EffeCt Of FooD additiVes On Health n environMenT :p

1.The types of food additives allowed and the quantity permittedare controlled by the 1983 Food Act and the 1985 Food Regulation.

2.The permissible quantity depends on the type of food and thefood additives. For example, benzoic acid added must notexceed 800 mg per kg in cordial drinks, whereas sodium nitritemust not exceed 100 mg per kg in meat product.

3.The excessive intake of food additives for a prolonged periodof time will ruin our health. The side effects arising from takingfood additives are allergy, cancer, brain damage and hyperactivity.

4.Allergy

a)Food additives such as sodium sulphite (preservative),BHA and BHT (antioxidants), MSG (flavouring) and somefood colours (e.g, Yellow No. 5) can cause allergicreactions in some people.

b)The symptoms of MSG allergy are giddiness, chest painand difficulty in breathing. This condition is called the‘Chinese restaurant syndrome’

c)The presence of sodium nitrate or sodium nitrite in foodcan cause ‘blue baby’ syndrome that is fatal for babies.This syndrome is due to the lack of oxygen in the blood.Hence, the use of nitrate and nitrite is allowed in babyfoods

5.Cancer

a)Chemicals that cause cancer are called carcinogens.Sodium nitrite (a preservative) is a potent carcinogen.

b)The nitrite react with the amines in food to producenitrosamine which can cause cancer.

6.Brain damage

Excessive intake of nitrites for a prolonged period of time
 can cause brain damage. In this condition, the supply of oxygen tothe brain is disrupted and
this cause brain damage.

7.Hyperactivity

a)Food additives such as tartrazine can cause hyperactivity.

b)Children who are hyperactivity become very active,
find it difficult to relax or sleep and are very restless.

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AdvaNtage n DisAdvanTage..??

AdvantAge:

1.

To prevent food spoilage

a)

Oxidation and microorganism (bacteria, fungi) are themain causes in the decomposition of food. In hot climate,meat and fish rot easily. The use of preservatives is aneffective way to prevent food spoilage and to ensure thatfoods can be supplied throughout the year.

b)

If preservative are not used, food spoilage mightdrastically reduce the food supply, making foods to costmore.

c)

Few deaths are associates with the use of food additives.However, many people die due to food poisoning causedby bacterial toxins.

2.To improve nutritional value


During food processing, vitamins and minerals may bedestroyed. Thus, additives that improve nutrition can beadded. These additives include vitamin B, C and D, andminerals such as iron. The addition of these additives increasethe nutritional value of foods.

3.For medical reasons

a)Aspartame and sorbitol are used to make foods anddrinks sweet without using sugar. These food additivesare particularly useful as artificial sweeteners fordiabetic patients.

b)Artificial sweeteners give the sweet taste but withoutadding calories to the food. Thus, they can be used toreduce obesity.

c)Potassium iodide is added to table salt to reduce theincidence of goitre.

d)Vitamin C is added to friut juices to prevent scurvy.Vitamin D is added to margarine to prevent rickets.

Disadvantage:

1.Eating food additives such as preservatives, antioxidants andflavour enhancers is excess quantities over a long period of time is detrimental to health.

2.Some food additives are used to make foods look moreappealing. These additives have little nutritional value. Eatingsuch foods increases the risk of health hazard.

3.Some foods are fortified with excess amounts of nutrients,such as vitamins A and D, or of trace elements, such as copperand zinc. Eating foods with excessive amounts of nutrients can ruin our health.