Food preservatives are important in food manufacturing because they are used to lengthen the shelf life of a variety of products. From canned fruits, to protein bars, crackers and even turkey slices, almost every processed food uses preservatives in one form or another. Preservatives can be fairly natural, like salt or sugar, or they can be complex chemicals manufactured in laboratories. Some of the food preservatives used to stabilize and protect foods can actually harm humans when eaten in excess, according to the consumer advocacy group, the Center for Science in the Public Interest (CSPI).
Tumor Growth and Cancer
According to CSPI, some food preservatives may encourage the growth of tumors. The Center for Science in the Public Interest was founded by Dr. Michael Jacobson and two other scientists with the purpose to educate the public about food safety and to advocate for policy changes related to food. They state that BHA, a food preservative commonly added to cereals and potato chips, has been shown to cause tumors in rats, rabbits and hamsters. While it has not been scientifically proven to cause tumors in humans, CSPI states that there is a strong correlation to the effects in humans when a chemical causes problems in three different species.
Sodium nitrite is another food preservative which is most commonly used in maintaining the stability of cured fish and meats, like deli slices. The University of Minnesota Extension found that while sodium nitrite is useful in preserving meats, under certain circumstances, such as cooking meat at a high temperature, sodium nitrite may create cancer-causing substance called nitrosamine. It is not currently known to what temperature meats need to be heated to in order for nitrosamine to be created, or why nitrosamine is sometimes created by products with sodium nitrite.
Increased Blood Pressure
Sodium bicarbonate is a form of salt, also called baking soda, which is used to maintain the acid balance in various canned products like canned corn and canned tomatoes. The United States Department of Agriculture states that sodium bicarbonate contributes a sodium to the food, which can raise a person's blood pressure when eating too often. People on low sodium diets for hypertension may experience a worsening of their condition if they consume foods with sodium bicarbonate.
Allergies
According to the Mayo Clinic, two food preservatives that can cause allergies are potassium bisulfite and potassium metabisulfite. The Mayo Clinic states that many people are allergic to sulfates so an allergic reaction of almost any type, such as a rash or hives, could occur if a person with a sulfate allergy eats food treated or processed using potassium bisulfite and potassium metabisulfite. This allergy may lead to asthma and other side effects, according to the Mayo Clinic.
Member Comments