Compounds are added to foods for a number of reasons including preservation, flavoring and coloring. While some of these additives are harmless and some provide benefits, there is concern regarding the effects of certain additives on health. Consult with a professional to address any individual dietary concerns.
Soy and Breast Cancer Uncertainty
Some commercial food products contain soy additives, such as breads, canned soups and condiments. Yet, the evidence regarding the safety of soy isoflavones remains uncertain. One of the mediating factors appears to be the age of introduction to soy isoflavones. Studies have found protective effects of soy on breast health in Japanese women and the reverse in other populations, hence the name the "Japanese Phenomenon" often cited by experts in the field, according to an article published in August 2007 in "Ageing Research Reviews." Researchers have isolated one potential factor -- exposure to soy isoflavones during breast development in childhood and adolescence, noting that exposure is more common among Japanese women.
Dental Advantages of Additives
Additives used to preserve foods may protect oral health. Two common food preservatives -- benzoate and sorbate -- were tested in relation to their effects on oral health. The preservatives were found to protect against bacterial growth and the formation of plaque in vitro, in a study published in 2008 in "Clinical Oral Investigations." There is evidence that under clinical conditions, benzoate and sorbate display antibacterial and antiplaque effects.
MSG and Flavor Enhancement
MSG is a flavor-enhancing compound that provides a distinct taste called unami, which differs from the other basic tastes such as bitterness and sweetness. It is sometimes described as a savory flavor. One of its benefits is that is has the potential to stimulate the appetites of older adults, who sometimes lack the desire to eat sufficiently, according to an article published in August 2010 in "Appetite." Several regulating institutions of health have placed MSG into the category of being one of the safest food additives.
Madder and Toxicity
Madder is a root herb used in Japanese cooking as a food coloring. However, madder root may pose a risk to health. Specifically, a study published in January 2009 in "Food and Chemical Toxicology" found that rats treated with madder were more likely to have kidney and liver carcinoma, or tumor cells, than unexposed rats. Therefore, the researchers concluded that madder root extract added to food as coloring is toxic to both the liver and kidneys.
References
- Ageing Research Reviews: Isoflavones -- Safe Food Additives or Dangerous Drugs?; Wolfgang Wuttke,et al.; August 2007
- Clinical Oral Investigations; Effect of Food Preservatives on in Situ Biofilm Formation; Nicole Birgit Arweiler,et al.; March 2008
- Appetite: Glutamate. Its Applications in Food and Contribution to Health; S. Jinap, et al.; August 2010
- Clinical Oral Investigations: Induction of Kidney and Liver Cancers...; Kaoru Inoue, et al.; January 2009:
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