Food Additives and E numbers

FOOD ADDITIVES AND E NUMBERS: SOME PROACTIVE CONSUMER MUST-KNOWS

Is there a need for concern right now?

Food additives are various substances added to food to enhance or improve different properties such as appearance, taste, or shelf-life. Some food additives have a bad reputation. However, food safety authorities say they are carefully examined and approved for their intended use. Most of the bad reputation that food additives receive come from their possible connection with adverse health effects, notably hyperactivity among children.

Food additives play a vital role in today’s complex food dilemma. Consumers are demanding more choices, more variety, and convenience. Furthermore, they also want higher standards of safety at affordable prices.

WHAT ARE E NUMBERS?

E numbers are code numbers for food additives. The E before each number stands for Europe. They’re placed on product labels within the European Union. You may also encounter them on the food labels of other countries like Russia, South Africa, Hong Kong, Malaysia, India, and GCC countries. They’re rarely found or used in the US and Canada. E numbers are also used in New Zealand and Australia, but without the E in front.

The complete list of additives in the European Union is managed by EFSA or European Food Safety Authority. EFSA has an expert panel, Panel on Food Additives and Flavourings, that carries out food additives' safety evaluation and testing. An identical list is available for New Zealand and Australia. It’s maintained by the FSANZ or Food Standards Australia New Zealand. FSANZ is the authority in charge of ensuring that the food additive is safe for its intended purpose. E numbers and code numbers are found on the labels of all foods that contain substances classified as food additives.

CLASS NAMES OF FOOD ADDITIVES

Food additives are conveniently grouped into classes based on their function. The table below shows the different classes, code number ranges in each class, their functions, and some representative examples of each class.

Note: Some food additives have more than one function. They, therefore, have two or more entries in the official list of food additives. If an additive is qualified as being placed in more than one class, the most appropriate class name is utilised on the food label. A good example would be soy lecithin (322). It can function as an emulsifier and as an antioxidant. Furthermore, there are other arbitrarily created class names for practical purposes that can include different entries from different classes. Class names like bulking agents, foaming agents, and humectants are examples of class names that have different entries from different code number ranges. Click here for a comprehensive list of food additives permitted in Australia and New Zealand.

Are vitamins and minerals classified as food additives? Vitamins and minerals aren’t classified as food additives. This is based on the Food Standards Code, which is the unified food law between New Zealand and Australia. However, you may notice that some vitamins and minerals have code numbers. This is because these are used as food additives. A good example would be ascorbic acid or vitamin C. It’s added as a vitamin and as an antioxidant to some foods.

PRACTICE READING FOOD LABELS

You can find out which additives are present in the food by reading the label on the packaging. The ingredients will be stated there. The class name will be listed, and then the code number or additive name will be in parentheses. Here’s an example: Colours (142) or Colours (Green S)

Sometimes, if the chemical name of the additive is too long, the code number (or E number if you’re in Europe) will be used. The code numbers also help when the additive has more than one name. As an example: Preservative (385), instead of Preservative (calcium disodium ethylenediaminetetraacetate)

According to the Food Standards Code, flavours and enzymes aren’t required to be identified with code numbers. Instead, both classes are only required to be recognised by their class name.

EXAMPLES OF FOOD ADDITIVES THAT ARE OF PARTICULAR CONCERN IN THE US BUT ALLOWED IN NEW ZEALAND, AUSTRALIA, AND EU.

*Has the potential to cause cancer.

Note: Some food additives may not be banned but may not be allowed in a particular country because the manufacturer simply didn’t apply for permission to use the additive. This may be because approved alternative additives are already available. It’s essential to remember that different countries have their own government agencies and food regulatory systems. Also, various food authorities may support different sets of research studies and evidence. All the additives approved for use in New Zealand and Australia pass through an effective safety assessment process.

WHAT IS THE SOUTHAMPTON SIX?

A 2007 research study from the University of Southampton in England revealed there is accumulating evidence between a number of colour additives and hyperactivity in children. These studies are challenging to carry out because several contributing factors can affect a child’s behaviour. As a result, it’s not easy to single out one cause (food additives) as the sole culprit in producing the adverse effects. The study involved the following additives: ponceau 4R, tartrazine, Allura red, carmoisine, quinoline yellow, and sunset yellow (see table above). They’re collectively known as the Southampton six.

As a consequence of the Southampton research study, a lot of food manufacturers have halted the use of these colours. If you really want to avoid them for your children, don’t forget to check the product label for the ingredients.

The EFSA and FSANZ have reviewed the results of the Southampton study and others. They have concluded that the evidence is insufficient to deny permission to these additives. They’ve, however, reduced the allowed daily intake for some of them. Therefore, should any food product contain any Southampton six colours, it must be stated clearly on the label with the following statement: May have an adverse effect on activity and attention in children.

One (quinoline yellow FCF) out of the six additives is banned in the US for use as a food additive. Two out of the Southampton six (carmoisine and ponceau 4R) are unlisted or may not have applied for permission in the US. All six additives are allowed for specific uses (food additives) in Australia and New Zealand.

Should your child avoid eating foods that contain the Southampton Six? If your child has ADHD (attention deficit hyperactivity disorder) or is hyperactive, some evidence indicates that staying away from these six food additives may help alleviate the symptoms.

Yes. The prevalence of allergy to food additives is approximately less than 1% in adults. It’s estimated to be higher among children at 1 to 2%. Severe allergic reactions like anaphylaxis toward food additives are extremely rare. Common additives that may provoke an allergic response include tartrazine (102) and monosodium glutamate (621). It’s a given that people with certain medical conditions (e.g., asthma, atopic dermatitis) must avoid specific food additives. For example, sodium metabisulphite (E223) can release a noxious gas that can exacerbate the symptoms experienced by people with asthma. People diagnosed with phenylketonuria can’t metabolise phenylalanine and should avoid aspartame (951) because it contains phenylalanine.

KEEP CALM, READ THE LABEL

E numbers and code numbers make it easy for manufacturers to label allowed food additives across a wide range of languages in the European Union and the world. Some food additives may potentially pose a risk. That’s a fact. But we have to admit that they also carry out a multitude of functions which you often take for granted. They maintain the quality of your food and keep it safe and free from spoilage. Furthermore, they make the food attractive to your senses, from the farm to the fork. The principal criterion for their use is that additives are generally safe and accomplish a specific purpose. However, more and more consumers are turning to natural ingredients and bio-based additives due to concerns of adverse effects caused by some of these chemical additives. If in doubt, consuming foods as close to their natural whole state is always going to be the best option for our digestive systems and our overall health. If you want to know more about food additives, click here.