What Are the Dangers of Food Preservatives?

Salt is a natural food preservative that has been used in home canning and preservation for thousands of years. In today's commercial food manufacturing, additional substances are used as preservatives in order to extend shelf life of products shipped from warehouses to retailers. These substances are questionably safe for human consumption in spite being approved by the U.S. Food and Drug Administration (FDA).

Antimicrobials

• Antimicrobials are one type of preservative that prevents the growth of certain molds, yeasts and other types of bacteria. The most common antimicrobials include acetic acid/acetate salt, benzoic acid/benzoate, citric acid, fumaric acid, hydrogen peroxide, lactic acid, nitrates, nitrites, parabens, phosphates, propionic acid, sodium chloride, sorbate/sorbic acid and sulfites. Of these, two are questionable as to their safety, yet are prevalent in many foods.

Dangerous Antimicrobials

• Nitrites and nitrates are used to prevent the growth of bacteria known for causing botulism and as a color enhancer in meat products. Amines are types of ammonia molecules that are present in most food. When nitrates come in contact with these molecules the nitrate reacts and forms nitrosamines. The same pattern is repeated with nitrites and amides, however the result is nitrosamides. Both nitrosamines and nitrosamides are carcinogenic, or cancer causing.

Sulfite Warnings

• Sulfites are prohibited by the FDA to be used in thiamin-rich foods, or vitamin B1-rich foods, as sulfite destroys the nutrient. Additionally, millions of individuals who suffer with asthma have reportedly experienced sensitivities or allergic reactions to sulfites. Symptoms vary from mild to moderate and include hives, stomach ache, difficulty breathing, anaphylactic shock, and death.

Antioxidants

• Another form of preservatives is antioxidants. Many foods have antioxidant properties that make them healthy additions to the diet, as antioxidants work to help protect the body's cells from the harmful effects of free radicals. However, antioxidants used in food preservation have a different job. They are used to prevent foods from becoming rancid, discolored, and to help reduce vitamin loss. Antioxidants used in food preservation include ascorbic acid, citric acid, BHA, BHT, propylgallate, TBHQ, tocopherols, lecithin, gum, THBP, thiodipropionic acid, dilauryl thiodipropionate and glycine.

Butylated Hydroxyanisole (BHA) Dangers

• BHA protects food from lipid oxidation, which causes fats and oils to turn rancid, and is also used as a preserving agent in cereals. While studies have shown that BHA causes fore-stomach and liver tumors in some laboratory animals, it did not cause cancer in studies where animals without fore-stomachs were used.

Butylated Hydroxytoluene (BHT) Concerns

• BHT reacts the same as BHA in protecting food from lipid oxidation. Studies show that BHT alone is non-toxic; however, when combined with other substances may produce toxic properties. Concerns remain as to BHT's role in damaging genetic material and red blood cells; the impairment of kidney, liver and brain functions; and in inducing symptoms of chemical sensitivities.

Importance of Reading Labels

• Substances used as food preservatives that have been approved by the FDA when used in miniscule amounts become questionable when most foods consumed contain them. Although individual foods may only contain trace amounts, when present in all foods, the amount consumed no longer can be measured as "trace amounts." It is imperative that you read product labels, learn to recognize questionable ingredients and be familiar with the effects those ingredients may have on your health.