Food Chemistry. Группа авторов

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Название Food Chemistry
Автор произведения Группа авторов
Жанр Техническая литература
Серия
Издательство Техническая литература
Год выпуска 0
isbn 9781119792116



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nitrosamine.

       c. Sulfites can cause asthmatic reaction.

       d. Sweeteners can cause obesity, dental cavity, diabetes, and increase blood fat. Artificial sweetener can cause hyperactivity and some of them are found carcinogen. Government cautions children and pregnant women against the use of it.

       e. Artificial flavor and monosodium glutamate can cause allergic reactions.

       f. BHT can be toxic to nervous system.

       g. Salt can increase the blood pressure [23].

Additive Role of the additive Food material where it is added Possible health hazard
Erythrosin Food color Canned food, confectionary, and dairy products Possible risk of thyroid tumor in animal study
Blue 1, Red 40, Yellow 5 and Yellow 6 Food color Different candy and confectionary product Allergic reaction to some people.
Tartrazine Food color Ice cream, carbonated drinks Skin rashes, asthma, and headache
Carmosine Food color Dairy products Cause tumor to animals and DNA damage
Amaranth Food color Alcoholic beverages Can cause asthma and allergies
Indigo Carmine Food color Bakery, confectionery, and dairy products Can cause skin rashes, DNA damage and tumor to animals
Brilliant Blue Food color Dairy products and sweets Can cause skin rashes, DNA damage and tumor to animals
Sodium benzoate Preservative Carbonated beverages, sauce, pickles Can cause asthma and probable carcinogen
Sulfur dioxide Preservative Dried food juice Nausea, diarrhoea, DNA damage to animals
Antioxidant Processed food Can cause asthma
Potassium nitrate Curing agent Cured meat and meat products Can form nitrosamine that is carcinogenic agent
BHA/BHT Antioxidant Fats/oils Considered as carcinogenic agent
Monosodium glutamate Flavor enhancer Processed food Can cause cancer, DNA damage
Aspartame Sweetener Processed food Can cause neurological damage
Acesulfame K Sweetener Processed food Can cause cancer to animals
Saccharine Sweetener Processed food Can interfere DNA coagulation process
Bromate Preservative Processed food Destroy nutrients in food
Caffeine Flavorant Processed food Can cause heart defects
Chelating agent Sequestering agent Processed food They affect mineral balance in our body
Food color Used in beverages Retard growth and damage kidney, liver
Metanil yellow Food color Used in sweets Responsible for weakness and food poisoning
Lead chromate Food color Added to turmeric for bright color Anemia, abdominal pain

      Exposure to hazardous chemicals through food can create adverse health effects that depends on various factors like the following

       a. Type of chemical

       b. Dose of chemical

       c. Duration of exposure

       d. Frequency of exposure [25]

      The safety of food additives is generally evaluated by international organization as well as local government. The goals for the assessment of the intake of food additive are as follows:

       a. Monitoring the actual intake of food additives with respect to its acceptable daily intake (ADI).

       b. Identify the consumer group who are at risk for the intake of additives close or more than the ADI value.

       c. To offer information to the international organization for the reassessment of the regulations of food additives in case of high intake.

      The safety assessment of the additives is based on the toxicity of the additives. On the basis of these toxicological data, food additives are classified as follows:

       Group A: Additives having established ADI value

       Group B: Additives generally considered as safe.

       Group C: Additives with insufficient data.

       Group D: Flavoring components.

       Group E: Natural components with very few or no scientific safety data.