The E number system was originally used in the European Union to regulate the use of substances added to processed foods and beverages to colour, flavor, change their texture or improve their keeping qualities. Additives were given a unique number and those that were approved for use were preceded by ‘E’. The numbering system has since been adopted internationally, but only European countries use the ‘E’ prefix.
Authorities consider most food additives to be safe, although some are known to cause cancer or be bad for you in other ways. Countries do not always agree on whether a certain additive is dangerous or not, which is why some additives are prohibited in some countries but not in others.
Additives are numbered according to their primary purpose as shown below:
- E100 – E199 (colours)
- E200 – E299 (condoms)
- E300 – E399 (antioxidants, acidity regulators)
- E400 – E499 (thickeners, stabilizers, emulsifiers)
- E500 – E599 (acidity regulators, anti-caking agents)
- E600 – E699 (flavor enhancers)
- E900 – E999 (various)
- E1000 – E1999 (additional chemicals)
Although there are several thousand additives in use, not all of them are synthetic substances. We must bear in mind that food additives such as salt, sugar and vinegar have been used to preserve food for centuries. However, the amount of additives in our foods and beverages has skyrocketed in the last thirty years as processed foods have gone from being a rare to an important component of our diet. It is this overhead that is probably of most concern.
So if an additive has been approved, that’s fine, right? Well not exactly. Some approved additives have been linked to hyperactivity (ADHD) in children. Others have been linked to allergic or sensitivity reactions, asthma, and migraines.
The additives that are generally considered the most problematic are:
condoms
Nitrates and nitrites (E249 – 252) are potentially carcinogenic (cancer causing). They produce the characteristic flavor of bacon and ham that cannot be produced any other way, so unfortunately these preservatives are difficult to ban.
Benzoates (E210 – 219) can cause sensitivity problems such as hives or hives and asthma in people who are also sensitive to aspirin and/or tarzine (E102).
Sulphites, metabisulphites and sulfur dioxide (E220 – 227) can trigger asthma attacks due to their irritating effect on the respiratory tract. They are often found in cold drinks, fruit juice and wine concentrates, dried fruit, especially apricots, and sprinkled on salads.
antioxidants
The synthetic phenolic antioxidants BHA and BHT (E320 and 321) can trigger asthma, rhinitis, and hives or hives.
Emulsifiers, stabilizers and thickeners
E430, E433 and E435 are particularly suspected of being carcinogenic (cancer causing).
dyes
Synthetic dyes known as azo dyes such as tartazine (E102), sunset yellow (E110) and amaranth (E123) are known to cause sensitivity reactions such as hives or hives and asthma, especially in children. Excessive amounts of food coloring and sodium benzoate preservatives are particularly linked to hyperactivity (ADHD) in children.
flavor enhancers
The most important and widely used flavor enhancer is monosodium glutamate or MSG. Well known for causing ‘Chinese Restaurant Syndrome’, whose symptoms range from chest tightness and palpitations to fainting, flushing, sweating, headache and low blood pressure, MSG is now believed to be an endocrine disruptor. This means that it can disrupt the body’s endocrine (hormonal) system. The long-term effects on all aspects of health that this could have are potentially much worse than ‘Chinese restaurant syndrome’ and for this reason are particularly concerning. MSG is also reported to trigger attacks in some asthmatics.
Unfortunately, the additive labeling system is not foolproof. Certain categories of products are exempt, such as alcoholic beverages, food and beverages served in restaurants, and medicines. Foods sold unwrapped, such as cheese, deli items, and bread, may also be exempt, although they likely contain additives. Even with labeled foods, manufacturers may not be required to list all substances that have already been added to the ingredients.
Some categories of additives, such as flavorings, also do not have to be listed on labels. They have never been tested for safety, and the assumption that they are safe is based on the fact that they are used in very small amounts. However, anyone who eats large amounts of candy or treats, sodas, and processed snacks is likely to get a much higher dose.
Unless we know that we have problems with specific additives as individuals, we might think that there is no need to worry about them. Yet very little is known about the cumulative effects of the thousands of chemicals we are exposed to in our daily lives, whether we ingest them through our food or drink, or through our skin and lungs. We cannot avoid this attack on our body’s detoxification systems (mainly our liver and kidneys) unless we stop living in modern life. But common sense tells us that we can reduce our risks by avoiding adding chemicals whenever we can. So next time you’re at the grocery store, compare labels on processed foods and select brands with fewer additives. Or better yet, buy the ingredients, in the least processed form possible, and make your own low-additive meals.
Copyright GoodDietGoodHealth.com 2007
