Ashlyn Knight. Are the Ingredients in our Foods Safe?

BACKGROUND AND HISTORY

The U.S. Food and Drug Administration is responsible for regulating food safety, but several ingredients it permits in food products have raised significant concerns over the years. One of the most debated items on this list is artificial dyes, such as Red 40, Yellow 5, and Blue 1, widely used since the early 20th century to make processed foods appear more appealing to the consumer. These have all been linked to hyperactivity in children and have even caused potential carcinogenic effects. The concern comes in when most of these dyes are banned in other countries but are still allowed in the United States. Red 40 has been found to cause immune system tumors in mice, Yellow 5 has been associated with allergic reactions and behavioral problems. However, they are still being allowed in American foods, although they appear in limited quantities. Potassium bromates, another highly debated additive, is used to improve bread texture, also being recognized as a potential carcinogen, and banned in many countries, yet remain legal in the U.S

Closely related, synthetic preservatives such as Butylated Hydroxy-anisole (BHA) and Butylated Hydroxytoluene (BHT) have been used in foods since the 1940s and 1950s to extend shelf life. These preservatives are mainly found in packaged snacks, cereals, and processed meats. However, there is research that shows a link between BHA and an increased risk of tumors in lab animals. The International Agency for Research on Cancer has deemed it “possibly carcinogenic to humans.” BHT is slightly less, though still suspected to cause the same issues. Both are banned in countries like Japan and parts of the European Union; however, they are still approved in small quantities by the FDA in the U.S. The regulatory standards of the United States allow ingredients until harm is confirmed in humans, clearly different from some other countries, although some companies have voluntarily removed them.

Potassium bromate is yet another additive that is widely criticized. It is used in commercial baking, such as pizza shops, to strengthen dough, improve texture, and promote higher crust rises. While the product completes these tasks effectively, it has been linked to cancer in animal studies. Another additive that is banned in countries such as China, the European Union, several other countries, and even Canada. Though it has not been banned, manufacturers are encouraged not to use it. California requires warning labels on products that contain it.

As of right now, it is still legal in the country and used by some U.S. food producers. Propyl paraben was originally made for cosmetics and pharmaceuticals. It is also used in some processed foods, particularly baked goods, to prevent mold. Studies have shown that it can act as an endocrine disruptor, potentially interfering with hormone function and reproductive health. Animal studies have shown a decrease in sperm count and fertility issues. While the European Food Safety Authority banned this in food products in 2006, it is still permitted in the U.S., however it is becoming less common.

Sodium nitrite and sodium nitrate are used in processed meats, such as bacon, hot dogs, and deli meats, however, have been a long-term concern to health experts. These compounds help preserve meat and give it the pink color that consumers have grown to desire. The concern comes because they can form nitrosamines, which are carcinogenic, more specifically when exposed to high temperatures during cooking. Epidemiological studies have linked high consumption of these meats containing nitrites to an increased risk of colorectal cancer. The FDA still allows their use, although it requires the addition of vitamin C or other compounds to inhibit the formation of nitrosamines. There are now some brands that offer “nitrate-free” options, but they still often contain natural sources of nitrates such as celery powder, which can also convert into nitrites during processing.

All of these give plenty of reason to raise concern, but the most controversial substance approved by the FDA is recombinant bovine growth hormone (rBGH), sometimes known as rBST. First developed by Monsanto in the 1990s under the brand name Posilac. This is a synthetic hormone used to increase milk production in dairy cows. While effective from a production standpoint, it has raised a lot of health and ethical concerns. It elevated levels of insulin-like growth factor 1 in milk. This is a compound that, in high concentrations, has been linked to an increase in some cancers in humans. Additionally, cows treated with rBGH are more prone to infections such as mastitis, leading to higher antibiotic use. The European Union, Canada, and Japan have banned this hormone. It remains legal and in use every day in the U.S. However, there does seem to be a growing consumer demand for hormone-free dairy, there are some producers that have voluntarily labeled their products as “rBGH-free.”

In conclusion, while the FDA has established some guidelines intended to keep our foods safe and free of harmful additives, several ingredients allowed in the U.S. have been flagged by researchers and even banned in some other parts of the world due to a rise in health concerns. As science continues to evolve and public scrutiny increases, pressure may mount for the FDA to reevaluate its standards and better align with global best practices in food safety.

 

MY ANGLE

I never looked closely into the ingredients I was consuming until recently, when I began talking to more people who “cared” about their health. I then started to catch myself doing the research and reading ingredient lists in the grocery stores. I started noticing that something about our food system is just not right. We live in a world where shelves are packed with brightly colored packaging and ingredient lists that are a mile long and look like a chemistry experiment. While “experts” continue to reassure that everything is fine, I can’t help but question whether they truly care about our health. I believe many ingredients in the foods we consume are not only unnecessary but also potentially harmful, and I think that there is a deeper agenda that is being hidden from us.

I decided to interview two different people to get a better understanding. Going into the interview with the dietician, I did not know what she was going to say, while I did know what my aunt was going to say. The dietician, Mandy Conrad, insisted that the foods we eat are safe, and regulatory agencies like the FDA ensure the foods are tested before they’re put on the shelves. But then I talked to my aunt, who is a certified nutritionist, and their views are like night and day with how different they are. She warned me that many of these “approved” additives can cause long-term damage that the science that is being promoted is often being promoted is often influenced by more powerful food industry interests. After hearing both sides, I found myself trusting my aunt more, and not just because she is family, but because she is not afraid to speak out about the truth.

Now, let’s start with food dyes. These artificial colors are in everything from cereal to yogurt to candy. We are told they are harmless and for “viewing” pleasure. However, some studies prove certain dyes are linked to behavioral issues in children and cancer in lab animals. Why are they still allowed for us? The dietitian I interviewed told me these studies are true, but we can’t be concerned with things that are being proven in animals because humans and lab animals are vastly different. She told me that our foods are only harmful if people consume excessive amounts. I still don’t agree, I don’t understand why they are allowed for consumption if they could even be the least bit harmful. My aunt, a nutritionist and owner of a gym, pointed out that in Europe, many of the dyes we use here in the U.S. are either banned or require warning labels. It’s hard not to think we are being treated as “lab animals” by our food system.

Another ingredient I find to be a huge concern is high-fructose corn syrup. This sweetener can be found in practically everything from soda to bread. Mandy Conrad claimed there to be no “real” difference between high-fructose corn syrup and regular sugar. However, my aunt argues that our bodies process it differently. It has been linked to obesity, fatty liver disease, and even insulin resistance. Again, I ask myself why this is allowed in our food? Obesity is already a problem in the U.S., so why are we not trying to fix this? I think that the use of this instead of real sugar is a lab-made shortcut to sweeten our foods while also making a large profit.

Preservatives, emulsifiers, and thickeners like carrageenan, xanthan gum, and polysorbates. Sure, they are used to increase shelf life, but is it that hard to take the time to switch the items on our shelves and increase the production, but with healthier options? Ingredients like BHA and BHT are used to keep fats from going rancid. The dietician once again argued that “we don’t consume enough for it to be harmful,” but if we are eating processed foods daily, that eventually adds up and begins to create issues. These items are found to disrupt gut health, causing bloating, IBS, and bowel issues.

I’m not saying that every not saying that ever scientist is out to deceive us, but I do believe there is a broader horizon to the issue. Why else would there be such an agenda to hide the transparency from the public? Why are there vague words like “natural flavors”? I think this is one of the many terms for food items that hide several chemical compounds. Why are food labels changing so frequently? Even when articles are published, they are spun to create a different view for the public. It’s hard to believe when someone says “they aren’t harmful” when there is a rising increase in obesity, disease, and diabetes.

I am not a scientist, but I don’t need to be to know that our foods should be and could be simpler and cleaner. I don’t want to eat chemicals with names I can’t even pronounce. I don’t want to be lied to when people are getting sicker each day. And I certainly don’t want to continue to trust a system that is only lying to me to help their profits. When are they going to start caring about the American people?

 

 

Email me at agk171@msstate.edu with any questions