Information on Preservatives
Preservatives are used in a variety of food products, including breads, beverages, canned foods and packaged foods, such as crackers and snack chips. More than 3,000 substances currently have FDA approval as food additives, according to Environmental Nutrition.
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Function
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Antimicrobial preservatives prevent growth of molds, yeasts and bacteria. Antioxidant (or ascorbic acid) preservatives help food retain color and freshness and may help protect amino acid and vitamin content, according to Consumers' Research magazine. Without such preservatives, food would spoil more quickly and be far more expensive.
Examples
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Commonly used preservatives are disodium EDTA, calcium propionate, BHA/BHT, sodium benzoate, sodium nitrate, potassium sorbate, citric acid, carrageenan and sulfites. Monosodium glutamate (MSG) is another common food additive, usually added to enhance flavor.
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Safety
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The FDA has strict rules and regulations regarding the use of preservatives in food. These regulations are updated as warranted by scientific research. Preservatives are believed to be safe for most people, but a small percentage of the population may be sensitive to some of these approved substances. Some people are sensitive to monosodium glutamate (MSG) or to sulfites, for example. People with asthma appear to be especially sensitive to some preservatives. If you are concerned about what's in your food, read the nutritional label; preservatives and other additives must be included in the list of ingredients found on most packaging.
Effects on Children
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A widely reported study by the University of Southampton found a link between hyperactivity in children and consumption of artificial colors and sodium benzoate, additives often found in soft drinks and juices. Choice magazine reports on a similar study linking calcium propionate, a preservative found in bread, to behavioral problems in some children. Much research is being done on these connections, especially for children with ADHD and autism, but results are still not clear.
Expert Insight
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Registered dietitian Linda Antinoro, writing for Environmental Nutrition magazine, recommends avoiding the following preservatives because of links to cancer or other problems: BHA/BHT, potassium sorbate (found in bread), sodium or potassium benzoate (soft drinks and juice), nitrates (meat), citrus red 2 (fresh citrus) and red 40 (maraschino cherries). Cleared for consumption in her opinion are calcium and sodium propionate, calcium and sodium stearoyl lactylate, carrageenan, citric acid and potassium sorbate. To make the good list, the benefits of the preservative have to outweigh the potential risks. Adding artificial colors, for example, carries potential risk with little benefit; its only purpose is to make food look better.
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References
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