Hidden Hazards: The Health Dangers Lurking in Common Food Ingredients
In this article, I will be going through common ingredients in processed food and their health effects.
Titanium Dioxide
Titanium dioxide is a mineral used as a white colouring in products. Titanium dioxide can be found in candies, salad dressings, chewing gum, ice cream, frozen pizzas, drinks, jello mixes and many more.
According to the EFSA (European Food Safety Authority), titanium dioxide can accumulate in the body and break DNA strands which can cause chromosomal damage through inflammation and the generation of reactive oxygen species. Titanium dioxide is banned in Europe as of 2022, however, it is still legal for use in the United States as they consider it safe. In addition, the International Agency for Research on Cancer (IARC) has listed this chemical as a group 2B carcinogen as it may be carcinogenic. According to the FDA, titanium dioxide is generally considered safe, and should not exceed 1%.
Butylated Hydroxytoluene (BHT)
BHT is a lab-made chemical which is used in food to preserve its shelf life. It is commonly used in packet cake mixes, potato chips, cereals, chewing gum and many more. BHT is an antioxidant. It can damage the outer layer of viral cells. According to the European Food Safety Authority, BHT may disrupt endocrine function by causing thyroid changes and effect animal development. Furthermore, in studies on rats fed BHT, the rats developed liver and lung tumours.
A large amount of BHT can cause skin, eye and respiratory irritation. Furthermore, animal studies have shown that larger doses of BHT when applied topically cause kidney, liver and lung tissue damage. BHT can act as a tumour promoter in certain situations. BHT at high doses can mimic estrogen, which can prevent the expression of male sex hormones and can result in adverse reproductive effects.
BHT is generally considered as safe according to the FDA. This substance is generally recognized as safe for use in food when the total content of antioxidants is not over 0.02 percent of fat or oil content.
Butylated Hydroxyanisole (BHA)
BHA or Butylated hydroxyanisole is added to foods such as cereal, hotdogs, potato chips, vegetable oils and dry goods to help the fats in these products stay fresher longer. BHA is an antioxidant which means it protects from the damaging effects of oxygen exposure.
BHA can induce allergic reactions in the skin. The International Agency for research on Cancer classifies BHA as a possible human carcinogen. Furthermore, the European Commission on Endocrine Disruption has also listed BHA as a category 1 priority substance based on evidence that it interferes with hormone function. The National Toxicology Program (NTP) Report on Carcinogens states that there is enough evidence from animal studies to suggest that BHA could cause cancer in humans. BHA can also be very detrimental to the circulatory since they are known to be metabolized in the liver and eliminated through urine.
Some animal studies showed that large doses of BHA resulted in reproductive dysfunction such as changes in testosterone levels and underdeveloped sex organs.
BHA is generally considered safe according to the FDA if it does not exceed 0.02% Of fat or oil content.
Potassium Bromate
Potassium bromate is an oxidizing agent used as a food additive in many processed foods but is mainly used in the bread-making process. It is added to flour to strengthen the dough and also to allow the dough to rise higher. Potassium bromate is a possible human carcinogen and is banned in several countries including Brazil, Canada, the EU and the UK.
In lab tests animals which were exposed to potassium bromate had an increased incidence of benign and malignant tumours in the thyroid. Furthermore, research has also shown that ingestion of potassium bromate also resulted in cancer in the thyroids, kidneys and other organs in the animals. Potassium bromate increases the risk of cancer in animals by causing oxidative damage to liver and intestinal cells. In addition, potassium bromate also has the potential to disrupt genetic materials within cells, cause damage to the cell membranes of lysosomes, alter the liver function and cause changes in the cerebellum and neuro behaviour according to studies in animals.
The Food and Drug Administration (FDA) established acceptable concentrations below 75 mg/kg or 50 mg/kg. The regulation for how much is allowed in food is 0.0075 parts potassium bromate for every 100 parts by weight of flour used.
Potassium bromate is classified as a possible human carcinogen and therefore is on the hazardous substance list.
Tertiary Butylhydroquinone (TBHQ)
TBHQ or Tertiary butylhydroquinone, is an additive used to preserve processed foods. It is a light-coloured crystalline product which has a slight odour. TBHQ acts as an antioxidant, protecting food with iron from discoloration which is beneficial for manufacturers and preserving shelf life. TBHQ can be found in many processed foods including noodles, crackers, frozen foods, and fast foods.
TBHQ has been shown to increase the incidence of tumours in rats. In addition, some cases have been reported that when humans consume TBHQ, they experience vision disturbances. Not only that, TBHQ has been found to cause liver enlargement, neurotoxic effects, and paralysis in lab animals. TBHQ also may influence how well flu vaccines work and may also be linked to the rise in food allergies. TBHQ is generally considered safe, however, it cannot exceed 0.02 percent of the oils in the food according to the FDA.
Brominated Vegetable Oil (BVO)
Brominated vegetable oil is a mixture of plant-derived triglycerides which have been modified by atoms of the element bromine bonded to the fat molecules. BVO is found in many drinks, particularly citrus-flavoured or fruit-flavoured drinks, to prevent them from separating during distribution. BVO has been linked to many health issues such as harm to the nervous system.
Furthermore, BVO can build up in the body and cause headaches, irritation of the skin and mucous membranes, fatigue and loss of muscle coordination and memory. This additive has been banned in Japan and Europe. BVO is used in small amounts, not allowed to exceed 15 parts per million. The FDA has removed BVO from the Generally Regarded as Safe list.
Sodium Benzoate
Sodium benzoate is an odourless, crystalline powder which is made by combining benzoic acid and sodium hydroxide. Benzoic acid is a preservative, however, combining it with sodium hydroxide helps it dissolve in products. Sodium benzoate is a preservative used in processed foods and beverages to extend shelf life. It is found in sodas, packaged foods, fruit juices, sauces, pancake syrups and fermented foods. It has been found to damage DNA, cause hormone disruption and reduce fertility.
Furthermore, sodium benzoate also poses a cancer risk when combined with ascorbic acid, citric acid or vitamin C as a preservative. Under conditions of elevated temperatures or exposure to sunlight, these factors can then lead to the formation of benzene which is a chemical associated with blood cancers. Animal studies also suggest that sodium benzoate can activate inflammatory pathways in the body. This inflammation can promote cancer development.
Another study of college students linked ADHD with higher intake of sodium benzoate in beverages. In addition, the additive has also been linked to ADHD in children in some studies. Test tube studies also suggest that the higher the concentration of sodium benzoate, the more free radicals are created. These free radicals can damage your cells and increase chronic disease risk. The FDA allows up to a 0.1% concentration of sodium benzoate by weight in food a beverages, and if used it must be included in the ingredient list. It is classified as Generally Recognized As Safe (GRAS).
High Fructose Corn Syrup
High fructose corn syrup (HFCS) is an artificial sugar which is made from corn syrup. HFCS is found in processed foods, cereals, baked goods and some beverages. HFCS is linked to many health issues such as diabetes, heart disease, obesity and many more. High intake of HFCS leads to increased liver fat. The accumulation of this liver fat can lead to health issues such as fatty liver disease and type 2 diabetes. HFCS promotes visceral fat accumulation. Visceral fat is fat that surrounds your organs and is the most harmful type of body fat. It is linked to health issues such as diabetes and heart disease.
Excessive HFCS consumption can also lead to insulin resistance which is a condition that can result in type 2 diabetes. Insulin resistance decreases your body’s ability to control sugar levels, which over time, both insulin and blood sugar levels increase. Furthermore, HFCS plays a role in metabolic syndrome which has been linked to many diseases such as heart and cancer. HFCS and sugar have been shown to drive inflammation which is associated with increased risk of cancer, diabetes, heart disease and obesity.
HFCS can even cause fibrosis or cirrhosis. Sugar in our diet is the major cause of liver failure and makes sugar the leading cause of liver transplants. In addition, studies show that HFCS increases your appetite and promotes obesity more than regular sugar. HFCS has rather empty calories and offers no essential nutrients. According to the FDA, HFCS either contain 42 percent or 44 percent fructose as per regulations.
Carrageenan
Carrageenan is an additive used to thicken, emulsify and preserve foods and drinks. It comes from red seaweed (Irish moss). Carrageenan is often found in nut milk, meat products, yogurt, chocolate milk, ice cream and creamers.
Carrageenan may trigger inflammation, and gastrointestinal ulcerations, damage your digestive system, cause bloating, cause or promote IBS and cause colon cancer. Furthermore, increased inflammation can lead to increased risk of other diseases such as IBD, arthritis, tendonitis and gallbladder inflammation.
In the U.S., the FDA has approved the use of carrageenan for use as a food additive. The food-grade carrageenan is considered safe to eat.
An ADI (acceptable daily intake) of 0–75mg/kg body weight is established in the EU.
Tartrazine
Tartrazine or FD&C Yellow #5 is an artificial colour used in food and pharmaceuticals. Tartrazine is found in several foods. Foods which contain tartrazine include breakfast cereals, cake mixes, frostings, puddings, ice cream, flavoured drinks and candies. Tartrazine has been found to have many health impacts such as behavioural disorders in children, cancer, genotoxicity (toxic to genes), cytotoxicity (toxic to cells), and mutagenicity (cause mutations).
Tartrazine looks to be a neurotoxin (toxic to cells in the brain) in studies with rats. The effects of tartrazine in rats include problems with spatial memory and more. Furthermore, the rats showed several changes in their central nervous system such as a shortage of brain neurotransmitters and increased cell death in the brain. The use of synthetic food dyes has increased by 500% in the last 50 years. behavioural problems such as attention-deficit/hyperactivity disorder (ADHD) have increased at the same time.
One study found that tartrazine had significant genotoxicity (damaging DNA) which could lead to mutation
Tartrazine can undergo metabolic reduction in the intestine by intestinal microflora which results in the formation of two metabolites sulfanilic acid and aminopyrazolone. these metabolites of tartrazine can generate reactive oxygen species (ROS) which can cause oxidative stress and affect hepatic and renal architectures and biochemical profiles.
Tartrazine causes reactions among asthmatics and those with aspirin intolerance. Furthermore, symptoms from tartrazine hypersensitivity can occur from either ingestion or exposure from the skin which can cause effects such as anxiety, migraine, depression, blurred vision, itching, general weakness, hot sensations, skin patches and sleep disturbances.
There is no “generally recognized as safe (GRAS) exemption to colour additives. The Federal Food, Drug, and Cosmetic Act (FD&C Act) provides that a substance that imparts colour is a colour additive and is subject to premarket approval requirements unless the substance is used solely for a purpose other than colouring.
The acceptable daily intake (ADI) is the amount of a substance that can be taken every day for an entire lifetime without any adverse effects. Tartrazine has an ADI of 7.5mg/kg body weight which was established by the joint FAO/WHO Expert Committee on Food Additives (JECFA).
Conclusion
All of these ingredients are mostly found in processed food. Therefore to limit the intake of these chemicals it’s easiest to eliminate processed foods. All of these ingredients our ancestors never ate, and our bodies have never seen these foods. Therefore, it is best to eat what our ancestors would have eaten and seen in the wild such as meat, fruits and vegetables. When in doubt, think you are going hunting for food, you would not find potassium bromate or any lab-made chemical when hunting. Furthermore, if another country banned the ingredient, it’s best to avoid it as they may have found some toxic effects of an ingredient.
Thank you for reading! If you have any questions please email me at efata968@gmail.com.
Sources:
https://www.ewg.org/skindeep/ingredients/705989-SODIUM_BENZOATE/
https://www.sciencedirect.com/topics/immunology-and-microbiology/butylated-hydroxytoluene
