Preservatives
in food are responsible for exactly what they are named for: preserving food. They
are often added to foods that generally would spoil easily. This includes canned foods, deli meat,
yogurts, milk, dairy, and many items found in the refrigerator.
While some preservatives are classified as
antioxidants, they actually have been given a bad rep and for good
reasons. As the food industry searched for ways to increase
shelf-life for foods and other items that spoil easily, preservatives became
common in our households. There was
great word when products had longer shelf-lives and when milk and dairy
products lasted longer in the refrigerator.
As time and research continued with these products, the more
we learned that preservatives are not good for the body. While consuming a product with a preservative
will not immediately harm an individual, it can increase the risk of cancer and
other illnesses with increased consumption.
This article lists some of the more harmful and more common
preservatives that are found in foods known to have short shelf-lives.
·
Butylated Hydroxyanisole (BHA) and
Butylated Hydroxytoluene (BHT): These two compounds are antioxidants- meaning
the primary role of these compounds is to fight oxygen atoms in the body from
creating bad health. Ironically, these
compounds have been linked to cancer and tumors in studies with animals and
some countries have even prohibited these preservatives in food. While there are many countries and regions
that have prohibited these compounds, there are still traces in certain foods,
containers, and bottles that can cause harm to the body.
·
Sulphur Dioxide: This preservative is
widely used in food and drink products, especially in dried fruit and
vegetables, soft drinks, and alcoholic beverages. This preservative is considered to be harmful
to individuals who are sensitive to asthma. Research indicates that one in nine
asthmatics state a prior history of asthma exacerbated by consuming soda
beverages that contain this preservative.
While the UK regulates the amount of sulphur dioxide used as a
preservative, it is still used in many dried fruit and vegetables. Consuming high amounts of sulphur dioxide can
add the gassy side-effect one may experience after consuming the preservative.
·
Sodium benzoate and sodium nitrite: These
preservatives can generally be found in deli meat and other preserved meats. Coincidentally,
these preservatives have been associated with increased mortality rates in
pregnant rats, which could help decrease the human shelf-life for those who
consume these preservatives.
·
Consuming preservatives is often
something that is hard to avoid, but it is important to try to avoid consuming
additives whenever possible. Avoiding
preservatives can often be as simple as reading a food ingredient label on a
package or can. Regulations on foods and
preservatives mandate the listing of all products on such foods, which means
that these compounds are often listed.
Finding key words such as “nitrate” or the previously listed ingredients
is something that should be searched for when reading food labels.
Stay Solid, Lochs :-)
References
