1. FOOD ADDITIVES &
HUMAN HEALTH
Presented by:
Suliman khan,
Ayesha zafar Iqbal
and John Gamboa
PhD students school of food
and biological engineering
Jiangsu university, Jiangsu
china
6/26/2021
2. L E A R N I N G O B J E C T I V E S
INTRODUCTION
TYPES
CLASSIFICATION
ADVANTAGES
SIDE EFFECTS
4. “Any substance, the intended use of which results or may reasonably be
expected to result, directly or indirectly, in its becoming a component or
otherwise affecting the characteristics of any food”.
(FDA 1993)
INTRODUCTION
7. 2
3
4
5
1
Those substances for which no biological studies are available to judge their safety.
Include those substances for which information is incomplete to “reaffirm safety”. This
means evidence of toxicity has been reported, however the level and manner of current
use the information is insufficient to determine the effect on public health
Substances whose safety is reaffirmed at the level of current use and practice. However
certain uncertainties exist so that additional studies are required.
It includes those substances whose GRAS status was reaffirmed at current level of use.
This means that the available information presented no evidence of toxic hazard at the
level of current use and practice.
Includes all those additives whose GRAS status was reaffirmed. This means that the
available information presented no evidence of toxic hazards of the substance in
question. These substances are generally used according to GMP
A Contents
B Contents
C Contents
D Contents
E Contents
In 1972 a committee from Federation of American societies for experimental biology
reviewed the safety of all GRAS substances on the basis of published and other available
information. The committee placed all reviewed substances in five categories.
13. E-NUMBRING
Number codes for food additives and
are usually found on food labels
throughout the European Union.
Normally each food additive is
assigned a unique number, though
occasionally, related additives are
given an extension ("a", "b", or "i", "ii")
to another E-number.
International Numbering System
14. ADVANTAGES
Keep food wholesome and
appealing
01
Improve the nutritional value of
certain foods and can make
02
Slows down the spoilage of food 04
Lengthens the shelf life of a food 03
15. REASONS FOR USE
To improve or
maintain
nutritional
value
To maintain
product
consistency
02
01
To provide
leavening or
control
acidity/alkalinity
To maintain
product
consistency
and quality
03 04 05
06
To maintain
palatability &
wholesomeness
To enhance
flavor or
impact
desired color
Additives are used in foods for five main reasons.
International food information council foundation, 1992)
19. Effects of
Food Additive
Immediate
Headache
Change in
Energy Level
Alteration in Mental
Concentration, Behavior or
Immune Response
Long Term
Increase risk of cancer,
CVD and other
degenerative disorders
20. Food Additive Chemical name Products Side effects Recommended Value
Tartrazine (Trisodium 5-hydroxy-1-(4-
sulfonatophenyl)-4-(4-
sulfonatophenylazo)-H-
pyrazol-3- carboxylate)
Food products, cosmetics
and pharmaceuticals
Angioedema, Asthma , Atopic dermatitis,
Food intolerances
Recommended
acceptable daily intake
(ADI) of 7.5 mg/kg
Boric acid H3BO3 Preserving meats, caviar
and dairy products
Suppressed the sperm release from the
testes
It inhibits DNA synthesis in sperm cells and
hence reduces fertility
Reference Dose was
calculated to be 0.3 mg
B/kg/day
Curcumin C21H20O6 Condiments, Beverages,
Frostings, Cereals
Multiple myeloma, Pancreatic cancer,
Myelodysplastic Syndromes, Colon cancer,
Psoriasis and Alzheimer’s Disease
Acceptable Daily
Intake (ADI) of 3 mg/kg
body weight /day
Nitrites & Nitrates NO3- Ham, Bacon, Deli meat,
Hot dogs
Blue baby syndrome, Cancer, Brain
tumors, Leukemia, nasopharyngeal tumors
Nitrates is 3.7
mg/kg/day . Nitrites is
0.07 mg/kg/day,
Annato C24H28O4 Dairy spreads, Butter,
Margarine, Custards,
Cakes, Snack foods,
Breakfast cereals, Smoked
fish, Sausages, Chesses
Itchiness, Swelling, Low blood pressure,
Hives, and stomach pain, Sometimes
trigger symptoms of irritable bowel
syndrome (IBS)
Acceptable daily intake
of 6 mg bixin/kg body
weight/day
BHT & BHA 2-tert-butyl-4-
hydroxyanisole and 3-tert-
butyl-4-hydroxyanisole
Snack foods, Meats, Butter,
Chewing gum and Rice
Child hyperactivity, damage to the lungs,
liver, and kidneys, and most importantly,
cancer
Acceptable daily
intake for BHT 0–0.125
mg/kg
21. Food
Additive
Chemical Name Present in Products Side Effects Recommended Value
Saccharin C7H5NO3S Baked goods, Jams, Jelly, Chewing gum,
Canned Fruit, Candy, Dessert Toppings,
and Salad Dressing
Headaches, Breathing difficulties,
Diarrhea & Skin problems
5 mg per kg/day
Aspartame C14H18N2O5 Cheese, Chocolate, Citrus Fruits, Hot
dogs, Monosodium Glutamate, Fatty
foods, Ice creams, Red wines and Beer
Cancer, Seizures, Headaches,
Depression, Attention Deficit
Hyperactivity Disorder (ADHD),
Dizziness, Weight gain, Birth Defects
50 mg/kg/day
Sucralose C12H19C13O8 Baked goods, Beverages, Chewing gum,
Gelatins, and Frozen Dairy Desserts.
Gastrointestinal problems (bloating,
gas, diarrhea, nausea), Skin irritations
(rash, hives, redness, itching, swelling),
Wheezing, Cough, Runny nose, Chest
pains, Palpitations, Anxiety, Anger,
Moods swings, Depression, and Itchy
eyes
5mg/kg body
weight/day
Acesulfame
K
C4H4KNO4S Beverages, including soda, fruit juices,
non-carbonated drinks, and alcohol,
Table top sweeteners Dairy products
Headaches, Depression, Nausea,
Mental confusion, Liver effects,
Kidney effects, Visual disturbances,
Cancer
15 mg/kg/day
Neotame
C20H30N2O5 Baked goods, Soft drinks Chewing gum,
Confections and Frostings, Frozen
Desserts, Gelatins and Puddings, Jams
and Jellies, Processed fruits and fruit
juices
Tumors, holes growing in brains, liver
damage, and even death
2 mg/kg/day
23. A W E S O M E
P R E S E N TAT I O N
EASY TO CHANGE COLORS, PHOTOS.
We Create Quality Professional
PPT Presentation
R E S T A U R A N T
Fresh
unprocessed
foods
not
only
is
safer
but
also
tastier
for
your
family
!!!!
