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Overview

Food additives

Food additives are substances that preserve flavor or improve the taste of a product. These additives are classified as: dye or coloring agents, antioxidants, emulsifiers or stabilizers, flavoring or taste enhancers, or preservatives.

Food additives and preservatives have been used for thousands of years. For instance, it is believed that spices in curry seasonings were initially created to preserve the freshness of foods and conceal the taste of slightly spoiled foods. In industrialized nations, the last 50 years have seen a significant increase in the number of preservatives and additives introduced to foods before they go to market.

Today, there are over 14,000 man-made preservatives and additives added to consumables. In the United States, the U.S. Food and Drug Administration (FDA) must recognize these additives as GRAS, Generally Recognized as Safe, before any such agent is added to food products. These are listed under both their Chemical Abstract Services number and under the U.S. Code of Federal Regulations. Nearly every product in grocery stores contains some sort of additive or preservative. However, recent years have seen an increasing market demand for natural and organic products that include fewer or no additives.

It is believed by some that food additives or preservatives may cause symptoms of physical illness. While a few of these intolerances, such as monosodium glutamate (MSG) sensitivity, have a more well-known genetic or physiological basis, a majority are not acknowledged by the medical community.

Considerable controversy exists as to the cause and effect relationship between most food additives or preservatives and undesired medical symptoms. Though much information on intolerance for food additives and preservatives is anecdotal, many consumers believe that a correlation exists, and scientific evidence for adverse effects after the ingestion of some additives, such as MSG, exists.

Additional clinical research is needed in this area to help determine the potential correlation between food additives and preservatives and symptoms of illness.

Background

Food additive allergy/intolerance

Generally, an intolerance to a food additive or preservative is suspected if a person consistently experiences symptoms of illness after eating certain foods, such as pre-packaged (prepared) foods or those found at a restaurant. The symptoms reported by individuals claiming to experience this type of intolerance vary significantly. However, the most common symptoms include abdominal pain, vomiting, diarrhea, headaches, facial flushing, weakness, breathing problems, and changes in heart rate.

While some of these reactions have been classified as allergic, a majority of them may actually be intolerances. That is, the body's immune system does not usually attack the offending additive or preservative as if it were a virus or bacteria that could cause illness. These symptoms are usually restricted to those that are similar to getting sick or having allergies to pollen or animal dander. Food intolerances are more difficult to classify because the way that they may cause feelings of illness and discomfort in the body is not well understood.

A diagnosis of allergy to food additives is suspected when a person experiences various reactions to prepared foods or when eating at restaurants, but not from foods prepared at home. Symptoms of intolerance to additives or preservatives may occur with seemingly unrelated foods, as they may contain the same additive, such as food colorings or preservatives. Once a food or food additive is suspected of causing physical symptoms, allergy testing may be possible.

In cases where a patient has a food allergy, a doctor may provide allergy testing to formally diagnose the patient. However, this testing is not available for food intolerances.

Testing for allergy to many types of synthetic allergies is not available. In addition, many people have additive intolerances, which differ from an allergy in that the immune system is not causing the symptoms to occur.

If a patient suspects that they are having a reaction to a food additive or preservative, they may eliminate that agent from the diet to see if symptoms resolve. Healthcare professionals may recommend this process of food exclusion in order to investigate the cause of symptoms.

Detecting food additives and preservatives requires the careful reading of food labels. Food additive opponents claim that eating organic food and cooking at home whenever possible will reduce a person's exposure to these agents.

There is a common misconception that all processed foods contain food additives. Some popular processed foods, such as long-life milk, canned foods, and frozen foods may not require additives. Patients who are eliminating a food additive from their diet usually learn about these products because they are acceptable during the period of elimination.

Some products may not list food additives on their packaging, even if additives are present. For instance, margarine might be a listed ingredient, and margarine usually contains food additives.

Individuals who eliminate food additives from their diet are encouraged to keep a food diary to record everything eaten and time and duration of symptoms. This log assists in identifying substances that may be causing physical symptoms.

If a food additive intolerance or allergy is identified, an individual may take steps to eliminate that agent from their diet.

Related Terms

Antioxidant, coloring, dye, emulsifier, flavor, flavoring agent, food allergy, food intolerance, preservative, stabilizer, taste enhancer.

Natural Standard Bottom Line Monograph, Copyright © 2009 (www.naturalstandard.com). Commercial distribution prohibited. This monograph is intendedfor informational purposes only, and should not be interpreted as specific medical advice. You should consult with a qualified healthcare provider before making decisions about therapies and/or health conditions.

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Health Glossary

Food additives

Background

Food additive allergy/intolerance

Common food additives

Theory/evidence

Safety

Author information

Bibliography

Related Terms