What are additives?
“Additives” is a collective term for substances which are added to food in order to increase its shelf-life; as sugar substitutes, to give a specific taste, consistency or colour. Additives are always declared in the product contents. Sometimes they are declared by name and sometimes using a European code (E-number).
Additives are divided into four main groups; preservatives, antioxidants, thickeners and colourings. All have specific functions.
Preservatives (E-numbers 200-299) and antioxidants (E 300-399): Added to prolong the shelf-life of a foodstuff by inhibiting growth of bacteria, mould and yeast.
Colourings: Added to give food a desired colour. E 100-199 and thickeners (E 400-499) are used to give the products the desired consistency.
Sweetening agents are another common form of additive. (E-numbers from 950)
What reactions occur in hypersensitivity to additives?
Reactions to food additives are uncommon, but some food additives have been shown to provoke hypersensitivity reactions in predisposed individuals. Reactions are not, for the most part, due to allergic hypersensitivity or allergy, and the quantity ingested is highly significant.
Symptoms may include itching, nettle rash, asthma attacks, itchy rash and skin irritation, particularly around the mouth, and gastrointestinal symptoms. Other reactions may include transient flushing, feelings of warmness in the face and headache.
Which food additives are likely to cause a reaction?
Some asthmatics appear to react to the preserving agents sulphur dioxide and sulphides (E220-227) when present in food in large quantities. Another preserving agent, benzoic acid, and related compounds (E210, E211-213, E214-219), can cause reactions in the same way as some colouring agents. Benzoic acids (E210-213) are the most commonly used preserving agents in Norway. These occur naturally in berries and fruit in small quantities, but the substance is produced synthetically and added to, amongst other things, carbonated drinks. A person weighing 60 kg reaches the ADI-value (advised daily intake) for benzoic acid by drinking two litres of carbonated drink per day, where the drink contains the maximum permitted quantity. Hypersensitivity reactions to benzoic acid have been described.
The azo colouring agents, a group of synthetic substances with the E-codes E102 E112 E110 E122-124 and E151, have been determined as causing the greatest number of hypersensitivity reactions. It has, however, now been shown that natural colouring agents can also give rise to hypersensitivity reactions. Some antioxidants, BHA, E320 and BHT, E320 and glutaminic acid, E620 and related compounds E621-623, which are used as taste enhancers in meat and fish products, can in some cases cause reactions, and similarly, sweetening agents such as sorbitol (E420), xylitol (E967), isomaltose (E953), mannitol (E421), lactilol (E966) and maltilol (E965i). They have approximately the same degree of sweetness as sugar, are used in comparable quantities and contain almost the same amount of energy. Sweeteners used as a substitute for sugar, e.g. in soft drinks, result in less weight-gain. A high intake may have a laxative effect.
The thickening agent, polydextrose, can cause diarrhoea and stomach pain in some users – even at small doses. Where a foodstuff contains more than 10 percent of these sweetening agents, they shall be labelled with “Excessive use may have a laxative effect”.
Who develops hypersensitivity to food additives?
Hypersensitivity to food additives occurs more frequently in atopic individuals. The reaction is normally dose-dependent, i.e. it depends on ingesting a certain quantity of the substance.
How are individuals with hypersensitivity to food additives treated?
The treatment is exclusion of the non-tolerated foodstuffs from the diet.
What foodstuffs contain these additives?
Cordial and jam contain preservatives. Gravies, soups and dressings contain both preserving agents and thickeners. Not least, confectionary and soft drinks contain colouring agents, preservatives and artificial sweeteners.
Many of the most common food additives are found in nature (e.g. benzoic acid in blueberries, lingonberries and cloudberries), and naturally in food, e.g. beetroot colouring, chlorophyll, beeswax, citric acid and pectin. The majority of additives, however, are artificially manufactured, including those which occur naturally. Requirements are laid down that food additives shall not contain plant residue or chemicals from the production process.
It is not the case that synthetic substances are more “hazardous” than naturally occurring agents.
How are food additives labelled?
All food additives, in both pre-packed goods and loose food products, must be labelled. Additive agents and other ingredients are labelled in decreasing order by weight. Additionally, additive agents shall be labelled with their class designation, which states the additive’s function in the product, and specific name or E-number.
Children’s food
Food marketed towards small children, i.e. children below the age of three years, is designated children’s food. Children’s food may only contain those additives which are necessary for manufacture of the food. Colouring agents, sweeteners, preservatives and antioxidants are not approved for use in these products.
Can food additives contribute to hyperactivity?
Food additives have, on occasion, been blamed for hyperactivity in children. Currently there is insufficient information with respect to the causes of hypersensitivity reactions and hyperactivity and whether food additives may be a cause. Currently there is no proof of a causal connection.
Hyperactivity has also been linked with high intake of sugar, even though there is no research-based documentation supporting this. Confectionery commonly contains the most colouring agents, and it is therefore difficult to establish whether the effect results from the sugar or the colouring agents. One practical tip then would be to exclude such products from the diet.
Food additives and small children
Food marketed towards small children, i.e. children below the age of three years, is considered to be children’s food. Children’s food may contain only those additives necessary for manufacture of the food. Colouring agents, sweeteners, preservatives and antioxidants are not approved for use in these products.
Further information:
www.matportalen.no