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1994-01-17
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$Unique_ID{BRK01966}
$Pretitle{}
$Title{Additives: Why are They in Food?}
$Subject{additive Additives Food health healthy definition definitions
aspartame direct indirect Food Drug Administration FDA pectin glycerine
carrageenan vitamin Vitamins A D Ascorbic Acid thiamine niacin propionic acid
butylated hydroxytoluene BHT benzoate benzoates butylated hydroxyanisole BHA
artificial artificially natural naturally certify certified exempt Color prior
sanction sanctioned substance substances sodium nitrite potassium GRAS
Generally Recognized Safe prepare prepared label labeled labeling}
$Volume{}
$Log{}
Copyright (c) 1993 Tribune Media Services, Inc.
Additives: Why are They in Food?
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QUESTION: I bought some food in a health store recently. The sales person
was most insistent and informed me on several occasions that there were no
"additives" in the product I purchased. I have seen this noted on other
labels as well, but I have never given it much thought before. What are these
"additives" and why are they in the food? Are they dangerous? I hope you
will be able to dedicate some space to answering this important question in
your column in the near future.
------------------------------------------------------------------------------
ANSWER: Though there are many definitions of the exact nature of food
additives, in a real sense, anything that is added to a food is a food
additive. In some cases these substances are mixed with the food for a
specific purpose, such as aspartame to sweeten the food, and is called a
"direct additive". In some cases a material is used in processing or
packaging the food, and small, trace amounts may enter the food during the
storage period. These are called "indirect food additives". All additives,
direct or indirect, are subject to approval by the Food and Drug
Administration (FDA) and must be shown to be safe before they can be used.
They can be used for a number of reasons, and additives can be found in all
types of prepared food. Here are some examples. Additives such as pectin,
glycerine, and carrageenan can be used to give or maintain a certain
consistency or texture to the food. They may be found in baked goods, cake
mixes, ice cream and processed cheese. In some cases they are used to improve
the nutritive value of the food. Vitamins such as A and D, Ascorbic Acid,
thiamine and niacin are used in flour, pasta, biscuits and gelatin desserts.
Even yeast and sodium bicarbonate are considered to be additives when used to
produce a light texture in bread, crackers and cookies. To enhance flavors,
cloves, ginger, and caramel are used in jams and confections, and they too
are additives. Perhaps the additives you are most concerned with are used to
maintain the freshness and taste of certain foods. They include propionic
acid, butylated hydroxytoluene (BHT), benzoates and butylated hydroxyanisole
(BHA), and are found in margarine, potato chips, breads, crackers and cheeses.
All additives are considered to be safe, whether they come from natural
sources or are produced artificially. They are more closely regulated now
than in any time in history and as science produces new possibilities they too
are evaluated before sanctioned by the FDA for use in foods. Most recently,
newly developed products were approved to replace the fats used in preparing
some foods.
Color additives are divided into two classes, "certified" or "exempt from
certification". Certified food colors are man-made and must pass strict
specifications for purity. Exempt additives are made from natural sources,
such as vegetables. Caramel color is made from sugar, and can be used in
sauces, gravies and soft drinks. Color additives are often used to offset
color loss in foods due to processing, or to correct natural variations in
food color.
Some additives are known as "prior sanctioned substances" for they were
determined to be safe before the law about additives was passed in 1958.
These include sodium nitrite and potassium nitrite used to preserve certain
luncheon meat products. Another category of additives that are not regulated
are called GRAS substances (Generally Recognized As Safe). These substances
have been in use for long periods time and have scientifically documented
histories of safety. This classification includes salt, sugar, spices and
vitamins. If new evidence suggests that any additive may be unsafe, the FDA
can, and does, prohibit its use.
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The material contained here is "FOR INFORMATION ONLY" and should not replace
the counsel and advice of your personal physician. Promptly consulting your
doctor is the best path to a quick and successful resolution of any medical
problem.