During the last hundred years the people have changed their eating habits, especiallythe content and preparation of the foodstuffs to such a degree than the whole existence hasnever achieved before. Today we can not find any foodstuffs, which would not b prepared insome way. The chemical conservation, colouring and flavouring of the foodstuffs and drinks is common procedure of their preparation.
The food industry nowadays uses for this sake tens of chemical compounds. It isobvious that the doses contained in the foodstuffs can not be toxic for the human body. Thisprinciple is controlled strictly by the particular authorities of the hygienic services. Thecolouring flavours can not be added to the fresh vegetable, fruit, coffee, tea. The butter, breadand milk might not be coloured with the synthetic colouring flavours. The conservative chemicals should not be added to milk, flour, bread, baby foods.
From time to time an affair comes up, related to the mass intoxication (let us mentionthe Spanish oils), but in this case it is always the human factor which failed. The reliable foodproducers can not afford in no case to go beyond the norms, which are stated for the particularadditives – as these chemicals are called. While developing these chemicals, the allergicpeople had been forgotten. Therefore we are now in the situation, when the huge amount ofthe allergic reactions is caused not by the foodstuffs itself, but by the chemicals added to it – whether as a result of their taste, smell, colour, or because of the freshness.
Tartrazine (E 102) is an orange colouring additive used perhaps to the greatest extent. Itis added to the whole range of foodstuffs and drugs, too. That might be the reason why it isthe well known and often food allergen (0, 5% of the population reacts to it). It becomes thesuspicious factor for the patients, who are allergic to foodstuffs without any relations among themselves (for example, the canned meat, ice-cream, sauce, conserves, chew gum, juice).
Sulphides (E 223) are used because of their antibacterial and antioxidant effects. They arecontained in the dried meals (fishes, fruits) and added to drinks (beer, wine, fruit andvegetable juices). In addition to the allergic reactions related to the food allergic sufferers, they worsen the health condition of up to 10% of the people suffering the asthma.
Parabenes (E 127) are often used in the food industry, but also in the drugs and cosmeticsproduction because of their antibacterial and antifungal effects. Pay attention to the dentalwaters and teeth pastes. They cause the allergic reaction, which affect the skin the most (eczema, urticaria).
Erythrosine (E 127) is a red water-soluble colouring additive used in the food industryand the drugs production. We van find it almost in all commercially produced foodstuffs, which are red. It causes all possible clinical forms of allergic reactions.
Carotenoids (E 160) are red colouring additives used in many foodstuffs (pasta, bakeryproducts, candies, ice-creams, fried milk creams, dry pastry, candies, mayonnaise products,mayonnaises, drinks, vinegar, powdered drinks, fruit and vegetable products, oils and fats,soups, pre-cooked rice, milk products, food concentrates, mustard, fish and poultry products,soup preparation products, powdered meals preparation mixtures, sauces). They cause the allergic reaction especially when the patients are allergic to some kind of vegetable.
Benzoates (E 210-219) belong to the most commonly used conservative chemicals. The allergic reactions caused by them have different clinical development.
Monosodium glutamate (E 621) is added as a flavour to the soups, sauces, and meatpreparation products. It can cause so called Chinese restaurant syndrome. It is not good for the little babies.
Butylhydroxyanisole (E 320) added to the majority of the foodstuffs as an antioxidant –to oils, fats, emulsified fats, candy products, soup and sauce preparation products, ketchups,flavoured vegetable creams, mayonnaise, flavoured horseradish, garlic paste, mustard, nutkernels, chew gums, products on the basis of the boiled potatoes, fried semi finished potato products.
Summary of the additive coding
E100 - E199 Foodstuffs colouring additives
E200 – E299 Conservative agents
E300 – E321 Antioxidants
E322 – E495 Emulsifiers, stabilizers, jelly reagents
E 500 – 3619 Acids, alkalis ( E 260, 270, 330, 334, as well)
E620 – E637 Taste flavours
E900 – E925 Various
E1000 - Others
RememberAccording to the food law the producers must obligatory label and mark the foodstuffs.The consumers must be informed on the content and composition of the packedfoodstuffs. The list of the particular components should be listened in the downwardorder – according to the declining amount.
The additive can me marked by the name orthe number code. In the European countries the initial E letter, established already 30years ago within the European system, is used. The INS (International NumberingSystem) labelling, which is identical with the E system, has started to be used. It enablesthe orientation in the food industry additives within the whole world.