HEALTH EFFECT OF FOOD ADDITIVE

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PRESENTED BY : HARNEET-KAUR L-2011-V-87-M
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WHAT IS FOOD ADDITIVE?

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Food additive may be defined as non nutritive substances added intentionally to food, generally in small quantities ,to improve its appearance, texture or storage properties. There are approximately 3000 substances used for various purposes. It makes less than 1% of the total weight of our food supply.
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There are two categories of food additives: 1)intentional additive are purposely added to perform specific functions. 2)the second type of additive are incidental and may be present in finished food in trace quantities during production ,processing, storage, or packaging. Food additives can also be divided, accordding to their sources ,into three main groups:
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Substances contained in food stuffs , but the production of which by chemical synthesis is cheaper ,such as antioxidant ascorbic acid. Substances not found in nature and which are obtained only synthetically such as sweetener saccharin. Numbering: each food additive is assigned a unique number to regulate its use, to protect health of consumers and to ensure fair pratices in the 5/14/12

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For example , benzoic acid is written as E210 on products sold in Europe, but is simply known as additive 210 in some other countries. The five main reasons to use additives in foods : To maintain product consistency. To improve or maintain nutritional value. To maintain palatability and wholesomeness.

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Classification of food additives

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Anti caking agents: added to finely powdered or crystalline foods to prevent caking or lumping eg sodium aluminosilicate Antioxidants: these agents retard deterioration , rancidity and discolouration due to oxidation eg ascorbic acid. Colouring agents: impart preseve or enhance the colour eg amaranth.
5/14/12 Emulsifying agents: modify surface

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Non nutritive sweeteners: use as artifical sweetening agent eg saccharin. Nutrient supplements: provide additional essential nutrients eg vitamins. Preservatives: prevent growth of micro organisms and increase shelf life of food eg benzoic acid. Sequestrants: Agents combine with polyvalent metal ions to form a soluble metal complex .eg calcium acetate.
5/14/12 Stabilisers and thickners: improve

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Miscellaneous additives: Drying agents: absorb excessive moisture in the food eg bisulphites. Hemectants: retain essential moisture in the food eg glycerine.

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Colouring agents
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Food coloring, or color additive, is any dye, pigment or substance that impartscolourwhen it is added tofoodordrink. They come in many forms consisting of liquids, powders, gels and pastes. food coloring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects and medical devices.
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Aim of coloring food:

restore colour lost during processing or storage. ensure that each batch produced is identical in appearance or does not appear off; reinforces colour already in foods, e.g. enhance 5/14/12

Regulation for colouring agents

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The Food and Drug Act of 1906, listed seven dyes for use in food. This list could not fulfill the industry need for additional colors. To overcome this in 1938,the Federal Food, Drug and Cosmetic Act established mandatory certification requiring submission of samples from each batch of colorants for evaluation of purity. It created 3 categories of synthetic coal 5/14/12 tar dyes for application:

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FD &C colors : for foods drugs and cosmetics D &C colors: dyes and pigments considered safe when in contact with mucous membrane or when ingested. External D&C colors: colorants because of their oral toxicity, were not certified for use in products intended for ingestion. Limitation of above act ,lead to formation of new law known as The Color Additives 5/14/12 Amendments of 1960.

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Type 2 allowed use of existing color additives under a provision list under scientific investigation needed to ascertain their safety for permanent listing. classification of color additive permitted in foods:

1 )Colorants subject to certification: these include normally very pure chemicals with standardized color strength. They are manufacture mostly by-product of 5/14/12 the petroleum industry.

2)Colorants exempt from certification: so called natural color include pigments derived from natural sources such as vegetables, minerals or animals. Nature derived color additives are typically more expensive than certified colors and may add unintended flavors to foods. Examples of exempt colors include annatto, beet extract,caramel, betacarotene and grape skin extract.
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the following seven artificial colorings are permitted in food (the most common in bold) as of 2007:
FD&CBlue No. 1Brilliant Blue FCF, E133 (blue shade) FD&C Blue No. 2 Indigotine, E132 (indigoshade) FD&C Green No. 3 Fast Green FCF, E143 (turquoise shade) FD&C Red No. 40Allura Red AC, E129 (red shade) FD&C Red No. 3 Erythrosine, E127 (pink 5/14/12 shade, commonly used inglac cherries)

Colour :

Status worldwide:

Where found

Possible negative effects:

Erythrosine Banned for use FD&C Red No. 3 in cosmetics and external drug, but not food

Cherries in fruit Cancer cocktail and in canned fruits for salads, confections, baked goods, dairy products, snack foods Ice cream Carbonated drinks Fish sticks Sweets Snack foods Ice-creams, Yoghurts Drinks Hyperactivity, asthma, skin rashes, and migraine headaches Growth retardation and severe weight loss in animal studies. AVOID in allergies & asthma. Cancer DNA damage, increases tumors in animals 5/14/12

Tartrazine (E102) Banned in FD&C Yellow Norway and No.5, Austria Quinoline yellow (E104)*

Allura red (E129)* Banned in FD&C Red No. 3 Denmark, Belgium, France, Germany, Switzerland, Sweden, Ponceau 4R (E124)* Banned in US, Conchineal Canada, Norway, Sweden and Japan. Amaranth (E123)

Carbonated drinks Bubble gum, snacks, Sauces, preserSoups, wine, cider, etc.

May worsen or induce asthma, rhinitis (including hayfever), or urticaria

Carbonated drinks Cancer - and Ice-creams tumours in animals. Confectionery items produce reactions Desserts in asthmatics May worsen or induce asthma, allergies or hives

Banned in the U.S. Wine Alcoholic drinks

Indigo Carmine (E132)*

Banned in the US, Japan, Australia and Norway

Ice-creams nausea,vomiting, Sweets skin Baked goods rashes,breathing Confectionery items problems and Biscuits brain tumours. and tumours in animals 5/14/12

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Sweetener
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Sweetewener duplicates the effect ofsugar intaste, usually with lessfood energy. Some sugar substitutes are natural and some are synthetic orartificial sweeteners. Sugar substitutes are used assist inweight loss , dental care, diabetes mellitus, The banning of cyclamate, the subsequent controversy about saccharin and spurious reports about aspartame 5/14/12

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Sugar substitutes commonly used in food and their toxic effect 1) Aspartame
it was discovered in 1965 by James M. Schlatter at theG.D. Searle company. It is an odorless, white crystalline powder that is derived from the two amino acidsaspartic acid andphenylalanine It is about 200 times as sweet as 5/14/12 sugar and can be used as a tabletop

.Aspartame induces brain tumours, brain lesions and lymphoma in experimental animals. It may lead to neurological or psychiatric symptoms such asseizures, headaches and mood change. the threemetabolitesof aspartame, areaspartic acid,methanol andphenylalanine. Aspartic acid in the typical diet has been implicated as a possible source for neurotoxic effects of aspartame. People with the genetic disorderphenylketonuria are advised to avoid aspartame as they have a decreased ability to 5/14/12 metabolize phenylalanine.

2) Saccharin: saccharinwas the first artificial sweetener and was originally synthesized in 1879 by Remsen and Fahlberg. Also known asSweet n Low It is 300 to 500 times as sweet as sugar (sucrose) and is often used to improve the taste of toothpastes, dietary foods, and dietary beverages. it is a basic substance, benzoicsulfilimine, has effectively nofood energy
5/14/12 It has bitter after taste of saccharin is

Studies in laboratory rats during the early 1970s linked saccharin with the development of bladder cancer in rodents. but no conclusive link between cancer and saccharin was proved, despite numerous studies. It was removed from the report on carcinogens list in 2000 by the National Cancer Institute. it has been now approved by 100 countries around the world. The acceptable daily intake (ADI) 5/14/12 for saccharin is 5 mg/kg of body

Cyclamate: Cyclamate is thesodiumorcalcium saltofcyclamic acid(cyclohexanesulfamic acid),which itself is prepared by thesulfonationofcyclohexylamine. cyclamate is stable in heat, it was and is marketed as suitable for use in cooking and baking.It is 30 times as sweet as sucrose. in 1966, a study reported that some intestinal bacteria could desulfonate cyclamate to producecyclohexylamine, a compound suspected to have some 5/14/12

Cyclamate is approved as a sweetener in over 55 countries. theacceptable daily intake(ADI) of 011 mg/kg/day by JECFA. 4) Stevia:Small amounts are probably safe. High doses fed to rats reduced sperm production and increased cell proliferation intheir testicles, which could cause infertility or other problems. 5) Sucralose: is a chlorinated sugar that is about 600 times as sweet as sugar.it 5/14/12 believe to have some carcinogenic

Sugar alcohols like sorbitol, maltitol,mannitol and xylitol are naturally occur in fruits and vegetables. This sugars are incompletely metabolized and yield less energy. Mostly used in sugar-free chewing gum, low-calorie foods, Excess amount of these sugars have laxative effect.

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Antioxidant
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Anantioxidantis amoleculethat inhibits theoxidationof other molecules. Oxidation reactions producefree radicals. these radicals startchain reactions in acell, it can cause damage to the cell. Antioxidants terminate these chain reactions by removing free radical intermediates. These agents prevents undesirable
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antioxidants and its toxic effect

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1) Ascorbic acid:it is an essential nutrient required in small amounts to carryout some essential metabolic reaction in animals. Also used as a coenzyme,it is metabolized to dehydroascorbic acid. Large doses of it cause indigestion,may cause diarrhoea, prespirations, nervous tension and lowered pulse.
5/14/12 it also increases the risk of urinary

2)propyl Gallate: it is a fine white odourless powder having slightly bitter taste. It is made from gallic acid by condensation of gallic acid and propanol. It is use in cosmetics ,hair products, adhesives and lubricants. As food additive may added to edible fats, oil, butter, baked products etc. In long term use when used above 1% concentration it causes growth retardation, patchy hyperplasia of 5/14/12 stomach ,increased incidence of hepatic

3) BHA is a mixture of the isomers 3-tertbutyl-4-hydroxyanisole and 2-tert-butyl-4hydroxyanisole. BHT known as 3,5-di-tert-butyl-4hydroxytoluene; BHA is generally used to keep fats from becoming rancid. It is also used as a yeast de-foaming agent. BHA is found in butter, meats, cereals, chewing gum, baked goods, snack foods, dehydrated potatoes, and beer. BHA/BHT is may be carcinogenic to 5/14/12 humans.BHA also interacts with nitrites to

BHA/BHT induced cancer of nongandular forestomach in rats ADI ofBHAandBHTto 0-0.5 mg/kg body weight and 0-0.125 mg/kg body weight, respectively. 4)Tertiary Butyl Hydroquinone:it is used for protection of frying oils and the fried. TBHQ caused hyperplasia of forestomach in rat. It does not have any adverse effects on reproduction and is nonmutagenic.
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