Is there any truth to the rumour that some of the food additives in processed foods in Australia are harmful?

This answer is brought to you by many of the Australian nutrition professionals who regularly contribute to a nutrition email discussion group. Last updated: August, 2004.

Because food safety is so important (after all, everyone has to eat!) all new food additives must have been subjected to stringent safety testing before they can be approved. This is required by the National Health and Medical Research Council and also by Food Standards Australia New Zealand (FSANZ).

The first step in testing a new additive will usually be to see if it affects DNA, because cancer-causing substances initiate cancer by altering DNA. This test is conducted with bacteria. If the new additive alters DNA, it will be rejected at this first step.

If the new additive passes the DNA test, it is then checked for its effects on various aspects of health (including cancer, damage to vital organs, and effects on subsequent generations) in two species of mammals (i.e. animals with metabolisms similar to ours) at a wide range of doses. If any signs of cellular damage (or other untoward effects) are seen at high doses, a 'no-observable-effect' level is determined. This is the largest level of additive that had no noticeable adverse effect on either of the two test animal species. An acceptable daily intake for people is then set (usually as 1% of the no-observable-effect level). The acceptable daily intake must be well above the quantity of additive likely to be eaten by the vast majority of people (based on the usual consumption levels of the foods in which the additive is likely to be used).

But there is more than safety testing involved before a new additive will be permitted into the Australian food supply. The additive must not only have been shown to be very likely to be safe, but it must also perform a technological function that is otherwise unobtainable (e.g. enhance colour, reduce the likelihood of food poisoning or food spoilage, improve texture, and so on). Unless a need for the additive has been established, it may not be used, even if it is safe. Finally, the additive, if approved for use, must be used at only the lowest level that will achieve the desired technological function.

It is the policy of the authorities in Australia to keep the number of additives to a minimum. The list of permitted additives in Australia is short compared to those of some other countries.

Of course it is true that there is no human activity that is without risk. For example, some people are sensitive to food additives (suffering adverse reactions such as allergic responses) when they eat foods containing those additives). However, it is important to keep in mind that many people blame their symptoms on food additives, when they may actually have a sensitivity to a natural food component. Most food sensitivities are attributable to naturally occurring food components such as salicylates, amines and glutamates. If you suspect that you are sensitive to a food, or to several foods, you can ask your doctor for a referral to a dietitian.

In any case, strict labelling laws allow most additives to be identified by consumers. The label on a processed food will show the names, or (if there isn't sufficient room for the names) number codes for the additives in that food. The URL for the electronic version of the FSANZ ‘code breaker’ is:

http://www.foodstandards.gov.au/mediareleasespublications/publications/shoppersguide/index.cfm

However, some foods may contain additives that are not declared on the label. This can occur when an ingredient of a food is itself a processed food component containing one or more additive(s). In this case it is not a legal requirement that the manufacturer identify those additives. If you are sure that you are sensitive to an additive, and you suspect that it may be in a processed food, you can usually obtain information from the manufacturer about the likelihood of that additive being present.

It is also true that to completely eliminate the risk of cancer (or other untoward effects) from food additives is impossible, without banning their use. But to abandon food additives would be counterproductive, because it would lead to a significant increase in the risk of food spoilage and food poisoning. The use of additives such as preservatives is one way (among many) of reducing the risk of food poisoning. This is important because the food-poisoning caused by bacteria, moulds and viruses is one of the major health hazards associated with eating, adversely affecting an estimated 10% of Australians each year.

On the basis of a 'risk/benefit' analysis, orthodox food scientists are virtually unanimous that food additives do far more good than harm.

Further Reading

Food Science Bureau 'The Facts About Food Additives'. URL: http://www.foodstandards.gov.au/whatsinfood/foodadditives.cfm

FSANZ ‘Food Additives Fact Sheet’. URL: http://www.foodstandards.gov.au/mediareleasespublications/factsheets/factsheets1999/foodadditives.cfm

For more information Nutrition Australia recommends:

• Processed Foods - Foods of Convenience

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Disclaimer: This material is provided on the basis that it constitutes advice of a general nature only. It is not intended to replace the advice of a physician or a dietitian.