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Food Preservatives & Disease

Jun 9, 2011 | By Aureau Walding
Food Preservatives & Disease
Photo Credit Steve Mason/Photodisc/Getty Images

Methods of food preservation spans centuries with simple tactics involving use of the natural elements like the sun for drying produce or cold temperatures to store meat. Modern preservation methods involve the addition of chemicals to food for prolonging storage, to prevent harmful microorganism growth or inhibit visual deterioration. Chemical preservatives allow you to buy colorful, flavorful foods to store for later use. In some cases, chemical preservation may come with a cost to your health and increased disease risk.

Types of Preservatives

The main preservatives are categorized as antimicrobials, antioxidants or blockers. Antimicrobials stop the growth of bacteria, fungi, mold and yeast. Nitrates, nitrites and sulfites fall into this category. Antioxidants absorb oxygen slowly to inhibit oils in the food from turning rancid, odorous and unsavory. Butylated hydroxyanisole, or BHA, propyl gallate and butylhydroquinone are antioxidant preservatives. Blockers in the form of acids, prevent the natural ripening process by inhibiting enzymes in foods like fruit from turning brown after being cut or peeled. Natural acids including citric, malic or ascorbic acid are considered safe food preservatives. However, added sugars and salt, antimicrobials, antioxidants and artificial colorings used in many packaged foods are linked to increased risk of diseases including cancer, diabetes, Alzheimer's and ADHD.

Nitrosamine Formation

Nitrate and nitrite compounds used in food preservation enhance the color and shelf life of processed meats. In the natural environment bacteria convert nitrogen gases into nitrate, which is absorbed by the plants or animals that eat plants. These animals excrete nitrate back into the environment where microorganisms convert the nitrate to nitrite after combining with more nitrogen atoms. Your body also converts nitrate to nitrites because nitrogen gas made by your colon bacteria, combines with nitrate. The addition of nitrates to foods either through heavy concentration in fertilizers or added to meat poses the problem in disease risk. When you consume foods preserved with nitrates or nitrites a chemical reaction with other proteins forms nitrosamines -- highly reactive chemicals causing cellular damage. Chronic exposure to nitrosamines increases your risk of cancer-causing cell formation, notes the Center for Science in the Public Interest.

Alzheimer's and Metabolic Disease Research

Alzheimer's disease, an irreversible neurological disease that causes cognitive deterioration, and metabolic diseases like Type 2 diabetes and obesity are linked to excess consumption of food preservatives. According to a 2009 study by researchers led by Suzanne De la Monte, M.D., and published in "Molecular Neurodegeneration," human exposure to nitrosamines and high-fat foods leads to cognitive impairment, insulin resistance and brain inflammation. The study was conducted on animal subjects but the researchers indicate the significant results warrant further research of nitrate and nitrite preservatives in the connection to these diseases.

Preservatives and ADHD

Attention-deficit hyperactivity disorder, or ADHD, has increased from 150,000 in 1970 to 4.5 million children in 2003, notes the International Chiropractic Pediatric Association. The dramatic increase is credited to environmental changes including the rise in preservatives used and consumed in foods by kids. ADHD symptoms include hyperactivity, impulsiveness and behavioral disturbance. ADHD symptoms are thought to be triggered by artificial coloring like yellow No. 5, the added sweetener aspartame, or BHA to name a few but preservatives are not necessarily attributed to causing the disorder initially.

Food Choice

The research linking food preservatives to disease is ongoing but knowing what foods to eliminate from your diet can be confusing. The Center for Science in the Public Interest website offers a detailed listing of chemical preservatives used in food and the potential health risks. Processed and packaged foods generally contain some form of preservative. Read ingredients labels to determine what is in the foods you choose to make an informed decision. Fresh fruits and vegetables, whole grains and free-range meats have less chance of added preservatives than packaged foods.

References

Article reviewed by Tina Boyle Last updated on: Jun 9, 2011

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