The Negative Effects of Food Additives

Food additives can cause many negative side effects, from behavioural problems to allergies or intolerances. Infants, children and those suffering from hyperactive disorders such as ADHD are particularly vulnerable. Over the last couple of generations food intolerances and depression have become increasingly more common. The use of controversial additives like MSG and aspartame has skyrocketed. However there are a number of natural alternatives to synthetic additives. For these reasons, the safety of artificial additives has been under scrutiny and their use questioned.

Many parents, doctors and scientists strongly believe there is a link between food additives and hyperactivity or learning disorders in children. Others do not agree. Extensive tests are carried out by the Food Standards Australia New Zealand before any food additive is deemed safe for consumption. Trials on exposure are also completed to set specific daily intake limits over a lifetime. (The official shoppers guide to food additives and labels, 2002, p.40). Only a small percentage of the population experience adverse reactions to food additives. (The official shoppers guide to food additives and labels, 2002, p.42). Yet Dr Ben Feingold, an allergist, strongly believes from his own observations that hyperactivity and learning disabilities in children are often cause by artificial colours and flavours. (Jacobson, 1976)

A recent study conducted at the University of Southamptom by Professor Jim Stevenson tested a variety of common artificial colours and the widely used preservative, sodium benzoate. The subjects were a group of 153 three-year-olds and 144 eight-year-olds. The children were observed through a range of environments by parents, teachers and researchers. The results showed increased hyperactivity and decreased concentration. The outcomes of this study have prompted authorities in the UK to ban six artificial colours which were included in the test (Robinson, 2008). Despite this, these colours are still considered safe in Australia. Behavioural problems however, are not the only side effects of additives.

The World Health Organisation estimates up to 20-30% of children with asthma react to sulphites. However Dengate (2007) states that Australian research shows reactions are more than 65% for asthmatic children. When asthma is triggered by food, it is usually due to additives (Asthma Foundation NSW, n.d.). Effects are normally delayed, resulting in irritable airways which can bring on asthma when exposed to triggers such as exercise, cold air, or a cold or flu. This can make it difficult to identify the cause. Generally asthmatics won’t make the connection between their symptoms and sulphites. Asthmatics can also be susceptible to MSG, salicylates and benzoates; particularly sodium benzoate (211).

Food Standards Australia New Zealand states that evidence showing MSG to cause or contribute to asthma attacks is inconclusive. The only verified side effects are bronchospasms in those who are severely asthmatic (Monosodium glutamate, a safety assessment, 2003). However sensitivities to food additives can contribute to asthmatic symptoms. These intolerances cause muscular contractions, consequently resulting in bronchospasms (Children asthma statistics and food intolerance in children, n.d.). In fact it’s not only asthmatics that experience negative reactions to MSG.

Two additives which are constantly causing debate on safety are aspartame and monosodium glutamate (MSG). Aspartame is made from aspartic acid and phenylalanine, two amino acids. It is used as an alternative to sugar which is low in calories. The World Health Organisation and various other expert committees assure the public aspartame has been rigorously tested, concluding it is completely safe (Lukachko, 1999). However the University of Liverpool conducted a two year study which would suggest otherwise. Their research found that common additives, aspartame, MSG and artificial colours brilliant blue and quinoline yellow affect signaling systems and stopped nerve cells growing in mice. This may seriously effect the development of the nervous system (Lawrence,2005).

MSG is used to enhance the flavour of certain foods (Brown, 2008). It is made from amino acid and glutamic acid. The use of MSG is very controversial, even though governments around the globe declare MSG to be safe. The US Food and Drug Administration conducted tests in 1958, 1991 and 1998 finding no connection between MSG and adverse reactions (Renton, 2005). Food Standards Australia New Zealand believe that less than one percent of the population may have a mild reaction to MSG with no long term effects. This would be argued by the countless people who are sensitive, or allergic to MSG.

Many people report reactions after consuming MSG such as: rashes, itching, migraines, headaches, asthma, chest tightness, heart palpitations, irritability and sleep disturbance (Dengate, 2007). This has lead to the common phrase, “Chinese restaurant syndrome”. Unfortunately most people are unaware of the commonly packaged foods MSG is included in, for instance: flavoured potato chips, flavoured savoury cracker snacks, salt seasonings, powder seasonings and sauces. Many of these foods are consumed by children, who are much more vulnerable to the side effects. This is typified by the inability for the immature digestive system to effectively break down chemicals. It is evident that, along with other artificial additives, MSG intolerance is quite common.

Food additives are not only causing adverse effects in children and those with medical issues; healthy adults also experience negative symptoms. Along with the increasing use of food additives, intolerances are on the rise. Certain additives such as MSG and sulfites are toxic to the gastrointestinal tract, causing unpleasant symptoms such as irritable bowel syndrome. Food intolerances can mimic an allergy; however allergies require an immune system (IgE) response, where food intolerance is a sensitivity or inability to adequately digest a food. These intolerances or sensitivities can lead to a range of health problems, including depression.

Since the increased availability of processed food began in the 1970’s, depression has become more common in developed countries. One in ten adults in Australia will experience some form of depression. In 2002 a medical journal published a study of a 25-year-old man who cured his depression by eliminated all food additives from his diet. A double blind placebo test confirmed his severe sensitivity to food additives (Dengate, 2009). Another study which supports these findings was conducted on 3,500 subjects at the University College London. Researchers found a 60% increased risk in depression for those who consumed too much processed foods compared to those on a healthy diet (Sad Food Choices, 2010). The question is, with all this evidence coming forward, why are additives so widely used.

The Food Standards states, like the food we eat, additives are made from chemical substances. Our body cannot differentiate between a chemical from food, or a chemical from an additive (Food Additives, 2010). Most food additives have complex names, including letters from the Greek alphabet. This can make it very confusing, so each additive is assigned a number. Labels are required to include all additives by law. They must include the class and number only, not the actual name of the particular additive, thickener (1422) for example.

Australia uses over 300 different food additives, most which are synthetic (Dengate, 2007). The most commonly used food additives include colours, flavours, antioxidants, preservatives, emulsifiers, thickeners, stabilisers, flavour enhancers, gelling agents and sweeteners. Food additives are used to enhance the flavour, texture or appearance of food and to prolong shelf life. Although it is necessary to include many additives in processed foods, the increasing use of colours and flavours purely for attractiveness seems to carry more risks than benefits.

A 2007 UK study found common preservative sodium benzoate (211) can cause cell damage and illness. Peter Piper a professor of biotechnology and molecular biology at Sheffield University discovered that this preservative caused serious damage to living cells. The tests showed sodium benzoate’s ability to destroy DNA in the mitochondria; these cells absorb oxygen to provide energy. Parkinson’s disease and many neuro-degenerative diseases are linked to damage of the mitochondria. Sodium benzoate is used in many soft drinks as a preservative, Professor Piper recommends parents avoid allowing their children to consume this preservative. He also believes food industry’s testing is outdated, and although they will state sodium benzoate has passed in depth trials, there is a big difference between the abilities now and 50 years ago (Soft drink additive damages DNA, 2007). This might not be the only reason to avoid soft drinks, as well as sodium benzoate soft drinks contain a cocktail of artificial colours.

The Australian Food and Grocery Council argue that colours which are approved in Australia serve a very important purpose; they do not cause any adverse effects to consumers. Artificial colours enhance the naturally occurring colours. Because artificial colours are stable, predictable and have intense pigments, they take preference over natural colours. (Food colouring, n.d.). However studies are sowing otherwise.

According to Professor Jim Stevenson there is now clear evidence that the following food additives negatively effect a child’s behaviour and should be avoided: tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), carmoisine (E122), ponceau 4R (E124), allura red (E129) and sodium benzoate (E211). (ScienceDaily, 2007). Dr Brian McDonogh, who is an expert in nutrition and ADHD, also with over 20 years experience in medicine, disagrees with the overuse of additives in children’s food. He states “The only reason they are added, is because they make foods visually more appealing and taste artificially more attractive.” (Watts, 2008, p 2). This is supported by the recent consumer avoidance of artificial colours, showing natural alternatives are preferred.

Natural colours can be derived from many plant sources, including: berries, beetroot, alfalfa grass, spinach, carrot, prawns, eggs and turmeric, to name a few. Other natural additives include sugar, honey, alcohol, salt and antioxidants, which can be used as preservatives (Dweck, n.d.). Many companies are now giving in to public pressure by removing artificial additives or replacing them with natural alternatives.

We are now seeing numerous studies and trials which are proving what parents have known for decades. Food additives make a significant difference to their child’s behaviour and learning ability, while other sufferers will argue the Food Standards decisions regarding their safety. As the public become more aware of adverse effects food additives can cause, the demand for natural colours, preservative and flavours will continue to rise. Unfortunately Australia appears to be a little further behind with many colours still deemed safe, yet banned in other countries. The most effective way for consumers to change this, is through what they choose to buy.

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