In a news release, the AAP notes that the U.S. allows the use of more than 10,000 additives to preserve, package, or modify the taste, appearance, texture, or nutrients in foods. Many were grandfathered in for approval during the 1950s, and around 1,000 additives are used under a GRAS designation process that doesn’t require U.S. Food and Drug Administration (FDA) approval.

We went to a pair of our experts to learn more about the GRAS designation and how food additives are regulated. Dr. Carl Winter is a specialist in Cooperative Extension in Food Science and Technology at the University of California at Davis. Dr. James Hollis is an associate professor in the Department of Food Science and Nutrition at Iowa State University.

Can you give us a general explanation of how the GRAS designation works? Is the process viable?

Dr. Winter: This GRAS classification basically grandfathers in historically-used food additives as approved food additives without the need for additional toxicological testing. It is a controversial classification but one that has nevertheless streamlined the regulation of food additives in the U.S.  In cases where additional toxicological information suggests an additive does not meet the GRAS criteria, the FDA is allowed to remove the GRAS classification. The burden for doing toxicological testing rests with others outside of the food additive manufacturer, however.

 Dr. Hollis: Under the Federal Food, Drug and Cosmetic act, any food that is intentionally added to a food is viewed as a food additive. Food additives are required to undergo review and approval by the FDA before it is marketed. However, if a food additive can be shown to be safe under the conditions of intended use, to the satisfaction of a panel of experts, it is deemed generally recognized as safe (GRAS).   

The AAP says the additives of most concern are bisphenols, phthalates, perfluoroalkyl chemicals, perchlorates, artificial food colors, and nitrates and nitrites. What’s the concern here?

Dr. Winter: As is the case with all chemicals in food, the key component is how much are consumers exposed and whether this level of exposure provides a sufficient buffer of safety. All of the above chemicals listed above obey the basic principle of toxicology, meaning that all can display toxicological effects at a high enough dose. This, by itself, is not justification for consumers to avoid foods containing such chemicals.

Dr. Hollis: While all chemicals are potentially toxic, it all depends on the dose. The level of exposure to food additives under normal use is highly unlikely to reach levels where toxicological effects appear. However, data exist that link several food additives with increased risk of chronic disease. For instance, nitrites and nitrates are food additives used to prevent the growth of pathogenic bacteria in processed meats. Studies have shown a modest association between dietary nitrite/nitrate and certain cancers. Other studies report that dietary nitrate is associated with reducing blood pressure and may reduce risk of cardiovascular disease. It is important to note that these studies only show an “association” between dietary nitrate/nitrite with these diseases and do not demonstrate that they are the causal factor in this relationship. At present, the data is imperfect, inconclusive and it is not possible to draw strong conclusions.

What’s your advice to parents who read about this policy statement? Are there steps they can take to play it safe?

Dr. Winter: The best thing parents can do is to make sure their children consume a healthy and balanced diet full of fruits, vegetables, and whole grains. The theoretical risks posed by GRAS food additives pale in comparison to the health benefits of eating a good diet. There are mechanisms in place to revoke GRAS status if sufficient evidence warrants such an action.

Dr. Hollis: Consuming a diet that meets dietary guidelines and includes a variety of fruits, vegetables and whole grains is key to good health. There are still some unanswered questions in this area but I don’t think parents should be unduly alarmed.

Food additives are regulated by the Food and Drug Administration. Typical levels of exposure are not likely to affect health. For children, eating a balanced diet with lots of fruit, vegetables and whole grains is the best way to be healthy.

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What are nitrates and nitrites?

Dr. MacDonald: “Nitrogen is an essential element for all forms of life. The nitrogen cycle wherein nitrogen is used and released involves the formation of nitrates and nitrites by plants, animals and microorganisms.

“There are several forms of nitrates in nature. These three are naturally occurring:

• Nitric oxide (NO) is a gas and is created in the atmosphere by lightning and radiation, it is carried into the soil by rain. Humans and most animals also utilize nitric oxide as a regulatory molecule. For example, NO is essential for proper functioning of the cells that line arteries and veins. In fact, nitroglycerin, a form of nitrates, has been used for many decades as a medication to treat angina because it causes relaxation of blood vessels.
• Nitrite (NO₂) is formed by microorganisms in the soil as they breakdown animal matter and is widely found in plant foods and drinking water. This is the major form that would be found in our diets.
• Nitrate (NO₃) is present in natural mineral deposits such as saltpeter.

“In our bodies, nitrate that is consumed in foods or water can be converted to nitrites by oral bacteria which are then absorbed and used to make nitric oxide. Nitrates are efficiently absorbed from the stomach and intestines into the blood, but the majority is excreted through the urine. A balance of nitrate levels is maintained by this system.”

How are nitrates used in foods?

Dr. MacDonald: “Nitrates are used primarily in the curing of meats to maintain the color of red meats and to block the growth of the deadly bacteria Clostridium botulinum that can thrive in oxygen-deprived environments such as occur in cured meats.”

Should we be concerned about consuming nitrates?

Dr. MacDonald: “The amount of nitrates added to cured meats is magnitudes less the amounts of nitrates we consume in plant foods. The acceptable daily intake of nitrate is in the range of about 260 mg for a 150-pound adult. One hot dog has about 10 mg of nitrates, so consuming even three hot dogs will not come close to the amount that would be considered high. In fact, eating a cup of spinach provides nearly 140 mg of nitrates, which is much higher than the amount in three hot dogs.”

Plants often contain more nitrates than meats do.
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What are natures nitrates or preservatives that are used in food? Are they safe?

Dr. MacDonald: “Natural nitrates are really no different chemically than the nitrates used in food processing. The body sees them exactly the same. Because plants are rich sources of nitrates, some food processors have begun using celery juice as a way to ‘naturally cure’ meats. The action of the nitrates from celery is exactly the same as the synthetic nitrates. It is important that if people are trying to naturally cure their own meats using plant-derived nitrates that they ensure the amount of nitrates is sufficient to inhibit Clostridium. It may not be possible to know the amount of nitrates in the plant juice and the amount can vary depending on how the plant was grown. Clostridium botulinum releases a deadly toxin, so it is not wise to take changes on using a natural cure if you are not positive it contains enough nitrate to be effective.”

Are there health concerns about consuming too many cured meats?

Dr. MacDonald: “Cured meats have been a target for health concerns recently. The evidence suggests that in cultures where the diets include regular (daily) consumption of meats that have been cured, smoked, and salted have higher risks of stomach cancer. It is difficult to separate the exact cause and effect of this relationship because of the many variables. It is known that smoked foods contain a variety of potential cancer-causing compounds, and high salt intakes cause damage to the stomach lining that may be related to cancer progression. There is no evidence that nitrate-cured meats, in particular, increase the risk of cancer in the US. Given the small amount of nitrates that are contributed from cured meats, in comparison to vegetables and drinking water, is seems unreasonable to be concerned about eating foods that are preserved with nitrates.”

What should people keep in mind when choosing deli and cured meats?

Dr. MacDonald: “A diet that is balanced with a wide variety of foods, including fruits, vegetables, lean meats and legumes, dairy and whole grains continues to be the best recommendation for a healthy lifestyle. Consuming deli meats, sausages, ham and even hot dogs in moderation is unlikely to increase overall disease risk.”

Nitrates are used to cure meats and prevent deadly bacteria from developing. Nitrates naturally occur in many plants. Synthetic nitrates and plant-derived nitrates are used exactly the same by the body. Consuming cured deli meats in moderation can be part of balanced diet.

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The post made the statement that TBHQ is highly toxic and made from butane, a toxic gas used in lighter fluid. To find out the facts, we turned to one of our experts, Dr. Sean O’Keefe, a food science professor at Virginia Tech.

What is TBHQ?

Dr. O’Keefe explained it is a synthetic antioxidant that is added to foods to prevent or delay oxidation. Oxidation causes food to lose flavor quality, color and can even cause foods to become toxic. In addition, oxidation causes vitamins to break down, causing food to lose some of its nutritional value.

TBHQ, which stands for tertiary butylhydroquinone, is commonly used in foods such as crackers, microwave popcorn, butter and chicken nuggets. Dr. O’Keefe explains, “It is not made from butane, it does not contain butane but it does contain a tertiary butyl group.”

Science Blogs and Livestrong offer more insight into the chemical makeup of TBHQ and the mistaken connection to butane.

Is TBHQ toxic?

“When discussing toxicity, you need to look at the dose. Ethanol (which is found in alcoholic drinks) is toxic at high levels and can easily kill you by depressing respiration, but a glass of wine or two helps with relaxation,” Dr. O’Keefe said.

He went on to explain that research has shown that at high doses, TBHQ has been reported to have negative effects, but the Food and Drug Administration (FDA) regulates the amount of TBHQ that can be added to foods. He emphasized that the amount consumed in foods is well within the range determined to be safe by regulators. “Studies that show toxicity at very high levels are irrelevant and just obfuscate the safety issues with food additives. The FDA allows use of TBHQ at 200 ppm in the fat of many foods and it improves quality by delaying oxidation.”

TBHQ is banned in some countries, so is it dangerous?

“Different ingredients are approved in different countries, so the fact that some countries allow TBHQ and others don’t is not something I worry about. Canada allows cyclamates as artificial sweeteners but bans saccharine. The United States allows saccharine but bans cyclamates. This is nothing I worry about,” Dr. O’Keefe said.

A scientist at Michigan State University is researching a possible link between TBHQ and food allergies. “More studies are needed to see if there is a link in humans,” Dr. O’Keefe said.

TBHQ is new to most of us, but it has been used in common foods for decades and helps preserve the quality, safety and nutritional values of many foods we safely enjoy.

The post TBHQ: What is it and is it dangerous? appeared first on Best Food Facts.

Two of the additives on the list are butylated hydroxytoluene (BHT) and its chemical cousin butylated hydroxyanisole (BHA). Both of these additives are generally regarded as safe (GRAS) by the FDA, but BHT recently made headlines for being a potentially harmful additive found in many popular breakfast cereals. To learn more about BHT and BHA, we reached out to expert Sean O’Keefe, PhD, a professor in the Department of Food Science and Technology at Virginia Tech’s College of Agriculture and Life Sciences.

Dr. O’Keefe explained to us what exactly BHT and BHA are and why they are added to our food:

“BHA and BHT are phenolic chain-breaking antioxidants that prevent oxidative rancidity in foods. Oxidative rancidity results in destruction of vitamins and essential fatty acids, degradation of flavor, and production of free radicals that cause stress and damage to our bodies. There is evidence that aging effects are a result of accumulation of oxidation in our bodies. The phenolic antioxidants are added to foods that are sensitive to oxidation to prevent oxidation, so they are found in many places.”

According to the EWG, studies published by the European Food Safety Authority have shown that rats fed BHT have developed lung and liver tumors and that BHT has also been shown to cause developmental effects and thyroid changes in animals, suggesting that it may be able to disrupt endocrine signaling. But does this mean that it is a human carcinogen? Dr. O’Keefe referred us to a study conducted by theNational Toxicology Program that fed BHT at levels of 3000 and 6000 ppm to rats and mice. For reference, the legal limit for BHT in the fat in a food is 200 ppm. At much higher levels of 3000 and 6000 ppm, it was found that BHT was not carcinogenic for the rats or the mice.

After looking into the studies conducted on BHT, Dr. O’Keefe is not concerned about the additive and agrees with the FDA’s GRAS designation.

“Most of the information on grape seeds, green tea, goji, red wine, fruits and vegetables, etc., suggests they have positive health effects because of the antioxidant effects of their chemical constituents. Use of BHA and BHT improves the quality of our foods and improves their safety, from an oxidation standpoint.”

_{“Fill your life with happy memories and a little sweetness” by Purple Sherbet Photography is licensed under CC BY.}

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