What are the hazards of food additives?

The rational use of food additives is beneficial to the production of rich foods and the promotion of human health. However, it must also be noted that food additives are not natural ingredients of foods after all. If they are used improperly, or the additives themselves are mixed with some harmful ingredients, they may cause some harm to human health.

Mainly in the following areas:

1, carcinogenic problem. For example, some artificial sweeteners, pigments, etc. have been confirmed by animal experiments to have carcinogenic effects. For example, cream yellow pigment can induce rat liver cancer, sweetener ginkgo and phenylurea can also cause animal tumors. In recent years, it has also been found that sodium nitrite, a color-developing agent, reacts with amines in foods such as meat and fish to form nitroso compounds that have a strong carcinogenic effect.

2, acute and chronic poisoning problems. Due to the impure raw materials used to make the additives, some toxic compounds are polluted, causing acute and chronic poisoning. For example, the Morinaga milk powder incident in Japan is the use of excessively high levels of additives that cause high levels of arsenic in milk powder to cause poisoning in more than 10,000 babies. As an antioxidant, butylated hydroxyanisole can accumulate in the body. Potential hazards to the body can be noticed.