What’s In Your Food? Food Additive Myths and Facts Karin Allen, M.S. Nutrition and Food Sciences Utah State University June 12, 2007

Food Label Challenge As a team, read the ingredient lists and identify the product. Correct identifications are worth 1 point. Correct brand names are worth 2 points. This is a timed activity (TBA). The team with the most points wins!

Example INGREDIENTS: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

You have 10 minutes…

Label #1 INGREDIENTS: DEHYDRATED POTATOES, MODIFIED FOOD STARCH, SUGAR, CORN OIL, SALT, SOY LECITHIN, LEAVENING (MONOCALCIUM PHOSPHATE AND SODIUM BICARBONATE), AND DEXTROSE.

Label #2 INGREDIENTS: SOYBEAN OIL, VINEGAR, EGG YOLKS, EGGS, CONTAINS LESS THAN 2% OF SALT, SUGAR, WATER, MUSTARD FLOUR, LIME JUICE CONCENTRATE, DRIED GARLIC, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), DRIED ONIONS, PAPRIKA, NATURAL FLAVOR.

Label #3 INGREDIENTS: SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, BAKING SODA, CORNSTARCH, SALT, SOY LECITHIN (EMULSIFIER), VANILLIN-AN ARTIFICIAL FLAVOR, CHOCOLATE.

Label #4 INGREDIENTS: WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, BETA CAROTENE (COLOR).

Label #5 INGREDIENTS: SUGAR; CORN FLOUR; WHEAT FLOUR; OAT FLOUR; PARTIALLY HYDROGENATED VEGETABLE OIL [ONE OR MORE OF: COCONUT, COTTONSEED, AND SOYBEAN]; SALT; SODIUM ASCORBATE AND ASCORBIC ACID (VITAMIN C); NIACINAMIDE; REDUCED IRON; NATURAL ORANGE, LEMON, CHERRY, RASPBERRY, BLUEBERRY, LIME, AND OTHER NATURAL FLAVORS; RED #40; BLUE #2; ZINC OXIDE; YELLOW #6; TURMERIC COLOR; PYRIDOXINE HYDROCHLORIDE (VITAMIN B6); BLUE #1; RIBOFLAVIN (VITAMIN B2); THIAMIN HYDROCHLORIDE (VITAMIN B1); ANNATTO COLOR; VITAMIN A PALMITATE; BHT (PRESERVATIVE); FOLIC ACID; VITAMIN B12; VITAMIN D.

Label #6 INGREDIENTS: ENRICHED PASTA: DURUM WHEAT SEMOLINA, WHOLE WHEAT FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), VITAMIN D; CHEESE SAUCE MIX: WHEY, MODIFIED FOOD STARCH, MILKFAT, MILK PROTEIN CONCENTRATE, SALT, CALCIUM CARBONATE, CONTAINS LESS THAN 2% OF SODIUM TRIPOLYPHOSPHATE, CELLULOSE GEL, CELLULOSE GUM, CITRIC ACID, CALCIUM PHOSPHATE, NATURAL FLAVOR, SODIUM PHOSPHATE, LACTIC ACID, MONOSODIUM GLUTAMATE, MILK, ASCORBIC ACID (VITAMIN C), YELLOW 5, VITAMIN E ACETATE, YELLOW 6, DRIED ONIONS, ENZYMES, CHEESE CULTURE.

Tally Team Answers 1. Add 1 point for the generic name. 2. Add 2 points for the brand name. 3. Total points.

Food Additive Myth “Many additives in our food are of questionable safety.”

FDA Definition “Any substance, the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component of or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, transporting or holding a food; and including any source of radiation intended for any such use), if such substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case of substances used in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe under the conditions of its intended use.”

Background on Regulation Food, Drug and Cosmetic Act of 1938 gave FDA authority over food & food ingredients Food Additives Amendment to the FD&C Act of 1958 requires FDA approval for the use of any additive, and the manufacturer must provide proof of safety Prior-sanctioned substances Generally recognized as safe (GRAS) substances

Background on Regulation Delaney Clause of FAA of 1958 prohibits the use of any additive that has been shown to cause cancer in animals or humans, when consumed at any level

New Additive Approval Producer must petition FDA for approval Must demonstrate that additive performs as intended Animal studies with larger doses FDA determines safety under proposed use Composition and properties of additive Amount likely to be consumed Probable long-term exposure and effects

ARMS “Adverse Reaction Monitoring System” FDA tracks all reports from individuals and physicians Officials evaluate reports in light of current scientific research to determine whether a public health threat exists

Examples of Additives with Known Health Issues Nitrites Use: Added to cured meats (e.g. bacon) Issue: At high temps, react with proteins to form Nitrosamines, which may be linked to stomach cancer Benefit: Prevents production of C. botulinum toxin

Examples of Additives with Known Health Issues Sulfites Use: Added to dried fruits Issue: Can cause asthma attacks in sensitive individuals Benefit: Prevents fruits from browning (banned from use in fresh produce in 1986)

Examples of Additives with Known Health Issues FD&C Yellow No. 5 Use: Color additive (lemon yellow); used in bottled banana peppers Issue: Can cause hives in sensitive individuals (less than 1 in 10,000 people) Benefit: Increases visual acceptability of foods

Food Additive Myth “Processors use additives to increase profits, because they can use lower quality, cheaper ingredients.”

When Additives Can be Used 1. The additive performs a useful function 2. Its use does not obscure low-quality ingredients or poor manufacturing practices 3. The additive does not substantially reduce nutritive value 4. The additive does not do what improved manufacturing procedures could 5. The additive can be measured by an established method

Why Additives are Used 1. To maintain product consistency. 2. To improve or maintain nutritional value. 3. To maintain palatability and wholesomeness. 4. To provide leavening or control acidity/alkalinity. 5. To enhance flavor or impart desired color.

Some Additives that Improve Texture Emulsifiers Mono and Diglycerides, Lecithin Thickeners Alginates, Pectins, Gelatin, Gums Anti-caking agents Magnesium silicate, Calcium stearate, Cornstarch

Some Additives that Improve Flavor/Color Sweeteners Corn syrup, Fructose, Aspartame (non-nutritive) Flavor Enhancers Monosodium glutamate, Salt, Disodium inosinate Natural Colors Annatto extract, Caramel, Carmine, Paprika, Turmeric Artificial (approved) Colors Blue 1 & 2, Green 3, Red 2, 3 & 40, Yellow 5 & 6, and their lakes

Some Additives that Extend Shelf Life Antimicrobials Propylparaben, Sodium benzoate, Sodium propionate Antioxidants BHA/BHT, Propyl gallate, Ascorbic acid Chelators EDTA, Potassium phosphate, Sodium diacetate

Some Additives that Affect pH Acidulants Citric acid, Malic acid, Fumaric acid, Acetic acid Buffers / Acidity controllers Calcium citrate, Phosphates, Sodium carbonate Leaveners Sodium bicarbonate, Calcium phosphates, Sodium aluminum sulfate, Glucono-d-lactone

Where are the rest? Over 3000 substances monitored by FDA “EAFUS” list Lists additive chemical name and reference to regulatory information All food regulations contained in Title 21 of the Code of Federal Regulations

Food Additive Myth “Additives (especially artificial colors) are only used in foods with little nutritional value.”

Can You Tell Which is More Nutritious? CORN, CORN OIL, SALT. NO PRESERVATIVES. CORN, CORN OIL, CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], SALT, BUTTERMILK SOLIDS, WHEY, MONOSODIUM GLUTAMATE, TOMATO POWDER, WHEAT FLOUR, ROMANO CHEESE FROM COW’S MILK [CULTURED PART SKIM MILK, SALT, ENZYMES], WHEY PROTEIN CONCENTRATE, ONION POWDER, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, ARTIFICIAL COLORS [RED 40 LAKE, YELLOW 6 LAKE, YELLOW 6], DISODIUM PHOSPHATE, NATURAL FLAVORS, GARLIC POWDER, SUGAR, CITRIC ACID, LACTIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE.

Can You Tell Which is More Nutritious? ROASTED PEANUTS, SUGAR. CONTAINS 2% OR LESS OF: MOLASSES, PARTIALLY HYDROGENATED VEGETABLE OIL [SOYBEAN], FULLY HYDROGENATED VEGETABLE OILS [RAPESEED AND SOYBEAN], MONO AND DIGLYCERIDES, SALT. PEANUTS, CORN SYRUP SOLIDS, SUGAR, SOY PROTEIN. CONTAINS 2% OR LESS OF: FULLY HYDROGENATED VEGETABLE OILS [RAPESEED AND SOYBEAN], SALT, MONO AND DIGLYCERIDES, MOLASSES, NIACINAMIDE, FOLIC ACID, PYRIDOXINE HYDROCHLORIDE, MAGNESIUM OXIDE, ZINC OXIDE, FERRIC ORTHOPHOSPHATE, COPPER SULFATE.

Can You Tell Which is More Nutritious? MILK, CREAM, SUGAR, CORN SYRUP. CONTAINS 1% OR LESS OF: NATURAL VANILLA, GUAR GUM, MONO AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, LOCUST BEAN GUM. MILK, CREAM, SUGAR, CORN SYRUP. BUBBLEGUM PIECES [SUGAR, UNENRICHED WHEAT FLOUR, SWEETENED CONDENSED MILK, POWDERED SUGAR, PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, MODIFIED CORN STARCH, PARTIALLY HYDROGENATED PALM KERNEL AND PALM OILS, REDUCED MINERAL WHEY POWDER, WHOLE MILK POWDER, SOY LECITHIN (EMULSIFIER), ARTIFICIAL FLAVOR, RED 3], HIGH FRUCTOSE CORN SYRUP. CONTAINS 1% OR LESS OF: NATURAL AND ARTIFICIAL FLAVORS, GUAR GUM, SALT, MONO AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, SODIUM CARBOXYMETHYL CELLULOSE, CARRAGEENAN, XANTHAN GUM, LOCUST BEAN GUM, BLUE 1.

Can You Tell Which is More Nutritious? CULTURED PASTEURIZED NONFAT MILK, MODIFIED CORN STARCH, GELATIN, PECTIN, VITAMIN A PALMITATE, VITAMIN D. CULTURED PASTEURIZED NONFAT MILK, APRICOTS, MANGO, MODIFIED CORN STARCH, WHEY PROTEIN CONCENTRATE, NATURAL FLAVORS, TRICALCIUM PHOSPHATE, PECTIN, AGAR, CITRIC ACID, SUCRALOSE, ACESULFAME POTASSIUM, YELLOW 6, TURMERIC EXTRACT (FOR COLOR), VITAMIN A PALMITATE, VITAMIN D.

Non-fat PlainPeach-Mango YogurtLite Yogurt

Additional Sources of Information FDA Food Additives Brochure FDA Food Colors Brochure FDA EAFUS List Title 21 of CFR

QUESTIONS?