Wednesday, 15 July 2015

The Effects of Food Preservatives on the Human Body


A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, beverages etc. to prevent decomposition by microbial growth or by undesirable chemical changes. In general preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails refrigeration and drying. They are used in foods, cosmetics, and many other products. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservatives and physical preservation are usually combined. Food preservatives extend the shelf life of food in grocery stores but may have a detrimental effect on your health. Preservatives are a good thing for food manufacturers because products can be made, shipped and stored until purchase without going bad, meaning they don't lose money from spoiled food. Preservatives are also beneficial to you in that you're not eating food that has begun to decay. These chemical compounds, however, can have may undesirable side effects in your body
Preservatives have been used since prehistoric times. Smoked meat for example has phenols and other chemicals that retard spoilage. The preservation of foods has evolved greatly over the centuries, and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, etc. in food began in the late 19th century, but was not widespread until the 20th century.
The use of food preservatives varies greatly depending on country. Many developing countries that do not have strong governments to regulate food additives face either harmful levels of preservatives in foods, or a complete avoidance of foods that are considered unnatural or foreign. These countries have also proven useful in case studies surrounding chemical preservatives, as they have been only recently introduced. In urban slums of highly populated countries the knowledge about contents of food tends to be extremely low, despite consumption of these imported foods

Nitrates and Nitrites
Sodium nitrate and nitrite are food preservatives often used in meat products. They help to prevent oxidation of meats, keeping them red in color and preventing bacterial growth. The U.S. Environmental Protection Agency notes that consumption of nitrates may be linked to an increased risk of cancers, such as leukemia, brain tumors and nasopharyngeal tumors. Nitrates and nitrites may also increase risk for diabetes, diarrhea and respiratory tract infections in children. Ingesting a large amount of these preservatives at one time may cause you to experiences abdominal pain, muscle weakness, bloody stools and fainting, according to the EPA. You'll find nitrates and nitrites in bacon, lunch meat, hot dogs, sausage, smoked fish, ham and corned beef.

Sulfite Dangers

Sulfites in dried fruit, wine, shrimp and processed potato foods are preservatives that prevent discoloration in food. They also destroy vitamin B-1 content, however, and may cause adverse health impacts. If you are sensitive to sulfites, you may experience skin irritations, hives, flushing, hypotension, abdominal pain, diarrhea and asthmatic breathing after eating them, according to a study published in November 2009 in the journal "Clinical and Experimental Allergy." The U.S. Food and Drug Administration continues to allow the use of sulfites in food, and the preservative appears on the "Generally Recognized as Safe" list.

Sodium Benzoate

Sodium benzoate, or benzoic acid, is another preservative used to prevent bacterial growth in foods. The Center for Science in the Public Interest notes that people who are sensitive to sodium benzoate may experience hives, asthma or allergic reactions after consuming it. When combined with vitamin C, also known as ascorbic acid, sodium benzoate may pose a small risk of cancer, including leukemia. According to the World Health Organization, animal studies reveal that high doses of the preservative may cause damage to the heart, spleen, liver, kidneys, brain and adrenal glands. But human studies and studies with lower consumption rates are limited.

Antioxidant Preservatives

Propyl gallate and tert-butylhydroquinone are antioxidant preservatives that help prevent the spoilage of fats and oils. They're found in processed foods, vegetable oils and meat products. According to the Center for Science in the Public Interest, animal studies reveal that low doses of propyl gallate may increase risk of cancer. Tert-butylhydroquinone increases the incidence of tumors in studies conducted on rats. More research is needed to determine the impacts of these preservatives on human health, however.
AMOS AWINI PATIENCE 
KUW/U14/SLG/2031

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