Watch out for harmful food additives!

1. Is it even possible that the amount of additional substances can exceed the standards?

2. Types of food additives

3. Substances added to food Summary

1. Is it even possible that the amount of additional substances can exceed the standards?

Each substance added to food must be assessed by the FAO/WHO Expert Committee on Food Additives (JECFA The Joint FAO/ WHO Expert committee on Food Addives), which in its work takes into account the results of the latest toxicological, chemical and biological studies. Based on the opinion of the Expert Committee for Food Additive Additive, the FAO / WHO Food Code Committee on Additices and Contaminants sets the ADI (Acceptable Daily Intake) for each substance, i.e. acceptable intake.

2. Types of food additives

The following types of food additives are distinguished: E100 Artificial colours may be natural, identical to natural, organic, synthetic, inorganic. They colour, enhance or reinforce an existing product. Colours that affect the appearance of a product are intended to increase its commercial appeal. They are normally added to beverages, meat or vegetables. Their excess may be harmful. E200 Chemical preservatives that prevent the destruction of food products by moulds and bacteria. They prolong the shelf life of fish products, but they may be detrimental to the taste of consumer products if they are present in oils.

3. Substances added to food Summary

All groups of chemicals added to food should be safe for health. However, changes in the organoleptic properties of products affect the selection when purchasing not always in accordance with the essential value of the product. They cause allergic reactions, which are very common.