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Food Additives and Human Health
As the human populations increased and lifestyles begun to change, it was deemed necessary to preserve food in order to ensure steady supply. Fundamentally, the techniques employed in food preparation and preservation were developed to address various problems related to food storage, wastage and food-borne illnesses. The advances in technology have increased the reliance of humans to food processing. In addition, changes in lifestyles have greatly limited the amount of time that was initially employed in food preparation. This implies that additives are increasingly being employed in necessitating the process of food production and preservation. Although they aid in preservation of food and in some instances enhance their nutritional value, food additives have adverse impacts on human health.
Basically, food additives constitute different substances that are either intentionally or unintentionally added to animal feed or human food during processing or storage (Sarjeant & Evans, 1998). They are wide and varied and include preservatives, antioxidants, flavoring agents, anti-infective agents and coloring agents. Usually, they contain very little or no nutrients. Currently, they are available in natural as well as artificial forms and are used at different stages of food preparation, processing or preservation. Food additives are used for various functions during food production.
Adikinson (2003) indicates that additives are useful for preserving or improving the nutrient value of the respective food. In this respect, statistical evidence ascertains that a significant number of drinks and foods are fortified and enriched in a bid to improve their nutritional value. At the same time, additives preserve the foods and give them a longer shelf life. This regulates consumption and helps in preventing food wastage and conserving the natural resources employed in food production. Usually, the law requires that all foods that contain the additives are labeled accordingly. Besides preserving food, additives enhance food flavor and provide color to the food; thus improving its appearance. Most importantly, additives maintain food wholesomeness by preventing entry of bacteria, fungi, air or yeast that can cause diseases (Adkinson, 2003).
Conversely, food additives have adverse health effects that compromise the quality of life of the consumers. According to the Food and Agriculture Organization (2009), food additives contain toxins that are harmful to human health. Seemingly, a significant percentage of these are manufactured from chemicals that are harmful to human health. The negative health impacts usually occur immediately or after a long period of time. Immediate effects according to Sarjeant and Evans (1998) range from behavioral changes and changes in energy levels to changes in mental concentration and reduction of immunity. In most cases, these occur when an individual is exposed to the additives for a lengthy period of time. Long-term effects on the other hand include degenerative conditions, risks of cardiovascular diseases and risk of cancer (FAO, 2009).
Although food additives are helpful for preserving food and improving its nutrient value, they have far reaching implications on human healthy after a lengthy exposure. Food additives comprise of food color, flavorings, antioxidants and anti-infective agents. As aforementioned, they are added to food during production and storage. They are useful for enhancing the flavor, nutrient value and appearance of the food. However, they have negative impacts on human health as they lead to behavioral changes, affect mental concentration and reduce immunity on the short term. If exposed for a lengthy period of time, individual also risk getting cancer, heart diseases and other degenerative conditions.
References
Adkinson, N. (2003). Middleton’s allergy: Principles and practice. Philadelphia, Pa: Mosby Elsevier.
Food and Agriculture Organization. (2009). General standard for food additives. USA: FAO.
Sarjeant, D. & Evans, K. (1998). Hard to swallow: The truth about food additives. USA: Alive Books.
