HealthLine: What's That In My Food?

I had originally thought of writing about sunscreen, sun damage and skin cancer, then I looked outside my window. I chose to pursue an avenue that is much closer to my heart–food!

Traditionally, food additives tend to bear a negative connotation in our culture because of how the media depicts their presence. A food additive is defined as any substance which becomes part of a food when added during the processing or production of that food. Food additives can be used to preserve or enhance taste and appearance.

There are various categories of food additives, ranging from acidifying agents to thickeners. Food additives serve mainly five functions: to keep the product consistent, to improve or preserve nutrient value, to maintain wholesomeness of food, to control pH balance, and to provide color and enhance flavor.

Agents such as emulsifiers allow oil and water to mix, which means products such as mayonnaise and ice cream can maintain their integrity. Vitamins and minerals are added to some cereals which make them “fortified.” Preservatives reduce spoilage and keep breads from molding quickly. Leavening agents release acids that, when heated, react with baking soda to help biscuits and cakes rise. Certain spices and flavorings make foods more palatable.

The U.S. Food and Drug Administration has a list of 700 items which are considered Generally Recognized As Safe (GRAS). The GRAS category system was created by Congress in 1958 as the Food Additives Amendment to the Federal Food, Drug and Cosmetic Act (FD&C Act). The Amendment was enacted to confirm products which were known to be safe or proven safe by scientific data and therefore would be considered reasonable to be used in foods. Some examples include salt, sugar and vinegar.

Although an additive may be considered safe by regulators, individuals must evaluate their ability to tolerate the substance. For example, some people are allergic to red dye, which is used to color certain foods. Others can't tolerate sulfites, a common additive to salad bars to keep fruits and vegetables fresh.

There are “good” food additives that should not be overlooked. Antioxidants may boost our immune system and reduce our risk of cancer or infection. The essential fatty acid omega-3 is needed for a normal nervous system and better heart health, and it promotes brain and eye development in babies. Fiber is necessary for a healthy digestive system, along with prebiotics and probiotics which promote healthy bacteria in the gut. Prebiotics in yogurt support the growth of probiotics in the digestive tract. The benefits of vitamins such as B, C, D and E, calcium in milk and iron in flour are already well-known, too.

I feel relieved that I do not have to worry that the little rats will be subjected to saccharin studies anymore and will live to remain free another day. Ratatouille, may you live forever!

Dr. Ballard is a Board Certified Internist and Geriatrician with a special interest in Women’s Health.  She practices in Enumclaw, 360-825-1389.  Dr. Ballard’s comments are informational only and not to be construed as medical advice.  Consult your personal physician for any medical issues.