Chemicals in food

Chemicals are essential building blocks for everything in the world. All living matter,
including people, animals and plants, consists of chemicals. All food is made up of chemical
substances. Chemicals in food are largely harmless and often desirable for example,
nutrients such as carbohydrates, protein, fat and fibre are composed of chemical compounds.
Many of these occur naturally and contribute both to a rounded diet and to our eating
experience.

Chemicals can, however, have a variety of toxicological properties, some of which might
cause effects in humans and animals. Usually, these are not harmful unless we are exposed to
them for a long time and at high levels. Scientists help to safeguard against these harmful
effects by establishing safe levels. This scientific advice informs decision-makers who
regulate the use of chemicals in food or seek to limit their presence in the food chain.

Chemical substances can play an important role in food production and preservation. Food
additives can, for example, prolong the shelf life of foods; others, such as colours, can make
food more attractive. Flavourings are used to make food tastier. Food supplements are used as
sources of nutrition.

Food packaging materials and containers such as bottles, cups and plates, used to improve
food handling and transport, can contain chemical substances such as plastic, elements of
which can migrate into food. Other chemicals can be used to fight diseases in farm animals or
crops, or can sometimes be found in food as a result of a production process such as
heating/cooking or decontamination treatment.

Some plants and fungi naturally produce toxins that can contaminate crops and be a concern
for human and animal health. People can also be exposed to both naturally occurring and
man-made chemical compounds present at various levels in the environment, e.g. in soil,
water and the atmosphere. Examples include industrial pollutants such as dioxins and PCBs.
A variety of metals can be present naturally in the environment or as a result of human
activity.

Anyone who's ever read a nutrition label knows that our food supply is full of hard-to-
pronounce chemicals. Most are generally recognized as safe, as the Food and Drug
Administration likes to say, but a few have given scientists cause for concern.
Azodicarbonamide, for instance. Subway announced last week that it would be removing the
controversial chemical from its bread. Generally used for strengthening dough,
azodicarbonamide is also found in yoga mats and shoe soles, according to the Centers for
Science in the Public Interest. One of the breakdown products is a recognized carcinogen.
Though Subway is going to remove azodicarbonamide, there's a long list of other chemicals
used in its bread: calcium carbonate, calcium sulfate, ammonium sulfate, DATEM, sodium
stearoyl lactylate, potassium iodate and ascorbic acid, according to the restaurant's website
(PDF).
And Subway certainly isn't alone. What other chemical additives are commonly found in
your food? Here are seven, picked at random as good practice for the upcoming CNN
Spelling Bee (just kidding).
1. Tartrazine and other food dyes
When Kraft announced last year that it would be removing Yellow No. 5 (tartrazine) and No.
6 from certain varieties of its Macaroni & Cheese products, advocates rejoiced. Blue 1, Green
3, Red 40 and others have been loosely linked to everything from hyperactivity in children to
cancer in lab animals. Generally found in candy, beverages and baked goods, color additives
are also used in cosmetics.
But you knew that, right? Did you also know about the ground-up insects in your drinks?
Cochineal extract is an approved artificial dye derived from a small bug that lives on cactus
plants in Mexico and South America. As long as you're not allergic, you're safe to drink up,
according to the Centers for Science in the Public Interest. Mmmm ...

2. Butylated hydroxyanisole (BHA)

Well, that's a mouthful. BHA is used to preserve some cereals, chewing gum and potato
chips, according to the centers. It's also used in rubber and petroleum products.
Butylated hydroxyanisole is "reasonably anticipated to be a human carcinogen," according to
the National Institutes of Health (PDF), because of animal studies that have shown that the
chemical can cause tumors in rats' and hamsters' forestomachs (something humans don't
have) and fish livers.

3. Propyl gallate
Propyl gallate is often used in conjunction with BHA and a chemical called butylated
hydroxytoluene, or BHT. These antioxidant preservatives protect oily products from
oxidation, which would otherwise cause them to go bad. Propyl gallate can be found in
mayonnaise, dried meats, chicken soup and gum, as well as hair-grooming products and
adhesives.

Some scientists believe that propyl gallate is an "endocrine disruptor (PDF)," meaning it can
interfere with humans' hormones. Endocrine disruptors can lead to developmental,
reproductive and/or neurological problems, according to the National Institutes of Health,
including fertility issues and an increased risk of some cancers. But the link between propyl
gallate and the endocrine system needs to be studied further.

4. Sodium nitrite
Sodium nitrite is most often used in the preservation and coloring of meats, such as bacon,
ham, hot dogs, lunch meat and smoked fish. Without it, these products would look gray
instead of red.

Sodium nitrite is also found naturally in many vegetables, including beets, celery, radishes
and lettuce. But the nitrite found in vegetables comes with ascorbic acid, which prevents our
bodies from turning nitrite into nitrosamines.
Nitrosamines are considered potentially carcinogenic to humans. So some companies are
adding ascorbic acid to their meat products to inhibit nitrosamine formation, according to the
Centers for Science in the Public Interest.

However, the American Meat Institute points out the National Toxicology Program
conducted a multi-year review in which rats and mice were fed high levels of nitrate and
nitrite in drinking water, and a panel reviewed the findings and concluded that nitrite is safe
at the levels used and not a carcinogen.

5. TBHQ (tert-Butylhydroquinone)
This chemical preservative is a form of butane that is used in crackers, potato chips and some
fast food. It can also be found in varnish, lacquer and resin. It helps prolong the shelf life of
food and, if it's consumed at low levels, is considered safe.

In higher doses -- above what the FDA says manufactures can use in food prep -- TBHQ has
been found to cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation,
and collapse," according to "A Consumer's Dictionary of Food Additives." It may also cause
restlessness and vision problems.

6. Silicon dioxide, silica and calcium silicate

Silicon dioxide, also known as silica, is a naturally occurring material (PDF) made up of
shells of tiny single-celled algae. You might also recognize it as sand, the kind that gets stuck
in your suit at the beach.

Silicon dioxide is used in dry coffee creamer, dried soups and other powdery foods. It is also
used as an insect repellent, removing the oily film that covers an insect's body, causing them
to dry out and die.

The EPA concluded that the human health risk is low and "not unreasonable." In rat studies,
high-dose exposure has caused some lung problems. Another study of Chinese workers who
were heavily exposed to the chemical showed a disproportionate number of deaths related to
respiratory diseases, lung cancer and cardiovascular diseases. Silicon dioxide has also been
associated with the risk of developing autoimmune diseases -- again only after heavy
exposure.

7. Triacetin (glycerol triacetate)

Triacetin, also known as glyceryl triacetate, has been approved and generally recognized as
safe by the FDA as a food additive.

In food, it is used as a plasticizer for chewing gum and gummy candy. It can be used to keep
food from drying out and in some cookies, muffins and cakes. It is also used in perfume,
cosmetics and cigarette filters and in drugs like Viagra.

How Do I Avoid Food Additives and Chemicals?

I know the words 'chemicals' and 'additives' sound scary to some people, but there's no need
for the average consumer to be afraid of either food additives or chemicals. In fact, almost all
of the food in your local grocery store has, at least, one type of additive in it (or on it).
They've been tested for safety, and they're only present in tiny amounts, certainly far below
any dangerous levels of exposure.

But I get that some people are concerned about exposure to pesticides and other residues, and
you can take steps to reduce exposure.

Here's how:

Wash your fruits and vegetables. Most of the fresh produce you buy still has the covering
(skin, peel, husk, shell, etc.) intact because those coverings help protect and preserve the
perishable parts inside. Fruits and vegetables that have been exposed to chemical pesticides,
herbicides, and fertilizers are apt to have some residues of those chemicals on their surfaces.

Washing your fruits and vegetables before you eat them will help remove some of the
chemical residues and, of course, as well as bacteria and other germs. You should wash all
fresh fruits and veggies with water (no soap). Even produce with inedible skins like bananas,
oranges, and melons should be cleaned to prevent contamination of the flesh inside.

Go organic. Organic crops are grown without chemical pesticides or herbicides so organic
fruits and vegetables won't have the chemical residues that regular produce has.

Organic meats are produced from animals that are not given any extra hormones and are only
fed organic feed.

Always look for the United States Department of Agriculture organic labels. Foods that bear
the '100 Percent Organic' label are made with all organic ingredients. Foods that are labeled
only as 'Organic' need to be made with 95 percent organic ingredients while foods with the
words 'Made with Organic Ingredients' on the label may only be 70 percent organic.

Read food labels. Packaged foods must have the ingredients listed on the box or bag. Look
for artificial food colorings and dyes that have a number, something like FD&C Green No. 3.
Other food additives you might see on the label include BHT and BHA, monosodium
glutamate (MSG), and artificial sweeteners such as aspartame and saccharin.

Trim the fat. Hormone residues are often stored in animal fat. Buy leaner cuts of meat, trim
the fat from meats, and choose non-fat milk. You can also buy organic milk and BGH-free
milk that comes from cows that have not been given bovine growth hormone.

Stay away From BPA. Bisphenol A (BPA) is a chemical compound found in some hard
plastic products such as baby bottles, water bottles, and hard plastic cookware. Buy products
that are BPA-free, or choose products made from other materials, such as glass. You also
should avoid microwaving foods in plastic containers that are not specifically labeled as
'microwave-safe.'

Use a water filter. Tap water is safe for drinking and cooking. However, you can remove
chloride or other impurities with an in-home water filter or water filter pitcher. You can buy
filtered water in the grocery store, too, either in new bottles or from a fill-it-yourself
dispenser.

Organically grown foods are becoming more popular as people worry more about the health
and the safety of the food they eat. But what exactly is organic food and how is it labeled?

According to the United States Department of Agriculture (USDA), organic foods are
described this way:

Organic meat, poultry, eggs and dairy products come from animals that are given no
antibiotics or growth hormones. Organic food is produced without using most conventional
pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or
ionizing radiation.

Studies show that the minimal amounts of residues of chemical pesticides found on non-
organically grown foods are not dangerous to your health, but organic food advocates claim
that organically grown foods are safer than foods produced with regular farming
methods. Since virtually all non-organically produced foods contain residues of pesticides,
fertilizers and other chemicals, the only way to avoid them is to buy organic foods.

To be certified as organic, food products need to come from farms and processing plants that
are certified organic by the USDA. The farms are inspected by certified government officials
to ensure they're up to USDA organic standards. The inspectors make sure that only organic
methods are used and that the environment is not contaminated with pesticides, synthetic
fertilizers or other non-organic compounds.

Organic Labeling

Foods that are organically grown can state that fact on the label, which makes shopping easier
for consumers who want to buy organic foods.

But, it's important to understand what organic labels mean. Currently, there are three claims
that can be printed on food labels:

"100-Percent Organic"

Foods that are labeled as 100-Percent Organic must contain all organically grown
ingredients except for added water and salt.
"Organic"
Foods that are labeled as Organic need to contain at least 95 percent organic ingredients,
except for added water and salt, plus they must not contain sulfites added as a preservative.

Sulfites have been known to provoke allergies and asthma in some people. Up to five percent
of the ingredients may non-organically produced.

"Made with Organic Ingredients"

Product labels that claim Made with Organic Ingredients need to contain at least 70 percent
organic ingredients, except for added water and salt. They must not contain added sulfites,
and up to 30 percent of the ingredients may be non-organically produced.

Finally, food products made with less than 70 percent organic ingredients may state which
ingredients are organic, but they can not claim to be organic food products.

The fresh fruits and vegetables you buy at the grocery store may look clean, but there's
always a chance of contamination due to bacteria, bits of dirt, or even bug parts lurking in or
on your produce.

The dirt and the bug parts (ugh) may not be harmful to your health, but bacteria such as
Listeria, Salmonella, and E. coli may be present, and it doesn't matter if they are organically
grown or conventionally grown.

These bacteria all cause food-borne illness and need to be washed away.

Washing conventionally grown fruits and vegetables can also remove some of the residue left
from pesticides or herbicides.

How to Wash Your Fruits and Vegetables

Unless they're covered in dirt, it's usually best to wash fruits and vegetables right before you
need them. Berries, especially, are prone to mold growth if they're washed and stored in the
fridge. Fruits and veggies may have natural coatings that keep moisture inside -- washing
may make them spoil sooner.

Wash all pre-packaged produce like salad blends and bagged spinach, even if the label claims
the contents are pre-washed because it's possible they may have been exposed to bacteria or
contain bug parts or other things that were missed in the washing.

Start by keeping your kitchen countertops, refrigerator, cookware, and cutlery clean, and, of
course, always wash your hands before handling fruits and vegetables.
Gently rub fruits and vegetables under running water. Don't use any soaps, detergents,
bleaches or other toxic cleaning chemicals. These chemicals will leave a residue of their own
on your produce and destroy the flavor (and you know, they're not meant to be consumed).

Commercial fruit and veggie sprays and washes really aren't any better than a thorough
cleaning with plain water, so don't waste your money on them.

Firm produce such as apples and potatoes can be scrubbed with a vegetable brush while
rinsing with clean water. Make sure you keep your vegetable brush clean between uses.

Remove and discard the outer leaves of lettuce and cabbage heads, and thoroughly rinse the
rest of the leaves. Greens like beet tops or Swiss chard can harbor bits of sand and dirt, so
don't be afraid to wash them twice.

Once they're washed, let your fruits, vegetables, or berries drain in a colander and transfer
them to clean bowls or cookware.

Mushrooms just need a gentle brushing, no water needed. In fact, rinsing them
with water may make them more difficult to clean.

And finally, remember to keep your clean, ready-to-serve fruits and vegetables away from
raw eggs, meats, poultry, or seafood because they may be contaminated with bacteria.

Food and Chemical Toxicology

Food and Chemical Toxicology (FCT), an internationally renowned journal, that publishes
original research articles and reviews on toxic effects, in animals and humans, of natural or
synthetic chemicals occurring in the human environment with particular emphasis on food,
drugs, and chemicals, including agricultural and industrial safety, and consumer
product safety. Areas such as safety evaluation of novel foods and ingredients,
biotechnologically-derived products, and nanomaterials are included in the scope of the
journal. FCT also encourages submission of papers on inter-relationships between
nutrition and toxicology and on in vitro techniques, particularly those fostering the 3 Rs.

The principal aim of the journal is to publish high impact, scholarly work and to serve as a
multidisciplinary forum for research in toxicology. Papers submitted will be judged on the
basis of scientific originality and contribution to the field, quality and subject matter. Studies
should address at least one of the following:

Adverse physiological/biochemical, or pathological changes induced by specific

defined substances
New techniques for assessing potential toxicity, including molecular biology
Mechanisms underlying toxic phenomena
 Toxicological examinations of specific chemicals or consumer products, both those
showing adverse effects and those demonstrating safety, that meet current standards
of scientific acceptability

Authors must clearly and briefly identify what novel toxic effect (s) or toxic
mechanism (s) of the chemical are being reported and what their significance is in
the abstract. Furthermore, sufficient doses should be included in order to provide
information on NOAEL/LOAEL values.

Manuscripts describing research involving the following areas will not be considered:

materials/substances of only local interest

materials/substances for which the chemical composition is not clearly defined
only pharmacological properties, or potentially beneficial effects using in vitro or in
vivo systems
chemical analyses of toxins in foods without addressing the toxic implication to
humans [risk assessment should be included]
unrealistic human doses, inappropriate route of exposure, or in vitro experiments that
do not reflect serum levels in humans

FCT is committed to the highest standards. Only papers that have not been previously
published, that fit in the above mentioned scope, and that have been reviewed by experts in
the field prior to publication will be accepted. Cover letters must state that the manuscript is
new and original and not under consideration for publication elsewhere. Co-authors should be
individuals who have contributed substantially to the content of the papers. All authors must
declare any potential conflict of interest and all financial support.

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