Food manufacturers use preservatives, such as antioxidant and antimicrobial chemicals, to sustain the freshness of products and prevent the growth of pathological microorganisms. Some preservatives may cause medical conditions or diseases. Read each food product label before you purchase and consume it to determine the preservatives used and the health risks you may incur.
Nitrates and Nitrites
Nitrates and nitrites are used as preservatives to enhance the color and extend the shelf life of processed meats. Upon ingestion, nitrates are converted to nitrites that may react with hemoglobin, a substance that carries oxygen in red blood cells, and produce methemoglobin, a substance that prevents oxygen from being transported in red blood cells that can lead to loss of consciousness and death, especially in infants. Proteins in the stomach react with nitrites from food and produce nitrosamines, substances that have carcinogenic properties and may increase your risk of cancer. Meats cooked at high temperatures and processed meats contain high amounts of nitrosamines. Research by Susanna Larsson published in the "International Journal of Cancer" in 2006 reports that high dietary consumption of nitrosamines from processed meat may increase risk of stomach cancer. Based on this research, heed caution regarding your consumption of processed meat products.
Monosodium Glutamate
Monosodium glutamate, or MSG, is a preservative used to enhance flavors of foods, particularly canned vegetables, soups and processed meats and is commonly used in Chinese restaurants, according to MayoClinic.com. Although MSG is generally recognized as safe, many people complain about reactions such as headaches, sweating, redness of skin, nausea and weakness, following consumption of food containing he preservative. Research by Yuko Nakanishi published in the "Journal of Autoimmunity" in 2008 discovered that monosodium glutamate may induce obesity, diabetes, liver cancer and inflammation associated with autoimmune disease.
Sulfites
Sulfites are used as food preservatives to prevent discoloration in foods, such as dried fruits, and beverages, such as wine. The FDA prohibits the use of sulfites on fresh fruits and vegetables, except potatoes, requires food manufacturers to declare the use of the preservative on labels of processed foods and has recalled products that contain undeclared sulfites after receiving reports of allergic reactions following consumption of these products, according to research by Babgaleh Timbo of the Center of Food Safety and Applied Nutrition at the U.S. Food and Drug Administration published in the "Journal of Food Protection" in 2004. Cleveland Clinic reports that sulfite containing food preservatives, such as sulfur dioxide, potassium bisulfite, sodium bisulfite, potassium metabisulfite, sodium metabisulfite and sodium sulfite may cause asthma symptoms that range from mild wheezing to potentially life-threatening reactions, including severe allergic reactions.
References
- Science Daily: Focusing on Preservatives: How They Keep Food Fresh
- Argonne National Laboratory: Nitrate and Nitrite
- "International Journal of Cancer"; Processed Meat Consumption, Dietary Nitrosamines and Stomach Cancer Risk in a Cohort of Swedish Women; Larsson, S.C.; Aug 15 2006
- MayoClinic.com: Monosodium Glutamate (Msg): Is It Harmful?
- "Journal of Autoimmunity"; Monosodium Glutamate (Msg): A Villain and Promoter of Liver Inflammation and Dysplasia; Nakanishi, Y.; Feb-Mar 2008
