Nutritional supplements. Let's talk about food additives... Much better than artificial additives

Grocery stores today offer a huge variety of products that are beautifully designed, look great and smell fantastic. Despite high awareness, consumers are mostly accustomed to trusting manufacturers and sellers and do not always delve into the composition of a product before purchasing. Meanwhile, it can not only capture anyone’s imagination, but also shock anyone with the presence of a huge number of incomprehensible abbreviations. Regular cookies, which should contain only 5-6 natural ingredients, have a whole list of nutritional additives. And this would not be a problem if they did not pose a danger to the human body.

The dangers of food additives have been proven through years of research, although not all of them are dangerous, and some simply prevent food spoilage.

Food producers and consumers stand on opposite sides of the barricade. It is important for the manufacturer to reduce costs and produce a product that will be in demand. When choosing a supplier, stores focus more on the purchase price than on quality. And the buyers themselves, although hypothetically they want to consume only products that are healthy for the body, are influenced by the pricing policy of stores, focusing not so much on quality as on price. All this leads to an endless race to reduce the cost of the product, and food additives also help achieve this.

Nutritional supplements are divided into:

1. Dyes that allow not only to give the desired color, but also to maintain it throughout the entire shelf life of the product.
2. Preservatives that keep food fresh and extend its shelf life and consumption.
3. Antioxidants, acidity regulators.
4. Gellants.
5. Consistency stabilizers and emulsifiers.
6. Flavors and flavor enhancers.
7. Moisture-retaining substances.

Each of the ingredients has its own specific purpose. In addition, among them there are substances of both organic and inorganic origin.

Increased shelf life

Increasing the shelf life of products is the primary task of the manufacturer. Food in general is a perishable commodity, but some of its items can be stored for a matter of days, or even hours. This fact does not allow setting up production on a large scale, since there is always a risk of stagnant sales, and, consequently, direct losses. Preservatives were invented to increase the shelf life of food. They are widely used not only by manufacturers, but also at home.

The most common preservatives are:

1. Benzoic and sorbic acids.
2. Citric and malic acid.
3. Salt.

Such substances, within acceptable limits, do not harm humans, but allow the product to remain shelf-life for a longer time. The food industry cannot do without preservatives.

Enhance Flavor

Freshly prepared food does not require enhanced taste and smell. But housewives use a number of spices that are added to food to improve the aroma and taste qualities. In everyday life, people try to use natural enhancers, for example, garlic, herbs, vegetables. But all of them are capable of imparting taste only for a limited amount of time. The more hours pass from the moment of preparation, the less the original taste of the food is felt.

It is important for manufacturers that throughout their shelf life the products taste good and do not lose their original properties. The task, in general, is quite honorable, but, unfortunately, it is achieved not with organic additives, but with artificial substitutes. Monosodium glutamate coped with the task completely; when added, the taste of the main ingredient is enhanced several times. On the one hand, this allows you to irritate your taste buds and hook them on rich aromas and smells. On the other hand, the manufacturer can significantly save raw materials when making food. For example, sausage should contain 60% or more meat, but only 20% is added, but due to monosodium glutamate it gives a natural taste. Expensive meat is replaced with soy additives, which leads to cheaper food.

Classification of additives

Food additives are divided into several groups:

1. Natural, which are of plant or animal origin. This group also includes some minerals, such as rock salt.
2. Identical to natural. They are obtained in a laboratory, but their essence and properties fully correspond to natural products, and therefore are not considered harmful to humans.
3. Synthetic are completely artificial substances that do not exist in nature.

All of them are divided into harmful and harmless. But even natural food additives can cause harm if they are consumed in quantities exceeding the norm.

All food additives are divided according to their intended purpose. Their classification is given in the table:

1. Dyes are included in groups numbered E100-E181.
2. Preservatives from E200 to E296.
3. Antioxidants and antioxidants are assigned classes from E300 to E363.
4. Stabilizers – E400-E499.
5. Leavening agents and emulsifiers are included in groups E500 to E575.
6. Flavor and smell enhancers – E600-E637.
7. Sweeteners and anti-flaming agents (reducing foam) – E900-E999.
8. Enzymes and catalysts – E1100-E1105.
9. Thickeners – E1400-E1449.
10. Solvents – E1510-E1520.

E700-E800 are considered reserve positions, since no one has stopped the production of new food additives and chemists are working to obtain new positions.

Harmful

There is so much talk about E-grade food additives that most people perceive them all as potentially harmful and hazardous to health. However, this is not the case; not all positions presented in the table have a negative impact on a person.

Unfortunately, there are more harmful food additives than harmless ones. Some of them are prohibited for use, while others are considered conditionally dangerous, therefore they are not yet limited by law, but they should be avoided when choosing products.

International studies of the harmfulness of food additives are expressed in the following data:

1. Considered very dangerous are E123, E510, E513, E527, E102, E110, E120, E124, E127, E129, E155, E180, E201, E220, E222-E224, E228, E233, E242, E400-E405, E501-E503, E620, E636, E637.
2. Cancer-forming (carcinogens) – E131, E142, E153, E210, E212-E216, E219, E230, E240, E249, E280-E283, E310, E954.
3. Cause persistent disorders of the gastrointestinal tract - E154, E221-E23, E226, E338-E341, K343, E407, E450, E461-E463, E465, E466, E626-E635.
4. They provoke skin diseases - E311-E313, E151, E160, E231, E232, E238, E239, E320, E907, E951, E1105.
5. Increases blood pressure – E154, E250-E252.
6. Increases cholesterol levels – E320, E321.

All of these E-additives are united by the fact that their danger has been proven. But there is another group that, although there is no evidence of causing harm, still needs to be feared - E104, E122, E141, E171, E173, E241, E477.

The information presented is subject to constant changes, as new research is carried out to prove or disprove the negative effects of E-supplements.

Harmless

Not all food additives are harmful to the human body; on the contrary, some of them are recommended for use. The most striking representative of such a substance is E322 - lecithin. This is a natural supplement of plant origin. E322 is obtained in the production of refined sunflower and soybean oil. It allows you to mix two mutually repelling liquids and give them a uniform consistency.

The list of useful E-additives includes:

1. Curcumins for weight control – E100.
2. Vitamin B2 – E101.
3. Lycopene – E160d.
4. Lactic acid – E270.
5. Ascorbic acid – E300.
6. Licithin – E322.
7. Pectins – E440.
8. Calcium iodate – E916.

All these substances have a beneficial effect on the functioning of the body. There is another category, which includes harmless or neutral E-additives. These include:

1. E475 – stabilizes the thickness and viscosity of products, giving them uniformity.
2. E476 – soy litcithin, widely used in the manufacture of confectionery products, such as chocolate.
3. E330 – lemon acid.
4. E422 – glycyrin.
5. E471 – vegetable fats that are easily absorbed by the body.
6. E472a – food emulsifier.

The presence of these ingredients in food products is considered permitted and not capable of causing harm to the body.

Prohibited food additives

E-additives officially prohibited in the Russian Federation include:

1. E924a and E924d - these additives are used to improve the taste of baked goods.
2. E216, E217 and E240, which are preservatives.
3. E121, E123, E124, E127, E128, E173, Red 2G and E240 – dyes.
4. E107, E103, E125, E140, E160d, E153-155, E160f, E174-175, E166, E180, E209, E213-215, E218, E219, E182, E225-228, E237, E238, E230-233, E241, E252, E264, E253, E281-283, E303, E305, E302, E308-314, E318, E317, E323-325, E343-345, E328, E329, E349, E355-357, E350-352, E359, E370, E375, E365-368, E381, E387-390, E384, E399, E408, E403, E409, E419, E418, E429-436, E446, E441-444, E462, E465, E463, E467, E476-480, E474, E482-489, E491-496, E512, E505, E519-523, E538, E541, E535, E537, E542, E554-557, E550, E552, E559, E560, E576, E574, E577, E580, E579, E622- 625, E629, E628, E632-635, E641, E640, E906, E913, E908-911, E916-919, E929, E922-926, E942-946, E959, E957, E1000, E1105, E1001, E1503, E1521 .

It is impossible to remember all the specified codes, and, it would seem, why, since they are prohibited. However, for your own safety, it is better to have the entire list of prohibited codes at hand, because any product can be found on store shelves. You need to memorize only a few of the most dangerous and severe in terms of impact:

1. Saccharin – E954.
2. Isolmat – E953.
3. Aspartame – E951.

These food additives are completely prohibited because they cause severe illness and death.

Effect on the body

Any product, even the most useful one, can cause irreparable harm to the body if it is abused. The same thing happens with E-supplements, even those classified as beneficial or neutral can become dangerous when the norm increases. And those that are included in the list of harmful ones should be avoided as much as possible.

Nutritional supplements can:

1. Provoke the growth of cancer cells.
2. Irritate the intestines.
3. Impair stomach function.
4. Cause allergic reactions.
5. Manifest in the form of skin diseases.
6. Increase blood pressure.
7. Increase cholesterol levels.

The problem with the effect on the body is that it does not manifest itself instantly. Substances accumulate slowly in the body, and their excretion rate is extremely low. The consequences of consuming low-quality products can take place only after a few years.

Features of the influence on children

Children are less resistant to external influence, and their body is still too weak to withstand the dangers. That is why a child who consumes foods with harmful food additives can not only get sick instantly, but also have irreversible consequences in the functioning of the vital system.

The most common symptom in children is allergies. It can be congenital, if it began during pregnancy, or acquired.

To avoid negative consequences, mothers during pregnancy and lactation, as well as children, should not be given:

1. Products with very bright unnatural colors. Natural dyes cannot have bright colors, so all sweets, cookies, and lemonades are pathologically harmful.
2. Food products that contain sweeteners will also be harmful to the child’s body.
3. Both children and adults should avoid consuming transgenic fats.

The special insidiousness of E-additives is that many of their properties have not been fully studied. Today we are talking about the fact that some of the substances permitted today may subsequently affect not only the general well-being of children, but also the reproductive function of the younger generation. Before buying this or that treat for your child, think about the long term, weigh the benefits and harm that it can cause.

Use in food

Modern people are unable to completely give up food additives. They are found in all products in varying quantities.

And even if the eggs do not have additives, the feed of the chickens that laid them consisted of the lion's share of these substances. Therefore, E-additives can be not only obvious, but also hidden.

Of course, the human body is a fairly powerful self-adjusting tool, and it is able to adapt to the environment and survive in any conditions. But the adaptation process is different for each person, so it may happen that someone cannot tolerate a certain type of supplement at all, while another person uses it quite calmly.

To protect yourself from harmful effects, it is not necessary to go to the store with a list of E-supplements. You can do it simpler and give up processed foods, packaged foods, brightly colored and overly aromatic products as much as possible.

Products with harmful additives

Trying to classify products based on the presence of harmful additives in them is quite difficult, because even bread from different manufacturers has its own composition. You'll need to do your own research on the ingredients, but there are some general guidelines for purchasing. Definitely worth not buying:

1. Sweet soda.
2. Chips and crackers.
3. Unfortunately, it is virtually impossible to find real ice cream.
4. Lollipops, which consist entirely of dyes and flavor enhancers.
5. Smoked sausages and sausages.
6. Instant soups and noodles.
7. Processed cheeses.
8. Dairy products with long shelf life.

IN modern world It is easier to list products that can be consumed than those that cannot be eaten. If there are trusted brands on your shopping list, then you should not change them and rush to promotional offers from unknown manufacturers. Approach your choice thoroughly - this will help keep you and your family healthy.

The first nutritional supplements appeared almost simultaneously with humanity. The need to obtain and, most importantly, preserve food gave rise to the use of substances that can extend the properties of a particular product over time. Salt, vinegar, pepper, spices have long become a necessary part of our lives. They give food a special taste, aroma, and also help to store it longer.

At the end of the 19th – beginning of the 20th century, the production of food additives was focused on industrial basis. The reason for this was a significant increase in population and, as a consequence, an increase in food production. Currently, the food industry is simply impossible to imagine without “chemistry”. Food additives are designated by the index E and a three-digit number.

Food additives are divided into natural, artificial, and synthetic.

Natural (natural) food supplements

They are made from plant or animal raw materials by physical or biological methods (extraction, pressing, freezing). These are additives such as E100 - curcumin, E330 - citric acid, E440 - pectins, dietary fiber extracted from fruits and vegetables. They are also designated by the letter E, so there is no need to be afraid of it, it is important to approach this issue wisely.

Artificial (identical to natural) food additives

They are made from natural raw materials using chemical methods or chemical synthesis and always have a natural analogue. This is, for example, vanillin. It is worth paying attention to the fact that not all flavors that are identical to natural ones have their own E index - due to their huge number.

Synthetic food additives

They are produced only by chemical methods and have no analogues in nature. For example, E320 is butylated hydroxyanisole, an antioxidant added to fat-containing foods and chewing gums. Synthetic additives are the most effective, but, accordingly, the most harmful to the human body.

All food additives are divided into groups according to the principle of action. The group can be determined by the first digit of the additive number.

E100-199 – dyes

Give food the required color.

E200-299 – preservatives

Extends the shelf life of the product. They are the most dangerous group, since almost all of them act on the principle of antibiotics. The purpose of a preservative is to preserve the product from spoilage, which means making life impossible for bacteria. This group includes additives such as E250 - sodium nitrite (also a coloring agent in semi-finished meat products), E251 - sodium nitrate, E252 - potassium nitrate. They are approved for use all over the world and are added to sausages, often canned food, and hard cheeses.

E300-399 – antioxidants

The purpose of antioxidants is similar to the purpose of preservatives - to preserve the product as long as possible. There are both harmless (and even useful) antioxidants - E300 ascorbic acid, E306-309 tocopherols (vitamin E), and dangerous ones (the majority of them).

E400-499 – stabilizers and emulsifiers

Stabilizers maintain the desired consistency of the product, thicken it or form gels (jelly). The action of emulsifiers is similar to the action of stabilizers - they also maintain the desired consistency in the product. However, they are used to create emulsions from immiscible liquids. The substances included in their composition are capable of reducing the energy required to create a separation between liquids. Prominent representatives of such emulsions are mayonnaise and margarine.

Stabilizers are used for thickening and gelling and cannot act as emulsifiers, since there are no such substances among them. It is impossible to imagine marmalades, jellies, ice cream, dairy desserts, and chewing candies without stabilizers.

E500-599 – acidity regulators, anti-caking agents

Acidity regulators can act as preservatives, since an acidic environment creates unfavorable conditions for microorganisms.

E600-699 – flavor enhancers, flavorings

It should be remembered that one of the common flavor enhancers is E621 - monosodium glutamate. With large doses of consumption, general weakness and rapid heartbeat may occur. Long-term use can lead to glaucoma and Alzheimer's disease.

E700-799 – antibiotics

Designations E800-899 are a reserve; E900-999 includes other additives: waxes, sweeteners, glazing agents, foaming agents. Substances with numbers greater than 1000 also include a wide variety of substances (emulsifiers, moisture-retaining agents, foaming agents and defoamers).

However, don’t be intimidated by the term “dietary supplements.”

After all, these include the salt and sugar we are used to, as well as healthy natural additives. In defense of man-made additives, it should be noted that without them modern food industry with its volume and variety. However, it is simply necessary to remember that many additives are harmful to the body, and the effect of most has not been fully studied. When choosing a product, pay attention to its color, aroma, shape - bright colors, strong smell, uniform consistency - that is, everything that gives the product a beautiful presentation - these are the first signs of using a large number of different food additives.

Then you should pay attention to the expiration date. A long shelf life indicates the presence of preservatives. The longer and more unnatural the shelf life for a given product, the stronger the preservatives used in its manufacture. There is no need to completely give up nutritional supplements, and it won’t work, but being more attentive to the food we take is necessary to maintain our health and quality of life.

Today in supermarkets you can find a huge variety of products, which are quite easy to get confused about. Bright packaging, seductive pictures, shiny labels, plus all this is complemented by promotional price tags, and we make a purchase. Stop, first you need to carefully study the packaging, namely the composition of this product. The fewer different incomprehensible words it contains, the better. For example, GOST condensed milk contains only natural milk and sugar, but the same product, but produced according to specifications, has a completely different composition. It contains stabilizers and emulsifiers, as well as various substances labeled E. Today we will talk about them: everyone should have a table of harmful food additives at hand to prevent their consumption.

What are various nutritional supplements used for?

First of all, you should be wary of the “E” markings - they indicate food additives that are used all over the world as preservatives and stabilizers, flavor enhancers, thickeners and leavening agents. All this is needed to improve the nutritional properties of the product, as well as increase its shelf life.

Why do we need a table of harmful food additives, and are all substances labeled “E” harmful? No, there are neutral, harmful and even dangerous, and therefore it is important for each of us to know them and be able to distinguish them. After all, the quality and duration of our lives greatly depend on what we eat. The more vitamins and minerals in the diet and the less “chemicals”, the better.

Natural or artificial

Despite the assurances of manufacturers, almost all additives are artificial and therefore potentially dangerous. These are chemicals of synthetic origin. Considering that even the safest of them sometimes cause a reaction in particularly sensitive people, it is clear that the table of harmful food additives should be known to everyone. However, there is one more subtlety here: not all manufacturers warn you that their product contains additives with the “E” index. They often make do with general phrases like “does not contain artificial colors or flavors.” Others note the presence of stabilizers and thickeners, but do not indicate which additives were used. In this case, there is only one way out: refuse the purchase and choose a more honest manufacturer. This is especially important if the product is imported, because no one can guarantee that it does not contain prohibited products. Perhaps this will allow you to look differently at goods in supermarkets, because, despite the attractive appearance, almost all of them contain preservatives.

What does the number code next to the letter "E" mean?

Below we will look at what the table of harmful food additives includes, but for now let's look at what these mysterious numbers mean. If the code starts with one, then you have a dye. All preservatives begin with 2, the number 3 denotes antioxidants - they are used to slow down or prevent spoilage of the product. All 4 are stabilizers, substances that help maintain the consistency of the product in the required form. The number 5 denotes emulsifiers; they work in tandem with stabilizers and preserve the structure of the product. The flavor and aroma enhancers that create the notes and shades we love so much begin with 6. Some products contain special substances that prevent foaming; they are marked with the number 9. If you see a four-digit index, this indicates the presence of sweeteners in the composition. The realities of life show that you need to know harmful food additives ("E"). The table will help you timely identify foods that should not be consumed.

Such different food additives "E"

Behind this marking there may be quite harmless and even useful material, for example, plant extracts. This is the well-known acetic acid (E260). Baking soda (E500), or regular chalk (E170) and many others can be considered relatively safe E additives.

However, there are much more harmful substances than beneficial ones. You are mistaken if you think that these include only artificial additives; natural ones also have a negative effect on the body. Moreover, the more often they are used, the stronger and more pronounced their effect will be.

Healthy Supplements

You should not immediately return a product to the shelf just because it contains E. You need to look and analyze what substance is hidden behind it. The table of harmful and beneficial food additives will help you make the right choice. For example, the most common apple contains pectin, ascorbic acid and riboflavin, that is, E300, E440, E101, but it cannot be called harmful.

The most common beneficial supplements are curcumins, or E100 - these substances help control weight and are actively used in the production of fitness products. E101 is a common one that is famous for synthesizing hemoglobin and participating in metabolism. E160d - it helps strengthen the immune system. E270 is a powerful antioxidant that is widely used in pharmacology. To enrich products with iodine, the additive E916, that is, calcium iodate, is used. We can’t forget about lecithin E322 - this supplement supports the immune system and improves hematopoiesis.

Relatively harmless additives

Today the topic of our conversation is “Table of food additives “E”. Useful and harmful, they are ubiquitous in the most common food products. In this group we need to mention the dyes that are used by the most famous confectionery companies to give an attractive appearance to creams and cakes. This is chlorophyrol , or E140, green dye. Also known is betanin, that is, a red dye. It is extracted from the most common beets, the juice of which is an excellent tint for creams at home.

This group includes calcium carbonate (E170) and regular baking soda. Despite the fact that these substances do not pose a threat to life, in large quantities they can disrupt the acid-base balance in the body. E290 is ordinary carbon dioxide; all carbonated drinks are made with it. Every kitchen should have a table of food additives E. Useful and harmful, they are presented in such large quantities today that it is very difficult to remember what a particular substance means.

Additives to Avoid

Today the table contains 11 groups of additives, among which are dangerous, prohibited substances that are harmful to the skin and disrupt blood pressure. Since everyone needs to avoid foods that contain dangerous E's, we'll look at each group separately. You shouldn’t be negligent about your health and rely on the manufacturer. Many of them are guided only by short-term gain and do not think about reputation. Moreover, it is much easier to periodically close production and open it under a different name, releasing products with new labels. This is why you should know the harmful "E" food additives. The table will help you navigate and not forget what this or that code means. So let's get started.

Dangerous additives

This group includes many dyes, so if you see confectionery products colored in, think about whether you should take them to your children. Be sure to study harmful food additives "E": the table is updated periodically, so you need to update the printout, which is best kept next to the kitchen table.

This includes E102, namely tartrazine. It causes asthma attacks and is banned in several countries. E110 is a yellow dye that is banned in many countries because it causes an allergic reaction and nausea. E120 - carminic acid (research has not yet proven harmful, but doctors strongly recommend avoiding it). Red dyes E124, E127 and E129 are banned in a number of countries because they are carcinogenic. This also includes E155 (brown dye) and E180 (ruby rytol).

E220 - sulfur dioxide - should be used with caution in people with kidney failure. Feel free to put aside products containing E220, E222, E223, E224, E228, E233, E242. Recognized as dangerous

Very dangerous

If the previous group of additives is dangerous or potentially dangerous, then representatives of this category should be treated more than carefully. The fact is that the table of additives only gives you codes that hide substances that stimulate the growth of cancer cells. To completely avoid contact with them, you will have to give up most confectionery products and seriously reconsider your view of the diet. The simpler the better, so bran biscuits, cereals and fruit are the safest choices.

However, let's return to our conversation. The table of the most dangerous additives "E" includes dyes such as E123 (amaranth). It is banned all over the world as it causes developmental pathologies in the fetus. In addition, this group includes E510, E513E, E527.

Prohibited substances: table of the most harmful food additives "E"

It should be noted that Russia has very lenient rules for manufacturing companies. Only 5 additives are officially banned, although the number is much higher worldwide. This is E952 - cyclamic acid and its sodium, potassium and calcium salts. This product was discontinued because it was found to be a strong carcinogen. E-216 - para-hydroxybenzoic acid propyl ester - is also prohibited in Russia. But this is not all harmful food additives ("E"). The table includes a number of dyes in this group - these are E152, E130, E125, E126, E121, E111.

Substances that cause skin rashes

Everyone can imagine the effect of carcinogens on the body, so you need to do everything necessary to exclude from the menu products that contain the most harmful food additives. Having a table at hand will help you stop in time and not make an unnecessary purchase. Women should especially think about it, because many conditionally safe supplements cause deterioration of the skin. This is E151 (black, shiny BN) - in a number of countries it is completely prohibited. Second on the list is E231 (orthophenylphenol) and E232 (calcium orthophenylphenol). Aspartame, or E951 - a favorite sugar substitute by many - also has a number of side effects and is not recommended for use without special reasons.

Let's sum it up

You may find this table useful every day. A food additive whose harmful effects have not been fully studied should be excluded from the diet. This group includes quite a lot of different “E” - these are E124, E122, E141, E150, E171, E173, E247, E471. To optimize your diet and consume as few synthetic additives as possible, study product packaging before purchasing. The fewer different components and unclear terms there are, the better. Do not purchase unfamiliar products, as well as those whose packaging does not contain ingredients, and give preference to well-known manufacturers.

Avoid products with bright, unnatural colors. They may contain too many dyes and preservatives. Give preference to natural products, grains, fermented milk, as well as vegetables and fruits. This diet is guaranteed to be free of harmful and dangerous substances. To maintain your health for as long as possible, try to avoid products that use harmful food additives ("E") in their production. A table containing the main ones will become your reliable assistant.

Preservatives are designed to solve a single problem: to prevent the development of pathogenic microorganisms. This protects products from spoilage and extends shelf life.

In fact, the spectrum of action chemical substances much wider.

Therefore, conventionally, products included in the group of food additives with indexes from E200 to E299 are divided into two categories: preservatives and substances with preservative properties.

Preservatives of the second group can additionally act as:

• color fixatives (nitrites, nitrates);
• (all sulfites);
• acidity regulators (malic and fumaric acids, all acetates, lactic and acetic acids);
• bleaches (sulfites);
• sealants for plant tissues (acetate, formate, calcium sulfite).

Let's dive into history

The very first preservative was fire smoke.

Carbon monoxide, alcohols, aldehydes, acids and other combustion products made it possible to protect the harvested meat from spoilage for some time. Primitive ancestors had no idea about the carcinogenic properties of complex organic compounds.

The production of table salt from salt springs was described in 18 BC. Strabo.

In ancient times, trade began to actively develop. Products were transported on ships. Long distances raised the question of the need to look for a way to preserve goods. Salt, wine, and honey were recognized as effective preservatives. Eastern merchants used spices.

The first two are the result of bacterial fermentation and act as antibiotics. Lactic acid is a product of natural fermentation of liquids (milk, beer, wine).

Acetic acid is in a separate row. Depending on the technology of its production, we can talk about both natural (fermentation of ethyl alcohol) and artificial (synthesis of methanol with various reagents) origin.

Synthetic

Most preservatives are artificial. Some have natural analogues (for example, sorbates). The industrial production of such substances by chemical synthesis does not give the right to classify them as natural.

Depending on the derivative substance, synthetic preservatives can be divided into several subgroups.

Sorbates

One of the safest categories includes its salts. Food additives are obtained by neutralizing the base with certain reagents.

May cause hives.

Benzoates

Preservatives are derivatives. Obtained by the interaction of an acid derivative and reagents.

All benzoates are unsafe to health to one degree or another. They can provoke the development of cancer. Exceeding consumption standards is strictly prohibited.

Sulfites

All substances (except for sulfur dioxide E 220) are derivatives of sulfurous acid. Obtained by synthesizing the base substance with metal carbonates (hydroxides) in the presence of water.

Sulfites are usually quickly eliminated from the body; in reasonable doses they are not considered dangerous.

The harm lies in the property of food additives of this subgroup to destroy vitamin B1.

Phenyls

A group of hydrocarbon radicals that are derivatives of benzene.

Phenyls have a pronounced fungicidal effect. The substances are classified as moderately hazardous.

Nitrites and nitrates

A very dangerous group.

Nitrites are salts of nitrous acid. Possess carcinogenic effect. Additives are obtained by various reactions of metabolic decomposition of chemicals followed by crystallization.

Nitrates are salts of nitric acid. They are part of the natural composition of plant products and water. By themselves they do not pose a danger. Once in the body, they are reduced to extremely toxic nitrites.

Now there is a trend towards a maximum reduction in the use of preservatives of this group in food products, up to their complete elimination.

Acetates

A group of salts and esters of acetic acid.

Products containing acetates are not recommended for people allergic to vinegar.

Propionates

Low-hazard substances are salts and esters of saturated carbonates. The production is based on the oxidation reaction of propionic aldehyde.

Other preservatives

Food additives of natural or artificial origin.

They are formed by bacteria themselves (antibiotics nisin, natamycin), fermentation (lactic acid), as a result of a chemical reaction involving maleic acid (malic acid), or the oxidation of methanol ().

Preservative subgroups are considered safe, some are beneficial.

Impact on human health

The prevailing opinion that food additives cause serious harm to health is not entirely true. The preservative is not as dangerous as the substance hidden behind the digital code. Table salt is also a preservative. A dose of 45 g will cause severe poisoning, even death.

• para-hydroxybenzoic acid heptyl ester (E 209);
• para-hydroxybenzoic acid propyl ester (E 216);
• sodium salt para-hydroxybenzoic acid propyl ester (E 217);
• hecasamethylenetetramine (E 239);
• guaiac resin (E 241).

The substances are strong allergens, carcinogens, and disrupt the functioning of many body systems.

The toxicity of most preservatives depends on their amount in the product. Exceeding the permissible daily norm consumption can provoke:

• disruption of the digestive system;
• allergies;
• migraine;
• failure in work internal organs(liver, kidneys, blood vessels);
• eczema, dermatitis and similar ailments;
• respiratory tract diseases.

People with individual intolerance to the active components should be careful.

When creating your own fast food establishment, you need to think about what equipment to purchase. You can read more about this.

Independent ecologists of the KEDR center conducted their own tests of additives. Preservatives unsafe for health were divided into groups:

• prohibited: E 216;
• dangerous: E 201, E 220, E 222, E 223, E 224, E 228, E 233, E 242, E 270 (for children);
• suspicious: E 241.

Separately, experts identified a group of preservatives that, in their opinion, have a carcinogenic effect: all benzoates, phenyls, nitrates and nitrites, propionates.

Official studies do not confirm these data.

It is difficult to find a product on the shelf that does not contain preservatives.

Substances that extend the shelf life of products have undoubted benefits, preventing poisoning from the toxic waste of pathogenic microorganisms.

Most of them do not accumulate in the human body and are quickly eliminated naturally.

Washing vegetables and fruits (preferably with soap; if possible, remove the peels) will help reduce the negative impact of preservatives on health. It’s a good idea to limit your consumption of low-calorie foods (they contain a higher dose of preservatives).

In the modern world there are practically no people left who eat only completely natural foods. If you do not live far from civilization, somewhere in the forest, tundra, jungle or other exotic places, then the advice is not to adjust to life without food additives (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 additives 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 correctly answer the question of how to approach the consumption of food with food additives, it is necessary to understand and weigh the main disadvantages and advantages of their use. Advantages - the product is better preserved and has a seductive appearance. Disadvantages - Your body wears out processing various chemicals, simply put - it is harmful to your health. And at certain doses of consumption it becomes dangerous.

Everyone has their own attitude towards their health and their own priorities in life. Many have come to terms with the daily consumption of foods with additives, and many, on the contrary, deliberately refuse almost everything in the store. But the fact that no one wants to get poisoned from an overdose of various chemicals or become exhausted from hunger is for sure. Therefore, the main advice is to carefully study the composition indicated on the food label and know the limits in their consumption.

It is also impossible to blindly believe that what is written on the label is true. Manufacturers often add additives “by eye,” which can result in a product that is dangerously concentrated. And sometimes, 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 buyer’s task is to collect available information about the product and make the right conclusion. The more experience and knowledge in determining the quality of a food product, the greater the chances of buying a good-quality product.

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

Learn to live with nutritional supplements

You should not fanatically avoid all foods with additives, just as you should not be an eater of chips and Coca-Cola. To minimize the harmful effects of chemicals on your health, consider these helpful tips:

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

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

And once again about moderation - do not eat a lot of food with nutritional supplements at once. The body can process chemicals in a certain limited amount. If the consumption of chemicals is exceeded, human health can be undermined and fail.

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

Avoid subjecting food containing chemicals to heat or other processing that could create hazardous substances. If you still need to heat it (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 is a weapon in the hands of the buyer

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

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

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

Pay special attention to the additives that are highlighted in red in the table - they are very dangerous and prohibited. If you find any of these in food products, immediately refuse to purchase them. Avoid products with dangerous additives, marked yellow. The average level of danger should alert the buyer to unsafe conditions. You should also not experiment with “suspicious” or unauthorized additives. Pay special attention to additives that are highlighted in red - they very dangerous and prohibited. If you find any of these in food products, immediately refuse to purchase them. Avoid products with dangerous additives, marked in yellow. The average level of danger should alert the buyer to unsafe conditions. You should also not experiment with “suspicious” or unauthorized additives.

Remember that a substance has a negative effect on human health if it is consumed in excess. There are no absolutely safe or dangerous food additives. For example, salt and sugar are considered safe additives, but if 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 they are dangerous or harmful, but only because the necessary tests have not been carried out.

Please note that on the product label, food additives can be designated in different ways: by coding, full or partial name of the substance, or maybe both. Even the code can be described in different ways - through a space, through a dash, or together. Example: E-101, E101, E 101. You can find the required component in the table, if not by code, then by name.

To quickly search for a food additive in the table, use the key combination “CTRL+F”. Just dial the number or name. The table is constantly updated with new data.

Table - Nutritional additives in food products