COMMON ADDITIVES IN CHILDREN’S FOOD AND DRINKS
1. Artificial coloring
What it is:
Artificial food colors are chemical dyes used to color food and drinks.
Foods that have it:
Many types of processed foods, beverages, and condiments have artificial coloring in them.
Why it's controversial:
Artificial food color is suspected of causing increased hyperactivity in children. Also, the dye Yellow No. 5 has been thought to worsen asthma symptoms. (In the 1970s, the FDA famously banned Red Dye No. 2 after some studies found that large doses could cause cancer in rats.)
What the research shows:
In 2007, a British study published in The Lancet concluded that consuming artificial coloring and preservatives in food can increase hyperactivity in kids. Scientists have been studying the link between food additives and hyperactivity in children for more than 30 years, with mixed results. But the results of the 2007 study compelled the European Food Standards Agency to urge companies to voluntarily remove artificial coloring from food products. The FDA, however, hasn't changed its opinion on the use of FDA-approved artificial food colors, which it considers safe when used properly.
Reports suggesting that the food color Yellow No. 5 might aggravate some people's asthma symptoms date back to the 1950s. But in most controlled studies, Yellow No. 5 has not been shown to have a significant impact on asthma, according to a review of all known studies, which is updated every year.
How you find it on the label:
The following artificial colors are approved for use in food products and must be listed as ingredients on labels:
FD&C Blue No. 1 (brilliant blue FCF)
FD&C Blue No. 2 (indigotine)
FD&C Green No. 3 (fast green FCF)
FD&C Red No. 40 (allura red AC)
FD&C Red No. 3 (erythrosine)
FD&C Yellow No. 5 (tartrazine)
FD&C Yellow No. 6 (sunset yellow)
Orange B (restricted to use in hot dog and sausage casings)
2. High fructose corn syrup
What it is:
High fructose corn syrup is a sweetener made from corn. It's sweeter and cheaper than sucrose, which is the form of sugar made from sugar cane.
Foods that have it:
High fructose corn syrup is a common additive in many kinds of processed foods, not just sweets. Most non-diet soft drinks are sweetened with high fructose corn syrup.
Why it's controversial:
Some experts have proposed that people metabolize high fructose corn syrup in a way that raises the risk of obesity and type 2 diabetes more than sugar made from sugar cane. Much of the controversy stems from the observation that obesity in the United States and consumption of high fructose corn syrup increased at the same time.
What the research shows:
"It's just sugar," says Marion Nestle, PhD, a professor of nutrition and public health at New York University. "Biochemically, there's no difference."
The high fructose corn syrups commonly used to sweeten foods and drinks are 55-58% fructose and 42-45% glucose. Sucrose (cane sugar) is a double sugar made of fructose and glucose. Digestion quickly breaks down cane sugar and high fructose corn syrup into fructose and glucose.
"There's a little bit more fructose in high fructose corn syrup, but not a lot," Nestle says. "It doesn't really make any difference. The body can't tell them apart." The American Medical Association recently stated that there is scant evidence to support the idea that high fructose corn syrup is any worse than cane sugar and that consuming too much sugar of either kind is unhealthy.
How you find it on the label:
High fructose corn syrup can be found in the list of ingredients on a food label.
3. Aspartame
What it is:
Aspartame is an artificial sweetener known by various brand names, including Equal and NutraSweet.
Foods that have it:
Aspartame is a commonly used additive for sweetening diet soft drinks.
Why it's controversial:
Various health concerns have been raised about aspartame since it was introduced in 1981. Most recently, it has been suspected of causing cancer. There have been reports of aspartame causing seizures, headaches, mood disturbances, and reduced mental performance. A study published in 2005 suggested that aspartame could cause leukemia and lymphoma in rats. Another study, published in 1996, argued that an increase in the rate of brain tumors in the United States could be related to consumption of aspartame.
4. Monosodium glutamate (MSG)
MSG by itself looks like salt or sugar crystals. It is a form of the naturally occurring chemical glutamate. Glutamate doesn't have a flavor of its own, but it enhances other flavors and imparts a savory taste. Tomatoes, soybeans, and seaweed are examples of foods that have a lot of glutamate naturally. Some scientists say that glutamate, also known as "umami," is the fifth essential flavor that the human palate can detect, in addition to sweet, salty, bitter, and sour.
Foods that have it:
MSG is an additive used in many foods.
Why it's controversial:
Many people claim to have bad reactions when they eat food seasoned with MSG. In the late 1960s, people started talking about "Chinese restaurant syndrome," alleging that food prepared with MSG at Chinese restaurants made them sick.
What the research shows:
Many studies over the past four decades have tested the idea that some people may be sensitive to MSG. Most scientists today agree that if there is such a thing as a sensitivity or allergy to MSG, it's extremely rare. Studies haven't found any regular pattern of symptoms that could be typical of a reaction to MSG. Also, people are more likely to have symptoms if they're given MSG crystals than if they eat the same amount of MSG mixed with food.
"It's very hard for me to believe that there's a problem with it," Nestle says. Nevertheless, some still swear that they have bad reactions to MSG. "People who think they have problems with it should avoid it," she says.
How you find it on the label:
Some food labels come right out and say that a product contains added MSG. But there are other ingredients that may contain MSG such as "hydrolyzed soy protein" and "autolyzed yeast."
5. Sodium benzoate
What it is:
Sodium benzoate is a food additive used as a preservative.
Foods that have it:
Sodium benzoate is used in a variety of processed food products and drinks.
Why it's controversial:
It's suspected that sodium benzoate, in addition to artificial food color, may increase hyperactivity in some children. Sodium benzoate in soft drinks may also react with added vitamin C to make benzene, a cancer-causing substance.
What the research shows:
The 2007 Lancet study that linked additives with increased hyperactivity included the preservative sodium benzoate.
In 2006 and 2007, the FDA tested a sample of almost 200 beverages from stores in different states that contained sodium benzoate and vitamin C. Four of the beverages had benzene levels that were above federal safety standards. The drinks were then reformulated by manufacturers and later deemed safe by the FDA. The agency points out, however, that the tests were limited and that it's still not known how much benzene consumers could be exposed to from beverages.
How you find it on the label:
Sodium benzoate is listed among the ingredients on a product label. 6. Sodium nitrite
Sodium nitrite is an additive used for curing meat.
Foods that have it:
Sodium nitrite is usually found in preserved meat products, like sausages and canned meats.
Why it's controversial:
There is a theory that eating a lot of sodium nitrite might cause gastric cancer.
What the research shows:
There is evidence that sodium nitrite could have been to blame for a lot of the gastric cancers that people had in the past. Until the early 1930s, gastric cancer caused the most deaths of all cancers in the United States. After that, more Americans began to use modern refrigeration and ate less cured meat. Also, producers started to use much less sodium nitrite in the curing process around that time. As these changes took place, deaths from gastric cancer also dropped dramatically.
This theory has been debated for decades, and it is still an open question.
How you find it on the label:
Sodium nitrite will be listed as an ingredient on the labels of food products.
7. Trans fat
What it is:
Trans fats are created when manufacturers add hydrogen to vegetable oil. Trans fats are food additives in the sense that they're mainly added to the food supply by manufacturing processes, although small amounts of trans fats are present naturally in animal fat.
Foods that have it:
These "partially hydrogenated oils" are used most often for deep-frying food, and in baked goods. Margarine and vegetable shortening may also be made with partially hydrogenated oil.
Why it's controversial:
Trans fats are believed to increase the risk of heart disease and type 2 diabetes.
What the research shows:
Most scientists now agree that eating trans fats can be very harmful to health. Trans fats have been found to lower people's HDL (good) cholesterol and raise LDL (bad) cholesterol. The American Heart Association recommends getting less than 1% of your daily calories from trans fats.
How you find it on the label:
Product labels are now required to list the amount of trans fat in a serving. Partially hydrogenated oil may also be listed as an ingredient.
7. Trans fat continued...
But many fried foods and baked goods that are laden with trans fats are served in restaurants, and they don't come with nutrition labels. To avoid trans fats, it's best to limit your overall daily fat intake.
"Usually, when you increase the total amount of fat you consume, you increase the amount of trans fat as well," says Benjamin Caballero, MD, a professor at the Center for Human Nutrition at the Johns Hopkins Bloomberg School of Public Health. If you reduce your total fat intake from 13% of your daily calories (which he says is typical for Americans) to less than 10% (which is recommended), you probably won't exceed the limit on trans fat.
"There are so many controversial studies about ingredients that are a little more emotionally mediated by one study showing it harmful and another study showing it not harmful, and then people say, ‘What am I to do?’”
"You're going to get more nutrient bang for your buck to eat less refined foods when you can," says Christine Gerbstadt, MD, RD, a spokeswoman for the American Dietetic Association.
Resources: webmd.com
