Debunking Food Myths- E Numbers
As a Food Technologist, I often encounter many misconceptions about food additives, particularly those known as "E numbers."?E numbers, a term frequently associated with artificial additives and controversial food safety debates, have earned an undeserved bad reputation. There's a myriad of myths circulating about these mysterious entities, often touting them as harmful and unhealthy. But what is the real science behind E numbers? I believe it's time to set the record straight and debunk some of the myths that have arisen around E numbers.
These codes serve as a valuable tool for labeling food additives in packaged products. Instead of using common or chemical names, E numbers provide a standardized and regulated system to indicate the presence of specific additives. Food additives play a crucial role in enhancing the color, flavor, texture, and overall quality of food products. They also help in preventing spoilage and maintaining freshness.
By using E numbers, the food industry ensures transparency and provides consumers with vital information about the additives used in their food.
The use of E numbers brings a scientific approach to food labeling, allowing for consistency and clarity. It enables food technologists like us to precisely identify and communicate the additives used in different products. This standardized system helps in ensuring food safety, quality control, and adherence to regulatory guidelines.
By embracing E numbers, we contribute to a more informed and empowered consumer base. It enables individuals to make educated decisions about the food they consume, considering their dietary preferences, allergies, or health concerns.
As food technologists, it is our responsibility to promote transparency and accurate information about food additives, fostering trust and confidence in the industry.
What are E- Numbers?
Myths about E numbers
Myth 1: E numbers are harmful chemicals
One of the most common myths is that all E numbers are harmful and synthetic or artificial chemicals that should be avoided.
In reality, E numbers include a wide range of substances, both natural and synthetic, that have been thoroughly tested for safety before being approved for use in food.
When an E number is found to be toxic or poses health risks basis latest scientific evidences, regulatory authorities take immediate action to protect public health. The safety of food additives is thoroughly assessed through scientific studies and evaluations. If the risks outweigh the benefits or safer alternatives are available, regulatory agencies may ban or restrict the use of the specific E number. This decision is based on the precautionary principle and aims to ensure the safety of the food supply.
Banning harmful E numbers reflects the commitment of regulatory authorities to protecting consumer well-being and promoting the use of safer alternatives in food production.
Myth 2: E numbers cause cancer
One common myth surrounding E numbers is the belief that they cause cancer. However, this is a misconception based on misinformation and lack of scientific evidence.?Extensive studies and research have been conducted to evaluate the potential health risks of these additives. When used within the approved limits, E numbers are considered safe for consumption. It's important to note that the approval process takes into account scientific data and the establishment of acceptable daily intake levels.
Caramel color (E150c) is one such example. It is a commonly used food additive that is often subject to misconceptions and myths, particularly regarding its potential to cause cancer. However, it is important to distinguish between unsubstantiated claims and scientific evidence.
While some studies conducted on high doses of caramel color in laboratory animals have shown associations with cancer, it is crucial to consider the dosage and extrapolate the findings to human consumption. Regulatory authorities, such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA), have carefully evaluated the safety of caramel color and established limits on its usage in food and beverages. When consumed within these approved limits, caramel color is considered safe for human consumption.
"The exposure to 4-MeI, a potential carcinogenic constituent, at levels present in Class III and IV Caramel colors are not expected to be of concern for the reasons that: 1) 4-MeI does not appear to be genotoxic or metabolized to a reactive metabolite, and; 2) doses of 4-MeI that produce carcinogenicity in mouse lungs far exceed current estimates of human exposure from the consumption of caramel coloring and 4-MeI in foods and soft drinks by several thousand-fold." [2]?
领英推荐
Myth 3: Natural additives are always safe and do not need to be regulated
A common misconception is that natural additives (E numbers) are always safe, while synthetic ones are perceived as less desirable and also something unsafe. However, it is important to understand that both natural and synthetic additives undergo thorough safety evaluations before being approved for use in food products.
For instance, consider Saffron (E164). While it is a natural additive, it still undergoes extensive testing to ensure its safety and compliance with regulatory standards.
"Although ingestion of less than 1.5 g of saffron is nontoxic for human, it is considered toxic when ingested with doses more than 5 g and could be lethal if taken about 20 g/day."- [4,5,6]
This example highlights that the safety of an additive should not be solely based on its natural or synthetic origin, but rather on the comprehensive evaluation of its potential health effects.
Myth 4: E Numbers are used to hide low-quality ingredients
There is a common misconception that food manufacturers employ E numbers as a tactic to conceal the use of low-quality or inferior ingredients. However, it is essential to delve into the scientific reality. Their purpose is not to mislead consumers but to ensure the quality, safety, and overall appeal of the final product.
By utilizing carefully selected E numbers, food technologists can precisely control various aspects of food processing, achieving desired attributes that meet consumer expectations. These additives undergo rigorous scientific assessments and regulatory evaluations to ensure their safety and suitability for use in that particular product. They are tested for their impact on human health, potential allergenicity, and any adverse effects they might pose. The scientific scrutiny and oversight associated with E numbers aim to safeguard consumer well-being and maintain product integrity.
Embracing the Power of E Numbers
It is important for professionals and consumers alike to recognize that the use of E numbers is based on scientific research, technological advancements, and adherence to regulatory standards.
"Food is our common ground, a universal experience." - James Beard
This quote by James Beard emphasizes the unifying power of food and the shared experience it brings to people from diverse backgrounds. It reminds us that our perceptions and understanding of food additives, like E numbers, should be based on accurate information and open dialogue.
By dispelling myths and misconceptions, we can create a more informed and inclusive food culture, where everyone can make well-informed choices about the food they consume. Together, we can appreciate the role of E numbers in ensuring the safety, quality, and enjoyment of our shared culinary experiences.
Simply knowing that E numbers are used in food may not be enough; wisdom lies in recognizing their purpose, safety evaluations, and their contribution to the quality and safety of food products.
Reference-
Risk Based Quality Management
1 年Thank you but I prefer my food natural and without any E
Producer-exporter of dried fruit-saffron -Medicinal Plants
1 年Beautiful photo
Officer at Central Govt
1 年Great. Thank you Rita Devi
Interesting and informative, thank for sharing. Waiting more for consumer benefits
Very helpful !