Food additives: harmful and useful, classification, their effect on the body. Food additives and their impact on human health

The first digit of the index after the letter E allows you to understand the general purpose of the additive:

1 (E100-E199)

Category dyes. They give the products the desired color or return the color lost during processing. They are divided by color scale: codes 100-109 belong to yellow shades, 110-119 - orange, 120-129 - a palette of red, 130-139 - violet and blue, 140-149 - green, 150-159 - black and brown, under the numbers 160-199 are other colors.

2 (E200-E299)

Group preservatives. Protects against fermentation, decay and other decay processes. Indexes 200-209 are for sorbates, 210-219 for benzoates, and 220-229 for sulfites. Codes 230-239 are assigned to phenols and formates (methanoates), 240-259 - nitrates, 260-269 - acetates (ethanoates), 270-279 - lactates, 280-289 - propinoates (propanoates), and 290-299 - other substances.

3 (E300-E399)

Antioxidants (antioxidants). Protects against oxidation - prevents fat from rancid, decomposition of natural light-sensitive dyes. The numbers 300-305 hide ascorbates (vitamin C), 306-309 - tocopherols (vitamin E). Codes 310-319 belong to gallates and erythorbates, 320-329 to lactates, 330-339 to citrates, 340-349 to phosphates. Malates and adipates (adipates) are numbered 350-359, succinates and fumarates are numbered 360-369, and other substances are numbered from 370 to 399.

4 (E400-E499)

Category stabilizers, thickeners and emulsifiers... Maintain consistency or impart the desired viscosity to products. They consist of alginates - codes 400-409, gums - 410-419, other natural substances - 420-429, polyoxyethylene compounds - 430-439, natural emulsifiers - 440-449, phosphates - 450-459, cellulose compounds - 460-469, fatty acid compounds - 470-489 and other additives - 490-499.

5 (E500-E599)

Group pH regulators and anti-caking and anti-caking agents... Provides food with a uniform appearance. At the same time, indices of 500-509 were assigned to inorganic acids and bases, 510-519 to chlorides and sulfates, and 520-529 to sulfates and hydroxides. The numbers 530-549 are for alkali metal compounds, 550-559 for silicates, 570-579 for stearates and gluconates, and other groups of substances are designated by codes 580-599.

6 (E600-E699)

Enhancers of taste and aroma, flavorings... They enhance the taste and smell of foods or transform them to obtain the desired properties. Glutamates are hidden under the indices 620-629, the numbers 630-639 are assigned to inosinates, and 640-649 are assigned to other compounds.

7 (E700-E799)

Antibiotics In this category, only codes E710-E713 are occupied.

8 (E800-E899)

Reserve, not used.

9 (E900-E999)

Glazing agents, leavening agents, softeners and other substances that improve the condition of baked goods and other products. This group includes waxes - 900-909, glazing agents - 910-919 and substances that improve the properties of flour products - 920-930. Gases for packaging are assigned codes 938-949, sweeteners - 950-969, foaming agents - 990-999.

10 (E1000-E1999)

Additional substances and additives not included in the above categories also include antioxidants, foaming and anti-flaming agents (defoamers), humectants, texturers, thickeners, emulsifiers and stabilizers, preservatives, fillers, separating agents, flour and bread improvers, flavor and aroma enhancers. Enzymes and biological catalysts are assigned codes 1100-1105.

Table of harmful additives

Not all substances that can harm the body are prohibited in the Russian Federation and other countries. The following deserve special attention:

Prohibited and unauthorized

Have serious side effects or are not well understood:

E103

Alkanet, Alkanet. Dye from the roots of an alkane dye. Affecting the skin and mucous membranes, getting into the eyes, causes severe irritation. In experiments on animals, it shows carcinogenicity - it promotes cancerous tumors.

E105

Fast Yellow AB. Azo dye is a substance based on nitrogen compounds. Toxic, banned to color products in Russia, the European Union and the United States, but added to drinks and confectionery in the East.

E106

Riboflavin-5-phosphate sodium, Flavin mononucleotide. The sodium salt of vitamin B2 in the body breaks down to riboflavin - E101a supplements. Unlike natural riboflavin, it causes allergies, renal dysfunction, adrenal pathology, and visual impairment.

E107

Yellow2G (Yellow 2G). Toxic azo dye, a powerful allergen, is contraindicated in asthma, acetylsalicylic acid intolerance and other antipyretic drugs. May cause cough, runny nose, swelling of the respiratory tract and bronchospasm, is dangerous for children.

E111

OrangeGGN (Orange GGN). A toxic additive that lowers immunity and promotes cancer.

E121

Citrus Red 2 (Citrus Red No. 2). A chemical dye found in carbonated and alcoholic drinks, juices, yoghurts. Due to the content of carcinogens, it is recognized as poisonous. Banned in Russia, but used for dyeing orange peels in Florida, USA.

E123

Amaranth) . A synthetic azo compound that imparts a deep red or purple color to products. In experiments on rats, it causes cancerous tumors, provokes congenital deformities and heart defects in the fetus.

E125

Ponceau, Crimson SX (Ponceau SX). A bright red powder based on disodium salts, a carcinogen and a mutagen - it has a toxic effect on all organs, especially the stomach, intestines, liver and kidneys, suppresses immunity, and causes cancer.

E126

Ponceau 6R (Ponceau 6R). In structure and properties, it resembles E123, has a carcinogenic effect and a detrimental effect on the gastrointestinal tract and the genitourinary system.

E127

Erythrosine. Gives a red or bluish-pink color to fermented milk and fruit and berry products, sausages and seafood, biscuits and dry liver. Exceeding the permissible daily allowance of 600 micrograms per 1 kilogram of body weight leads to allergic reactions, disruption of the digestive system, heart, thyroid gland, cancer, hyperactivity and excitability of the nervous system of children.

E128

Red 2G (Red 2G). Azo dye, gives the desired color to meat products - sausages, balyk. When it enters the body, it releases the carcinogen aniline, which provokes oncology, has a bad effect on the nervous system, and leads to oxygen starvation.

E130

Blue indanthreneRS (Indanthrene blue RS). It disrupts the digestive tract, is a strong carcinogen. In Russia, the European Union, the USA, New Zealand, Australia, it is prohibited not only in the food industry, but also in other areas of production (for dyeing fabrics, obtaining dyes).

E152

Charcoal, Black 7984 (Black 7984). Synthetic diazo dye, gives products a black or dark brown color. It can be found in the shell of cheeses, semi-finished products, confectionery products - sweets, dragees. It provokes hyperactivity and nervousness in children, allergic reactions, asthma attacks, cancer.

E154

Brown FK (Brown FK). A chemical azo dye found in chips, smoked fish and ham. It leads to allergic reactions and increased blood pressure, diseases of the intestines, liver and kidneys.

E173

Aluminum (Aluminum). Lightweight metal, paints dragees, cakes and other confectionery products in a shiny silver shade. It can accumulate in the body, leading to intoxication - rash, stomach and kidney diseases, skeletal abnormalities, nervous disorders, including memory impairment, inattention.

E180

Ruby lithol BK (Lithol Rubine BK). A strong allergen, badly affects the digestive organs, in particular the liver, and the nervous system of children, causing increased activity, lack of attention, unwillingness to sleep. Banned in a number of countries, including Russia, can be used to paint the outer edges of products that are cut and discarded.

E216

Paraoxybenzoic acid propyl ester, Propylparaben. A preservative with a pronounced antimicrobial activity, inhibits the development of bacteria and fungi. Affects blood vessels, increasing pressure. According to some reports, it provokes allergic reactions, increases the risk of breast cancer in women, and leads to infertility in men.

E233

E239

Hexamethylenetetramine, Urotropine (Hexamethylene Tetramine). It is used for preserving red caviar, in winemaking, cheese making, yeast cultivation. With a tendency to allergies, it causes skin irritation, there is information about the carcinogenicity of the additive.

E240

Formaldehyde A strong preservative and antiseptic, can be present in canned food, mainly fish caviar. It is carcinogenic, when ingested leads to intoxication - pallor of the skin, headache, weakness, shortness of breath.

E241

Guaiac gum, Guaiac resin. When it enters the stomach, it provokes inflammation of the mucous membrane, in large doses it acts as a poison.

E388 and E389

Thiopropionic Acid and its derivative Dilauryl Thiodipropionate... Antioxidants, before the ban, were used in the manufacture of edible fats and oils.

E403

Ammonium Alginate Alginic acid derivative, used as an alternative to yeast, not allowed in other products. It manifests itself as an allergen and irritates the skin. The consumption rate is no more than 10 grams per 1 kilogram of a person's weight per day.

E424

Kurdlan (Curdlan). Before the ban, it was used as a thickener, shaping agent and gelling agent.

E462

Ethyl Cellulose. Thickener of products, promotes inflammation of the mucous membranes of the digestive system, acute indigestion, skin allergic manifestations, nervousness and hyperactivity in children.

E463

Hydroxypropyl Cellulose. Prevents stratification of liquids, settling of small particles of turbidity. It is added to ice cream and other dairy products, baking powders. Causes upset stomach and intestines.

E512

Chloride tin(Stannous Chloride). It is prohibited on the territory of the CIS countries, but in European countries it is an emulsifier.

E537

Ferrous Hexacyanomanganate. Registered as an anti-lump additive in bulk solids.

E557

Zinc Silicate. Anti-caking and anti-clumping product, emulsifier.

E916, E917

Iodates: calcium (Calcium Iodate) and potassium (Potassium Iodate). Enrich food with iodine, improve the quality of flour.

E918, E919

Nitrogen Oxides and Nitrosyl Chloride. Very toxic.

E922, E923

Persulfates: potassium (Potassium Persulphate) and ammonium (Ammonium Persulphate). They are used for bleaching flour. Irritating to skin, mucous membranes, respiratory tract.

E924b

Calcium Bromate. Provokes the rapid development of cancer cells.

E925, E926

Chlorine and Chlorine Dioxide. In high concentrations, they are toxic.

E929

Acetone Peroxide. Some countries use the additive to improve the properties of flour and bread.

E945

Chlopentafluoroethane, Chloropentafluoroethane. Propellant and anti-flaming agent. Under the influence of ultraviolet radiation, it decomposes, releasing radicals that destroy ozone in oxygen, including the ozone layer of the planet. Inhalation of the substance or its vapors leads to suffocation, asthma, and pulmonary edema.

E952

Sodium Cyclamate. Synthetic sweetener, 30-50 times sweeter than sugar. Contained in diabetic products, carbonated and hot instant drinks, confectionery. When broken down by intestinal bacteria, it can release toxic and teratogenic metabolites, and when tested in rats, increases the risk of bladder cancer. It is used in more than 55 countries with a maximum allowable daily dosage of 10 milligrams per kilogram of body weight.

Very dangerous

E123

Amaranth- described in Prohibited.

E510

Ammonium Chloride. Emulsifier, acidity regulator, salt substitute. A high concentration of vapors of a substance can cause respiratory arrest and death, therefore it is considered safe only conditionally and is prohibited in many countries. In Russia, it is involved in the production of flour, improves the properties of finished bakery products.

E513e

Sulfuric Acid. It is used in yeast production, regulates the acidity of alcoholic beverages. It is very aggressive - getting on the skin, it leads to burns and tissue necrosis, inhalation of vapors may cause a chemical burn to the mouth, nose and eyes, cough, edema of the larynx and bronchi, pneumonia.

E527

Ammonium Hydroxide. Acidity regulator - neutralizes the acids of cocoa beans in the manufacture of chocolate. It provokes an upset stomach, has a bad effect on the kidneys and liver. Not used in Europe, Australia, New Zealand, but still allowed in Russia.

Dangerous

E102

Tartrazine. Cheap synthetic dye. It is a part of drinks, confectionery, fruit and vegetable preserves, yoghurts, mustard, soups. Causes allergies in the form of skin rashes, in children - hyperactivity and attention deficit. According to the norms, the amount of the substance should not exceed 100-150 milligrams per 1 kilogram of the finished product or 7.5 milligrams per 1 kilogram of body weight.

E110

Sunset Yellow FCF. It is extracted from petroleum products and is included in jellies, marzipans, creams, ice cream, sweets, canned fish, cheese sauces, soups. Causes skin rash, nasal congestion and runny nose, gastrointestinal upset, kidney problems. Dangerous with a tendency to allergies or intolerance to aspirin, in childhood.

E120

Carmine. The source of this expensive dye is the female of some insect species. Gives products a persistent orange, red or purple color. It is used in meat and fish processing, dairy and confectionery industries, gives color to alcohol and lemonades, sauces and ketchups. Occasionally causes allergies, up to anaphylactic shock.

E124

Ponceau 4R, Crimson 4R (Ponceau 4R). The meat, fish and confectionery industries cannot do without it; it colors drinks, desserts, and canned fruits. A number of countries are recognized as a carcinogen and a strong allergen, in Russia it is allowed, subject to the norms - up to 0.7 milligrams per 1 kilogram of body weight per day. Previously, the rate was 4 milligrams, and unscrupulous manufacturers still adhere to it.

E127

Erythrosine- described in Prohibited.

E129

Red charming (Allura Red AC). It is extracted from coal tar as a substitute for E123 dye. It is part of semi-finished products, sweets, sauces. Potentially dangerous for children - can provoke ADHD (attention deficit hyperactivity disorder). According to other studies, it has an anti-carcinogenic effect by blocking the action of cancer-causing substances.

E155

Chocolate Brown HT. A mixture of azo dye with coal tar. It is added to semi-finished products, chocolate biscuits and muffins, ice cream, marshmallows. Undesirable for children and allergy sufferers, bad for the kidneys and liver. Banned in many states.

E180

Ruby lithol VK- described in Prohibited.

E201

Sorbat sodium(Sodium Sorbate). A popular preservative that extends the shelf life of margarines, cheeses, meat, sausage and fish products, canned food and tomato products, sweets, soft drinks and alcoholic beverages, dietary products. The permissible daily allowance is up to 25 milligrams (in terms of sorbic acid) per 1 kilogram of a person's weight. Allergenic in high doses.

E220

Sulfur Dioxide. Strong odor gas, prevents vegetables and fruits from rotting. It is added to alcohol, citrus fruits are processed during transportation, and warehouses are fumigated. Highly toxic - when inhaled, it causes cough, hoarseness, rhinitis, choking, with prolonged contact, vomiting, incoherent speech, pulmonary edema are noted. Allowed subject to consumption standards.

E222

Sodium Hydrogen Sulphite. Serves as a preservative, antioxidant, refrigerant, reducing agent, bleach and color stabilizer. Found in condiments, dried and canned fruits, frozen vegetables and seafood, wines, juices, candy, and sugary confectionery. Dangerous by allergic reactions, diseases of the stomach and intestines, it destroys thiamine (vitamin B1).

E223

Sodium Metabisulphite. Prevents darkening of raisins, starch and potatoes, vegetable and fruit purees, is added to alcohol, confectionery and sweets. When heated above 65 degrees or mixed with water, it releases sulfur dioxide, a toxic allergenic gas. Refers to harmful and irritating, although permitted substances. With a daily intake of up to 0.7 milligrams per 1 kilogram of body weight, it is considered safe.

E224

Potassium pyrosulfite (disulfite) (Kalium Metabisulfite). It is interchangeable with the preservative E223, but it is preferable due to the lack of effect on the sodium balance in the body. Direct contact irritates and narrows the airways, causing asthma attacks and other side effects.

E228

Potassium Hydrogen Sulphite. Preservative, antioxidant, bleach and color stabilizer, prevents the growth of fungi and bacteria. Contained in wines and starch and sugar products, fruit and vegetable products. With frequent use above the norm (0.7 milligrams per 1 kilogram of body weight in terms of sulfur dioxide), it causes allergies and asthma, gastrointestinal tract pathologies, increased activity and attention deficit in children. Destroys vitamin B1.

E242

Dimethyl Dicarbonate. Dicarbonic acid ester with antimicrobial properties. It is used in the production of wines, soft and non-alcoholic beverages, including iced tea, with a dosage of up to 250 milligrams per 1 liter. After contact with the product, it decomposes, but when working with the additive, protective equipment is required - it irritates the skin and respiratory organs.

E400

Alginic acid (Alginic Acid). A viscous substance obtained from algae. Stabilizer and thickener, maintains consistency and increases food viscosity. It is necessary for marmalades, jellies, jams, berry and fruit pastes, canned meat and fish, processed cheeses, sauces. It removes radionuclides and heavy metals, but is not digested in the human body, therefore it is unsafe for gastrointestinal diseases.

E401, E402, E404

Alginates: sodium (Sodium Alginate), potassium (Potassium Alginate), calcium (Calcium Alginate). Alginic acid salts - E400 additives. They are used as thickeners and gelling agents. The daily consumption of E401 is up to 20 grams per 1 kilogram of human body weight, E402 - 10 grams, E404 - 20 grams in combination with other alginates.

E405

Propylene glycol alginate, propane-1,2-diol alginate (Propan-1,2-diol alginate). Turbidity stabilizer - prevents product particles from settling. It is used in the manufacture of beverages, including cocoa, to prevent liquid separation and cloudiness. The dose of consumption is up to 70 milligrams per 1 kilogram of body weight per day.

E501

Potassium Hydrogen Carbonate. An admixture of soda, in the manufacture of soft drinks, is a stabilizer and regulator of acidity. When suspended, it is dangerous - inhalation of the substance leads to cough, runny nose and asthma attacks in chronic patients, contact with the skin causes irritation and eczema.

E503

Ammonium Carbonate (Ammonium Carbonate). It is used as a leavening agent for baking dough, replaces soda and yeast or enhances their properties. Dangerous in its original state - due to the released ammonia, it is toxic.

E620

Glutamic Acid. An "energizing" amino acid and widely used flavor enhancer in canned food and food concentrates. Exceeding the maximum daily doses of 120 milligrams per 1 kilogram of body weight leads to palpitations, weakness, numbness of the occiput and back.

E636

Maltol. A substance with a fruity-caramel smell. Stabilizes, enhances or changes the taste and aroma of products. It is involved in the production of chocolate, cocoa, essences, tea, coffee, soft drinks, canned fruits and vegetables, bakery products. Potentially Dangerous - Large doses contribute to the accumulation of aluminum in the brain, causing Alzheimer's disease. Permissible consumption is 1.4 grams per 1 kilogram of weight.

E637

Ethyl Maltol. It is 4-6 times stronger than E636, enhances the taste and aroma of sweets, confectionery products, fermented milk products, sauces, gives the effect of fat content to non-nutritive products - yoghurts, mayonnaises, ice cream. The effect on the body has been little studied; the substance is prohibited in many countries.

Carcinogenic (crustaceans)

The potential danger of these supplements is in stimulating the development of cancerous tumors. Many of them are very allergenic, have a toxic effect on the digestive organs, and cause hyperactivity in children:

E131

Patent Blue V) . Synthetic dye from blue to violet. Contained in sweets, carbonated drinks, meat products, sausages.

E142

Green S (Green S). It is found in mint sauce, green peas, ice cream, desserts, sweets, and is used for dyeing eggs.

E153

Vegetable charcoal, charcoal (Vegetable Carbon). Colors juices, cheese casings, jelly candies, confectionery.

E210 and E211, E212, E213

Benzoic Acid and its derivatives - Benzoates: sodium (Sodium Benzoate), potassium (Potassium Benzoate), calcium (Calcium Benzoate). Preservatives for brewing, production of margarines, sauces, preserves, juices, ice cream. In combination with ascorbic acid (additive E300), they form benzene - a strong carcinogen. The norm is up to 5 milligrams per 1 kilogram of weight per day, the excess is reflected in the work of the kidneys and liver.

E214 and E215

Ethyl para-hydroxybenzoate, Ethylparaben and its sodium salt (Sodium Ethyl Para-hydroxybenzoate). Strong allergens, on contact with the skin, lead to dermatitis, eye irritation. The norm is up to 10 milligrams per 1 kilogram of body weight per day.

E216

Propylparaben- described in Prohibited.

E219

Methylparaben sodium salt, Sodium Methyl Para-hydroxybenzoate. Preservative and sterilizing additive, protects jams, canned food, soups, breakfast cereals and sweets from the growth of bacteria and fungi, stops the maturation of wines. The daily rate is up to 10 milligrams per 1 kilogram of body weight.

E230

Biphenyl, Diphenyl (Biphenyl, Diphenyl). When applied to the peel of fruits and berries, it preserves their presentation. Irritating to eyes and respiratory tract, causing skin reactions, toxic to liver, kidneys, nervous and cardiovascular systems.

E240

Formaldehyde- described in Prohibited.

E249

Potassium Nitrite. Preserves and improves the color of sausage, meat and fish products, prevents the appearance of botulinum toxin. Has toxic and mutagenic effects on the body.

E280 and E281, E282, E283

Propionic Acid and her salts - Propionates: sodium (Sodium Propionate), calcium (Calcium Propionate), potassium (Potassium Propionate). They are used as preservatives in the manufacture of bakery products and cheeses. In a concentrated form, the additive E280 causes burns, provokes wounds and ulcers in the stomach, therefore, its derivatives are used.

E310

Propyl Gallate. Antioxidant, protects mayonnaises, margarines, soup concentrates, chewing gums from oxidation. Causes allergic reactions, including asthma attacks, gastrointestinal irritation.

E945

Hlopentafluoroethane- described in Prohibited.

Stomach upset

E338 and E339, E340, E341, E343

Phosphoric Acid and her salts - Phosphates: Sodium (Sodium Ortophosphates), potassium (Potassium Phosphates), calcium (Calcium Phosphates), magnesium (Magnesium Phosphates). They are used as acidifiers for drinks, added to baking powders, soups, cheeses and sausages, sweets. They increase the acidity of the body, wash out the calcium. At high concentrations, the acid leads to burns, nosebleeds, and tooth crumbling.

E450

Pyrophosphates (Diphosphates). Salts and esters of pyrophosphoric acid are found in meat and confectionery products. In large doses, they interfere with the absorption of calcium, causing the deposition of salts in the kidneys and osteoporosis.

E461

Methyl Cellulose. As a thickener, it is included in ice cream, juices, sauces, increases the volume of dough, and is present in carbonated drinks.

E462 and E463

Ethylcellulose and Hydroxypropylcellulose- are described in Unauthorized.

E465

Ethyl Methyl Cellulose. Forms and stabilizes foam in desserts, improves the consistency of liqueurs, is added to jellies, sweets, ice cream, cheese products.

E466

Sodium Carboxy Methyl Cellulose. Forms a stable viscous colloidal solution, added to ice cream, desserts, creams and sauces, casings for meat and fish.

Bowel disorder

E154

Brown FK- described in Unauthorized.

E626 and E627, E628, E629

Guanylic Acid and Guanylates: sodium disubstituted (Sodium Guanilate), potassium disubstituted (Dipotassium 5-guanylate), calcium (Calcium 5-guanylate). Flavoring modifiers made from animal and fish tissue. Present in cheeses and soy sauce, sausages and meat products, soups and instant noodles, canned vegetables, chips, crackers and other snacks. Affect the gastrointestinal tract and blood pressure, are contraindicated for allergy sufferers, patients with rheumatism and gout, pregnant women and children.

E630 and E631, E632, E633

Inosinic Acid and her salts - Inosinates: sodium (Disodium Inosinate), disodium potassium (Dipotassium 5-inosinate), calcium (Calcium 5-inosinate). Produced from animal and fish tissues, bacterial sugar enzymes. Purpose - to enhance the aroma of spices, snacks, broths and instant soups. In addition to gastric and intestinal disorders, they lead to skin rash, exacerbation of asthma, and gout.

E634, E635

Calcium nucleotides (Calcium Nucleotides) and sodium disodium ribonucleotides (Disodium 5-ribonucleotides). In nature, they are found in fungi, tissues of animals and fish, for industrial purposes they are synthesized during the fermentation of glucose. In terms of properties and side effects, they are similar to glutamates, guanylates, inosinates.

Skin diseases

E151

Brilliant Black BN. Colors desserts, dairy products, cheeses, semi-finished products, pasta, spices, sauces, alcoholic beverages in brown tones. The norm is up to 1 milligram per 1 kilogram of body weight per day. Causes skin reactions, gastrointestinal diseases, sarcoma.

E160a

Carotene. Sources of vitamin A, dye dairy and confectionery products, soft drinks, sauces. They are considered harmless, but in excess they are deposited in the liver and fats, leading to carotenemia - yellowing of the skin. May stimulate cancer in people at risk.

E231 and E232

Orthophenyl Phenol and its salt - Sodium Orthophenyl Phenol. Preservatives used for external processing of citrus fruits. Irritating to the skin and mucous membranes, can cause burns to the eyes and respiratory tract, when ingested, provoke vomiting, convulsions. Do not consume more than 0.2 milligrams per kilogram of body weight per day.

E239

Urotropin- described in Prohibited.

E311 and E312

Octyl Gallate and Dodecyl Gallate. Antioxidants used in fatty foods prevent oils and margarines from going rancid. Cause allergic skin manifestations, including flushing, rash and eczema, as well as hyperactivity and irritation of the gastric mucosa.

E320

Butylated Hydroxyanisole. Contained in animal and vegetable fats, sauces, soup concentrates, confectionery. When combined with nitrates, it acquires mutagenic properties, changing the DNA of cells. The daily dose is up to 0.5 milligrams per 1 kilogram of body weight.

E907

Hydrogenated poly-1-decenes. Glazing agent used in the manufacture of dried fruits, sugar confectionery and bakery products. When exceeding the norm of 6 milligrams per 1 kilogram of body weight, it reduces the bioavailability of fatty acids.

E951

Aspartame (Aspartame). Sugar substitute, found in sweet and low alcohol drinks, chewing gums, yoghurts, sweets, confectionery. With prolonged use, it causes allergies, headaches, insomnia, depression, weight gain. Increases the risk of cancer in rodent studies.

E1105

Lysozyme. An enzyme and natural antibacterial agent, extracted from the protein of eggs of chickens, including genetically modified breeds. It is used as a preservative in the manufacture of cheese and other fermented milk products. May cause skin rashes, headaches.

Pressure

E154

Brown FK- described in Unauthorized.

E250

Sodium Nitrite. Preservative and color improver for meat and fish products. Poisonous toxic substance, can form carcinogenic compounds, cause chronic obstructive pulmonary disease. Expands blood vessels, reduces muscle tone and pressure.

E252

Potassium Nitrate. It is used in cheeses, sausages, meat products. With prolonged use, even in small quantities, it causes anemia, abdominal pain, vomiting, muscle weakness, pressure drop, irregular heart rate.

Dangerous for children

E270

Lactic Acid. Natural preservative and antioxidant, present in fermented milk and confectionery products, involved in the production of soft drinks and beer. It is harmless for adults, but contraindicated in infants - they have not yet developed enzymes to absorb the supplement.

Suspicious

E104

Choline Yellow (Quinoline Yellow). Added to fish, groceries, chewing gum, colored pills, cough drops. It is suspected of irritation and inflammation of the skin, allergic reactions, hyperactivity in children. The daily rate has been reduced from 10 to 0.5 milligrams per kilogram of body weight.

E122

Azorubine, Karmazin, Carmoisine (Azorubine, Carmoisine). Derivative of coal tar, colors drinks and juices, jams, confectionery. The allergen, especially dangerous for asthmatics and people with intolerance to aspirin, causes hyperactivity and decreased concentration in children.

E141

Chlorophyll Copper Complexes. A green vegetable dye, added to ice cream and dairy desserts. Due to the presence of the heavy metal, copper can be hazardous. The consumption rate is no more than 15 milligrams per 1 kilogram of body weight per day.

E171

Titanium Dioxide (Titanium Dioxide). Whitening agent, used in milk powder, quick breakfasts, white part of crab sticks. Possibly involved in liver and kidney disease, and if inhaled it can cause cancer.

E477

Propane-1,2-diol esters of fatty acids, Esters of propylene glycol and fatty acids (Propylene Glycol Esters Of Fatty Acids). Viscosity stabilizer and product consistency improver, used most often in fatty products. There is information about an increase in the liver and kidneys, metabolic disorders due to the supplement.

Useful

• E100 - Curcumin. Natural colorants with anti-inflammatory and anti-cancer properties.
• E101 - Riboflavin (Riboflavin). Vitamin B2, essential for healthy skin, nails, hair and thyroid gland, is involved in metabolic processes. Sodium salt of riboflavin (E106) prohibited for use due to side effects.
• E140 - Chlorophylls. Herbal dye, removes toxins, has anti-cancer properties. At the same time, the additive E141 Copper complexes of chlorophyll may be unsafe to health.
• E160a - Carotene. A vital element, provitamin A. In large quantities, it is harmful.
• E161b - Lutein. Natural dye, antioxidant, improves visual acuity.
• E300 - Ascorbic Acid. Vitamin C is essential for normal metabolism.
• E306, E307, E308 - A mixture of tocopherols (Tocopherol-rich extract), Alpha-tocopherol (Alpha-tocopherol), Gamma-tocopherol (Gamma-tocopherol). Vitamin E, an important antioxidant, protects the body from the effects of toxins and lactic acid, slows down cell aging. Additive E309 Delta-tocopherol (Synthetic Delta-tocopherol) not studied and allowed in Russia.
• E440 - Pectin. Natural gelling agent, thickener and moisture retention agent, removes harmful substances from the body, helps to lower cholesterol levels.
• E641 - L-Leucine (L-Leucine). An irreplaceable amino acid that gives the desired taste and aroma to confectionery and instant products.
• E642 - Lysine hydrochloride (Lysine Hydrochloride). Participates in the formation of collagen and tissue repair, maintains the health of the heart muscle, provides energy.

Harmless

• E150 - Plain Caramel. Burnt sugar, caramel. It is divided into subspecies: E150a is natural and safe, and E150b, E150c and E150d obtained by treatment with acids.
• E162 - Beetroot Red, Betanin. Extracted from food beets.
• E163 - Anthocyanins. Contained in extracts of red grapes, elderberry. Antioxidants, reduce inflammation, prevent cancer.
• E170 - Calcium Carbonate. Ordinary chalk, benefits the body, is dangerous only in case of overdose.
• E181 - Tannin. Gives color and astringent taste to products; a lot of substance is present in tea.
• E202 -Sorbat potassium(Potassium Sorbate). Sorbic acid salt, a popular and safe preservative.
• E260 - Acetic Acid. The product of souring grape wines, fermentation of carbohydrates and alcohols, at a concentration of up to 30% is safe.
• E270 - Lactic Acid. Harmless to adults, but not absorbed by young children.
• E290 - Carbon Dioxide. Carbon dioxide is added to carbonated drinks.
• E296 - Malic acid. Participates in the metabolism.
• E297 - Fumaric Acid. It is present in the cells of living organisms, it is safe in small quantities.
• E322 - Lecithins. A powerful antioxidant and irreplaceable substance for the liver, brain, nervous system.
• E330 - Citric Acid. It is a harmless antioxidant that is involved in metabolism.
• E406 - Agar. A thickener and gelling agent from red algae, even approved for baby food.
• E420 - Sorbitol, Sorbitol Syrup (Sorbitol). A sweetener, emulsifier and stabilizer, when consumed up to 30-40 grams per day, is considered safe.
• E500 - Sodium Carbonates. Soda, found in baked goods.
• E507 - Hydrochloric Acid. A caustic substance, but in the food industry it is used in the form of safe weak solutions.
• E901, E902, E903 - Waxes: Beeswax, Candelilla Wax, Carnauba Wax. When processing fruits, they prevent spoilage. E901 and E903 are used in the manufacture of glaze, sweets.
• E905b, E905c, E913 - Vaseline (Vaseline, Petrolatum), Paraffin (Petroleum Wax) and Lanolin (Lanolin). Suitable for processing citrus fruits, fruits and vegetables.
• E954 - Saccharin (Gluside). A sugar substitute is considered harmless when consumed up to 5 milligrams per 1 kilogram of body weight per day.
• E955 - Sucralose. The safest synthetic sweetener, the daily intake is up to 15 milligrams per 1 kilogram of weight

Completed by: Sivirin Vadim

student of grade 10.
Supervisor:

Domanov Oleg Nikolaevich

3. Results of the study 15

Literature 18

Appendix 19

Introduction

Food additives are natural, identical to natural or artificial substances that are not themselves used as a food product or a common food component. The human need for food is one of his most important needs. A person cannot live without food and after a certain time he is forced to satisfy this need. Now in our stores you can see various types of food products. If you carefully study the composition of various food products according to the labels, which are usually written in small print, you can find that almost all food products contain E-additives. Many manufacturers add E-additives to increase the shelf life of products, enhance the taste, and so on. They don't look at the harmfulness of this E-supplement. Of course, not all E-supplements are dangerous, but most of them are harmful to human health. Therefore, I believe that everyone should be able to understand E-supplements in order to choose the right foods that will not harm human health.

Target: Find out the effect of food additives on human health.

Tasks:

1) Conduct a survey among the participants in the competition.

2) Reveal what food products the participants of the competition prefer to use in the intervals between the main meals.

Preservatives (E2 **)

Preservativesincrease the shelf life of the product. Most often as preservatives table salt, ethyl alcohol, acetic, sulfurous, sorbic, benzoic acids and some of their salts are used. Not allowed to enter synthetic preservatives in mass consumption products - milk, flour, bread, fresh meat, as well as in children's and dietary food products and in products labeled "natural" and "fresh".

Antioxidants (E3 **)

Antioxidantsprotect fats and fat-containing foods from spoilage, protect vegetables and fruits from browning, slow down the enzymatic oxidation of wine, beer and soft drinks. Natural antioxidants Is ascorbic acid and mixtures of tocopherols.

Thickeners (E4 **)

Thickenersimprove and maintain the structure of products, allow you to get products with the desired consistency. All approved for use in food thickeners , are found in nature. Pectins and gelatin are natural components of food products that are regularly consumed in food: vegetables, fruits, meat products. These thickeners they are not absorbed or digested, in the amount of 4–5 g per dose for a person, they appear as a mild laxative.

Emulsifiers (E5 **)

Emulsifiersare responsible for the consistency of the food product, its viscosity and plastic properties. For example, baked goods are not allowed to dry out quickly.

Natural emulsifiers - egg white and natural lecithin. However, in recent years, the industry is increasingly using synthetic emulsifiers.

Flavor enhancers (E6 **)

Fresh meat, fish, freshly harvested vegetables and other fresh products have a distinct taste and aroma. This is due to their high content of substances that enhance taste perception by stimulating the endings of taste buds -nucleotides... During storage and industrial processing, the amount nucleotides decreases, so they are added artificially.

Maltol and ethyl maltol enhance the perception of a number of aromas, especially fruity and creamy. In low-fat mayonnaises, they soften the harsh acetic acid taste and pungency, and also contribute to the fat-feeling of low-calorie yoghurts and ice cream.

Prohibited food additives,
harmful or hazardous to health (table) 3

Rospotrebnadzor recently banned the import of products that contain food additives E 216 and E 217 and banned their use in the manufacture of products in Russia.

These food additives E 216 and E 217 ( benzoic acid and its salts) are used to extend the shelf life of dried products, as well as in the preparation of chocolate, chocolates, chips, dry soups, pates.

According to scientists, these supplements can influence the occurrence of malignant tumors. Rospotrebnadzor assessed their negative effect somewhat milder, but prohibited their use to prevent the threat of mass non-infectious diseases and poisoning.

You should also avoid foods with the following food additives:

Research methodology

nutrition

diseases of the gastrointestinal tract

Place of work MBOU "TSOSH No. 2", chemical laboratory

Researching some foods in a practical way:

1) Bananas

Candies
Determination of the concentration of phenol located on the surface of the banana peel:

I put some of the banana skins into a vessel with water (appendix 1, photo 1). I put the other part on paper. I wait for 5 minutes. Then I drip a few drops of iron (III) chloride into a solution of water, where the banana peel was, as well as onto the banana peel, which is on the surface of the paper,

Determination of the concentration of phenol located on the surface of the skin of an apple.

Similarly, I conduct experiments with apple peel (Appendix 1, photo # 2).

Determination determination of E-additives in sweets using organoleptic indicators.

All dyes can be detected using the senses. You just need to know the table in which it is written which number of the E-additive corresponds to the given color of the dye (Appendix 1, photo No. 3).

Study results

The color of iron chloride has not changed, therefore, there is no phenol on the surface of the skins from fruits, but perhaps it can be in very small quantities, which cannot be determined in a practical way (Appendix No. 1, photo No. 4, photo No. 5, photo No. 6, photo No. 7).

During the study of sweets with the help of the senses, E102 (yellow dye) and E121 (red dye) were found.

conclusions

In the course of my research work:

1) Conducted a survey among the participants of the competition.

2) Revealed what food products the participants of the competition prefer to use in the intervals between the main meals.

3) Conducted an analysis of food products included in the diet of the participants in the competition.

1. Eliminate chips and crackers from your diet, as they contain a huge amount of food additives that negatively affect the human body, namely, causing diseases of the gastrointestinal tract, as well as kidney and liver diseases.

2. Eat foods where the content of food additives is reduced to a minimum or absent altogether.

3. Products eaten between main meals should be replaced with fruits and vegetables. Since vegetables are considered a rich source of minerals, and fruits - vitamins. Fruits cleanse the body by stimulating the intestines, but it should be remembered that before eating the fruit, you need to wash it thoroughly and get rid of phenol.

4. Eat as much greens as possible, they are a wonderful source of vitamin A in the form of carotene. The largest reserves of vitamin A are found in carrot juice.

Bibliography

Bezrukikh M.M. Conversation about proper nutrition. - M .: OLMA Media Group, 2008.

Everything about everything: a popular encyclopedia for children / Comp .: Shalaeva G. et al. - M .: AST, 1995.

Gabrielyan O.S., Lysova G.G. Textbook for graduating classes of general educational institutions. - Moscow, 2000.

Zaitsev A.N. On safe food additives and "ominous" symbols "E", the journal "Ecology and Life", No. 4, 1999.

Sarafanova L.A. Food additives: encyclopedia / L.A. Sarafanova, Ed. 2nd.- SPb .: Publishing house Giord, 2004.- 808 p.

Steinberg A.I. and others. Food additives (Hygiene requirements and rationing). - M .: "Medicine", 1969 - 95 p.

S.N. Kharitonov Permitted and prohibited food additives, magazine "Demand", No. 7, 1997.

Web sites:

http://e-dobavka.narod.ru/

Appendix # 1

Photo # 1 - determination of the concentration of phenol on the surface of the banana skin.

Photo # 2 - determination of the concentration of phenol on the surface of the apple skin.

Photo # 3-determination of E-additives in sweets using organoleptic indicators.

Photo # 4 - determination of the concentration of phenol on the surface of the banana skin.

Photo # 5 - determination of the concentration of phenol located on the surface of the apple skin.

Photo # 6 - determination of the concentration of phenol on the surface of the apple skin.

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Peoples' Friendship University of Russia

Faculty of Engineering

Practical work

Discipline: ecology

On the topic: "Food additives and their effect on the human body"

Completed by student: Davydova E.A.

Group: ISB-102

Received by: Ryzhova T.A.

Introduction

The value of nutrition in human life reflects the expression of G. Heine "A man is what he eats", thereby emphasizing the exclusive role of nutrition in the formation of the body and behavior of the child. The nature of the diet affects the growth, physical and neuropsychic development of a person, especially in childhood and adolescence. Proper nutrition is an absolutely necessary factor to ensure normal hematopoiesis, vision, sexual development, maintenance of the normal condition of the skin, and determines the degree of the body's protective function.

Food additives (PD) are one of the oldest inventions of mankind. They were one of the first achievements of Homo sapiens, which, along with the gift of comprehension, received from nature the need for food variety. Every day, almost every person on the globe uses at least one of the most popular PDs with food - salt, sugar, pepper, citric acid.

The history of the use of food additives (acetic and lactic acids, table salt, some spices, etc.) goes back several millennia. However, it was only in the 19th and 20th centuries that special attention was paid to them. This is due to the peculiarities of trade with the transportation of perishable and quickly stale goods over long distances, which requires an increase in the shelf life. The modern consumer's demand for food products with an attractive color, smell is provided by flavors, dyes, preservatives, etc. The life of a modern person is characterized by a noticeable influence of man-made and anthropogenic factors, leading to an increase in food, water and air pollution with foreign substances.

It can be safely argued that each of us with food, water and air receives several grams of foreign substances that are not food. But nutritional supplements also make a contribution. As our knowledge of food expanded and food technology improved, so did the use of nutritional supplements. The demand for them has increased especially recently due to the increase in the demand for more nutritious and more convenient food products.

But we must not forget that some types of additives, both natural and artificial, are contraindicated for certain groups of people suffering from certain diseases, many of which can cause allergic reactions of varying severity.

According to domestic and foreign researchers, the prevalence of food allergies throughout the world is increasing and varies widely across countries: from 0.01 to 50%. Food allergies usually first develop during childhood.

The role of dietary supplements

food additive safety

Nutritional supplements- substances associated with the manufacture of food products.

Food additives are chemical substances and natural compounds approved by the Ministry of Health of the Russian Federation, which are not usually consumed as a food product or a common food component, but are deliberately added to a food product for technological reasons at various stages of production, storage, transportation in order to obtain or facilitating the production process or individual operations, increasing the resistance of the product to various types of spoilage, preserving the structure and appearance, or deliberately changing the properties. They improve the quality of raw materials and the final product, terms and conditions of storage, and simplify various production processes. For example, leavening agents release gas and increase the volume of the dough, stabilizers allow maintaining the homogeneity of the mixture of immiscible substances, thickeners increase the viscosity of products, and seals preserve the density of the tissues of vegetables and fruits. There are also substances that prevent caking and clumping, reduce the tendency of food particles to adhere to each other: defoamers prevent or reduce the formation of foam; emulsifiers form or maintain a homogeneous mixture of immiscible phases such as oil and water; gelling agents texture food by forming a gel; humectants keep food from drying out; acidity regulators change and regulate the acidic or alkaline composition of food; preservatives increase the shelf life of food, protecting against spoilage caused by microorganisms; antioxidants increase the shelf life of foods by protecting against oxidative spoilage.

Indexesfood additives

Index- a numeric index placed to the right of a number or letter.

Many products include the designations E100, E600, etc. These are the designations of food additives. It is useful to know what additives these designations are signaling to us.

Е700 - Е800 - spare indices;

Are these additives harmful? Food experts believe that the letter "E" is not as scary as it is painted: the use of additives is allowed in many countries, most of them have no side effects.

Food additives prohibited for use in the Russian Federation in the production of food products:

Classification of food additives

The table shows food products and their classification for the presence of food additives that have a harmful effect on the human body.

Food additive safety

The safety of food additives is determined on the basis of extensive comparative studies undertaken by bodies such as the Joint RAO / WHO Expert Committee on Food Additives and the European Union's Scientific Committee on Foods (NFP). The use of food additives is prohibited if they have not been tested and their Allowable Daily Intake (ADI) has not been established.

International experience in organizing and conducting systemic toxicological and hygienic studies of food additives is summarized in a special WHO document (1987-1991) "Principles for assessing the safety of food additives and contaminants in food".

According to the Law of the Russian Federation "On the sanitary and epidemiological well-being of the population," state preventive and current sanitary supervision is carried out by the bodies of the sanitary and epidemiological service. The safety of the use of food additives in food production is regulated by the documents of the Ministry of Health of the Russian Federation at the federal level.

The safety of food additives is ensured through mandatory extensive research prior to the FAO-WHO JECFA or NCPE evaluating the new food additive and possibly including it on the list of approved food additives. In addition, as noted, previously approved food additives are reviewed periodically as new information becomes available about them and the methods for testing their safety are improved.

When deciding on the safety of food additives, several questions need to be answered:

· What is the danger of using this chemical for human health (hazard);

· What is the probability of the harmful effect of a chemical compound on human health, taking into account the level of its impact (risk);

What level of consumption of a food additive will not be dangerous (risk) for human health if it is systematically consumed throughout his life.

The study of the safety of a chemical begins with identifying any potential negative biological effects. The dose used in animal studies is gradually increased until one of the following three results is obtained:

· Established the toxicity of the compound in relation to a certain system of the body;

A decrease in body weight has been revealed, indicating nonspecific toxicity or possible problems with the absorption of nutrients by the body;

· The dose of the food additive will reach 5% of the total weight of the diet.

In the Russian Federation, it is possible to use only those food additives that have permission from the State Sanitary and Epidemiological Supervision of Russia, within the limits given in the Sanitary Rules.

Food additives should be added to food products in the minimum amount necessary to achieve the technological effect, but not more than the limits established by the Sanitary Rules.

The study of the safety of food additives, the determination of ADI, ADI, MPC is a complex, lengthy, very expensive, but extremely necessary and important process for human health. It requires continuous attention and improvement.

What manufacturers are hiding

Most manufacturers, adding food additives to their products, do not indicate them at all or indicate the name of the substances of which they are composed, which are not understandable to most people.

For example , E 950, on the packaging of carbonated drinks it is indicated as acesulfame potassium. It contains methyl alcohol, which impairs the functioning of the cardiovascular system, and aspartic acid, which has a stimulating effect on the nervous system and can, over time, become addictive. A safe dose is not more than 1 gram per day.

E 951- aspartame, a sweetener. The National Soft Drinks Association (NSDA) has drawn up a protest describing the chemical instability of aspartame: when heated to 30 degrees Celsius, aspartame in carbonated water breaks down into formaldehyde, methanol and phenylalanine. In the human body, methanol (methyl or wood alcohol) is converted to formaldehyde and then to formic acid. Formaldehyde is a substance with a pungent odor, a class A carcinogen. Phenylalanine becomes toxic in combination with other amino acids and proteins. There are 92 documented cases of aspartame poisoning. Poisoning symptoms: loss of touch, headaches, fatigue, dizziness, nausea, palpitations, weight gain, irritability, memory loss, anxiety, blurry vision, rashes, seizures, loss of vision.

E 338- orthophosphoric acid, chemical formula: H3PO4. It irritates the eyes and skin, is able to attach calcium ions, flush it out of the bones, which is dangerous for the development of osteoporosis, in which there is increased fragility of bones. Food grade phosphoric acid is used in the production of carbonated water and for the production of salts (powders for making biscuits and crackers).

E 211- sodium benzoate, expectorant, food preservative in the production of jam, marmalade, melange, sprat, chum roe, fruit juices, semi-finished products. Benzoic acid (E 210), sodium benzoate (E 211) and potassium benzoate (E 212) are introduced into some food products as bactericidal and antifungal agents (jams, fruit juices, marinades and fruit yoghurts). Food additives E210 and E211 can lead to malignant tumors. The fact is that when combined with vitamin C, benzene is formed, which damages the cells of our body and can cause oncology.

Carbon dioxide is one of the main components of carbonated drinks. They owe their name to him. By itself, it is not dangerous, but those who suffer from diseases of the gastrointestinal tract need to be careful, because carbon dioxide can provoke indigestion. The fact is that when this gas combines with water, carbonic acid is formed, irritating the mucous membrane of the stomach and intestines. This acid, among other things, is very unstable and decomposes with the formation of the initial products: water and carbon dioxide, causing the accumulation of the latter in the intestines.

Chips and croutons contain a huge amount of carcinogens

Chips are an ingenious product. This is when one potato is sold at the price of a kilogram. In order for the potatoes to crunch, and so that they do not spoil and be tasty, a huge amount of substances is added to it, including, sodium glutamate (E621), that is, a flavor enhancer. This is a special type of food gustatory addiction, that is, the child will never eat normal potatoes, he will always ask for potatoes with a flavor enhancer. "Specific taste has a kind of addictive effect." Nowadays, the taste of chips is the least reminiscent of real potatoes. At first glance, there is nothing wrong with crackers, dried bread is a primordially Russian product, but generously sprinkled with preservatives, flavors and separators, modern crackers have acquired a new property that is unsafe for humans.

Since 2007, the Russian Ministry of Health has banned the sale of crackers and chips in school canteens. The number of diseases of the gastrointestinal tract among schoolchildren is growing exponentially. The main reason is the universal hobby of children for dry food. The taste qualities of chips and crackers are achieved through the use of various flavors (although manufacturing firms for some reason call them spices). There are also chips without flavors, i.e. with its own natural taste, but according to statistics, most of our compatriots prefer to eat chips with additives: cheese, bacon, mushrooms, caviar. Needless to say today, in fact, there is no caviar - its taste and smell were given to the chips with the help of flavors. Most of all, the hope is that the taste and smell is obtained without the use of synthetic additives, if the chips smell like onions or garlic. The chances are slim, though. Most often, the taste of chips is artificial. The same thing fully applies to crackers. The familiar letters "E" indicated in the composition of the product and chips and crackers will help you to make sure of this.

Practical part

Table No. 1

Table No. 2

Conclusion

Currently, there is no one who would know exactly how a living organism works, and no one who could improve its work. Any modernization, modification of the products that we eat, inevitably degrades the quality of these products for our body, and the modifications and improvements themselves lead to the undermining of health. Try to use natural products that do not contain synthetic substances, avoid deceiving your own body with various enhancers of taste, color, sugar substitutes. Believe me - caries is much more pleasant than thyroid cancer and kidney stones.

Literature

1. Ivanov I. R. Food hygiene. - SPb .: Peter, 2001.

Internet resources:

2. Skurikhin I. M., Nechaev A. P. All about food from the point of view of a chemist

(www.grunwald.ru/eco)

3. Yager E. M. Preservatives in the food industry

(www.goodsmatrix.ru)

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It is worth remembering that different people may tolerate the same supplement differently. Someone is completely calm, but someone is allergic to this additive and knows that a certain food additive affects his body in a certain way, but sometimes it is not easy for him to understand these codes ... There are additives that are safe according to the order of the Ministry of Health and Social Development, but in some people they can provoke an asthma attack or arrhythmia. Therefore, such people just need to know what exactly is hidden behind the code and know the reaction of their own body to this additive. For example, I would like to talk about glutamate. In the food industry, this substance is known as monosodium glutamate, a flavor enhancer E-621. It creates a meaty flavor. It is added to soups and instant noodles, canned food, sauces, ready-made meals, seasoning mixes, marinades, chips and sausages. This substance has many side effects. In people sensitive to it, it can cause attacks of bronchial asthma, hives, headaches. How common are these problems? In studies conducted with sponsorship money from interested people (manufacturers) of glutamate, they occur in 1.8% of people, in independent studies - in 33%. High consumption of foods with glutamate can provoke the so-called "Chinese restaurant syndrome": headache, heart palpitations, nausea, chest pain, drowsiness and weakness occur. Here are some dietary supplements that can harm the human body. These include:

E103, E105, E121, E123, E125, E126, E130, E131, E142, E153 - dyes. Contained in sweet carbonated water, candies, colored ice cream. Can lead to the formation of malignant tumors.

E171-173 - dyes. Contained in sweet carbonated water, candies, colored ice cream. Can lead to liver and kidney disease.

E210, E211, E213-217, E240 - preservatives. Can be found in any kind of canned food (mushrooms, compotes, juices, preserves). Can lead to the formation of malignant tumors.

E221-226 - preservatives. Used for any canning. Can lead to diseases of the gastrointestinal tract.

E230-232, E239 - preservatives. Contained in canned food of any kind. May cause allergic reactions.

E311-313 - antioxidants (antioxidants). It is found in yoghurts, fermented milk products, sausages, butter, chocolate. May cause diseases of the gastrointestinal tract.

E407, E447, E450 - stabilizers and thickeners. Contained in preserves, jams, condensed milk, chocolate cheese. May cause liver and kidney disease.

A number of food additives are considered potentially hazardous to people with chronic diseases, children, and others.

· People with allergies should avoid products containing additives E131, E132, E160b, E210, E214, E217, E230, E231, E232, E239, E311, E312, E313, E951;

E102, E107, E122, E123, E124, E155, E214, E227 can provoke attacks in patients with asthma;

• upset digestion can cause E338, E339, E340, E341, E407, E450, E461, E463, E465, E466;

· For small children additives E249, E262, E310, E311, E312, E320, E514, E623, E626 - E635 are undesirable;

E320 is not recommended for people with high blood cholesterol levels;

E127 can become the cause of thyroid dysfunction;

Despite the prejudices existing among many individual consumers, food additives in terms of the severity, frequency and severity of possible diseases should be classified as a substance of minimal risk. It should be noted that a large number of complex nutritional supplements have appeared recently. Complex food additives mean industrially manufactured mixtures of food additives of the same or different technological purpose, which may include, in addition to food additives, biologically active additives, and some types of food raw materials: flour, sugar, starch, protein, spices, etc. e. Such mixtures are not food additives, but are technological additives of complex action. They are especially widespread in baking technology, in the production of flour confectionery, in the meat industry. Sometimes this group includes auxiliary materials of a technological nature.

Over the past decades, the world of technology and the range of food products has undergone tremendous changes. They not only influenced traditional, time-tested technologies and familiar products, but also led to the emergence of new food groups with new composition and properties, to simplify technology and shorten the production cycle, and expressed themselves in fundamentally new technological and hardware solutions.

The use of a large group of food additives that have received the conditional concept of "technological additives" made it possible to get answers to many of the pressing questions. So, let's look at the groups of food additives.

I chose this research topic because these days the problem of proper nutrition affects everyone and especially children. Modern students instead of healthy food use crackers, chips, carbonated drinks, hamburgers, chewing gums, without thinking about their health hazards. This prompted me to analyze the composition of such children's delicacies and make recommendations for their use. What are these products? How do they affect the body? I will try to answer these questions.

The ancient Romans have a wise saying: "We eat in order to live, and do not live in order to eat."
Nutrition is one of the basic needs of the human body.
Unfortunately, watching my peers, friends, acquaintances, students of our school, I noticed that very often they are tormented by stomach ailments.
This prompted me to do research.

Target research work:

determine what these products are, how they affect the human body.

Hypothesis:

if you have information about the presence of food additives in food and the effect of these substances on the body, then the likelihood of maintaining health increases.

Tasks research work:

1. Analyze the composition of such common treats among children as chips, crackers, carbonated sugary drinks.

2. To reveal the knowledge of school students about food additives.

So far, I am facing questions, the answers to which I want to find in the course of my work.

Every day, almost every person on the globe uses at least one of the most popular food additives with food - salt, sugar, pepper, citric acid. Nutritional supplements are indispensable today. What are nutritional supplements?

Definition of food additives

Food additives are defined by the World Health Organization as natural compounds and chemicals that are not normally consumed by themselves, but are deliberately added to foods in limited quantities. In different countries, about 500 food additives are used in food production.

Additives regulate the moisture content of products, crush and loosen, emulsify and compact, bleach and glaze, oxidize, cool and preserve, etc.

A numbering system has been developed for the classification of additives. The European Commission on Food Additives marks a chemical compound with the letter "E". Each supplement is assigned a three or four digit number.

Classification according to purpose according to the proposed digital codification system for food additives is as follows:

E 100 - E 182 - Dyes, i.e. color enhancers or restorers;
E 200 - E299 - Preservatives that increase the shelf life, sterilize and protect the product from bacteria;
E300 - E399 - Antioxidants are designed to inhibit the oxidation process;
E400 - E499 - Stabilizers that preserve the consistency of this product;
E500 - E599 - Emulsifiers;
E600 - E699 - Amplifiers of taste and aroma;
E900 - E999 - Antiflamings, as they call antifoam agents;
E1000 and above - Glazing agents, sweeteners for juices and various confectionery products.

Since there are a lot of food additives, it makes no sense to describe in detail all existing ones. Firstly, there are many of them, and secondly, only the most popular are used in production.
These are E251 - sodium nitrate and E252 - potassium nitrate. It is impossible to imagine sausages without these additives. During processing, the sausage mince loses its pale pink color, turning into a gray-brown mass. Then nitrates and nitrites are used, and from the window a boiled sausage of the color of steamed veal "looks" at us. Nitrogen additives are found not only in sausages, but also in smoked fish, sprats, and canned herring. They are also added to hard cheeses to prevent swelling. Products containing these additives should not be consumed by people suffering from liver and intestinal diseases.

Are there any harmless dietary supplements? And how do you know if a given product contains a harmful or harmless additive? Let's try to figure it out.

Only a small amount of food additives can be called truly harmless, but even their doctors do not recommend using them for children under 5 years old.
E100 - Curcumin, a dye that can be contained in vessels, ready-made rice dishes, jam, candied fruits, fish pates.
E363 - Succinic acid, acidifier, found in desserts, soups, broths, dry drinks.
E504 - Magnesium carbonate, which is a baking powder. May be found in cheese, chewing gum, and table salt.
E957 - Thaumatin, this sweetener can be found in ice cream, dried fruits, sugar-free chewing gum.
E620 - Glutamic acid and E621 - glutamate, which are used to enhance and preserve the taste of foods.
Also, glutamic acid and its salts cannot be called harmful compounds. On the contrary, the heart muscle and the brain need this acid. But with an overabundance, it begins to have a toxic effect, especially on the liver and pancreas. Therefore, it is better to eat no more than two meals a day containing this additive. All other dishes on this day should not contain glutamates.

The most harmful food additives are preservatives and antioxidants. Preservatives disrupt biochemical reactions and in the environment in which such a drug is present, life becomes impossible. Therefore, bacteria are killed and the product is preserved longer from spoilage.

A person consists of a huge number of very different cells and has a greater mass when compared with a unicellular organism. Therefore, unlike unicellular organisms, it does not die from the use of a preservative (in some cases, also because the hydrochloric acid contained in the stomach destroys the preservative). But, if a large dose of preservatives gets into our body, then the consequences can be very sad.

There are also prohibited additives. These include additives for which it has been proven that their action brings not only harm to health, but also leads to various diseases:

Malignant tumors: E103, E105, E121, E123, E125, E126, E130, E131, E142, E152, E210, E211, E213, E217, E240, E330, E447, E924;

Disease of the gastrointestinal tract: E221-226, E320-322, E338-341, E407, E450, E461-466;

Allergy: E230-232, E239, E311, E900, E901, E902, E904;

Diseases of the liver and kidneys: E171-173, E320-322.

Most manufacturers, adding food additives to their products, do not indicate them at all or indicate the name of the substances of which they are composed, it is not clear to most people.

For example: E951 - aspartame, sweetener. It can cause poisoning, headaches, palpitations, memory loss, seizures, and loss of vision. In addition to aspartame, sweeteners E950 and E952 are often used.

E338 - Phosphoric acid. Irritating to eyes and skin. This acid is used for the production of carbonated water and for the production of salts (powders for making biscuits and rusks).

E211 - sodium benzonate, used mainly in the production of jam, marmalade, sprat, chum roe, fruit juices and various semi-finished products.

Food additives E210, E211, E212 - are introduced into some food products as a bactericidal and antifungal agent. These are usually jams, fruit juices, marinades, and fruit yoghurts.
E210 and E211 supplements can lead to malignant tumors. Due to the fact that when combined with vitamin C, benzene is formed, which damages the cells of our body, these additives can cause oncology.

Carbonated drinks with food additives
Carbon dioxide is one of the main ingredients of our favorite carbonated drinks. They owe their name to him. By itself, it is not dangerous, but those who suffer from diseases of the gastrointestinal tract need to be careful because carbon dioxide can provoke indigestion or a painful attack.
E950, the packages of carbonated drinks contain methyl alcohol, which impairs the work of the cardiovascular system. It has a stimulating effect on the nervous system and can, over time, become addictive. A safe dose is not more than 1 gram per day.

Chips and croutons with food additives

Chips are generally an ingenious product. This is when only one potato is sold at the price of one kilogram.
Chips and croutons contain a huge amount of carcinogens.
In order for the potatoes to crunch, so as not to spoil and be tasty, a huge amount of substances are added to it, including sodium glucomat (E621), which is a flavor enhancer. This is a special type of food gustatory addiction, that is, the child will never eat normal potatoes, he will always ask only for potatoes with a flavor enhancer. Now the taste of chips is the least reminiscent of the real one. home-cooked potatoes.

At first glance, there is nothing wrong with croutons, just dried bread, but after all, it is sprinkled with a large amount of preservatives, flavorings and separators. Modern crackers have acquired a completely new property and taste that is unsafe for humanity. Every year the number of diseases of the gastrointestinal tract among schoolchildren is growing at a tremendous rate. The main reason for this is the children's passion for this dry food.
Swedish scientists have determined that potato chips, french fries and hamburgers contain so many carcinogens that their lovers are doomed to cancer. Here we are talking about the carcinogen acrylamide.

After doing a series of experiments, modern scientists have found that when carbohydrates - the main component of rice, potatoes and flour products - are heated to a high temperature, the process of formation of acrylamide substance occurs. According to the International Agency for Cancer Research, acrylamide causes gene mutation, when it is used, malignant tumors of the stomach appear, irreparable harm to the central and peripheral nervous system is caused.

We spent sociological survey among the guys second classes attended by 38 human. From the answers to the questionnaire, it follows that:

- 53 % of respondents do not pay attention to the composition of consumed food products;

- 95 % do not know how the E index is deciphered.

- 75 % agreed that it is necessary to pay attention to the composition of the product and use such products less often.

- 80 % of the respondents believe that a person should have information “about what he eats”.

Also in the course of the work was carried out questioning. Analysis of the survey showed that

- 84 % of the surveyed students consume certain products in their diet, they are very fond of carbonated drinks, crackers, chips.

Of them 26 % drink carbonated water, crackers and chips very often.

60 % noted that parents use semi-finished products in home cooking.

Analysis of the qualitative composition of chips

Chips "Lays" contain additives: E621, E631, E627
Chips "Estrella" - E621, E627, E631
Chitos chips - Е621, Е551

Analysis of the qualitative composition of carbonated drinks

The lemonade contains such additives: E330, E211, E952, E951, E950, sodium saccharate
In the Pepsi drink - E338 - phosphoric acid, E330, E124, E152,
In orange juice of "Sandora" TOV using PepsiCo Inc. technology - E950, E951, E952, E954, E330, E221

As a result of the study of samples of carbonated drinks, such food additives as E211 - sodium benzonate, E338 - orthophosphoric acid, sweeteners E951, E952, E953, and carbon dioxide were found, which can lead to serious diseases.

As a result of the study of samples of chips and crackers, a high content of flavors and flavor enhancers was revealed, such as E621 - monosodium glutamate, E551 - silicon dioxide, E631 - sodium inosinate and many others.

During the research:
1. The theoretical material on food additives in food has been systematized.
2. The relationship between the food additive and its effect on the human body has been established.
3. Recommendations for the use of products containing food additives have been developed.
4. Identified the main food additives used in the production of carbonated drinks, chips, crackers.

Having studied the theoretical material about preservatives, we came to the conclusion that it is impossible to do without food additives today, so you should not be panicky to be afraid of the letter "E" on the labels.

In order to prevent serious illnesses associated with the use of foods with food additives, pay attention to the labeling and expiration date of the product, do not buy foods with unnatural bright colors, a large number of various food additives. Choose fresh, raw vegetables and fruits.

If you are prone to allergic reactions, avoid foods containing allergy-causing additives from your diet.

Use instant food only in emergencies, try to consume less foods with a long shelf life, especially smoked and canned foods.
Use only natural products for feeding infants and young children, try to drink sweet carbonated water as little as possible, eat chips and crackers.

In my research work, I tried to understand the categories of food additives, their purpose, the effect on the human body. Learned to identify unsafe food additives.