You don’t always know what the letters and numbers are on the ingredient lists of the products you buy. Almost 400 food additives are in fact currently authorized in Europe. They are indicated either by their names or by a European code starting with an E and followed by 3 or 4 digits between 100 and 1.518. It is important to spot them, as some of them are said to have serious health consequences, such as allergies, stunted growth, migraines and some are even considered potentially carcinogenic. We take stock. 

According to a survey carried out by a team of scientific journalists from LaNutrition.fr, under the direction of Anne-Laure Denans, doctor of pharmacy, and published in The New Guide to Additives, out of 338 authorized additives, 90 are “problematic”. It should be avoided to consume them regularly or in high doses, because they could cause problems which have been identified in experimental studies (in vitro, in animals) or in humans, such as for example: behavioral disorders, cellular damage or an alteration of the intestinal flora. 

1. The dyes

Numbered from E100 to E199, the colors are added to enhance the color of food which may disappear during processing, or to give a more attractive color to the product. They are found almost everywhere, in yoghurts, drinks, preserves and of course confectionery. 

The dye E171for example, which is in fact titanium dioxide in the state of nanoparticles, in particular present in confectionery, cookies, chocolate products or even food supplements, is used for its white coloring and opacifier properties. It is also found in some medications and toothpaste. A study conducted in 2017 by INRA (National Institute for Agronomic Research) demonstrated that E171 would present a danger to rats tested in the laboratory, which developed precancerous lesions. The Circ (International Center for Research on Cancer) had also classified E2006 in 171 as a possible carcinogen for humans. 

2. The conservatives

Numbered from E200 to E299, preservatives are essential to prevent the growth of molds in processed products. They are found in cakes, candies or prepared meals. Some of them, parabens, classified for example from E214 to E219, are present not only in a large number of cosmetic products, but also in aperitif biscuits, candies, industrial meats or pie crusts. They are suspected of being endocrine disruptors, by acting as estrogen, and female sex hormones are associated with the risk of cancer, especially breast cancer. 

Nitrites, classified from E249 to E251, are used mainly in cold cuts and industrial meats.. In addition to serving as flavoring and coloring agents, for example giving the ham a pink color, they allow their conservation. They are classified as probably carcinogenic agents since 2006 by the WHO, and by the International Agency for Research on Cancer.

3. Antioxidants

Numbered from E300, the antioxidants are added to prevent oxidation of food, leading to rancidity of fat or color change. They are mainly present in grains, fats, oils, seasonings, or in certain cooked foods.  

BHA, for example, noted E320 on the labels and used in certain freeze-dried soups or in chewing gum, has also been recognized. as potentially carcinogenic by IARC.

4. Texture agents 

Numbered from E400, texturing agents are added to thicken, emulsify, stabilize or gel, i.e. change the consistency of products. They are found in ready meals, seasonings, industrial bread, industrial cakes, candies, and some dairy products. 

The most common is gelatin, classified E438, obtained from tendons, ligaments, bones or skin of beef or pork. It brings elasticity to soft candies, smoothness to dairy desserts or even creamy consistency found in cakes. So be careful for vegetarians or vegan people. 

It has also been demonstrated by an American study carried out on mice and published in February 2015 in the journal Nature, that carmellose (E466) and polysorbate 80 (E433), 2 emulsifiers, could disrupt the intestinal flora.

5. Anti-caking agents

Numbered from E500, anti-caking agents are added to avoid lumps in powdered products such as flour, preparations containing cereals (cakes) or powdered milk. Specialists have noted a risk of developing respiratory problems related to anti-caking agents, especially if they are inhaled. 

6. Flavor enhancers

Numbered from E600, flavor enhancers can intensify the taste or smell of a product and are present in many dishes prepared in sauces, cold meats, cakes, industrial bread or even aromatic herbs. 

The most widely used food additive in the world is sodium glutamate (E621). It is found in a large number of processed foods, such as ready meals, sauces, soups, vacuum-packed meats and snacks. It is the glutamate which is for example present in these crisps that it is difficult to stop eating once the packet has been opened… It acts as an stimulant on the taste buds and on the brain. 

A study conducted in the 50s on rodents showed that glutamate could affect neurons. Today it is singled out for causing headaches and dizziness, hypertension, hyperactivity, diabetes and obesity. Some asthmatics are also allergic to it.

7. Sweeteners

Artificial sweetener, such as aspartame or sucralose, is a product with a sweet taste but providing little or no calories. It thus replaces the sugar in so-called “light” products, in drinks, but also in cereals, cookies, dairy products and even certain medicines. 

American researchers demonstrated in early 2018 that when taken in high doses, sweeteners can affect the way the body processes fat and supplies itself with energy, which can trigger or worsen diabetes or obesity. Some studies have highlighted the appearance of cancer in rodents consuming sweeteners. Other reports have warned about neurological risks, such as epilepsy, but nothing has yet been clearly demonstrated.

All these studies concerning the risks of food additives on health are however to be deepened, it is still difficult to affirm with certainty their effects on the health of the men. But one thing is certain, they should be consumed in limited quantities. ANSES states that ” an additive is not allowed (by the European Commission, editor’s note) in human food only if it does not pose a risk to the consumer at the doses used “. The authorities talk about Acceptable Daily Intake (ADI), which is expressed in milligrams per kilogram (mg / kg) of body weight. Nutritionists recommendavoid consuming products containing more than 3 additives.

Aurélie Giraud

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