Caution: Food preservatives!
Hildegard Willms-Beyárd
In modern food production methods and farming practices preservatives are of major importance. A lot of foods has to (?) be transported over long distances before they reach the consumer and no firm can afford to let its products be adversely affected by this. But we should not be misled by the harmlessly sounding E-numbers, which indicate the presence of preser- vatives in food. These sometimes conceal controversial, harmful substances that are especially injurious to allergy sufferers, without their suspecting the cause. Out of the numerous preservatives in use today, the following is a summary of a few with properties that can endanger the health of sensitive people.
Questionable preservatives
E200 to E203 – Sorbic acid and sorbates: certified for almost all foods to which preservatives may be added. They are, however, considered to be questionable for people with allergies, asthma and atopic dermatitis.
E 210 to E 213 – Benzoic acid and benzoates: Benzoic acid is a frequent additive in fish and salad products, marinades and dressings. It is not entirely harmless, because it cannot be broken down by the normal metabolism of the body. The degrada- tion of benzoic acid requires in any case a detoxification in the liver. After the intake of this preservative, many people react with allergies. Those with asthma are especially at risk. This makes the frequent consumption ill- advised. Incidentally, anyone with an allergic reaction to benzoic acid should also avoid foods in which it occurs naturally: blueberries, cranber- ries, raspberries, currants and plums.
E 214 to E 219 – PHBestersand compounds (parabens) are used in preserving mayonnaise, meat and vegetable salads, gelatinous frosting, marzipan, horseradish, cakes and pastries, coffee extract and ice cream. These are all man-made preserva- tives, and their frequent consump- tion should be avoided.
E 220 to E 228 – Sulphur dioxide and compounds: Sulphur dioxide is a synthetic substance that is added mainly to dried fruits (raisins, plums, apples, apricots and figs), also to potato products, horseradish and white wine. Sulphurised foods can cause headaches, nausea and diarrhoea. In addition, sulphur dioxide inhibits the uptake of vitamin B1 in the body. People with sulphite-sensitive asthma can experi- ence symptoms with the consumption of sulphurised foods and beverages.
E 230 to E 232 – Biphenyl and compounds: This agent is certified as a preservative for external use only. The skins and wrappers of citrus fruits are dyed with it. The chemical substance, which, by the way, counts as a pesti- cide, is easily transferred to the pulp when peeling. Wash hands thoroughly afterwards! Skin contact may trigger allergies in individual cases. In animal experiments bleeding and organ changes occurred with high doses.
Thiabendazole, formerly E 233, is classified as a pesticide! In veterinary medicine thiabendazole is also used as remedy against intestinal worms. It is similar in action to E 230/232. Recent regulations stipulate clear labelling: “treated with thiabendazole”; the E- number alone is not enough. Banana skins also can be treated with this artificial preservative; this, however, does not require labelling.
E 234 – Nisin: An artificial preser- vative with moderate antibiotic activity and manufactured with the aid of microorganisms. Frequent consump-ion is not advised, since it is not certain whether it leads to resistant pathogens in the long term. Nisin is found in semolina and tapioca pudding, mature cheese, mascarpone and soft cheese.
E 235 – Natamycin: An artificial as well as antibiotic preservative, which, like E 234, is produced by microor- ganisms. This agent is also approved as medication, for example against fungal skin infections (!). Natamycin is only allowed for the surface treat- ment of cheese and dried, cured meat products – with the statutory require- ment that it does not penetrate the food more than five millimeters.
E 249 to E 252 – Pickling salts (potassium nitrite and nitrate; sodium nitrite and nitrate): These names stand for a brine additive used for curing meat and meat products. These preser- vatives are not conducive to health and, among other things, can reduce blood oxygen and obstruct oxygen transport in the blood. Further, cancer-causing nitrosamines are formed if the food is heated above 130° C when combined with protein ingredients. This suggests eating as little salted foods as possible.
E 280 to E 283 – Propionic acid and its salts: Propionic acid is only approved for a few foods, including sliced bread and prepacked pastry products such as cakes and cookies. In animal experiments propionic acid produced tumours in rat forestom- ach! Therefore, in 1988 propionic acid was prohibited, but since 1996 has been allowed again across the EU; licensed for preserving food against mould infestation. It goes without saying that frequent consumption of such foods is not advised.
Swallowing all that?
In essence, anyone wanting to look after his health is at present left with two possibilities: either to be mindful when shopping of the many “E- numbers”, only a few of which have been mentioned here – or to buy organic food as a matter of principle.
