WHAT DO FOOD ADDITIVES INCLUDE FOR APPENDIX VI
Preservatives, E200-297. These prevent bacteria and fungi from decaying the food. Over 40 are approved for use in Britain, and the amount that can be used is limited by law. Those most dangerous to health are the nitrates and nitrites (E249-252) which have been used for hundreds of years to make bacon and ham – they are potentially carcinogenic. Because of the long tradition of use, and the fact that the characteristic flavour of bacon cannot be produced in any other way, these preservatives are difficult to outlaw.
Preservatives are used in almost all wines (but see p333). One group of preservatives, the benzoates (E210-219) sometimes seem to cause sensitivity problems in people who are also sensitive to aspirin and/or tartrazine (El 02). The sulphites, metabisulphites and sulphur dioxide (E220-227) can trigger off asthmatic attacks because they have an irritant effect on the airways.
Antioxidants, E300-321. These stop fats and oils from going rancid. These are restricted to certain foods and the amount used is limited by law. Those most likely to cause health problems are BHA and BHT, (E320 and 321). One study showed BHT to cause behaviour disorders in animals.
Emulsifiers, stabilizers and thickeners,
(E322-495). These improve texture. The
amount that can be used is not limited, but they are restricted to certain foods. Several of those permitted in Britain are banned by the EEC because they are potential carcinogens – these include E430, E433 and E435.
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