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Monday, 23 January 2012

the effects of food additives on health and the environment

1.The types of food additives allowed and the quantity permittedare controlled by the 1983 Food Act and the 1985 FoodRegulation.

2.The permissible quantity depends on the type of food and thefood additives. For example, benzoic acid added must notexceed 800 mg per kg in cordial drinks, whereas sodium nitritemust not exceed 100 mg per kg in meat product.

3.The excessive intake of food additives for a prolonged periodof time will ruin our health. The side effects arising from takingfood additives are allergy, cancer, brain damage andhyperactivity.

4.Allergy
a) Food additives such as sodium sulphite (preservative),BHA and BHT (antioxidants), MSG (flavouring) and somefood colours (e.g, Yellow No. 5) can cause allergicreactions in some people.
b) The symptoms of MSG allergy are giddiness, chest painand difficulty in breathing. This condition is called the‘Chinese restaurant syndrome’
c) The presence of sodium nitrate or sodium nitrite in foodcan cause ‘blue baby’ syndrome that is fatal for babies.This syndrome is due to the lack of oxygen in the blood.Hence, the use of nitrate and nitrite is allowed in babyfoods.

5.Cancer
a) Chemicals that cause cancer are called carcinogens.Sodium nitrite (a preservative) is a potent carcinogen.
b) The nitrite react with the amines in food to producenitrosamine which can cause cancer.

6.Brain damage
Excessive intake of nitrites for a prolonged period of time cancause brain damage. In this condition, the supply of oxygen tothe brain is disrupted and this cause brain damage.

7.Hyperactivity
a) Food additives such as tartrazine can causehyperactivity.
b) Children who are hyperactivity become very active, findit difficult to relax or sleep and are very restless.


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