Food Additives and Health Problems
Food additives are generally manufactured substances that are added to food for a variety of reasons. The main ones are colours, preservatives, antioxidants, emulsifiers, flavourings and stabilisers. They would not be there if you cooked the food yourself and are often a hidden cause of health problems in many people.
As it is extremely difficult to test for an intolerance to any single additive I strongly recommend that as many as possible are removed from the diet before testing for food intolerance. A full explanation of the reasons and guidance on how to do this can be found in The Food Intolerance Handbook.
Full information on additives can be found in various books including E for Additives by Maurice Hanssen. Details on some of the potential problems are given below.
E100 Curcumin
This is an orange-yellow colour, derived from the root of the curcuma (turmeric) plant, but can also be artificially produced. It is widely used in processed foods such as cheese, margarine, baked sweets, breadcrumbs, snack seasonings. It is often heralded as a "natural" colour with the implication of safety. For anyone with a salicylate sensitivity Curcumin is a potential hazard as turmeric is very high in salicylate.
E102 Tartrazine (C.I. 19140: FD and C Yellow 5)
Tartrazine is a an azo dye used to provide a yellow colour to a variety of foods including drinks, puddings, soups and sweets. It is one of a number of azo dyes that has been implicated in health problems. Those that have been noted in respect of Tartrazine include hyperactivity, itching, blurred vision, sleep problems, urticaria and migraines. It has also caused problems for some asthmatics and aspirin sensitive people.
E120 Carmine
Tabar et al confirmed the hazards of the food colouring Carmine (E120). They found that allergic reactions can occur through ingestion, skin contact and inhalation. In one factory that produces carmine they found the incidence of sensitisation and occupational asthma due to carmine to be 48.1% and 18.5%.
Asthma and allergy due to carmine dye. Tabar A, Acero S, Arregui C, Urdanoz M, Quirce S. An Sist Sanit Navar 2003;26(Suppl 2):65-73.
Tabar-Purroy et al confirmed that it is possible to develop asthma from working in food additive production plants. In this study the key offenders were 'carmine' and 'cochineal. The authors recommend that prevention programs to establish permissible levels of airborne allergen are implemented.
Carmine (E-120)-induced occupational asthma revisited. Tabar-Purroy AI, Alvarez-Puebla MJ, Acero-Sainz S, Garcia-Figueroa BE,
Echechipia-Madoz S, Olaguibel-Rivera JM, Quirce-Gancedo S. J Allergy Clin Immunol 2003;111(2):415-9.
Echechipia-Madoz S, Olaguibel-Rivera JM, Quirce-Gancedo S. J Allergy Clin Immunol 2003;111(2):415-9.
E122 Carmoisine (Azorubine; C.I.14720)
This a synthetic azo dye that gives a red colour used especially for foods that are heat-treated after fermentation. It has been found to cause adverse reactions in some people especially those sensitive to aspirin (salicylate) and asthmatics. Reactions include swelling, skin problems, hyperactivity and breathing difficulties. Banned for use in some countries.
E160b Annatto
Annatto is used to colour a range of food products including some types of cheese, margarine, butter, chips, rice, smoked fish and salad oils. Annatto is also a main ingredient in the Mexican spice mixture recado rojo, or achiote paste.
Ebo et al describe the case of a fifty eight year old man who experienced four episodes, in three years, of severe anaphylaxis with urticaria, angioedema and finally loss of consciousness within a few minutes after eating a sandwich or toast with Gouda cheese. Testing confirmed that the problem was annatto (E160b).
Ebo DG, Ingelbrecht S, Bridts CH, Stevens WJ. Allergy for cheese: evidence for an IgE-mediated reaction from the natural dye annatto. Allergy 2009 Oct;64(10):1558-1560.
E173 Aluminium
This a powdered form of aluminium which provides a metallic colour for cake, candy and sweet decorations. It is not permitted in some countries including Australia. The effects are not fully known.Some people believe that there is a strong link between too much aluminium and certain health conditions including Alzheimers and Parkinsons. Others dispute this quite strongly. My own view is that, until more is known, the safest option is to limit aluminium intake.
The effects are unlikely to be known as allergies but conceivably could be classed as a type of intolerance as the key factor appears to be the speed at which the body can eliminate aluminium
E239 Hexamine (Hexamethylenetetramine)
The substance decomposes on heating or on burning producing formaldehyde, ammonia, carbon oxides, hydrogen cyanide and nitrogen oxides. The solution in water is a weak base. Reacts with strong acids producing formaldehyde. Attacks aluminium and zinc. Prolonged use can lead to gastrointestinal upsets. Other adverse effects that have been noted include urinary system problems and skin rashes. Serious over exposure can lead to the central nervous system being effected.
E249-E252 Nitrates
Nitrates and nitrites also often cause problems leading to stomach upsets and bloating. They have also been linked with cancer. Most processed meat contains added nitrates. The additives you would need to watch out for are:
E249 Potassium nitrite
E250 Sodium nitrite
E251 Sodium nitrate
E252 Potassium nitrate
E250 Sodium nitrite
E251 Sodium nitrate
E252 Potassium nitrate
E282 Calcium Propionate
This little number is commercially usually prepared from propionic acid. It's used as a mould inhibitor in bread. It has been sometimes linked with migraines and has provoked skin rashes in bakery workers. It has also been linked with hyperactivity.
E320 Butylated hydroxyanisole (BHA) and E321 Butylated hydroxytoluene (BHT)
Both of these are used are antioxidants used to delay or prevent rancidity in foods. They are commonly used in foods containing oils and fats. Neither are any longer allowed in baby food and both have been linked with hyperactivity in children. Other problems have included digestive upsets, behaviour problems and skin rashes. At high levels there are risks of poisoning and some studies have suggested that BHA is carcinogenic.
E325 Sodium Lactate
Most frequently used to prevent food from drying out and so becoming hard and unpleasant to eat. Sometimes substituted for glycerol and found in a range of goods including jams, jellies, sweets, biscuits, margarine and ice cream.It could cause problems for anyone who is lactose intolerant.
E412 Guar Gum
Guar Gum is a food additive used as an emulsifier and thickening agent in many food substances including many gluten free and, so called, ‘allergy free’ foods. It is frequently seen as a safe additive as it is natural – the gum is extracted from the guar bean
Unfortunately, just because something is ‘natural’ does not mean that it is ‘safe’ for everyone. As yet there have been virtually no reports in the medical literature dealing with adverse reactions to ingesting the additive but there are an increasing number of studies that have linked guar gum with health problems in the work environment. My research experience shows me that this is often an indicator that in the future reports will begin to appear dealing with reactions from ingested guar gum. Papanikolaou et al have already reported on a case of a 52 year old man who experienced an anaphylactic shock to guar gum in a meal substitute.[1]
Less severe reactions may have been experienced by people and not been identified as the result of ingestion of guar gum.
The type of food products guar gum is found in include: Baked goods and baking mixes, cereals, fat reduced spreads, non-dairy deserts, beverages, some cheeses, gravies, jams, jellies, sauces, soup mixes and soups, syrups, toppings, vegetable juices, processed vegetables and deep-frozen foods.
Non food products include supplements, slimming aids, face creams, toothpastes, cosmetics, local anaesthetics, carpets, pet food, rubber cables. Roesch et al report on the case of a 63 year old man who experienced a life threateneing recation to a local anaesthetic gel used by his dentist. After various tests, guar gum was identified as the problem ingredient. [2]
The use of guar gum in slimming aids is proving to be a contreversial area as there are potentially serious health consequences if too much is ingested.
References
1. Papanikolaou I, Stenger R, Bessot JC, de Blay F, Pauli G. Anaphylactic shock to guar gum (food additive E412) contained in a meal substitute. Allergy. 2007 Jul;62(7):822.
2. Roesch A, Haegele T, Vogt T, Babilas P, Landthaler M, Szeimies RM. Severe contact urticaria to guar gum included as gelling agent in a local anaesthetic. Contact Dermatitis. 2005 Jun;52(6):307-8.
1. Papanikolaou I, Stenger R, Bessot JC, de Blay F, Pauli G. Anaphylactic shock to guar gum (food additive E412) contained in a meal substitute. Allergy. 2007 Jul;62(7):822.
2. Roesch A, Haegele T, Vogt T, Babilas P, Landthaler M, Szeimies RM. Severe contact urticaria to guar gum included as gelling agent in a local anaesthetic. Contact Dermatitis. 2005 Jun;52(6):307-8.
627 Guanosine 5'-(diSodium phosphate) Sodium guanylate
This sodium salt is prepared synthetically for commercial use as a flavour enhancer. It is generally banned in foods intended for babies. Anyone needing to follow a diet low in purines (for example, if you have gout) is recommended to avoid this additive.