FOOD ADDITIVES Misc Information Organic Foods Pesticides Artificial Sweeteners MSGPreservatives

 Food additives used in the U.S. are strictly controlled and pose little cause for concern  Incidental food additives are not common  BHT protects fruits and vegetables from browning caused by exposure to oxygen  The Food and Drug Administration (FDA) has the responsibility of deciding what additives shall be in foods.

 Contaminants are not intentionally used in or on foods.  GRAS stands for “generally recognized as safe”  It includes a list of food additives believed to be safe  To control the safety of additives in food the FDA has rules manufacturers must follow which include submitting proof that a new additive is safe after numerous tests.

 The artificial fat OLESTRA passes through the digestive track undigested  It is fortified with Vitamin E

Organic Food Are foods meeting strict USDA production regulations for organic including: Not using synthetic pesticides, herbicides fertilizers, drugs and preservatives, and produced without genetic engineering or irradiation.

Organic does not mean pesticide-free, however they typically have lower levels than conventionally grown foods.  Purchasing organic fruits and vegetables rather than conventionally grown foods do not harm the environment.  Animals are raised in natural surroundings with access to outdoors.

 Individuals that purchase organic food should:  Cook the food properly  Wash raw produce vigorously

Pesticides  Chemicals used to control insects, disease, weeds, fungi, and other animals.  To reduce your intake of pesticides residues you should:  Trim the fat from meat  Discard the outer layer of cabbage

 Most pesticides can be removed by washing foods thoroughly.

 Artificial sweeteners  Current evidence indicates that moderate intakes of artificial sweeteners pose no health risks.  An example of an artificial sweetener that is made from sucrose is suralose.

MSG  Monosodium Glutamate is a flavor enhancer  Is widely used in Asian restaurants  Can cause symptoms such as burning and flushing of the skin and headache

Preservatives  Examples of microbial agents are salt and sugar  Nitrites are added to foods to inhibit rancidity and preserve color  Nitrosamines have been know to cause cancer in animals  Nitrites are commonly found in hot dogs and ham

 Vitamin C and acetic acid are good preservatives

DYES  Only 10 synthetic color additives are approved by the FDA for use in foods  Coloring agents are allowed no marginal risk