Harmful effects of preservatives (Class 1) on Food Items

J. Jenifer Theresal

Department of Dietetics, Kauvery Hospital, Tennur

Background

A preservative is a substance or a chemical that is put into products like packaged food products, bottled beverages, pharmaceutical / chemical drugs, varnishes/ paints, biological samples taken from living organisms, beauty products, and many other different products to prevent the process of decomposition by microbial growth or by undesired chemical change.

Harmful effect of preservatives

There are certain harmful effects of using chemicals for preservation such as, Sulfites are common preservatives used in various fruits, may have side effects in form of headaches, palpitations, allergies, and even cancer

Preservatives and its health effects
Preservatives	Desirable amount	Health effects
Monosodium glutamate	Canned vegetables, soups - not more than 1 %	Obesity, metabolic disorders, neurotoxic effects
Sodium nitrate	Meat and Meat products - not more than 50 ml/l or 45 mg/g	Increase methemoglobin, results in hypoxia, metabolic acidosis and cyanosis
sodium nitrite	Meat and Meat products - not more than 0.02 ml/l or 0.02 mg/g	Hypoxia, altered consiousness, dysrhytmias, vasodilation and low blood presuure
Acesulfame potassium	carbonate water - 300 ppm bread,biscuit, cakes - 1000 ppm traditional sweets - 500 ppm	Dysfunction of learning and memory, weight gain and CV issues
Butylated Hydroxyanisole	Dry mix powders - not exceeding 0.02% ghee and butter - not exceeding 0.02% breakfast cereal - not exceed 0.005 %	GI cancer, urinary bladder carcinoma
Teritary-Butyl Hydroquinone	oils, chips, donuts, some breads, popcorn, other snacks, pre-made frozen foods - not exceed 0.02 % by weight on fat basis	Stomach tumors, damage to DNA
Lecithin and ascrobyl palmitate	Infant Milk substitute - Max limit 0.5 l/ 100 ml and 1 mg/100 gm	Diarrhea, vomiing, skin irritation and dermatitis
Titanium dioxide	chewing gums and podered soft drink, conc. Fruit mix beverage - Max limit 1% and 0.01%	Carcinogenic properties, lung cancer/ irritation in eyes, nose and throat
EDTA (Ethylene diamine Tetra Acetate	canned shrimps - extent of 250 mg/kg Max	Lower blood sugar, diminish calcium level, decreased BP, irregular heartbeat
Sodium hexa Meta Phosphate	proccesed fruit beverages - Max of 1000 ppm	Lethargy, Diarrhea, CNS effects, irregular heart function, constipation, Abdominal pain
Aspartame	Carbonated water - 700 ppm soft drinks - 700 ppm Jam/Jellies - 1000 ppm Bread/Biscuits - 2200 ppm traditional sweets - 200 ppm	Premature birth, weight gain in newborns, mood disorder, mental stress and depression
Sucralose	Carbonated water - 700 ppm Ice creams -400 ppm Bread/Biscuits - 2200 ppm chocolate - 800 ppm	Increase IBS and chron's disease, hyperinsulinemia, hyperglycemia
Neotame	carbonated water - 33 ppm yogurt - 700 ppm frozen dessert - 400 ppm Jam/Jellies - 450 ppm traditional sweets - 750 ppm	Genotoxicity, Carcinogenicity
Saccharin Sodium	Carbonated water and soft drink - 100 ppm	It affects the balance of bacteria in gut and lead to type 2 DM
Modified starches	Potato chips, soups, and fruit beverages - max conc of 0.5 %	malabsorption in some cases lead to diarrhea, abdominal bloat
Arsenic	Wine, Beer - not more than 3 ppm	Cancer, CVA, diabetes, skin lesions and negative impact on cognitive development
Lead	Chili powder,Tamaric powder - Not more than 1 ppm	Development delays, abdominal pain, neurological changes, and may lead to fatal (death)

PPM* – Parts Per Million

Conclusion

Preservatives are used to increase the shelf life of food and to maintain the quality for longer time. It has been reported that chemicals which are used as preservatives have side effects. The reaction of preservatives can be very mild to life-threatening. It is best to eat a preservative-free diet if at all possible.

Dt. Jenifer Theresal J
Senior Dietician

Harmful effects of preservatives (Class 1) on Food Items

Harmful effects of preservatives (Class 1) on Food Items

J. Jenifer Theresal

Nightingale Journals