Post on 18-Dec-2015
transcript
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 #3INGREDIENTS:
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 function2. Its use does not obscure low-quality
ingredients or poor manufacturing practices3. The additive does not substantially reduce
nutritive value4. The additive does not do what improved
manufacturing procedures could5. 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 Plain Peach-Mango
Yogurt Lite Yogurt
Additional Sources of Information
FDA Food Additives Brochure http://www.cfsan.fda.gov/~lrd/foodaddi.html
FDA Food Colors Brochure http://www.cfsan.fda.gov/~lrd/colorfac.html
FDA EAFUS List http://vm.cfsan.fda.gov/~dms/eafus.html
Title 21 of CFR http://www.access.gpo.gov/cgi-bin/cfrassemble.cgi?title=200621
QUESTIONS?