Food Additives and Food Toxins

Flashcards about Food Additives and Food Toxins.

Benzoic Acid

Occurs naturally in berries, plums, prunes, and some spices; used as an antimicrobial agent in high-acid foods.

Benzoic Acid (Dietitian Tip)

Caution advised for asthma patients and individuals with aspirin sensitivity due to potential allergic reactions. Excessive intake harmful for individuals restricting Na consumption.

Parabens

Alkyl esters of p-hydroxybenzoic acid, effective antimicrobial activity in both acid and alkaline pH regions, used as preservatives.

Parabens (Dietitian Tip)

Caution advised due to endocrine disrupting effects (estrogen-like). Cumulative exposure from food, cosmetics, and drugs should be considered.

Sorbic Acid

Straight-chain, trans-trans unsaturated fatty acid, effective against yeasts and molds, used in low pH products.

Sorbic Acid (Dietitian Tip)

Considered one of the safest preservatives; rapidly broken down by metabolism. Some studies suggest it may cause behavioral effects when taken with colorants, especially in children.

Sulfites

Used as preservatives, serving as both an antimicrobial substance and as antioxidant, inhibits molds and bacteria.

Sulfites (Dietitian Tip)

Can trigger asthma attacks. Sulfite sensitivity is an intolerance-type reaction, not an allergy.

Nitrates/Nitrites

Produce the characteristic color and flavor of cured meat products; inhibit toxin formation by Clostridium botulinum.

Nitrates/Nitrites (Dietitian Tip)

Potential risk: Can transform into nitrosamines in the body, especially at high temperatures or low pH, which have been identified as potential carcinogens.

Hydrogen Peroxide

Strong oxidizing agent used as a bleaching agent and for sterilizing food processing equipment, must not leave residue.

Hydrogen Peroxide (Dietitian Tip)

Should not leave any residue; considered a processing aid, not a food additive.

Sodium Chloride

Used for centuries to prevent spoilage of foods, reduces water activity, thereby influencing microbial growth.

Nisin

Antibacterial polypeptide produced by some strains of Lactococcus lactis, used as a processing aid against gram-positive organisms.

Bacteriocins (Dietitian Tip)

Natural preservatives produced by probiotic bacteria, effective against serious pathogens such as Listeria monocytogenes.

Acids

Serve a dual purpose, as acidulants and as preservatives; low pH makes it difficult for microorganisms to multiply.

Acids (Dietitian Tip)

Each has a different source and effect profile; not all the same. Low pH makes it difficult for microorganisms to multiply; used as part of microbial control.

Antioxidants

Prevent or retard oxidative deterioration in foods, terminate free radical chains and function as electron donors.

Antioxidants (Dietitian Tip)

Not all are healthy! Natural antioxidants generally safe, synthetic antioxidants have discussed carcinogenic potential. Encourage intake from natural sources.

Emulsifiers

Mixing oil and water, increasing stability, creating consistency and texture, some can have metabolic effects in the body.

Emulsifiers (Dietitian Tip)

Provide oil-water balance, some have technical function, some metabolic effects. Some synthetic emulsifiers can damage the intestinal barrier and increase inflammation.

Sweeteners

Nonnutritive and nutritive sweeteners; nonnutritive include saccharin, cyclamate, aspartame, acesulfame K, and sucralose.

Sweeteners (Dietitian Tip)

Blood glucose and insulin response are low. Sugar alcohols (sorbitol, mannitol) can cause gas, bloating, and diarrhea. Aspartame prohibited in patients with PKU!

Phosphates

pH regulator, stabilizer, humor retainer, color protector, too much is harmful; increase phosphorus load increases risk of hyperphosphatemia.

Phosphates (Dietitian Tip)

Too much is harmful! Phosphate additives are generally in inorganic form, absorption in the body is very high.

Coloring Agents

Natural colorants (beta-carotene, beet root, chlorophyll, curcumin, anthocyanins), synthetic colorants (azo dyes).

Coloring Agents (Dietitian Tip)

Natural ones are generally safe. Natural pigments also have an antioxidant effect. Azo dyes can cause allergic reactions and hyperactivity.

Nutrition Supplements

Correct a recognized deficiency of one or more nutrients, maintain the nutritional quality of the food supply.