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Food preservatives

Food Preservation

Food preservation was designed to prevent spoilage, the first food preservation practices were, salting of meat and fish, adding sugar in canned foods and pickling vegetables.

Food preservatives play a vital role in preventing deterioration of food, protecting against spoilage from mold, yeast, life-threatening botulism and other organisms that can cause food poisoning. Preservatives reduce food cost, improve convenience, lengthen shelf life and reduce food waste.

Functions, Names and Labeling

There are two modes of preservation: Physical and chemical.

Physical preservation refers to processes such as refrigeration or drying.

Chemical preservation is adding ingredients to a food for the purpose of preventing potential damage from oxidation, rancidity, microbial growth or other undesirable changes — and is considered a “direct additive.”

food-preservation

Per U.S. Food and Drug Administration, both natural preservatives, like lemon juice, salt and sugar and artificial preservatives are classified as “chemical preservatives.” While many common preservatives occur naturally, manufacturers often use synthetic versions of these chemicals.

All preservatives added to food products must be declared on the ingredient list on the food label using common names of ingredients. When no such name exists, synthetic forms can be listed. For example, synthetic vitamin B9 can be listed as “folic acid.” Preservative ingredients must either be identified as a preservative or the specific function must be given, such as “sorbic acid (to retain freshness).”

food label

Safety

According to the regulatory authorities, preservatives are generally recognized as safe, or GRAS, in the quantities in which they are allowed in individual food products. “Safe” for food additives is defined to mean “a reasonable certainty in the minds of competent scientists that the substance is not harmful under the intended conditions of use.” Still, there are some preservatives of concern.

Sodium nitrite/nitrate used in processed meats is an example of compounds that may increase the potential of these foods to cause cancer. Studies have linked eating large amounts of processed meats with an increased risk of colorectal cancer.

No Nitrites Label

Sodium benzoate and sulfites appear to be safe for most people, but may cause adverse reactions in others. A 2007 study published in The Lancet suggests sodium benzoate and artificial food colorings may exacerbate hyperactivity in young children.

Although butylated hydroxyanisole, or BHA, is listed by the National Toxicology Program as “reasonably anticipated to be a human carcinogen,” the FDA considers it a GRAS substance in minute quantities. Meanwhile, butylated hydroxytoulene, or BHT, has been banned in some countries but has not been shown conclusively to be carcinogenic.

A diet full of processed foods may contain excessive preservatives — both artificial and natural (salt and sugar) and should be limited. But preservatives within the context of an overall healthful diet help safeguard food and protect consumer health.

Removing preservatives compromises food safety, and there is no good scientific reason to avoid them. The risk of getting botulism from processed meats far outweighs the risk of the preservative especially when consumed in moderation.

Nonetheless, emerging technological innovations aimed at replacing traditional preservatives are in the works. Development of technologies, such as high pressure processing and ultrasonic preprocessing with pulsed light are promising and may yield additional benefits such as reduced water usage, energy efficiency and improved food quality.

High Pressure Processing

HPP-Process

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