Food additives and impurities impact on health. Harmful food additives

The first digit of the index after the letter E allows you to understand the general purpose of the additive:

1 (E100-E199)

Category dyes. They give the products the desired color or return the color lost during processing. They are divided by color: codes 100-109 belong to yellow shades, 110-119 - orange, 120-129 - a palette of reds, 130-139 - purple and blue, 140-149 - green, 150-159 - black and brown tones, under numbers 160-199 are other colors.

2 (E200-E299)

Group preservatives. Protect from fermentation, decay and other decay processes. Indices 200-209 are for sorbates, 210-219 are for benzoates, and 220-229 are for sulfites. Codes 230-239 are reserved for phenols and formates (methanoates), 240-259 for nitrates, 260-269 for acetates (ethanoates), 270-279 for lactates, 280-289 for propinoates (propanoates), and 290-299 for other substances.

3 (E300-E399)

Antioxidants (antioxidants). They protect against oxidation - they prevent the rancidity of fats, the decomposition of natural light-sensitive dyes. Ascorbates (vitamin C) are hidden under the numbers 300-305, tocopherols (vitamin E) are hidden under the numbers 306-309. Codes 310-319 belong to gallates and erythorbates, 320-329 to lactates, 330-339 to citrates, 340-349 to phosphates. Malates and adipates (adipinates) are under indices 350-359, succinates and fumarates - 360-369, and other substances are assigned numbers from 370 to 399.

4 (E400-E499)

Category stabilizers, thickeners and emulsifiers. They retain the consistency or give the desired viscosity to the products. They consist of alginates - codes 400-409, gums - 410-419, other natural substances - 420-429, polyoxyethylene compounds - 430-439, natural emulsifiers - 440-449, phosphates - 450-459, cellulose compounds - 460-469, compounds fatty acids- 470-489 and other additives - 490-499.

5 (E500-E599)

Group pH regulators and anti-caking agents. Provide homogeneous food appearance. At the same time, indices 500-509 were assigned to inorganic acids and bases, 510-519 to chlorides and sulfates, and 520-529 to sulfates and hydroxides. Numbers 530-549 are for alkali metal compounds, 550-559 are for silicates, 570-579 are for stearates and gluconates, and other groups of substances are indicated by codes 580-599.

6 (E600-E699)

Flavor enhancers, fragrances. They make the taste and smell of products more saturated or transform them, obtaining the desired properties. Under the indices 620-629, glutamates are hidden, the numbers 630-639 are reserved for inosinates, and 640-649 for other compounds.

7 (E700-E799)

Antibiotics. Only codes E710-E713 are occupied in this category.

8 (E800-E899)

Reserve, not used.

9 (E900-E999)

Glazing agents, leavening agents, softeners and other substances improving the condition of baked goods and other products. This group includes waxes - 900-909, glazing agents - 910-919 and substances that improve the properties flour products- 920-930. Gases for packaging are assigned codes 938-949, sweeteners - 950-969, foam concentrates - 990-999.

10 (E1000-E1999)

Additional substances and additives not included in the above categories also include antioxidants, foaming and antiflaming agents (foaming agents), water-retaining agents, texturizers, thickeners, emulsifiers and stabilizers, preservatives, fillers, separating agents, flour and bread improvers, flavor and aroma enhancers. Enzymes and biological catalysts are coded 1100-1105.

Table of harmful additives

Not all substances that can harm the body are prohibited in Russian Federation and other countries. The following deserve special attention:

Prohibited and Unauthorized	E103, E105, E106, E107, E111, E121, E123, E125, E126, E127, E128, E130, E152, E154, E173, E180, E216, E233, E239, E240, E241, E388, E389, E403, E4 24, E462, E463, E512, E537, E557, E916, E917, E918, E919, E922, E923, E924b, E925, E926, E929, E945, E952
Very dangerous	E123, E510, E513e, E527
Dangerous	E102, E110, E120, E124, E127, E129, E155, E180, E201, E220, E222, E223, E224, E228, E242, E400, E401, E402, E404, E405, E501, E502, E503, E620, E6 36, E637
Carcinogenic (cancerous)	E131, E142, E153, E210, E211, E212, E213, E214, E215, E216, E219, E230, E240, E249, E280, E281, E282, E283, E310, E945
Stomach upset	E338, E339, E340, E341, E343, E450, E461, E462, E463, E465, E466
bowel disorder	E154, E626, E627, E628, E629, E630, E631, E632, E633, E634, E635
Skin pathologies	E151, E160a, E231, E232, E239, E311, E312, E320, E907, E951, E1105
Pressure	E154, E250, E252
Dangerous for children	E270
suspicious	E104, E122, E141, E171, E477

Prohibited and Unauthorized

have serious side effects or understudied:

E103

Alkanet, Alkanin (Alkanet). Dye from the roots of dyeing alkane. Influencing the skin and mucous membranes, getting into the eyes, causes severe irritation. In animal experiments, it exhibits carcinogenicity - it promotes cancerous tumors.

E105

Yellow durable AB (Fast Yellow AB). Azo dye is a substance based on nitrogen compounds. Toxic, banned for coloring food in Russia, the European Union and the US, but added to drinks and confectionery in the East.

E106

Riboflavin-5-phosphate sodium, Flavin mononucleotide (Flavin mononucleotide). The sodium salt of vitamin B2, in the body breaks down to riboflavin - supplements E101a. Unlike natural riboflavin, it causes allergies, kidney dysfunction, adrenal pathology, visual impairment.

E107

Yellow2G (Yellow 2G). A toxic azo dye, a powerful allergen, is contraindicated in asthma, intolerance to acetylsalicylic acid and other antipyretics. May cause cough, runny nose, swelling respiratory tract and bronchospasm, dangerous for children.

E111

OrangeGGN (Orange GGN). Toxic additive, reduces immunity and promotes cancer.

E121

Citrus red 2 (Citrus Red No. 2). Chemical dye found in carbonated and alcoholic drinks, juices, yogurts. Due to the content of carcinogens, it is considered poisonous. It is banned in Russia, but is used to color the peel of oranges in Florida, USA.

E123

Amaranth) . A synthetic azo compound that gives foods a dark red or purple color. In experiments on rats, it causes cancerous tumors, provokes congenital deformities and heart defects in the fetus.

E125

Ponceau, Crimson SX (Ponceau SX). Bright red powder based on disodium salts, carcinogen and mutagen - poisonous effect on all organs, especially the stomach, intestines, liver and kidneys, suppresses the immune system, causes cancer.

E126

Ponceau 6R (Ponceau 6R). It resembles E123 in structure and properties, has a carcinogenic effect and pernicious influence on the gastrointestinal tract and genitourinary system.

E127

Erythrosine. Gives a red or bluish-pink color to fermented milk and fruit and berry products, sausages and seafood, biscuits and dry liver. Exceeding the allowable daily allowance of 600 micrograms per 1 kilogram of body weight leads to allergic reactions, disruption of the digestive system, heart, thyroid gland, cancer, hyperactivity and excitability of the nervous system of children.

E128

Red 2G (Red 2G). Azo dye, gives the desired color to meat products - sausages, balyk. When ingested, it releases the carcinogen aniline, which provokes oncology, has a bad effect on the nervous system, and leads to oxygen starvation.

E130

Blue indanthreneRS (Indanthrene blue RS). Violates the digestive tract, is a strong carcinogen. In Russia, the European Union, the USA, New Zealand, Australia, it is prohibited not only in the food industry, but also in other areas of production (for dyeing fabrics, obtaining paints).

E152

Coal, Black 7984 (Black 7984). Synthetic diazo dye, imparts a black or dark brown color to foods. It can be found in the shell of cheeses, semi-finished products, confectionery products - sweets, dragees. It provokes hyperactivity and nervousness in children, allergic reactions, asthma attacks in patients with asthma, cancerous tumors.

E154

Brown FK (Brown FK). A chemical azo dye found in chips, smoked fish and ham. Leads to allergic reactions and increased pressure, diseases of the intestines, liver and kidneys.

E173

Aluminum Light metal, gives a brilliant silver color to dragees, cakes and other confectionery. It can accumulate in the body, leading to intoxication - rashes, diseases of the stomach and kidneys, skeletal anomalies, nervous disorders, including memory impairment, inattention.

E180

Ruby lithol BK (Lithol Rubine BK). A strong allergen that has a bad effect on the digestive organs, in particular the liver, and the nervous system of children, causing increased activity, lack of attention, unwillingness to sleep. Banned in a number of countries, including Russia, may be used to color the outer edges of products that are cut off and discarded.

E216

Propyl ester of paraoxybenzoic acid, Propylparaben (Propylparaben). Preservative with pronounced antimicrobial activity, inhibits the development of bacteria and fungi. Affects blood vessels, increasing blood pressure. According to some reports, it provokes allergic reactions, increases the risk of breast cancer in women, leads to infertility in men.

E233

E239

Hexamethylenetetramine, Urotropin (Hexamethylene Tetramine). It is used for the conservation of red caviar, in winemaking, cheese making, yeast cultivation. With a tendency to allergies causes skin irritation, there is information about the carcinogenicity of the additive.

E240

Formaldehyde (Formaldehyde). A strong preservative and antiseptic, may be present in canned food, mainly fish caviar. It is carcinogenic, when ingested it leads to intoxication - pale skin, headache, weakness, shortness of breath.

E241

Guaiac gum, Guaiac resin. When it enters the stomach, it provokes inflammation of the mucous membrane, in large doses it acts as a poison.

E388 and E389

Thiopropionic acid (Thiodipropionic Acid) and its derivative Dilauryl thiodipropionate (Dilauryl Thiodipropionate). Antioxidants, before the ban, were used in the manufacture of edible fats and oils.

E403

Ammonium alginate (Ammonium Alginate). An alginic acid derivative, used as an alternative to yeast, not allowed in other products. It manifests itself as an allergen and irritates the skin. The consumption rate is no more than 10 grams per 1 kilogram of a person's weight per day.

E424

Curdlan. Before the ban, it was used as a thickener, shaper and gelling agent.

E462

Ethylcellulose (Ethyl Cellulose). Food thickener, promotes inflammation of the mucous membranes of the digestive system, acute indigestion, skin allergic manifestations, nervousness and hyperactivity in children.

E463

Hydroxypropylcellulose (Hydroxypropyl Cellulose). Prevents stratification of liquids, settling of fine particles of turbidity. It is added to ice cream and other dairy products, baking powders. Causes upset stomach and intestines.

E512

Chloride tin(Stannous Chloride). It is prohibited on the territory of the CIS countries, but in European countries it is an emulsifier.

E537

Iron hexacyanomanganate (Ferrous Hexacyanomanganate). Registered as an additive that prevents the appearance of lumps in bulk products.

E557

Zinc silicate (Zink Silicate). Anti-caking and clumping product, emulsifier.

E916, E917

Iodates: calcium (Calcium Iodate) and potassium (Potassium Iodate). Enrich products with iodine, improve the quality of flour.

E918, E919

Nitrogen oxides (Nitrogen Oxides) and Nitrosyl chloride (Nitrosyl Chloride). Very toxic.

E922, E923

Persulfates: potassium (Potassium Persulphate) and ammonium (Ammonium Persulphate). Used for bleaching flour. Irritate skin, mucous membranes, respiratory tract.

E924b

Calcium bromate (Calcium Bromate). It provokes the rapid development of cancer cells.

E925, E926

Chlorine and Chlorine Dioxide. In high concentrations, toxic.

E929

Acetone Peroxide. Some countries use the additive to improve the properties of flour and bread.

E945

Chlopentafluoroethane, Chloropentafluoroethane (Chloropentafluoroethane). Propellant and anti-flaming. Under the influence of ultraviolet, it decomposes, releasing radicals that destroy ozone in oxygen, including the ozone layer of the planet. Inhalation of the substance or its vapors leads to suffocation, asthma, pulmonary edema.

E952

Sodium cyclamate (Sodium Cyclamate). Synthetic sweetener, 30-50 times sweeter than sugar. Found in diabetic products, carbonated and hot instant drinks, confectionery. May release toxic and teratogenic metabolites when broken down by intestinal bacteria, increases risk of bladder cancer when tested in rats. Used in more than 55 countries with a maximum allowable daily dosage of 10 milligrams per 1 kilogram of body weight.

Very dangerous

E123

Amaranth– described in Prohibited.

E510

Ammonium chloride (Ammonium Chloride). Emulsifier, acidity regulator, salt substitute. A large concentration of vapors of a substance can cause respiratory arrest and death, therefore it is considered safe only conditionally and is prohibited in many countries. In Russia, it is involved in the production of flour, improves the properties of finished bakery products.

E513e

Sulfuric Acid. Used in yeast production, regulates acidity alcoholic beverages. Very aggressive - getting on the skin, leads to burns and tissue necrosis, inhalation of vapors may cause chemical burns oral cavity, nose and eyes, cough, swelling of the larynx and bronchi, pneumonia.

E527

Ammonium hydroxide (Ammonium Hydroxide). Acidity regulator - neutralizes the acids of cocoa beans in the manufacture of chocolate. It provokes indigestion, badly affects the kidneys and liver. Not used in Europe, Australia, New Zealand, but still allowed in Russia.

Dangerous

E102

Tartrazine (Tartrazine). Cheap synthetic dye. Included in drinks, confectionery, fruit and vegetable preserves, yoghurts, mustard, soups. Causes allergies in the form of a skin rash, in children - hyperactivity and attention deficit. According to the norms, the amount of the substance should not exceed 100-150 milligrams per 1 kilogram of the finished product or 7.5 milligrams per 1 kilogram of body weight.

E110

Sunset Yellow FCF. It is extracted from petroleum products and is included in jellies, marzipans, creams, ice cream, sweets, canned fish, cheese sauces, soups. Causes skin rash, nasal congestion and runny nose, gastrointestinal disorders, kidney problems. Dangerous with a tendency to allergies or intolerance to aspirin, in childhood.

E120

Carmine. The source of this expensive dye is the females of some insect species. Gives products a persistent orange, red or purple color. It is used in meat and fish processing, dairy and confectionery industries, gives color to alcohol and soft drinks, sauces and ketchups. Occasionally causes allergies, up to anaphylactic shock.

E124

Ponceau 4R, Crimson 4R (Ponceau 4R). Meat, fish, confectionery industry, it tints drinks, desserts, canned fruits. A number of countries recognized as a carcinogen and a strong allergen, in Russia it is allowed subject to the norms - up to 0.7 milligrams per 1 kilogram of body weight per day. Previously, the norm was 4 milligrams, and unscrupulous manufacturers still adhere to it.

E127

Erythrosine– described in Prohibited.

E129

Red charming (Allura Red AC). It is extracted from coal tar as a replacement for the E123 dye. Included in semi-finished products, sweets, sauces. Potentially dangerous for children - can provoke ADHD (attention deficit and hyperactivity disorder). According to other studies, it has an anticarcinogenic effect, blocking the action of cancer causing substances.

E155

Chocolate brown (Chocolate Brown HT). Mixture of azo dye with coal tar. Added to semi-finished products, chocolate biscuits and cupcakes, ice cream, marshmallows. Undesirable for children and allergy sufferers, bad for the kidneys and liver. Banned in many states.

E180

Ruby Lithol VK– described in Prohibited.

E201

Sorbate sodium(Sodium Sorbate). A popular preservative that extends the shelf life of margarines, cheeses, meats, sausages and fish products, preservation and tomato products, sweets, non-alcoholic and alcoholic drinks, dietary goods. The permissible daily allowance is up to 25 milligrams (in terms of sorbic acid) per 1 kilogram of a person's weight. Allergenic in high doses.

E220

Sulfur Dioxide. Gas with a strong odor, prevents vegetables and fruits from rotting. It is added to alcohol, citrus fruits are processed during transportation, warehouses are fumigated. Highly toxic - when inhaled, it causes coughing, hoarseness, rhinitis, suffocation; with prolonged contact, vomiting, incoherent speech, and pulmonary edema are noted. Allowed subject to consumption standards.

E222

Sodium hydrosulfite (Sodium Hydrogen Sulphite). Serves as a preservative, antioxidant, refrigerant, reducing agent, bleach and color stabilizer. Found in condiments, dried and canned fruits, frozen vegetables and seafood, wines, juices, sweets and sugary confectionery. Dangerous allergic reactions, diseases of the stomach and intestines, destroys thiamine (vitamin B1).

E223

Pirosulfite (Metabisulphite) sodium (Sodium Metabisulphite). Prevents darkening of raisins, starch and potatoes, vegetable and fruit purees, added to alcohol, confectionery and sweets. When heated above 65 degrees or mixed with water, it releases sulfur dioxide, a toxic allergen gas. Refers to harmful and irritating, although permitted substances. With a daily intake of up to 0.7 milligrams per 1 kilogram of body weight, it is considered safe.

E224

Potassium pyrosulfite (Disulphite) (Kalium Metabisulfite). Interchangeable with preservative E223, but preferred due to lack of effect on sodium balance in the body. Direct contact leads to irritation and narrowing of the airways, causing asthma attacks and other side effects.

E228

Hydrosulfite (Bisulfite) potassium (Potassium Hydrogen Sulphite). Preservative, antioxidant, bleach and color stabilizer, inhibits the growth of fungi and bacteria. Contained in wines and products made from starch and sugar, fruit and vegetable products. With frequent use above the norm (0.7 milligrams per 1 kilogram of body weight in terms of sulfur dioxide) causes allergies and asthma, gastrointestinal pathologies, increased activity and attention deficit in children. Destroys vitamin B1.

E242

Dimethyldicarbonate (Dimethyl Dicarbonate). An ester of dicarbonic acid with antimicrobial properties. It is used in the production of wines, soft drinks and soft drinks, including iced tea, with a dosage of up to 250 milligrams per 1 liter. After contact with the product, it decomposes, but when working with the additive, protective equipment is required - it irritates the skin and respiratory organs.

E400

Alginic acid (Alginic Acid). A viscous substance extracted from algae. Stabilizer and thickener, maintains consistency and increases the viscosity of food. It is necessary for marmalades, jellies, jams, berry and fruit pastes, canned meat and fish, processed cheeses, sauces. It removes radionuclides and heavy metals, but is not digested in the human body, therefore it is unsafe for diseases of the gastrointestinal tract.

E401, E402, E404

Alginates: sodium (Sodium Alginate), potassium (Potassium Alginate), calcium (Calcium Alginate). Salts of alginic acid - additives E400. They are used as thickeners and gelling agents. Daily consumption E401 - up to 20 grams per 1 kilogram of human body weight, E402 - 10 grams, E404 - 20 grams in combination with other alginates.

E405

Propane glycol alginate, Propan-1,2-diol alginate (Propan-1,2-diol alginate). Turbidity Stabilizer – prevents product particles from settling. It is used in the manufacture of beverages, including cocoa, to prevent liquid segregation and cloudiness. The dose of consumption is up to 70 milligrams per 1 kilogram of body weight per day.

E501

Carbonate (Hydrocarbonate) potassium (Potassium Hydrogen Carbonate). The admixture of soda, in the manufacture of soft drinks, is a stabilizer and acidity regulator. In suspension, it is dangerous - inhalation of the substance leads to cough, runny nose and asthma attacks in chronic patients, contact with the skin causes irritation and eczema.

E503

Carbonate (Hydrocarbonate) ammonium (Ammonium Carbonate). It is used as a baking powder for baking dough, replacing soda and yeast or enhancing their properties. Dangerous in its original state - due to the release of ammonia, it is toxic.

E620

Glutamic acid (Glutamic Acid). An "exciting" amino acid and a widely used flavor enhancer in canned foods and food concentrates. Exceeding the maximum daily doses of 120 milligrams per 1 kilogram of body weight causes palpitations, weakness, numbness of the neck and back.

E636

Maltol (Maltol). Substance with a fruity-caramel odor. Stabilizes, enhances or changes the taste and aroma of foods. Involved in the production of chocolate, cocoa, essences, tea, coffee, soft drinks, canned fruits and vegetables, bakery products. Potentially dangerous - large doses contribute to the accumulation of aluminum in the brain, causing Alzheimer's disease. Permissible use - 1.4 grams per 1 kilogram of weight.

E637

Ethylmaltol (Ethyl Maltol). 4-6 times stronger than E636, enhances the taste and aroma of sweets, confectionery, sour-milk products, sauces, gives the effect of fat to non-caloric products - yogurt, mayonnaise, ice cream. The effect on the body has been little studied, the substance is prohibited in many countries.

Carcinogenic (cancerous)

The potential danger of these additives is in stimulating the development of cancerous tumors. Many of them are very allergenic, have a toxic effect on the digestive organs, and cause hyperactivity in children:

E131

Blue Patent V (Patent Blue V) . synthetic dye from blue to purple. Contained in sweets, carbonated drinks, meat products, sausages.

E142

Green S (Green S). Found in mint sauce, green peas, ice cream, desserts, sweets, is used for painting eggs.

E153

vegetable charcoal, charcoal(Vegetable Carbon). Colors juices, cheese casings, jelly candies, confectionery.

E210 and E211, E212, E213

Benzoic Acid and its derivatives Benzoates: sodium (Sodium Benzoate), potassium (Potassium Benzoate), calcium (Calcium Benzoate). Preservatives for brewing, production of margarines, sauces, jams, juices, ice cream. In combination with ascorbic acid (additive E300), they form benzene, a strong carcinogen. The norm is up to 5 milligrams per 1 kilogram of weight per day, the excess affects the functioning of the kidneys and liver.

E214 and E215

Ethyl ester of para-hydroxybenzoic acid, Ethylparaben (Ethylparaben) and its sodium salt (Sodium Ethyl Para-hydroxybenzoate). Strong allergens, upon contact with the skin, lead to dermatitis, eye irritation. The norm is up to 10 milligrams per 1 kilogram of body weight per day.

E216

Propylparaben– described in Prohibited.

E219

Methylparaben sodium salt, Para-hydroxybenzoic acid methyl ester sodium salt (Sodium Methyl Para-hydroxybenzoate). Preservative and sterilizing additive, protects jams, canned foods, soups, breakfast cereals and sweets from the growth of bacteria and fungi, stops the maturation of wines. The daily norm is up to 10 milligrams per 1 kilogram of body weight.

E230

Biphenyl, Diphenyl (Biphenyl, Diphenyl). When applied to the peel of fruits and berries, it retains their presentation. Irritating to eyes and respiratory tract, causing skin reactions, toxic to the liver, kidneys, nervous and cardiovascular systems.

E240

Formaldehyde– described in Prohibited.

E249

Potassium Nitrite (Potassium Nitrite). Preserves and improves the color of sausages, meat and fish products, prevents the appearance of botulinum toxin. It has a toxic and mutagenic effect on the body.

E280 and E281, E282, E283

Propionic acid (Propionic Acid) and its salt Propionates: sodium (Sodium Propionate), calcium (Calcium Propionate), potassium (Potassium Propionate). They are used as preservatives in the manufacture of bakery products and cheeses. In a concentrated form, the E280 additive causes burns, provokes wounds and ulcers in the stomach, so its derivatives are used.

E310

Propyl gallate (Propyl Gallate). Antioxidant, protects mayonnaise, margarine, soup concentrates, chewing gums from oxidation. Causes allergic reactions, including asthma attacks, gastrointestinal irritation.

E945

Cotton pentafluoroethane– described in Prohibited.

Stomach upset

E338 and E339, E340, E341, E343

Orthophosphoric acid (Phosphoric Acid) and its salt Phosphates: sodium (Sodium Orthophosphates), potassium (Potassium Phosphates), calcium (Calcium Phosphates), magnesium (Magnesium Phosphates). Used as drink acidifiers, added to baking powders, soups, cheeses and sausages, sweets. Increase the acidity of the body, wash out calcium. At high concentrations, the acid leads to burns, nosebleeds, crumbling of teeth.

E450

Pyrophosphates (Diphosphates). Salts and esters of pyrophosphoric acid are found in meat and confectionery products. In large doses, they interfere with the absorption of calcium, causing the deposition of salts in the kidneys and osteoporosis.

E461

Methylcellulose (Methyl Cellulose). As a thickener, it is included in ice cream, juices, sauces, increases the volume of dough, and is present in carbonated drinks.

E462 and E463

Ethylcellulose and Hydroxypropylcellulose– are described in Unresolved.

E465

Ethyl methylcellulose (Ethyl Methyl Cellulose). Forms and stabilizes foam in desserts, improves the consistency of liqueurs, is added to jellies, sweets, ice cream, cheese products.

E466

Carboxymethylcellulose (Sodium Carboxy Methyl Cellulose). Forms a stable viscous colloidal solution, added to ice cream, desserts, creams and sauces, casings for meat and fish.

bowel disorder

E154

Brown FK– described in Unresolved.

E626 and E627, E628, E629

Guanilic acid (Guanylic Acid) and Guanilates: sodium disubstituted (Sodium Guanilate), potassium disubstituted (Dipotassium 5-guanylate), calcium (Calcium 5-guanylate). Flavor modifiers are made from tissues of animals and fish. Present in cheeses and soy sauce, sausages and meat products, soups and instant noodles, canned vegetables, chips, crackers and other snacks. They affect the gastrointestinal tract and blood pressure, are contraindicated for allergy sufferers, patients with rheumatism and gout, pregnant women and children.

E630 and E631, E632, E633

Inosinic acid (Inosinic Acid) and its salt Inosinates: sodium (Disodium Inosinate), potassium disubstituted (Dipotassium 5-inosinate), calcium (Calcium 5-inosinate). Produced from tissues of animals and fish, bacterial sugar enzymes. Purpose - to enhance the aroma of spices, snacks, broths and instant soups. In addition to gastric and intestinal disorders, they lead to skin rashes, exacerbation of asthma, and gout.

E634, E635

Calcium nucleotides (Calcium Nucleotides) and disubstituted sodium ribonucleotides (Disodium 5-ribonucleotides). In nature, they are found in fungi, tissues of animals and fish, for industrial purposes they are synthesized during the fermentation of glucose. The properties and side effects are similar to glutamates, guanylates, inosinates.

Skin diseases

E151

Brilliant Black BN (Brilliant Black BN). Browns desserts, dairy products, cheeses, semi-finished products, pasta, condiments, sauces, spirits. The norm is up to 1 milligram per 1 kilogram of body weight per day. Causes skin reactions, gastrointestinal diseases, sarcoma.

E160a

Carotenes (Carotenes). Sources of vitamin A, tint dairy and confectionery products, soft drinks, sauces. They are considered harmless, but in excess they are deposited in the liver and fats, leading to carotenemia - yellowing of the skin. May stimulate cancer in people at risk.

E231 and E232

Orthophenylphenol (Orthophenyl Phenol) and his salt - Orthophenylphenol sodium (Sodium Orthophenyl Phenol). Preservatives used for external processing of citrus fruits. They irritate the skin and mucous membranes, can cause burns to the eyes and respiratory tract, and when ingested, provoke vomiting, convulsions. Do not consume more than 0.2 milligrams per 1 kilogram of body weight per day.

E239

Urotropin– described in Prohibited.

E311 and E312

Octyl gallate (Octyl Gallate) and Dodecyl (Lauryl) gallate (Dodecyl Gallate). Antioxidants, used in fatty foods, prevent rancidity of oils and margarines. They cause allergic manifestations on the skin, including flushing, rash and eczema, as well as hyperactivity and irritation of the gastric mucosa.

E320

Butylhydroxyanisole (Butylated Hydroxyanisole). found in animals and vegetable fats, sauces, soup concentrates, confectionery. When combined with nitrates, it acquires mutagenic properties, changing the DNA of cells. The daily dose is up to 0.5 milligrams per 1 kilogram of body weight.

E907

Poly-1-decene hydrogenated (Hydrogenated poly-1-decenes). The glazing agent is used in the manufacture of dried fruits, sugary confectionery and bakery products. When exceeding the norm of 6 milligrams per 1 kilogram of body weight, it reduces the bioavailability of fatty acids.

E951

Aspartame (Aspartame). Sugar substitute found in sweet and low alcohol drinks, chewing gums, yoghurts, sweets, confectionery. With prolonged use causes allergies, headaches, insomnia, depression, weight gain. According to experiments on rodents increases the risk of cancer.

E1105

Lysozyme (Lysozyme). Enzyme and natural antibacterial agent, extracted from egg protein of chickens, including genetically modified breeds. It is used as a preservative in the manufacture of cheese and other dairy products. May cause skin rashes and headaches.

Pressure

E154

Brown FK– described in Unresolved.

E250

Sodium nitrite (Sodium Nitrite). Preservative and color improver for meat and fish products. Poisonous toxic substance, can form carcinogenic compounds, cause chronic obstructive pulmonary disease. Expands blood vessels, reduces muscle tone and pressure.

E252

Potassium Nitrate (Potassium Nitrate). It is used in cheeses, sausages, meat products. With prolonged use, even in small quantities, it causes anemia, abdominal pain, vomiting, muscle weakness, pressure drop, irregular pulse.

Dangerous for children

E270

Lactic acid (Lactic Acid). Natural preservative and antioxidant, present in fermented milk and confectionery products, involved in the production of soft drinks and beer. Harmless for adults, but contraindicated in infants - they have not yet developed enzymes for the absorption of the supplement.

suspicious

E104

Choline Yellow (Quinoline Yellow). Added to fish, groceries, chewing gum, colored dragees, cough drops. It is suspected of irritation and inflammation of the skin, allergic reactions, hyperactivity in children. The daily rate has been reduced from 10 to 0.5 milligrams per 1 kilogram of body weight.

E122

Azorubine, Karmazin, Karmoisin (Azorubine, Carmoisine). Derivative of coal tar, colors drinks and juices, jams, confectionery. The allergen, especially dangerous for asthmatics and people with intolerance to aspirin, causes hyperactivity and decreased concentration in children.

E141

Chlorophyll copper complexes (Chlorophyll Copper Complexes). Green vegetable dye added to ice cream and dairy desserts. Due to the presence of the heavy metal copper can be hazardous. The consumption rate is no more than 15 milligrams per 1 kilogram of body weight per day.

E171

Titanium Dioxide. A bleaching agent used in milk powder, quick breakfasts, white part of crab sticks. Possibly involved in liver and kidney disease, and if inhaled can cause cancer.

E477

Propane-1,2-diol esters of fatty acids, Ethers of propylene glycol and fatty acids (Propylene Glycol Esters Of Fatty Acids). Viscosity stabilizer and product consistency improver, most often used in fatty products. There is information about an increase in the liver and kidneys, metabolic disorders due to the supplement.

Useful

• E100 - Curcumins (Curcumin). Natural dyes with anti-inflammatory and anti-cancer properties.
• E101 - Riboflavin (Riboflavin). Vitamin B2, necessary for the health of the skin, nails, hair and thyroid gland, is involved in metabolic processes. Riboflavin sodium salt (E106) banned from use due to side effects.
• E140 - Chlorophyll (Chlorophylls). Vegetable dye, removes toxins, has anti-cancer properties. At the same time, the addition E141 Copper complexes of chlorophyll may be hazardous to health.
• E160a - Carotene (Carotene). A vital element, provitamin A. Harmful in large quantities.
• E161b - Lutein (Lutein). Natural dye, antioxidant, improves visual acuity.
• E300 - Ascorbic acid (Ascorbic Acid). Vitamin C is essential for normal metabolism.
• E306, E307, E308 – A mixture of tocopherols (Tocopherol-rich extract), Alpha-tocopherol (Alpha-tocopherol), Gamma-tocopherol (Gamma-tocopherol). Vitamin E, an important antioxidant, protects the body from the effects of toxins and lactic acid, and slows down cell aging. Additive E309 Delta-tocopherol (Synthetic Delta-tocopherol) not studied and not allowed in Russia.
• E440 - Pectin (Pectins). Natural gelling agent, thickener and moisture retainer, removes harmful substances from the body, helps to reduce cholesterol levels.
• E641 - L-Leucine (L-Leucine). An essential amino acid that gives the desired taste and aroma to confectionery and instant products.
• E642 - Lysine hydrochloride (Lysine Hydrochloride). Participates in the formation of collagen and tissue repair, maintains the health of the heart muscle, gives energy.

Harmless

• E150 - Sugar color (Plain Caramel). Burnt sugar, caramel. It is divided into subspecies: E150a is natural and safe, and E150b, E150c And E150d obtained by treatment with acids.
• E162 - Beetroot Red, Betanin (Beetroot Red, Betanin). Produced from food beets.
• E163 - Anthocyanins (Anthocyanins). Contained in extracts of red grapes, elderberry. Antioxidants, eliminate inflammation, prevent cancer.
• E170 - Calcium carbonates (Calcium Carbonate). Ordinary chalk, benefits the body, is dangerous only in case of overdose.
• E181 - Tannin (Tannin). Gives color to products astringent taste, many substances are present in tea.
• E202-Sorbate potassium(Potassium Sorbate). Salt of sorbic acid, a popular and safe preservative.
• E260 - Acetic acid (Acetic Acid). Souring product grape wines, fermentation of carbohydrates and alcohols, at concentrations up to 30% safe.
• E270 - Lactic acid (Lactic Acid). Harmless to adults, but not assimilated by young children.
• E290 - Carbon Dioxide. Carbon dioxide is added to carbonated drinks.
• E296 - Malic acid. Participates in metabolism.
• E297 - Fumaric acid (Fumaric Acid). Present in the cells of living organisms, safe in small quantities.
• E322 - Lecithin (Lecithins). A powerful antioxidant and an indispensable substance for the liver, brain, nervous system.
• E330 - Citric acid (Citric Acid). Harmless antioxidant involved in metabolism.
• E406 - Agar. Red algae thickener and gelling agent, even approved for baby food.
• E420 - Sorbitol, Sorbitol syrup (Sorbitol). Sweetener, emulsifier and stabilizer, when consumed up to 30-40 grams per day, is considered safe.
• E500 - Sodium Carbonates. Soda, present in baking.
• E507 - Hydrochloric acid (Hydrochloric Acid). A corrosive substance, but in the food industry it is used in the form of safe, weak solutions.
• E901, E902, E903 - Waxes: Beeswax, Candle Wax, Carnauba Wax. When processing fruits, they prevent their spoilage. E901 and E903 are used in the manufacture of icing, sweets.
• E905b, E905c, E913 - Vaseline (Vaseline, Petrolatum), Paraffin (Petroleum Wax) and Lanolin (Lanolin). Approved for processing citrus, fruits and vegetables.
• E954 - Saccharin (Gluside). Sweetener, considered harmless when used up to 5 milligrams per 1 kilogram of body weight per day.
• E955 - Sucralose (Sucralose). The safest synthetic sweetener, the daily intake is up to 15 milligrams per 1 kilogram of body weight

Unlike our ancestors, who daily visited the village market in order to buy fresh food for dinner, we make it easy for ourselves by buying food that has been stored in the refrigerator for weeks, sometimes months. We don't want to settle for products that look less vibrant and less tasty, so we process them with flavors, preservatives, and colors.

Today, there are hundreds of nutritional supplements. Along with enhancing flavor, they make food easier to use and extend its shelf life. (Can you imagine a bottle of tomato sauce only three days old?) Sometimes supplements contain additional nutrients such as vitamins, antioxidants, minerals and fiber.

The presence of additives does not automatically mean that the food is unhealthy (excess fat, salt and sugar also make food unhealthy). However, this is usually an indication that the food has been processed to make it cheaper to produce. Healthy nutrition experts advise consumers to read labels, and choose products with a list simple ingredients and fewer artificial additives. In other words, the product should be as close to homemade or natural food as possible.
Did you know that of all the ingredients added to processed foods, sodium chloride (table salt) is considered the most harmful to most people.

But is the food advertised as "natural" actually true? The presence of this word on the packaging helps us feel that we are eating right, but such products are not automatically healthier or cleaner. Candies may contain natural colors such as fruit juices and concentrates, and large amounts of sugar, which is also "natural" but not healthy at all. But psychologically, the word "natural" on the package kind of gives parents permission to give their children these particular sweets. Similarly, the phrase "no artificial additives" does not mean that the food does not contain a lot of fat, salt or sugar, because all these ingredients are also natural. Therefore, such statements by manufacturers should not be considered as a guarantee of the health benefits of the product.

As long as we continue to live in a rapidly changing world, it will be more convenient for us to shop once a week and get food that stays fresh for more than a few days. And we continue to prioritize food that doesn't spoil for a long time and choose quick and easy meals that require minimal time and effort to prepare.

Although experts advise striving to eat healthier foods, it is important to remember that everyone nutritional supplements undergo a rigorous government approval process. For most people, taking supplements is not a problem unless they have a sensitivity to them.

Where is the harm?

1. Dyes.

Red, yellow and blue dyes can cause a reaction, especially in children. First of all, these are annatto (160b), tartrazine (102), sunset yellow (110), amaranth (123) and brilliant blue (133).

2. Sulfites.

Common in dried fruit and wine. Many preservatives cause a reaction in sensitive people, but sulfites do this especially often.

A 2005 study showed that some people, especially children between the ages of two and five, actually consume more than the recommended daily allowance sulfites (numbers 210-213). What are the possible reasons for this? These preservatives, used to process dried fruit, can also be found in muesli and other breakfast cereals and snack foods, many of which are marketed as healthy foods. Therefore, even if you and your children adhere to healthy eating you are still not immune to the side effects of sulfite abuse.
Sulfites are not a new additive. They have been used for centuries in the manufacture of, for example, wine. Today, you can get a serving of these preservatives not only with a glass of alcohol drunk at night, but also with snacks consumed during the day.

3. Flavor enhancers.

They are added to salty snacks and sauces. The best known is monosodium glutamate (MSG). The most harmful to health are glutamates with numbers 621-635 (monosodium glutamate itself is indicated by the number 621).
Glutamates occur naturally in many foods, being the building block of proteins and enhancing the flavor of food. That is why foods high in them, such as tomatoes, mushrooms and cheese, are used as the base of many dishes. Snacks, dressings and various sauces most often contain flavor enhancers.
The number of products with flavor enhancers has increased significantly over the past decade. Yes, and we began to eat them much more often, especially as part of fast food.

Symptoms of intolerance:

Food coloring - the most common behavioral problems in children and headaches or of course indigestion in adults.
- sulfites and flavor enhancers - asthma symptoms, headaches, shortness of breath, as well as intestinal upset.
- other additives - the range of possible reactions is very diverse: recurrent urticaria, edema, sinusitis, mouth ulcers, nausea, unusual fatigue for no apparent reason.

Good news

In most cases, the presence or absence of a reaction to a supplement is determined solely by the doses you use it. If you can't completely avoid a particular supplement, just cut back. Be careful not to eliminate entire food groups from your diet, or you risk causing key nutrient deficiencies.
If you are worried about possible availability if you have sensitivities, use an elimination diet under the supervision of a nutritionist. It consists in eliminating all potentially problematic foods for a certain period of time, and then gradually introducing them into the diet. This method helps to identify which supplements you are reacting to.

Answers to common questions

Q: Are all additives harmful?

No, in fact, some may even be useful. Vitamins and minerals are added to some foods. Vitamin D, essential for bone, muscle and brain health, is added to some dairy products.

Folic acid is included in the composition of cereals. It is essential for metabolism, but is especially important for pregnant women because of its ability to protect the fetus from neural tube defects.

Vitamins E and C, which are powerful antioxidants, not only help maintain your immune system but also keep food fresh. These vitamins are added to margarines, sauces, juices, breads and cereals.

Q: How toxic is monosodium glutamate?

Monosodium glutamate (or glutamate) (621) has a bad reputation for often causing reactions such as irritable bowel syndrome and migraines. In fact, glutamates are one of the most widely used groups of flavor enhancers, added to many packaged foods such as soups, flavored noodles, Asian sauces, and snacks.

For most people, MSG and other glutamates are harmless. However, some may still run into problems, so if you are sensitive to these substances, check the labels for flavor enhancers with numbers 621-635 and try to reduce their consumption as much as possible.

Q: Do diet soft drinks cause cancer?

No. It has been experimentally proven that saccharin and aspartame do not cause cancer. However, a small number of people with the rare condition phenylketonuria simply cannot digest aspartame. Nowadays, many carbonated and light drinks are supplemented with natural flavors derived from the stevia plant.

Q: Do dyes cause hyperactivity?

In fact, children consume less than five percent of the allowable daily intake of dyes with food and drink (even those who abuse products containing them). In rare cases, however, people have individual sensitivities to some of them. Thus, in some children, nighttime wakefulness has been associated with the use of tartrazine (102).

Additives banned abroad

Sometimes we see that a certain additive used in our country is banned abroad. This is often misleading and alarming. In fact, there may be several reasons. In some cases, manufacturers in other countries never use an additive simply because they have alternatives that they prefer. Sometimes supplements are not approved due to unique conditions in a particular country. And some ingredients were banned many years ago, and since then scientists have long proven their safety. Pre-2009 approved or banned additives are currently being re-evaluated.

Four ways to cut down on supplements

1. Stay away from packaged foods with long ingredient lists and lots of chemical names or codes. These are soft drinks, chips, cornflakes, aromatic noodles, soup mixes, simmered sauces, salad dressings, lined food, colored candy and marmalade, muesli, biscuits, biscuits, pastry mixes, puddings and instant desserts.

2. Cook your own using herbs, fresh vegetables, meat, fish, a little oil, flour, or low fat yogurt. Make your own pasta and salad dressings, sauces and marinades.

3. Be interested in the composition of products. Read the ingredient list at reverse side packaging. Familiarize yourself with codes that are potentially dangerous for you. You can even keep a list of them in your wallet so you can have it with you whenever you're at the supermarket.

4. Give preference to "classics". Compare two products and buy the one with the shortest ingredient list and, of course, the fewest additives. As a rule, this simple, neutral version is called "original" or "classic".

Here is a list of the additives that most commonly cause reactions in sensitive people.

1. Dyes:

Artificial: 102, 107, 110, 129, 122, 132, 133, 142, 151, 155;
- natural: 160b (annatto).

2. Flavor enhancers:

Glutamates: 621-635 (in soups, pasta, sauces, Asian sauces, curry pastes and snacks).

3. Preservatives:

Sorbents: 200-203 (in juices, processed cheese and sauces)
- benzoates: 210-218 (in liqueurs, fruit drinks and sauces)
- sulfites: 220-228 (in wine, pickled onions and dried fruits);
- nitrates, nitrites: 249-252 (in dried meat, bacon, ham and salami);
- propionates: 280-283 (in confectionery, bread and biscuits);
- antioxidants: 310-312, 319-321 (in spreads, sauces, mayonnaise and salad dressings).

IN modern world there are practically no people left who would eat only completely natural food. If you do not live far from civilization, somewhere in the forest, tundra, jungle or other exotic places, then the advice is not to tune in to life without nutritional supplements (E-supplements). Every consumer should know that they can be in almost any product and take this fact into account.

This article will be your permanent guide to nutritional supplements in food (see Table below). It will help you quickly find the necessary information and determine the degree of harmfulness of the purchased product.

In order to properly answer the question of how to treat the use of food products with nutritional supplements, it is necessary to recognize and weigh the main disadvantages and advantages of their use. Advantages - the product is better preserved, has a seductive appearance. Disadvantages - your body wears out, processing various chemicals, in simple terms - this is harmful to your health. And at certain doses of use, it becomes already dangerous.

Everyone has their own attitude to their health and their priorities in life. Many have come to terms with daily use products with additives, and many, on the contrary, deliberately refuse almost everything in the store. But the fact that no one wants to be poisoned by an overdose of various chemicals or starve to exhaustion is for sure. That's why main advice- study carefully the composition indicated on the label of food products, and know the measure in their consumption.

It is also impossible to believe blindly that the truth was written on the label. It is not uncommon for manufacturers to add additives "by eye" which can result in a product that is dangerously over-concentrated. And it happens that the manufacturer deliberately exceeds the norm in order to hide the shortcomings of the product (staleness, poor quality of raw materials).

Unfortunately, the exact composition can only be found in specialized modern laboratories. The task of the buyer is to collect available information about the product and draw the right conclusion. The more experience and knowledge in determining the quality of a food product, the more likely it is to buy a benign product.

It should be said that not all food additives are chemicals. There are also natural ones, which, however, are much less. On the labels, you can also often find a cryptic phrase like "identical to natural". Make no mistake, these supplements are not natural and are also synthetically produced. Identical natural supplements are synthesized in the likeness natural substance. And artificial additives are substances that do not exist in nature, but they can imitate taste, color, smell. They must be treated with the utmost caution.

You don't have to fanatically avoid all foods with additives, just as you don't have to be a chip and Coke eater. To minimize the harmful effects of chemicals on your health, take the following helpful tips:

Eat vegetables and fruits every day. Dietary fiber (fiber) substance pectin (soluble fiber that gives hardness) helps the body cleanse itself of toxic substances.

Do not use chemicals when the body is weakened (illness, weak immunity).

And once again about the measure - do not eat a lot of food with food additives at once. The body can process chemicals in a certain limited amount. When the norm of the use of chemicals is exceeded, human health can be undermined and fail.

Avoid foods with unusually bright colors - a clear sign of artificial dyes. Dyes can also be natural. Unusually for the season, fresh imported vegetables and fruits are also a reason to think.

Avoid subjecting food stuffed with chemicals to heat or other forms of processing, which may result in formation of dangerous substances. If you still need to heat (frying, for example), then first study the composition of the product and the possible reaction of their ingredients. The sugar substitute aspartame (E-951), sodium nitrite (E-250) are vivid examples when, when heated, substances are formed that are much more dangerous than the additives themselves.

Information about nutritional supplements - a weapon in the hands of the buyer

Each supplement has its own acceptable daily intake (ADI), which must be taken into account when making products. But manufacturers do not indicate the mass of additives on the product packaging and do not indicate the amount of the product at which the permissible dose of the additive would not be exceeded. Therefore, the DSD figures will not bring any benefit to the average consumer.

Good to know: the list of all ingredients of the product (including food additives) indicated on the package is compiled in descending order of their number. In other words, the product contains the most ingredient listed first and the least ingredient listed last.

Below is a table of nutritional supplements that will be very useful for the consumer and will help him in the right choice of food. The table is constantly updated - new data on each food additive is added. If there is no information about the level of danger, then this does not mean that the additive is safe.

Special attention give supplements that are highlighted in red in the table - they are very dangerous and forbidden. If you find any in the composition of food products, immediately refuse to buy. Avoid products with hazardous additives marked yellow. The average level of danger should alert the buyer to insecurity. Do not experiment with "suspicious" and unapproved additives. Pay special attention to the additives that are highlighted in red - they very dangerous and forbidden. If you find any in the composition of food products, immediately refuse to buy. Avoid foods with hazardous additives marked in yellow. The average level of danger should alert the buyer to insecurity. "Suspicious" and unapproved supplements should also not be experimented with.

remember, that Negative influence substances on human health takes place if it is not consumed in moderation. There are no absolutely safe and dangerous food additives. For example, salt and sugar are considered safe additives, but when used in excess, they can significantly harm the human body. The same goes for harmful additives - with a small dose, your body can handle them without consequences. Do not panic when studying the composition of the product - think soberly and choose the best.

Also, keep in mind that some additives are not approved not because of their danger and harm, but only because the necessary tests have not been carried out.

Please note that nutritional supplements can be designated differently on the product label: by coding, by the full or partial name of the substance, or both. Even the code can be described in different ways - through a space, through a dash or together. Example: E-101, E101, E 101. Required Component you can find in the table, if not by code, then by name.

To quickly search for a nutritional supplement in the table, use the keyboard shortcut "CTRL+F". Just dial the number or name. The table is constantly updated with new data.

Table - Food additives in food

Code	Code variations	Name of food additive	Level of danger and impact on health	Usage
E-100	E100, E100, E-100	Dye yellow-orange curcumin - curcumin	Safe and useful. Must be limited in quantity. Allowed	Dairy products, cheeses, oils
E-101	E101, E101, E-101	Dye yellow riboflavin (vitamin B2) - riboflavin	Low danger level and can be useful. This dietary supplement may Allowed	Baby food, oils, bread
E-101a	E101a, E 101a, E-101a	Dye yellow sodium salt of riboflavin-5-phosphate - riboflavin-5 "-phosphate sodium	Allowed	Beverages, baby food, porridge
E-102	E102, E102, E-102	Dye yellow tartrazine - tartrazine	Very dangerous. Allergic reactions, negative impact on children. Migraine and visual impairment. Banned in some countries	Ice cream, sweets, dairy products, drinks
E-103	E103, E103, E-103	Dye red alkanet, alkanine - alkanet		Confectionery
E-104	E104, E104, E-104	Dye yellow-green yellow quinoline - quinoline yellow	Dangerous. Diseases of the gastrointestinal tract, allergic reactions, negative impact on children. Allowed	Smoked fish, drinks, sweets, chewing gum, groceries
E-105	E105, E105, E-105	Dye yellow fast yellow AB - fast yellow AB	Dangerous. Toxic impact. Banned in most countries	Confectionery, drinks
E-106	E106, E106, E-106	Dye yellow riboflavin-5-sodium phosphate - riboflavin-5-sodium phosphate	Allergic reactions, negative effects on the kidneys and vision. Banned in most countries	Dairy products, sweets
E-107	E107, E107, E-107	Dye yellow yellow 2 G - yellow 2 G	Allergic reactions. Not allowed in most countries
E-110	E110, E110, E-110	Dye yellow-orange sunset yellow FCF, orange-yellow S - sunset yellow FCF, orange Yellow S (Produkt-pitaniya.ru)	Very dangerous. Allergic reactions, carcinogen, negative impact on children. Banned in some countries	Sauces, canned food, spices, crackers, sweets, dairy products
E-111	E111, E111, E-111	Dye orange orange alpha-naphthol - orange GGN	Dangerous. Carcinogenic. Banned in most countries
E-120	E120, E120, E-120	Dye raspberry cochineal, carminic acid, carmines - cochineal, carminic acid, carmines	Average level of danger. Allergic reactions. Allowed	Dairy products, yogurts, sausages, sauces, sweets, drinks
E-121	E121, E121, E-121	Dye dark red citrus red 2 - citrus red 2	Very dangerous. Cancer tumors. Banned in most countries	Coloring the peel of oranges
E-122	E122, E122, E-122	Dye red-brown azorubine, carmoisine - azorubine, carmoisine	Very dangerous. Diseases of the gastrointestinal tract, allergic reactions. Banned in some countries	Sweets, drinks
E-123	E123, E123, E-123	Dye dark red amaranth - amaranth	Very dangerous. Cancer tumors, allergic reactions. Banned in most countries	Sweets, breakfast cereals
E-124	E124, E124, E-124	Dye red ponceau 4R (crimson 4R), cochineal red A - ponceau 4R, cochineal Red A	Dangerous. Allergic reactions. Allowed
E-125	E125, E125, E-125	Dye red ponceau, crimson SX - ponceau SX	Dangerous. Cancer tumors. Not allowed in most countries
E-126	E126, E126, E-126	Dye red ponceau 6R - ponceau 6R	Dangerous. Cancer tumors. Banned in most countries
E-127	E127, E127, E-127	Dye red erythrosine - erythrosine
E-128	E128, E128, E-128	Dye red red 2G - red 2G	Allergic reactions, genetic changes, cancerous tumors, negative impact on children. Not allowed in most countries
E-129	E129, E129, E-129	Dye red red charming AC - allura Red AC	Dangerous. Allergic reactions. Banned in some countries
E-130	E130, E130, E-130	Dye blue blue indanthrene RS - indanthrene blue RS	Average level of danger. Cancer tumors, diseases of the gastrointestinal tract. negative impact on children. Banned in most countries
E 131	E 131, E 131, E 131	Dye blue blue patented V - patent blue v		Meat products, drinks
E-132	E132, E132, E-132	Dye dark blue indigotine, indigo carmine - indigotine, indigo carmine
E-133	E133, E133, E-133	Dark blue brilliant blue FCF - brilliant Blue FCF	Allergic reactions. Allowed
E-140	E140, E140, E-140	Dye green chlorophylls and chlorophyllins - chlorophylis and chlorophyllins: chlorophylls chlorophyllins	Low level of danger. negative impact on children. Not allowed in most countries	Creams, ice cream, sauces
E-141	E141, E141, E-141	Dye green copper complexes of chlorophylls and chlorophyllins - chlorophyll copper complexes	Suspicious. Diseases of the gastrointestinal tract. Allowed	dairy products
E-142	E142, E142, E-142	Dye green green S - greens S	Average level of danger. Cancer tumors, allergic reactions. Allowed
E-143	E143, E143, E-143	Dye green green fast FCF - fast Green FCF	Banned in most countries	Canned vegetables and fruits, sauces, ice cream, sweets, seasonings, dry snacks
E-150a	E150a, E 150a, E-150a	Dye brown sugar color I simple (simple caramel) - plain caramel		Drinks, sweets, ice cream
E-150b	E150b, E150b, E-150b	Dye brown sugar color II, obtained by "alkaline-sulfite" technology - caustic sulphite caramel	Average level of danger. Diseases of the gastrointestinal tract. May contain GMOs. Allowed	Drinks, chocolate butter
E-150s	E150c, E 150c, E-150c	Dye brown sugar color III, obtained by "ammonia" technology - ammonia caramel	Average level of danger. Diseases of the gastrointestinal tract. May contain GMOs. Allowed	Sauces, sweets, drinks
E-150d	E150d, E150d, E-150d	Dye brown sugar color IV, obtained by "ammonia-sulfite" technology - sulphite ammonia caramel	Average level of danger. Diseases of the gastrointestinal tract. May contain GMOs. Allowed	Sauces, sweets, drinks
E-151	E151, E151, E-151	Colorant black brilliant black BN, black PN - brilliant black BN, black PN	Diseases of the gastrointestinal tract, skin, allergic reactions. Banned in some countries	Dairy products, ice cream, sweets, pasta, canned vegetables and fruits, drinks, pastries, condiments, sauces
E-152	E152, E152, E-152	Dye black coal (synthetic) - carbon black (hydrocarbon)	Average level of danger. Cancer tumors, diseases of the gastrointestinal tract. Allowed	Cheese, confectionery products
E-153	E153, E153, E-153	Dye black coal vegetable - vegetable carbon	Average level of danger. May be dangerous for children. Cancer tumors, diseases of the gastrointestinal tract. This dietary supplement may contain GMOs. Not allowed in most countries	Drinks, confectionery
E-154	E154, E154, E-154	Colorant brown brown FK - brown FK	Dangerous. Intestinal disorders, blood pressure disorders, allergic reactions, negative impact on children. Forbidden	smoked meats, canned fish, chips. (More details - in the sections of the site produkt-pitaniya.ru)
E-155	E155, E155, E-155	Coloring brown chocolate brown HT - brown HT	Dangerous. Allergic reactions, negative impact on children. Not allowed in most countries
E-160a	E160a, E 160a, E-160a	Dye yellow-orange carotenes: b-synthetic carotene, extracts of natural carotenes, provitamin A - carotenes: beta-carotene (synthetic) natural extracts	Low danger level and can be useful. This dietary supplement may contain GMOs. Allowed	Beverages, confectionery, dairy products, sunflower oil
E-160b	E160b, E160b, E-160b	Dye yellow annatto, bixin, norbixin - annatto, bixin, norbixin	Low level of danger. Allergic reactions. This dietary supplement may contain GMOs. Allowed	Dairy products, cheeses, oils, spices, bakery products, smoked fish, chips
E-160s	E160c, E 160c, E-160c	Dye orange paprika extract, capsanthin, capsorubin - paprika extract, capsanthin, capsorubin	Allowed
E-160d	E160d, E160d, E-160d	Dye red lycopene - lycopene	Suspicious. Not allowed in most countries. This dietary supplement may contain GMOs
E-160s	E160e, E 160e, E-160e	Dye yellow-orange b-apo-8-carotene aldehyde (C 30) - beta-apo-8'-carotenal (C 30)	Allowed
E-160f	E160f, E160f, E-160f	Dye yellow-orange ethyl ester of b-apo-8'-carotenic acid (C30) - ethyl ester of beta-apo-8'-carotenic acid (C 30)	Suspicious. Cheeses. Not allowed in most countries
E-161a	E161a, E 161a, E-161a	Dye yellow flavoxanthin - flavoxanthin	Diseases of the gastrointestinal tract. Banned in most countries
E-161b	E161b, E161b, E-161b	Dye yellow lutein - lutein	Safe and useful. Diseases of the gastrointestinal tract. Allowed
E-161s	E161s, E 161s, E-161s	Dye yellow cryptoxanthin - cryptoxanthin	Average level of danger. Diseases of the gastrointestinal tract. Banned in some countries
E-161d	E161d, E161d, E-161d	Rubixanthin yellow dye - rubixanthin
E-161e	E161e, E 161e, E-161e	Dye yellow violoxanthin - violoxanthin	Diseases of the gastrointestinal tract. Banned in some countries
E-161f	E161f, E161f, E-161f	Dye yellow rhodoxanthin - rhodoxanthin	Diseases of the gastrointestinal tract. Banned in some countries
E-161g	E161g, E161g, E-161g	Dye orange canthaxanthin - canthaxanthin	Diseases of the gastrointestinal tract. Allowed
E-161h	E161h, E161h, E-161h	Dye orange zeaxanthin - zeaxanthin	Banned in some countries
E-161i	E161i, E161i, E-161i	Dye yellow citranaxanthin - citranaxanthin	Banned in some countries
E-161j	E161j, E161j, E-161j	Dye yellow astaxanthin - astaxanthin	Banned in some countries
E-162	E162, E162, E-162	Dye red beetroot red, betanin - beetroot red, betanin		Frozen and dried food, sausages, sweets, drinks
E-163	E163, E163, E-163	Dye red-violet anthocyanins - anthocyanins	Safe and useful. Allowed	Confectionery, yogurt, drinks
E-164	E164, E164, E-164	Dye orange saffron - saffron	Low level of danger. Toxic effect (poisoning). Banned in some countries	Spices, sweets, tea, coffee, confectionery
E-165	E165, E165, E-165	Dye blue gardenia blue - gardenia blue
E-166	E166, E166, E-166	Dye orange sandalwood - sandalwood	Not allowed in most countries
E-170	E170, E170, E-170	Dye white calcium carbonates - calcium carbonates	Low level of danger. Toxic impact. Allowed
E-171	E171, E171, E-171	Dye white titanium dioxide - titanium dioxide	Suspicious. negative impact on children. Allowed	Quick breakfasts, dry milk
E-172	E172, E172, E-172	Dye black, red, yellow iron oxides and hydroxides - iron oxides and hydroxides (Produkt-pitaniya.ru)	Allowed
E-173	E173, E173, E-173	Dye metallic aluminum - aluminum	Suspicious. Liver diseases. Not allowed in most countries
E-174	E174, E174, E-174	Dye metallic silver - silver	Not allowed in most countries
E-175	E175, E175, E-175	Dye metallic gold - gold	Hypoallergenic properties. Not allowed in most countries	Confectionery, alcoholic drinks
E-180	E180, E180, E-180	Dye red ruby ​​lithol VK - lithol rubine BK	Dangerous. Diseases of the gastrointestinal tract, allergic reactions. Not allowed in most countries
E-181	E181, E181, E-181	Dye yellow-white food grade tannins - tannins, food grade	Low level of danger. Irritation of the digestive organs. Allowed	Adds astringency and astringency to drinks
E-182	E182, E182, E-182	Dye red ( acidic environment) or blue (in an alkaline environment) orsale, orsin - orchil	Not allowed in most countries
E-200	E200, E200, E-200	Preservative sorbic acid - sorbic acid	Low level of danger. Allergic reactions, destroys vitamin B12 in the body, a negative effect on children. Allowed	Cheeses, sweets, margarine, butter, preserves, packaged bread, dried fruits, cream for flour products
E-201	E201, E201, E-201	Sodium sorbate preservative - sodium sorbate	Dangerous. Allergic reactions, negative impact on children. Allowed
E-202	E202, E202, E-202	Potassium sorbate preservative - potassium sorbate	Low level of danger. Allergic reactions, negative impact on children. Allowed	Cheeses, fats and vegetable oils (except olive oil), margarine, butter, dumplings stuffing, mayonnaise, pastries
E-203	E203, E203, E-203	Preservative calcium sorbate - calcium sorbate	negative impact on children. Allowed	Cheeses, fats and vegetable oils (except olive oil), margarine, butter, dumpling filling, mayonnaise, pastries
E-209	E209, E209, E-209	Preservative para-hydroxybenzoic acid heptyl ester - heptyl p-hydroxybenzoate	negative impact on children. Not allowed in most countries
E-210	E210, E210, E-210	Preservative benzoic acid - benzoic acid	Cancer tumors, allergic reactions, a strong carcinogen, can cause stone and kidney disease, a negative effect on children. Allowed	Sauces (mayonnaise, ketchup), fish products, canned fish, caviar, soft drinks, canned fruits and vegetables, drinks
E-211	E211, E211, E-211	Preservative sodium benzoate - sodium benzoate	Very dangerous. Cancer tumors, allergic reactions, negative impact on children. Allowed	Meat and fish products, preserves, caviar, sauces, margarines, drinks, sweets
E-212	E212, E212, E-212	Potassium benzoate preservative - potassium benzoate	Cancer tumors, allergic reactions, negative impact on children. Allowed
E-213	E213, E213, E-213	Calcium benzoate preservative	Cancer tumors, allergic reactions, intestinal upset, negative impact on children. Not allowed in most countries	Sauces (mayonnaise, ketchup), fish products, canned fish, caviar, soft drinks, canned fruits and vegetables, drinks
E-214	E214, E214, E-214	Preservative para-hydroxybenzoic acid ethyl ester - ethyl p-hydroxybenzoate
E-215	E215, E215, E-215	Preservative para-hydroxybenzoic acid ethyl ester Sodium salt - sodium ethyl p-hydroxybenzoate	Cancer tumors, allergic reactions, negative impact on children. Not allowed in most countries
E-216	E216, E216, E-216	Para-hydroxybenzoic acid preservative propyl ester - propyl p-hydroxybenzoate	Very dangerous. Cancer tumors, allergic reactions, negative impact on children. Banned in most countries	Sausages, sweets
E-217	E217, E217, E-217

Freshly picked vegetables, fresh meat, fish and other products have a pronounced taste and aroma. This is due to the high content in them of substances that enhance taste perception. In the process of storage and industrial processing of food raw materials, their quantity decreases, which is accompanied by a loss of taste and aroma of the product. Therefore, it becomes necessary to add these substances artificially, that is, the so-called food additives.

In addition, many products quickly deteriorate, which is accompanied by their drying, mold damage, discoloration, nutritional qualities. Therefore, food additives are used to prevent rapid spoilage of food products and to make them marketable.

Shop windows beckon us with bright packages of chips, crackers, multi-colored marmalades, lollipops, lollipops.

The question arises: are these additives harmful, what effect do they have on human health?

The purpose of the work: to study and analyze the composition of chips "Lays", crackers "Three crusts", to determine the effect of food additives on the human body.

Research objectives:

1. Conduct a survey of classmates in order to determine the products that are in greatest demand, analyze the survey data.

2. To study the degree of awareness of classmates about food additives and their effect on the body.

3. Conduct an experiment to determine the need for the use of food additives in the manufacture of chips "Lays", croutons "Three crusts".

4. To study and analyze the composition of chips "Lays", croutons "Three crusts".

5. To study the effect of these food additives on the human body.

Research methods:

✓ systematization and analysis of data from various sources: textbooks, manuals, books, encyclopedias, reference books, the Internet;

✓ simulation of the situation during the experiment, analysis of the results of the experiment;

✓ survey of classmates.

Subject of study: chips "Lays", croutons "Three crusts".

1. Nutritional supplements

1. 1. Monosodium glutamate

Food additives - substances added to food to give them the desired properties, such as a certain aroma (flavorings), color (dyes), increasing the shelf life (preservatives), taste, texture.

In the composition of the product, the letter “E” is written first - this is Europe, and the digital code is the characteristic of the food additive. All food additives are divided into groups:

E 100 - E 182 dyes,

E 200 - E 280 preservatives,

E 300 - E 391 antioxidants, acidity regulators,

E 400 - E 481 stabilizers, emulsifiers, thickeners,

E 500 - E 585 different,

E 600 - E 637 flavor and aroma enhancers,

E 700 - E 899 spare numbers,

E 900 - E 967 defoamers, glazing agents, flour improvers, sweeteners,

E 1100 - E 1105 enzyme preparations.

Monosodium glutamate is one of the most common additives, hiding under the index E 621 or "flavor enhancer". It is found with a high probability in all meat, fish, soy semi-finished products or finished products: in chips, snacks, crackers, sauces. There is a lot of it in seasonings, bouillon cubes and soups. A huge amount of monosodium glutamate and other flavor enhancers contains food in fast food establishments. Glutamate "revives" foods whose taste "dies" during storage, or gives them flavor.

In the countries of the Far East, flavor enhancers have been used for centuries, they were made from algae. It was not until 1908 that the ingredient used in Japan as a flavor enhancer in soups, sauces, and other foods was discovered to be a salt of glutamic acid. And in 1909 they began to produce flavor and aroma enhancers industrially.

All flavor and aroma enhancers are white crystalline powders, perfectly soluble in water. In its pure form, these substances have neither taste nor smell, but enhance the taste of any dish.

"Miracle seasoning" - a flavor enhancer - allows you to save on natural meat, poultry, fish, mushrooms, seafood. A few chopped fibers of a natural product or even its extract are added to the dish, it is generously flavored with an amplifier, and a “real” taste is obtained.

The flavor enhancer successfully masks the low quality of the original product, such as old or low-grade meat. Wherein allowable norms can be exceeded - the maximum dosage of this additive creates the illusion of a "quality product".

1. 2. Preservatives

Preservatives are substances (E 200 - E 280 preservatives) that affect the vital activity of bacteria. Adding preservatives to food products can significantly increase their shelf life.

So, for example, the oldest representatives of preservatives are salt, wine, honey, sugar, lemon and acetic acids, ethanol. Today, mainly acid derivatives of organic compounds are used as preservatives.

There are several classifications of preservatives. The simplest divides them into natural, that is, created by nature, and obtained artificially. Many people are convinced that natural ones are the safest for health, while synthetic ones keep food better and longer. In part, such a judgment is true, but not always such a gradation will be true.

According to the method of exposure, preservatives are divided into those that directly affect bacteria, inhibiting their vital activity, and those that modify the environment (affect acidity, regulate oxygen concentration, etc.), due to which they also achieve the destruction of microorganisms.

To refuse preservatives today is not only difficult, but generally impossible. After all, it was they who, in the end, created the range of food products as we know it today. They protect bread and cheeses, sweets and dried fruits, wines and oils, fish products and canned vegetables, mayonnaises, ketchups, sausages, soft drinks, juices, chocolate, instant soups and much, much more from spoilage - it's just too much to list. Preservatives prevent the formation of harmful toxins, preserve the smell and taste of foods, and prevent them from molding. If one, strong-willed decision today removes all preservatives, then tomorrow (or rather, the day after tomorrow) humanity, quite possibly, will simply have nothing to eat.

2. What do we eat?

During research work a survey of classmates was conducted to find out how often they satisfy their hunger with chips, crackers, chupa-chups, etc., do they know what nutritional supplements are. Below are the survey questions.

1. Enter your age.

2. How often do you satisfy your hunger with chips, kirieshka, chupa-chups, etc.

A) every day

b) several times a week

C) very rarely.

3. Your favorite food:

A) crackers;

C) chupa - chups and other sweets;

D) other.

4. Name the company - the manufacturer of the product.

5. In nutrition, I prefer:

A) homemade food:

B) instant food (instant noodles, bouillon cubes, quick soups, porridge);

C) I like to eat crackers, chips.

6. Do you pay attention to the composition of the product you use?

B) sometimes.

7. Do you know what food additives (E) are?

8. Do you know about the effect of various nutritional supplements (E) on your health?

A total of 20 people participated in the survey, aged 10-11 years.

The survey showed that half of the students surveyed like to have a snack with chips, crackers, but in nutrition they prefer homemade food. The most popular manufacturing firms: Chips: "Lays", "Sheetos", "Prochips"; croutons: "Kirieshki": "Three crusts", "Vorontsovskie", "Khrustim", Kemerovo sausages food factory. Many do not pay attention to the composition of the product they use and do not know what nutritional supplements are and their impact on health.

3. The influence of food additives on the quality and shelf life of products

An experiment was set up to determine the effect of food additives on the shelf life and quality of the product. Chips "Lays", croutons "Three crusts". For comparison, natural products were taken: boiled potatoes, white bread and placed in glass containers. Over the course of two months, I observed the appearance of signs of food spoilage.

When observing the chips, there were practically no changes, only some of them appeared dark spots. For two months, the chips did not show significant signs of spoilage.

Boiled potatoes appeared on the third day bad smell, on the fifth - the appearance of signs of slime, then there was an increase in sliminess. Two weeks later, it turned black, green and black spots appeared, and a large amount of slimy fluid was released.

Experience has shown that chips, unlike boiled potatoes, do not spoil quickly due to food additives and retain their presentation.

Observations of the “Three crusts” crackers practically did not reveal any visible changes and spoilage of the product, and it remained the same after two months. White bread showed signs of green mold after a week. Two weeks later, it was completely covered with mold, black spots appeared.

Experience has shown that "Three crusts" crackers do not undergo changes due to food additives, unlike white bread.

4. Analysis of the composition of chips "Lays" and croutons "Three crusts"

Consider the composition of "Lays" chips and "Three crusts" croutons, read on the package.

Chips "Lays":

Potato, Vegetable Oil, Natural Identical Flavor [Whey Powder, Wheat Flour, Milk Lactose, Flavor Enhancer (Monosodium Glutamanate, Sodium 5 Ribonucleonide), Hydrogenated Vegetable Oil (Including Soybean Oil), Glucose, Natural, Natural Identical and artificial flavors, acidity regulator (citric acid), cheese powder, color (paprika extract, turmeric extract), garlic powder, milk protein, maltodextrin], salt.

Croutons "Three crusts":

Bread made from a mixture of rye and wheat flour (peeled rye flour, 2nd grade wheat flour, drinking water; table salt; pressed baker's yeast); refined deodorized soybean oil, flavor-aromatic mixture, complex “caviar” (salt, maltodextrin, dextrose, whole milk powder, hydrolyzed vegetable protein, natural and natural-identical aromatic substances (white fish, oils), flavor and aroma enhancers (E 621, E 635), fish fat, an additive that prevents caking and clumping E 551, dye E 160 c).

The studied products contain a large number of chemical substances, among them there are flavor and aroma enhancers: sodium glutamanate (E 621), sodium 5 ribonucleonide (E 635), as well as dyes: paprika extract, turmeric extract in chips, in crackers E 160 s. etc. However, there is no specific information about the preservatives included in the products. Experience has shown that the products under study must contain the substances that keep them so long. In addition, preservatives are the most harmful to health.

5. Effects of monosodium glutamate on human health

This amino acid and its salts are involved in the transmission of impulses in the central nervous system, have an exciting effect and are used in psychiatry. Therefore, researchers believe that foods high in glutamate (as found in fast food restaurants, for example) can be both physically and mentally addictive.

To a person who frequently consumes monosodium glutamate, natural food seems tasteless, because the taste recognition receptors lose their sensitivity. So a person becomes addicted to the "tasty seasoning". In order not to scare off the buyer, manufacturers do not always call E 621 seasoning by its name. It is often referred to as flavor additive, flavor enhancer or flavor enhancer.

Monosodium glutamate has been the subject of intense controversy for many years. American neurophysiologist John Olney discovered in the mid-70s of the last century that monosodium glutamate can cause brain damage in rats. This flavor enhancer is the cause of disease digestive system such as gastritis or stomach ulcers.

And Japanese scientist Hiroshi Oguro recently proved that this flavor enhancer has an adverse effect on the retina. The scientists fed the rats three different diets for 6 months. In rats given very high doses of monosodium glutamate, the nerves of the retina were so seriously affected that the animals lost their sight. Rats fed a moderate glutamate diet also had retinal damage, but to a lesser extent. In animals fed without glutamate, everything was normal. Based on the experiments carried out, scientists concluded that glutamate binds to retinal cells and destroys them. It is for this reason that in East Asia, where monosodium glutamate is used very widely, a special type of glaucoma has become widespread, in which the pressure inside the eye does not increase.

The only way to avoid exposure to glutamate is to buy natural products and cook them at home with natural seasonings. People who frequently eat foods with monosodium glutamate complain of headaches, heart palpitations, muscle weakness, fever, and chest tightness. This may indicate that the taste enhancer monosodium glutamate changes the hormonal status in the body.

Especially often this flavor enhancer is used in oriental cuisine, therefore, the experts combined the described symptoms with the term “Chinese restaurant syndrome”.

Sometimes, under the name of a taste improver, E 622 is also hidden - potassium glutamate, which is prohibited for use in Russia. Of the 18 known flavor enhancers, only 6 are allowed in Russia. But none of them can be considered harmless. The recommended dosage of monosodium glutamate is 0.5 - 0.4%.

6. Impact of preservatives on human health

Around preservatives, as noted above, a lot of terrible rumors revolve, many of which are very annoying and seem plausible. Alas, a lot of this nasty gossip about preservatives is true. Each preservative in one way or another affects human body. Some preservatives have a detrimental effect on vitamins: sorbic acid destroys vitamin B12, sulfur dioxide destroys vitamin B1. Others are weak or pronounced carcinogens: benzoic acid, sodium benzoate, para-hydroxybenzoic acid ethyl ester, orthophenylphenol, formaldehyde, sodium nitrate, potassium nitrate. Many synthetic preservatives can cause allergies, up to asthma attacks, headaches and nausea, especially in people prone to allergic reactions. A particularly dangerous group of preservatives are nitrates and nitrites. Once in the body, they prevent the absorption of oxygen by the cells of the body, which leads to oxygen starvation of tissues. In addition, nitrates and nitrites form new compounds called nitrosamines that cause cancer and reduce resistance to infections.

Nevertheless, modern science states that, for example, preservatives in their mass do not affect the digestion process in any way (with the exception of two phenomena described below). There are a small amount that, due to allergic reactions, badly affect the kidneys and liver (sulfur dioxide), irritate the intestines (sodium hydrosulfite, sodium sulfite, sulfur dioxide). But for the preservation of proteins, fats and carbohydrates in food, as well as their subsequent assimilation in digestive tract human, is not affected, either positively or negatively, by any known preservative.

The above unpleasant side effects of preservatives are greatly worsened by the fact that different types of preservatives fight one or another type of bacteria with different effectiveness. Accordingly, in order to extend the shelf life of products, the manufacturer adds complexes of preservatives, each of which can negatively affect the body in its own way. The result is that in one the only product could be the longest list harmful substances. Moreover, some manufacturers deliberately invest in excess preservatives in their products in order to make impressive (several years) shelf life - after all, from a commercial point of view, this is very, very profitable, but what consequences for the consumer can this " horse dose" of bactericidal substances are usually not thought about.

Conclusion

In our time, when there is such a variety of products on store shelves, it is worth thinking about what we eat. Our future and our health depend on it. You need to know about healthy and healthy food, watch and study the composition of the product that you want to put in your mouth more often.

The vast majority of products in our time can not do without food additives. Today we will consider the question of how these very additives affect our body. And finally, we will find out what kind of strange characters are written in the composition of the goods that we buy.

The fact is that the effect of food additives is very individual - each organism reacts to these components in its own way. It can be allergic reactions and individual intolerance to the substance. One thing is for sure - no artificial food additive can benefit the human body. They are either harmless or adversely affect the functioning of individual organs or the entire body as a whole.

Below are the groups of the most dangerous food additives:

• Dyes: E103; E105; E123; E121; E125; E130; E126; E142; E131; E153; E172; E171; E173. A large number of dyes in sweet soda, ice cream (except cream), lollipops. The risk of developing malignant tumors. It also adversely affects the liver and kidneys.
• Preservatives: E210; E211; E213-217; E221-226; E230; E231; E232; E239; E240. Contained in canned food (any) - mushrooms, jams, compotes, stew, etc. In large quantities, they can lead to acute diseases of the gastrointestinal system and cause allergic reactions.
• Antioxidants: E311; E312; E313. Mainly present in fermented milk products, sausage, yogurt, chocolate, sweets, butter. Badly affect the functioning of the gastrointestinal tract.
• Thickeners and Stabilizers: E407; E447; E450; E461; E462; E463; E464; E465; E466. Contained mainly in jam, condensed milk, jams, chocolate cheese etc. Negatively affect the liver, kidneys and stomach.
• Defoamers: E924a; E924b. It is found in all carbonated drinks, both in sweet and in ordinary mineral water. Increase the chance of developing malignant tumors.

Perhaps this full list major food additives hazardous to humans. Of course, it will not be possible to completely eliminate them from the diet, but we strongly recommend once again to refrain from using them.

In addition, there are also harmless foods. ext. Some even talk about their benefits, but this is not so. It is good to exercise and eat healthy food. And these substances only have a neutral effect on the body. Here are some of them:

• Antioxidant: E-338 - obtained grape skins.
• Stabilizer: E-450 - phosphate.
• natural supplements: E101; E163; E260; E330; E363; E334; E375; E620; E160a; E920; E300 - obtained from ordinary apples.

In general, in the end, I would like to repeat that, ideally, you need to eat exclusively natural products and drink clean water from a well, but in the modern world, living in the city, this is not possible. Therefore, try to limit yourself from various carbonated and sugary drinks, canned food and sweets.