1. Additives
MJ Tompkins
Nutrition 243

2. Objectives To identify the reason(s) food additives are added to foods
To describe the ways food additives are regulated
To understand the role(s) amendments play in the regulation of food additives
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3. What are Additives? 3 types: Intentional Incidental Indirect
Intentional: added to impact the food in some way weather it be through taste, preservation, or enrichment amongst other things
Incidental: comes into contact with the food through some sort of growing process (for example pesticides)
Indirect: comes into contact via the food package

4. Reasons for Food Additives
Fortification
Preservation
Taste
Texture
Appearance
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5. FDA and Food Additives Regulates more than 3,000 food additives
Never have permanent approval
New additive process
May take years
Millions of dollars
Lab testing
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6. Food Supply Today Only GRAS list and recent approvals
Generally Recognized As Safe
Not officially considered food additives
Except from legal requirement of safety testing
Constantly re-tested
Some substances removed
*Scientific researchers complied GRAS, save time*

7. Safety
“Reasonable certainty… that the substance is not harmful under the intended conditions of use”
Federal Food, Drug, and Cosmetic Act of 1938
Food Additives Amendment (1958)
Color Additives Amendment (1960)
Before 1958, role was FDA
After 1958, roles was/is manufacturer

8. Delaney Clause 1958 Tightened food additives regulations
Has been modified as technology improves
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9. Banned Additives FDA has banned all carcinogenic additives Exception:
Saccharin
Select food colorings
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10. Cancer Department of Health and Human Services
Food additives linked to 1% of cancers
Cancer rates (except lung) are same/slightly decreased
Believed that correlation would be evident
Additives, if correlated, responsible for <1%

11. Questions?
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12. Feedback?
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13. References
Brown, A. C. (2008). Understanding food: Principles and preparation (5th ed.). Belmont, CA: Thomson/Wadsworth.
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