The FDA’s recent ban on Red No. 3, a Food Additive linked to cancer, has brought the safety of other additives into sharp focus. While the ban is a significant step, many other potentially harmful food additives remain in the US food supply.
Food additives are substances added to food to preserve flavor, enhance color, or improve texture. While some are considered safe, others have raised concerns about potential health risks, including cancer.
The Center for Science in the Public Interest (CSPI) has identified several food additives that warrant further scrutiny and potential bans due to their links to adverse health effects.
Aspartame, a common artificial sweetener found in diet sodas, gum, and other sugar-free products, is a prime example. The International Agency for Research on Cancer (IARC) has classified aspartame as possibly carcinogenic to humans. Despite this classification, the FDA maintains that aspartame is safe for consumption, disagreeing with the IARC’s conclusion. This disagreement highlights the ongoing debate surrounding the safety of certain food additives.
Butylated hydroxyanisole (BHA), an antioxidant preservative used in various foods, is another concerning food additive. BHA is banned in several countries due to its potential cancer risk. Animal studies have shown that high doses of BHA can cause tumor development. Although the evidence is primarily from animal studies, the CSPI argues that it is sufficient to warrant a ban, citing the Delaney Clause, which prohibits the FDA from authorizing any food additive found to cause cancer.
Potassium bromate and azodicarbonamide, two food additives used in bread making, also raise concerns. Potassium bromate enhances bread volume and texture, while azodicarbonamide strengthens dough and acts as a bleaching agent. While not as widely used as they once were, they are still permitted in the US, despite being banned in other countries due to their potential cancer-causing properties. The World Health Organization banned potassium bromate years ago due to its carcinogenic properties.
The continued presence of potentially harmful food additives in the US food supply underscores the need for a more rigorous and proactive approach to food additive regulation. The CSPI advocates for a comprehensive overhaul of the FDA’s approval process, moving away from a chemical-by-chemical approach to a system that prioritizes the safety of the entire food supply.
