What are the hazards of additives in snacks?

Snack additives

   Snacks are delicious. As everyone knows, most children can’t resist the temptation of snacks, especially girls, even adults who love snacks. However, snacks generally have additives. The additives in snacks are harmful to our body. What are the health hazards of the additives in snacks? The list 123 (www.phb123.com) focuses on your health and introduces you to the health benefits of additives in snacks.

Snack additives

                                            Common food additives
related to food additives: generally divided into three categories, the

       first category is beneficial to the human body, such as vitamins, xylitol and so on.

  The second type of additives have no benefit to people, and there is no harm, such as gelatin, which plays a role in thickening and thickening.

  The third type of additives are definitely harmful to the human body. For example, formic acid and sodium nitrite, which are often used in ham, are allowed to be used by the state, but they are harmful to the human body, and some even have carcinogenic effects. But why use it? Because it can really improve some of the efficacy of food, such as preservation. If these foods rot, they may have a greater impact on people.

    Common effects of
     food additives Food additives have greatly promoted the development of the food industry and have been hailed as the soul of the modern food industry. This is mainly because it brings many benefits to the food industry. Its main effects are as follows:
Preventing deterioration
such as: Preservatives can Prevent food spoilage caused by microorganisms, prolong the shelf life of foods, and also prevent food poisoning caused by microbial contamination. Another example: antioxidants can prevent or delay the oxidative deterioration of foods to provide food stability and storage, while also preventing the formation of auto-oxidation substances that may be harmful. In addition, it can also be used to prevent enzymatic browning and non-enzymatic browning of foods, especially fruits and vegetables. These have a certain meaning for the preservation of food.
Improve the senses
Improving the sensory properties of

foods The color, aroma, taste, form and texture of foods are important indicators for measuring food quality. Appropriate use of coloring agents, color-protecting agents, bleaching agents, flavorants, and food additives such as emulsifiers and thickeners can significantly improve the sensory quality of foods and meet the different needs of people.
Maintaining nutrition,
maintaining nutritional value

, and properly adding certain food nutrition enhancers that are in the natural nutrition range during food processing can greatly improve the nutritional value of foods, which can prevent malnutrition and nutrient deficiencies, promote nutritional balance, and improve people’s health. It is of great significance.
Convenient supply
Increase variety and convenience

There are more than 20,000 kinds of foods available for consumers to choose from in the market. Although most of these foods are processed through certain packaging and different processing methods, in the production process, some colors, fragrances, Most of the products have been added with coloring, flavoring, flavoring and other food additives to varying degrees. It is these numerous foods, especially the supply of convenience foods, which bring great convenience to people’s lives and work.
Convenient processing
Convenient food processing The

use of defoamers, filter aids, stabilizers and coagulants in food processing can be beneficial to food processing operations. For example, when glucono delta lactone is used as a tofu coagulant, mechanization and automation of tofu production can be facilitated.
Other
Other special needs
Food should meet the different needs of people as much as possible. For example, if a diabetic can not eat sugar, a sugar-free food supply can be made with a non-nutritive sweetener or a low-calorie sweetener such as sucralose or aspartame.

Common food additives – the harm of emulsifiers

     As a common food additive, Emulsifiers are used to process foods to help preserve food texture and extend shelf life. A recent report published online in Nature magazine confirmed our concerns about food additives. Researchers at the Georgia State University Institute of Biomedical Research have found that emulsifiers alter the composition and location of the gut flora to induce intestinal inflammation and promote inflammatory bowel disease and metabolic syndrome.

      Inflammatory bowel disease (IBD) includes Crohn’s disease and ulcerative colitis, affecting the health of millions. Metabolic syndrome is a very common group of obesity-related diseases that can cause type 2 diabetes, cardiovascular and or liver disease. The incidence of IBD and metabolic syndrome has increased since the mid-20th century. “Intestinal flora” refers to 100 trillion bacteria that inhabit different intestinal sites. In the IBD and metabolic syndrome, the intestinal flora is usually disturbed. The researchers found that consumption of emulsifiers may partially cause this flora to disorder, which increases the incidence of inflammatory diseases and metabolic syndrome.

The researchers used two very common emulsifiers to feed the mice, including polysorbate 80 and carboxymethylcellulose. After the emulsifiers were extensively digested, they observed a change in the composition of the gut flora, which was more proinflammatory. The altered flora has a greater ability to digest and penetrate the dense mucus layer of the intestine and causes the bacteria to express more flagella and lipopolysaccharide, which activates the immune system and activates the expression of pro-inflammatory genes.

In mice with abnormal immune systems, these changes in the intestinal flora cause chronic colitis. In contrast, in normal immune system mice, changes in the flora primarily induce mild intestinal inflammation and metabolic syndrome characterized by more food consumption, obesity, hyperglycemia, and insulin resistance. The researchers also examined the effects of emulsifier-activated flora on sterile mice. The intestinal flora of emulsifier-fed mice was transplanted into sterile mice, causing mild inflammation and metabolic syndrome. This is sufficient to show the effects of changes in the flora caused by the consumption of the emulsifier.

    In fact, excessive food additives are very harmful to our health.

  Hazards of excessive food additives

     1. Hazards of excessive preservatives. Food preservatives are natural or chemically synthesized substances that are added to foods in order to improve the quality of the food and to ensure the preservation of the food during transportation and storage. If these substances are added in strict accordance with national standards, these substances added to improve the quality of food will not pose a hazard to the human body. However, if the situation is reversed, it will become an invisible killer of human health. Some approved preservatives, such as benzoic acid, potassium sorbate and nitrite, will over-regulate human bone growth to some extent. Kidney and liver health.

  2. The danger of excessive saccharin. According to the source, it can be divided into natural and synthetic types. Naturally, there are various sugar alcohols such as xylitol and sorbitol, as well as non-sugar stevioside, licorice, mogroside, somazin, etc.; The most common ones are saccharin, aspartame, etc., as well as sucrose derivatives such as sucralose and new sugar. Sweeteners are widely used in beverages, confectionery, sauces and various small foods. In addition to the taste factors, high-sugar diets can cause obesity, especially in adolescents and children who eat too much sugar, which is not only prone to dental caries, ADHD and depression. The proportion is also relatively high, so you should eat less foods with high sugar content.

  3. Hazard of excessive pigmentation. Synthetic pigments are chemically synthesized by artificial chemical methods and are used to improve the sensory properties of foods. They may contain certain toxicity after excessive use. The state has strict regulations that prohibit the use of artificial colors in some foods; the other part strictly limits the dosage of artificial colors. However, in order to pursue the sensory effect of small foods, some food production units often use artificial synthetic pigments, such as puffed foods.

  4. The harm of excessive fragrance. Some small food manufacturers like to use a lot of flavors to increase the taste of food, which makes people easy to rely on a strong sense of taste, but not interested in light, nutritious foods such as milk and vegetables. In the long run, it is easy to lead to unreasonable dietary structure and affect people’s balanced intake of nutrition. For adolescents in growth and development, this eclipse, picky eating habits also affect the development of bones and brain. In a large number of people who eat puffed foods, two abnormal developmental forms are often seen: one is excessive weight loss due to poor appetite, and the other is excessive intake of fat in puffed foods leading to obesity.

Common additives and the health hazards to the body

  Chewing gum: Among the 12 chewing gums investigated, aspartame, gum arabic, acesulfame, maltitol, carnauba wax, glycerin, flavorants, etc. It is common, in which aspartame is used up to 75%. Aspartame has been reported to be associated with a variety of adverse reactions, with the largest number of complaints about food additives in the US Food and Drug Administration, accounting for 75% of all complaints.
  Ham sausage: Among the 7 kinds of ham sausages investigated, additives such as carrageenan and sodium nitrite are more common, and the use rate of nitrite is as high as 85.71%. Sodium nitrite can react with amines in the human body to form carcinogenic nitrosamines.
  Candied fruit: Among the 13 kinds of preserves investigated, the highest use rate was citric acid, and the probability of use reached 92.31%. Experts believe that long-term consumption of foods containing citric acid may lead to hypocalcemia.
  Milk tea: Among the 11 types of milk teas investigated, it contains a variety of thickeners. Food additives such as food flavor, sodium citrate, sodium caseinate and silica are more common. Potassium sorbate has been mentioned above, and long-term ingestion of phosphates such as sodium hexametaphosphate leads to an imbalance in the proportion of calcium and phosphorus in the human body. When the calcium metabolism is disordered, the body will have a series of lesions such as hypocalcemia and osteoporosis.
  Potato chips: In the 20 potato chips investigated, the use of flavor enhancers is higher. The potential hazards of long-term consumption of sodium glutamate in large quantities have been mentioned above. Disodium 5-inosinate, together with sodium glutamate, can cause mood abnormalities.
  Instant noodles: Among the 31 instant noodles investigated, 100% of the ingredients in the ingredients list used sodium glutamate as a flavor enhancer. Among them, sodium glutamate is a possible allergen, which is related to depression, mood changes, insomnia, abdominal discomfort and other symptoms.

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