individual may experience
feeling lethargic, tired and run down.14
Carbohydrates are a vital component of a healthy diet.
They provide energy to get through the day, help with
concentration and may even influence moods!15
Diets that restrict carbohydrate may result
in lower intakes of:
Fibre
Thiamin
Folate
Vitamins A,E and B6
Calcium,
Magnesium
Iron
Potassium
And higher intakes of
Saturated fat
Cholesterol
As the additional protein is often provided from animal
sources.14
There are some foods that do contain carbohydrate that
should be considered as occasional options not everyday
options, some examples include: lollies, biscuits, light crispy
cereals, crackers, potato chips, doughnuts, cakes etc.

Did you know?

An apple and a slice of bread contain around the same
amount of carbohydrate!13
6 Better Bread Report

How much bread do we need?

What is a serve?

Australias peak health authority, the National Health and Medical

Research Council9 recommends that we eat plenty of cereals,
including breads and that we aim for at least

According to the Australian Guide to

Healthy Eating, a serve is:

4 serves

of grain based foods

each day

16

2 slices of bread
1 medium roll
1 cup of rice or noodles or pasta
1 cup of cereal
2 wheat biscuits

The actual number of serves of grain based foods varies depending on your age and gender as well other factors like
pregnancy (see table below).

Recommended serves of grain based foods each day 9,16

Children and adolescents

Serves per day

47 years

5 7

811 years

6 9

1218 years

511

Women
1960 years

49

Pregnant 4 6
Breastfeeding 57
60+ years

47

Men
1960 years
60+ years

6 12
49

Just one serve of regular multi-grain bread provides an 8 year old

with almost 20% of their fibre requirement for the day.
Shane Landon, Accredited Practising Dietitian

Investigating E numbers in a nutritious Australian staple 7

References
1 Food Standards Australia New Zealand, Food Additive
Code Numbers (numerical order) via http://www.
foodstandards.gov.au/_srcfiles/additives%20numeric.pdf
2 Better Health Channel (FSANZ reference source on food
additives) http://www.betterhealth.vic.gov.au/bhcv2/
bhcarticles.nsf/pages/Food_additives
3 Arnold and Bolingbroke on-line omnibus national
survey of 1,010 adults metro and non-metro regions
weighted by age and gender to match ABS population
estimates conducted 15-19th September 2011.
4 Market audit of over 170 white, grain and wholemeal
breads and bread rolls across supermarkets (fresh baked
and plant) and a major fresh baking retail outlet via
on-line and direct label ingredient listings. Conducted
September 2011 by Hutchinson J., Statistician and
Landon S., Accredited Practising Dietitian.
5 Food Standards Australia New Zealand, Consumer
Information, Who Controls the Use of Additives?
accessed 21st September 2011 http://www.
foodstandards.gov.au/consumerinformation/additives/
whocontrolstheuseoff5023.cfm
6 Friendly Food, The Essential Guide to Avoiding Allergies,
Additives and Problem Chemicals, RPAH 2010.
7 RPAH Elimination Diet Handbook 2011.
8 Go Grains Nutrition and Health 2010, The Grains and
Legumes Health Report, A Review of the Science.
9 National Health and Medical Research Council. 2003
Food for Health: Dietary Guidelines for Australian Adults.
Canberra: NHMRC.
10 Better Health Channel http://www.betterhealth.vic.gov.
au/bhcv2/bhcarticles.nsf/pages/protein?open
11 National Health and Medical Research Council (2006)
Nutrient Reference Values for Australia and New
Zealand including Recommended Dietary Intakes.
12 Landon, S 2011 Resistant Starch Review Update for
Health professionals.
13 Go Grains Health and Nutrition 2009 Carbs in
a healthy diet.
14 Freedman MR, King J, Kennedy E. Popular diets:
a scientific review. Obesity Research 2001;9 Suppl
1:1S-40S.
15 Wardlaw et al 2004. Perspectives in Nutrition 6th Edition.
McGraw-Hill, New York. Pgs 139-168.
16 Department of Health and Family Services. 1998.
The Australian Guide to Healthy Eating. Canberra.

Appendix
Who controls the use of
additives?
Food Standards Australia New Zealand carries out safety
assessments of food additives before they can be used,
FSANZ checks whether:
the food additive is safe (at the requested level in that
particular food)
there are good technological reasons for the use of the
food additive
will consumers be clearly informed about its presence.
A food additive is approved for use only if it can be
demonstrated that no harmful effects are expected to
result from the requested use.Extensive testing of food
additives is required, and FSANZ evaluates this data
to determine if the food additive is safe. In addition,
anexposure assessment is undertaken, which estimates
the likely amount of the additive that would be consumed
if itwas permitted. This estimateis then compared to
theacceptable daily intake (ADI), which is the amount of
a food additive that can be eaten every day for an entire
lifetime without adverse effect.
When satisfied on these points FSANZ recommends a
maximum level of the food additive permitted in particular
foods, based on technological need and providing it is
well within safe limits.
A food additive may only be added to food where
expressly permitted in Standard 1.3.1 of the Australia New
Zealand Food Standards Code.Schedule 1 to the Standard
details permitted uses and restrictions of food additives by
food type and is hierarchical in structure. Food additive
permissions listed for higher order category (e.g. 2) flow on
to the next lower category (e.g. 2.1).Additional permissions
may be specified for a lower category.Such permissions
modify the permissions coming from the higher category,
but only in respect of the food additives mentioned.The
permissions for all other food additives specified for the
higher category flow on to the next lower category.5
The information contained in this report is of a general
nature. Advice should be sought from relevant health
professionals in regard to individual food sensitivity issues,
its diagnosis and/or on-going management.
November 2011

About the author

Shane Landon is a leading

independent nutritionist with over
15 years consulting experience.
He is a member of the Dietitians
Association of Australia and is an
Accredited Practising Dietitian as
well as an Accredited Nutritionist.

Useful contacts
Allergy Unit, RPAH http://www.sswahs.nsw.gov.au/rpa/allergy/default.htm
Go Grains Health and Nutrition http://www.gograins.com.au/
Food Standards Australia New Zealand http://www.foodstandards.gov.au/
Nutrient Reference Values http://www.nrv.gov.au/
Dietary Guidelines for Australians http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n31.pdf

8 Better Bread Report