Ever wondered how canned goods or jars of condiments boast an expiration date months or even years in the future?
You can chalk that up to food preservatives, a type of additive that helps maintain the taste, texture, nutrition and appearance of food.
Many preservatives act as anti-microbials, which are important because they prevent food from spoiling from microbes. These microbes include bacteria, yeast and mold and can lead to serious, even life-threatening, food-borne illnesses.
And it’s not just safety: Preservatives help fruit, vegetables and meat stay colorful and appetizing, as well as enhance and maintain flavor. For example, certain antioxidants (such as vitamin E) act as preservatives and help foods with fat or oil maintain their taste and prevent them from becoming rancid.
Preservatives also ensure consistency, says Allen — that way, you can count on a jar of tomato sauce or can of soup from your preferred brand always looking and tasting the same way.
Are Preservatives Safe to Eat?
Scan a food label, and you may find the names of food preservatives long and intimidating. After all, the words “calcium phosphate” don’t trip easily off the tongue. But, all food preservatives and additives found in food are regulated by the FDA.
Some additives found harmful to people or animals can still be allowed in foods, but only at the level of 1/100 of the amount that is considered harmful.
There’s a reason to feel somewhat cautious about preservatives: “Some research shows that certain preservatives can be carcinogenic at high levels and that others can interfere with gut health and absorption.
Nitrites, a preservative used in processed meats, may be carcinogenic. And sulfites, a preservative commonly used in wine and beer, may negatively affect the good bacteria found in the gut and mouth microbiome.
Despite these cautionary notes, these preservatives are likely OK to consume because they’re used in very small quantities. In fact, some additives found harmful to people or animals can still be allowed in foods, but only at the level of 1/100 of the amount that is considered harmful.
Testing preservatives and assessing their safety is an ongoing process for scientists, Bottom line: It’s safer to eat preservatives than risk eating foods infected by bacteria and fungi.
Synthetic Preservatives
1. Calcium Phosphate
This preservative is used to thicken and stabilize foods. It helps prevent lumps from forming, too. “It’s common in baked goods,” such as cake mixes and flour. It’s also found in canned foods, bread and jelly.
Other forms of phosphorus are also used as a food additive, according to the National Institute of Diabetes and Digestive and Kidney Disease (NIDDK) — you’ll find them in foods such as beer, cheese, milk and dried beans.
“Those with chronic kidney disease should limit their intake of calcium phosphate because their kidneys may not remove phosphorus properly. People with chronic kidney disease should also avoid foods with ingredients that include “phos” in their name.
2. Sorbic Acid
When used as a preservative, sorbic acid is created synthetically and considered GRAS. It also occurs naturally in fruits, particularly berries. It’s used in wine and cheese, as well as to preserve meats. (Note that sorbic acid isn’t the same thing as ascorbic acid).
Like many preservatives, sorbic acid has microbial properties. It helps prevent mold and yeast from developing, according to the Food and Agriculture Organization of the United Nations (FAO). You won’t taste — or smell — this additive when it’s used in low levels.
3. Nitrates and Nitrites
Both of these preservatives are commonly added to processed meats. Many fruits and vegetables naturally have nitrates and nitrites, which are safe when naturally occurring.
In meat, the preservative is synthetic and serves to add color and preserve shelf-life. Most likely, you’ve also seen meats advertised as being “nitrite- or nitrate-free.” That’s because there are health risks to adding sodium nitrate to meat — it can lead to carcinogenic chemicals forming.
The cooking method for foods with these preservatives is also a cause for concern: Cooking foods with these preservatives on high heat creates nitrosamines, a carcinogen.
So that bacon cooked on a high-temperature oven or a hot dog flaming up on the grill could lead to a person ingesting a carcinogen. However, adding vitamin C to foods with nitrites can reduce the nitrosamine content, and is now required by the USDA.
4. Benzoic Acid and Sodium Benzoate
Benzoic acid and sodium benzoate are grouped together because they can be interchangeable in some cases. “Benzoic acid is the oldest and most widely used preservative,” according to the FAO.
You’ll find it naturally in some fruits and spices. You’ll most often find benzoic acid and sodium benzoate used to preserve acidic foods, such as fruit juice and pickles, adding that they help limit microbial growth and enhance flavor.
Since benzoic acid isn’t very water-soluble, sodium benzoate, which is man-made, is often used instead, per the World Health Organization (WHO).
The problem with benzoate is that it can cause drinks to contain traces of the carcinogen benzene, according to an April 2018 study in Beverages.
SOURCE: https://www.livestrong.com/article/288335-the-most-common-food-preservatives/
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