Tag: Food additive safety

According to regulatory bodies like the FDA, food-grade iron oxides (E172) are generally considered safe for consumption at controlled levels, but the question remains: how much iron oxide is safe to eat? Unlike some forms of bioavailable iron, the iron oxides used in food are poorly absorbed by the digestive system and are not considered a significant health risk in regulated quantities.

Scientific bodies like the European Food Safety Authority (EFSA) have explicitly stated there is “no concern with respect to carcinogenicity” for the food additive gellan gum. This offers a clear answer for those asking, “is gellan gum carcinogenic?”. Gellan gum is a polysaccharide used widely as a gelling and stabilizing agent.

According to regulatory bodies like the FDA, E412, or guar gum, is generally considered safe when consumed in the low concentrations typically found in food products. However, as a potent soluble fiber, its use can be associated with several side effects, particularly when consumed in higher doses or by sensitive individuals.

According to the U.S. Food and Drug Administration (FDA), sodium carboxymethylcellulose (CMC) is classified as "Generally Recognized as Safe" (GRAS) for use in food products. However, this regulatory green light has been met with scrutiny following recent scientific studies investigating its potential impact on gut health and overall well-being. This article delves into both sides of the coin.

According to the Food and Drug Administration (FDA), many food-grade proteases have been designated as Generally Recognized as Safe (GRAS), meaning they have a well-established history of safe use. This classification assures that, under specific conditions, protease is considered safe for consumption in food products. However, some individuals may have concerns regarding its use, which is why it is important to understand its functions, safety protocols, and applications in the food industry.

According to regulatory bodies like the FDA, the sugar alcohol E421, or Mannitol, is generally recognized as safe when used in controlled food dosages. However, exceeding these amounts can lead to several adverse effects, primarily impacting the digestive system.

Extensive safety evaluations by regulatory bodies like the FDA and EFSA have found Sodium Stearoyl Lactylate (E481) to be safe for consumption within approved levels. The side effects of E481 food additive are extremely rare and are primarily limited to instances of allergic sensitivity or over-exposure in its concentrated, non-food form.

According to research published by the National Institutes of Health, the intentional ingestion of large quantities of cream of tartar can lead to life-threatening hyperkalemia [1, 2, 3]. This common baking ingredient, formally known as potassium bitartrate, is bad for you primarily when consumed in excessive amounts outside of normal culinary usage [1, 2, 1].

Modified starches like maize thickener 1442 are used in a huge range of processed foods, with one large French study finding that over 91% of subjects had consumed some form of modified starch. This article explores the properties, production, and wide-ranging applications of this common food additive known chemically as hydroxypropyl distarch phosphate (E1442).

According to the Joint FAO/WHO Expert Committee on Food Additives, E635, also known as disodium 5'-ribonucleotides, was given an "ADI not specified" rating, suggesting it has low toxicity for most of the population at normal consumption levels. However, for certain sensitive individuals, this common flavor enhancer can trigger a range of adverse reactions.