Harmful Additives E: Table

 

Food additives are natural or artificially created chemicals. They are not consumed separately, but added to the composition of food products to improve the properties: smell, taste, shelf life, consistency.

At the legislative level, the maximum allowable number of “yes” in a product is determined, but the volume of such a product that can be eaten at a time is not regulated. If your grocery basket consists of industrial foods, there may be too many chemicals in the body that interfere with detoxification processes.

 

Food additives help to reduce the cost of the food production process, so it is important to pay attention to their composition. Remember that 80% of your diet should be whole, unlabeled, unprocessed foods. The remaining 20% ​​may be industrial products. And the shorter the list of ingredients in them, the better.

By origin, food additives are divided into the following:

• vegetable,
• animals,
• mineral,
• synthetic.

The name of any additive consists of the letter "E" - this means that the additive is produced in Europe - and a three-digit or four-digit code that reflects the sequence of additives in the general classification.

Under such names, useful food additives (for example, tocopherols - vitamin E), as well as harmful ones, can be hidden. Therefore, it is important to know which ones should not be eaten.

General classification and decoding of the name:

• E100-182 - dyes, they are added to restore or enhance color;
• E200-299 - prevent spoilage of the product by bacteria and other microorganisms, preservatives;
• E300-399 - antioxidants;
• E400-499 - help maintain the consistency of the product, stabilizers;
• E500-599 - emulsifiers;
• E600-699 - flavor and odor enhancers of the product;
• E900-999 - antiflaming agents, inhibit foaming, improve the quality of flour, retain moisture in products, sweeteners;
• E1000 and more - additives not classified elsewhere.

Before an additive is approved for use in the food industry, it is carefully examined for safety, including toxicity and potential for cancer. Many natural and healthy products contain natural "nuts", for example, an apple: it contains E296 - malic acid, E330 - citric acid, E440 - pectin.

Hazard classification of additives:

• useful;
• neutral;
• harmful;
• dangerous (prohibited).

Examples of useful additives: E100 - curcumin, E101 - riboflavin (vitamin B2), E160a - carotene, E300 - ascorbic acid, E322 - lecithin, E406 - agar.

Examples of neutral additives: E410 - gum, E500 - baking soda, E968 - erythritol.

Examples of harmful additives: E221-228 - sulfites, E250-252 - nitrites, nitrates, E510 - ammonium chloride.

Examples of hazardous additives: E217 - sodium salt, E240 - formaldehyde.

Food colorings

Natural dyes consist of carotenoids, chlorophyll, anthocyanins, flavonoids and other components. To obtain food dyes, you can take leaves, berries, fruits.

Pros: do not have a smell, all do not pose a danger to the body, have some biological value (have antimicrobial, antioxidant properties).

Cons: unstable when exposed to temperature, in contact with oxygen.

synthetic dyes.

Pros: highly soluble in liquid, more resistant to various influences, give products a rich color.

Cons: toxic (may lead to the development of allergic reactions, have mutagenic and carcinogenic properties).

List of commonly used food dyes Color Natural/synthetic Note E100, E101 Yellow Natural E102 Golden yellow Synthetic May contribute to the development of allergies E104 Yellow Synthetic Strong allergen: may provoke an attack of bronchial asthma, urticaria, acute food poisoning E122, E124, E129 Burgundy, red Synthetic An allergen that can provoke an attack of bronchial asthma, hives, food poisoning. Use with caution in people with diseases of the stomach and intestines, children and pregnant women E131, E132 Blue, purple Synthetic Strong allergens, can cause urticaria. Carcinogen. According to studies, these dyes increase anxiety in children, lead to the development of hyperactivity E140, E141 Green Natural E150 Dark brown,

E103 (alkanine) in contact with the skin and mucous membranes causes burns, prolonged use of the dye can provoke the development of malignant neoplasms.

E182 (orsale, orsin) is a strong allergen.

These are additives dangerous for the human body, although they are of natural origin.

preservatives

Preservatives are very common in the food industry because they allow you to extend the shelf life of products.

In Russia, it is forbidden to add preservatives to dairy products, butter, flour, bread (whole, not sliced).

A complete table of preservatives with a decoding of the names and an indication of the harmful effects on the body:

Contained in many berries, formed in cheese, yogurt E211, E212, E213 Sodium benzoate, potassium benzoate, calcium benzoate Allergens, cause damage to mucous membranes and skin when in contact with them, prohibited for people with bronchial asthma and sensitive to aspirin, when interacting with ascorbic acid is converted into benzene, which has a carcinogenic effect Allowed Suppresses the activity of microbial cells, prevents the growth of yeast fungi, mold. Naturally found in cranberries, cinnamon, cloves, apples, shrimp, cheese, yogurt, milk E218 Methylparaben Allergen (mainly skin manifestations), increases the adverse effects of ultraviolet rays on the skin Allowed Increases shelf life E220, E221 Sulfur dioxide, sodium sulfite Allergen causes disorders of the gastrointestinal tract and kidneys, disrupts water-salt metabolism, respiratory and cardiovascular systems Allowed Applied to the peel of citrus fruits and apples to increase shelf life, prevent the growth of mold E233 Thiabendazole Causes disruption of the gastrointestinal tract, darkening of urine, yellowing of the skin and whites of the eyes, nausea, vomiting, diarrhea, leads to dizziness, headache, drowsiness Not approved E260, E280 Acetic acid, propionic acid Not recommended for people with gastric ulcer and duodenal ulcer, gastritis with high acidity Allowed It has an antimicrobial effect E262 Sodium acetate Allergen, can cause negative skin manifestations, provoke conjunctivitis, irritation of the upper respiratory pathways for abuse Permitted Used during the preservation of fruits and vegetables; as a component of flour to protect against bacteria that cause "potato disease"; as a flavoring for chips E264 Ammonium acetate Allowed Added during the preservation of fruits and vegetables; in winemaking to accelerate the maturation of wine and stabilize the taste E284 Boric acid Affects the liver and kidneys, causes poisoning Forbidden

Antioxidants

Contained in food products to protect them from spoilage when exposed to oxygen and sunlight. Oxidation processes occur even in chilled and frozen foods, so they often contain antioxidants.

Most of all, unsaturated fats (liquid oils) are subject to oxidation processes. When oxidized, they acquire an unpleasant aftertaste, such as metallic. Some oils are partially protected from oxidation by a natural chemical formula: they contain natural antioxidants - tocopherols, but can still be negatively affected by sunlight and oxygen, as well as metal.

The most commonly used antioxidants are:

Supplement number Supplement name Harmful effect on the body Allowed or prohibited in the Russian Federation Use of E300-305 Ascorbates Prohibited with a tendency to thrombosis, with excessive use, it breaks down to oxalic acid, which, by binding to microelement cations, can provoke the development of urolithiasis Allowed Prevents oxidation and discoloration food products. Included in citrus fruits, kiwi, rose hips, black currants, leafy vegetables E306–309 Tocopherols (vitamin E) Incompatible with drugs that prevent blood clotting (anticoagulants) Allowed Prevents food oxidation processes. It has health benefits: as an antioxidant, it is involved in cell division, tissue respiration, strengthens the immune system and increases the body's endurance, reduces the risk of inflammatory processes, prevents the destruction of vitamins A and C in the body E310–319 Gallates and erythorbates Prohibited for children, adults may have allergic manifestations, gastrointestinal upset Allowed (except for E313, E314) Added to sauces, marinades, chewing gum, dry cooking mixes E320-329 Lactates If consumed in excess, it can lead to disruption of the gastrointestinal tract. Undesirable for people with lactose intolerance Allowed Used in the production of dietary supplements, canned fish, confectionery products, dry breakfast cereals E330-339 Citrate If consumed in excess, it can cause nausea, vomiting, stool disorders Allowed Added to bread, canned food, soft drinks, vegetable oils , dry formulas for children E340 Potassium orthophosphate When taken in excess, it washes out calcium from bones and teeth, disrupts the intestinal microflora Allowed Used in the production of carbonated drinks, coffee, baking powder in powdered sugar, egg powder; as a bleach in the production of sugar, as a melting salt for processed cheeses; as a source of potassium in sourdough for rye bread and in sports drinks E342 Ammonium orthophosphate Toxic to humans, can cause allergic reactions, asthma, gastrointestinal disorders Banned E343 Magnesium orthophosphate Toxic to humans, the use of the additive causes disturbances in the gastrointestinal tract, blood pressure disorders Allowed Add to flour and other dry bulk products to prevent the formation of lumps E344 Lecithin citrate Toxic to humans, provokes the development of allergic reactions with asthma attacks, bronchial asthma Forbidden E345 Magnesium citrate Long-term use in high doses causes loosening of the stool, not recommended for children Allowed Added to chocolate, cocoa, jelly, jams, semi-finished products. Naturally found in the peel of citrus fruits E350-3 Malates and adipates In large doses, it can provoke the development of allergic reactions, diarrhea Allowed Add to cheeses, dairy products, dried fruits, canned food. Contained in sweet and sour berries, apples E360–369 Succinates and fumarates If consumed in excess, it can lead to headaches, vision problems Allowed Included in marmalade, fruit dry powders for preparing drinks E375 Nicotinic acid (niacin) Allowed Added to flour, cereals products, pasta for enrichment of products with vitamin PP Е381 Ammonium-iron citrate If abused, it can cause diarrhea, darkening of the stool, discoloration of urine, burns when interacting with the skin and mucous membranes , soft drinks; prevents clumping and caking of dry mixtures

Stabilizers

They are used to preserve the organoleptic properties of the product: consistency, smell, taste, color.

They are divided into the following types:

• gelling and water-retaining substances;
• haze stabilizers;
• foam stabilizers.

Emulsifiers

Food additives that are used to form and stabilize emulsions from immiscible liquids.

The consistency of the product, its viscosity, and plasticity depend on the emulsifier.

The most famous and used emulsifiers:

Additive number Additive name Harmful effect on the body Allowed or prohibited in the Russian Federation Application E509 Calcium chloride In case of excessive use, it can provoke irritation of the mucous layer of the stomach and intestines, the formation of ulcers Allowed Added when preserving vegetables and fruits, berries to prevent their softening; is part of cheeses, cottage cheese; added to marmalade to stabilize the consistency E542 Calcium phosphate When abused, it can provoke the release of calcium from teeth and bones and increase calcium in the blood and urine, can contribute to the development of allergic reactions Allowed Used in the production of dairy products, ice cream, cheese, pasta, flour, dry ready-made breakfasts, sauces E570 Fatty acids Provokes the appearance of an allergic rash, migraine, gastrointestinal disorders,

Flavor enhancers

A group of additives that enhance the taste and aroma of the product. The danger lies in the fact that such additives can mask the poor quality of the product. In addition, these additives disrupt the work of taste buds, which causes the effect of addiction to products with flavor and aroma enhancers.

E621 - monosodium glutamate. A food supplement of artificial origin, but in the human body it is absorbed and converted as a regular nucleic acid (a component of a protein molecule). In foods, monosodium glutamate enhances their natural taste and can mask unpleasant tastes and odors. The use of a large dose of the supplement or long-term constant use of monosodium glutamate can lead to the development of the "Chinese restaurant" syndrome, which includes the following manifestations: general weakness, an increase in heart rate, temporary loss of sensation in the back of the head and back, may lead to visual impairment, thinning of the retina and glaucoma (eye disease).

E622 - potassium glutamate. With abuse, allergic manifestations can develop in the form of a rash, itching, redness of the skin, as well as nausea, vomiting.

E625 - magnesium disglutaminate. It is also perceived by the body as a nucleic acid. Approved for industrial use, not recommended for women during pregnancy and breastfeeding, not allowed to be added to food for children. With the abuse of products with added magnesium disglutaminate, indigestion may develop, general weakness and nausea, lethargy, sweating, numbness of the neck, visual impairment may occur.

E650 - zinc acetate. With excessive and frequent use of products with this additive, it accumulates in the body and can provoke the development of toxic poisoning with nausea and vomiting, as well as the development of an allergic reaction.

Antiflamings

According to the mechanism of action:

• prevent the formation of bubbles and foam;
• destroy the already formed air bubbles.

Natural antiflamings consist of fats, usually vaseline and vegetable oils, lard.

Pros: safety for the human body.

Cons: short shelf life, show their qualities for a long time.

Defoamers of synthetic origin contain silicone at their core. Fatty alcohols, fatty acids, polyglycol esters of fatty acids, polysiloxanes, and sorbitan esters have similar properties.

Pros: More economical than natural defoamers, resistant to changes in temperature and product consistency.

Cons: if consumed in excess, dangerous to the body.

Typically, for food production, artificial antiflamingants are added in small trace amounts and do not have negative effects.

Anti-flamings are found in the following products:

• instant coffee;
• sauces;
• jams;
• canned foods;
• jelly;
• meat products.

E950 - acesulfame potassium, is part of some carbonated drinks. As part of the supplement itself, there is methyl alcohol, which worsens the functioning of the heart and blood vessels, as well as asparogenic acid, which stimulates the nervous system. With prolonged excessive use, the supplement is addictive. The maximum safe dosage is 1 gram per day.

E951 - sweetener aspartame. An unstable substance, with slight heating it splits into phenylalanine, formaldehyde and methanol. In the body, methanol turns into formaldehyde, then into formic acid - a carcinogen. Phenylalanine, binding to proteins, becomes a toxic substance. The food additive can lead to poisoning, which is characterized by headache, general weakness, nausea, increased heart rate, anxiety, irritability, rash, loss of vision and convulsions.

Sweeteners E950 - acesulfame, E952 - sodium cyclomate are also toxic.

Sweeteners

Sweeteners are used to enhance the sweetness of the product.

E420 - sorbitol and sorbitol syrup. When abused, it causes discomfort in the gastrointestinal tract, gas formation, and the severity of the manifestations of irritable bowel syndrome increases. The additive has a negative effect on the organ of vision: if abused, it can lead to diabetic retinopathy. Allowed (it is forbidden to add to products for children).

E953 (isomaltitol), E955 (sucralose), E960 (stevioside), E968 (erythritol) are permitted and relatively safe food additives. But if the daily dosage is exceeded (0.6–0.8 g per 1 kg of body weight) and prolonged use, nausea, diarrhea, and allergic manifestations may occur.

Molasses (maltodextrin), caramel syrup, sugar color (E150a, E150b, E150c, E150d), dextrose (glucose), fructose (glucose-fructose syrup), agave syrup, Jerusalem artichoke syrup - these additives mask sugar in foods.

Harmful additives "E", table

E103, E121, E125-126, E131, E142, E211, E213-217, E330, E447, E924 Potential development of malignant neoplasms E221-225, E320-322, E339, E340, E341, E407, E461-466 Negatively affect function stomach and intestines E230, E231, E239, E311, E900, E901, E904 Provoke the development of allergic diseases E171-173, E320-322 Worsen the functioning of the kidneys and liver E320, E466, E471 Increase the level of cholesterol in the blood E102, E122-123, E155, E213, E214, E217-227 Adversely affect the functioning of the bronchopulmonary system, increase the risk of developing an attack of bronchial asthma E151, E160, E230-233, E310, E311, E312, E907, E951 Lead to an exacerbation of allergic reactions, the appearance of a rash Food additives prohibited in the territory of the Russian Federation: a complete list E121 Citrus red Carcinogen, impairs the functioning of the respiratory and urinary systems, can lead to the development of malignant neoplasms E123 Amaranth Disrupts intrauterine development of the fetus, increases the risk of developing cancer E128 Red 2G Leads to impaired coordination, memory E209 Heptyl ester of parahydroxybenzoic acid A strong allergen E216 Propylparaben (propyl ether paraoxybenzoic acid) A strong allergen, a carcinogen, can increase blood pressure E217 Sodium salt Aggravates allergic reactions, bronchial asthma E240 Formaldehyde Leads to the growth of malignant neoplasms E284 Boric acid Violates the liver and kidneys E342, E344 Ammonium orthophosphate Toxic, can cause allergic reactions, asthma E924a Potassium bromate Carcinogen,adversely affects the urinary system E924b Calcium bromate Damages the skin and mucous membranes (including the stomach and intestines) on contact, increases the risk of developing neoplasms

Pay attention to food labels, because a whole periodic table can be hidden behind ordinary yogurt! Wholesome nutrition and proper lifestyle are the basis of our health. And we can improve our well-being on our own.