Readers will understand the Legitimacy of Food Additives, Common Food Additives, Applications, ADI, and Health Impacts.

1. “Understanding the Legitimacy of Food Additives, Common
Food Additives, Applications, ADI, and Health Impacts"
Md Shahjahan Kabir
MS in Food Processing and Preservation
Student ID: 1807053
Hajee Mohammad Danesh Science and Technology
University (HSTU), Dinajpur.

2. “Understanding the Legitimacy of Food Additives, Common
Food Additives, Applications, ADI, and Health Impacts"

3. The legitimacy
of food safety
of Food Additives

4. The legitimacy of food safety regarding food additives refers to the adherence to
established regulations, standards, and scientific principles aimed at ensuring that food
additives are safe for consumption**.
Food additives are substances added to food to enhance its flavor, appearance, texture,
or shelf life. However, their use must be carefully regulated to ensure that they do not
pose health risks to consumers*.
The legitimacy of food safety of Food Additives
*Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food additives. Food chemistry, 429-466.
**Fortin, N. D. (2022). Food regulation: law, science, policy, and practice. John Wiley & Sons.

5. To establish the legitimacy of food safety regarding food
additives, several factors are considered:

6. Regulatory Approval

7. Food additives must undergo rigorous evaluation and approval processes by
regulatory authorities such as the Food and Drug Administration (FDA) in the
United States or the European Food Safety Authority (EFSA) in Europe*. These
agencies assess the safety of additives based on scientific evidence before
allowing their use in food products.
*Pressman, P., Clemens, R., Hayes, W., & Reddy, C. (2017). Food additive safety: A review of toxicologic and regulatory issues. Toxicology Research and Application, 1, 2397847317723572.
Regulatory Approval:

8. The FDA regulates food additives under the Federal Food, Drug, and Cosmetic Act
(FD&C Act) and the Food Additives Amendment of 1958*. The agency evaluates the
safety of food additives before they can be used in food products. This evaluation
includes reviewing scientific data and studies submitted by manufacturers to assess
potential health risks. Only those additives that are deemed safe for their intended use
are approved for use in food products available to consumers.
*Hutt, P. B. (2005). FDA statutory authority to regulate the safety of dietary supplements. American Journal of Law & Medicine, 31(2-3), 155-174.
Food and Drug Administration (FDA) in the United States

9. European Food Safety Authority (EFSA):
The European Food Safety Authority (EFSA) is responsible for evaluating the
safety of food additives within the European Union. It conducts scientific
assessments to determine potential risks associated with these substances.
The EFSA then provides its findings and recommendations to the European
Commission, which utilizes this scientific advice to establish regulations
governing the use of food additives in the EU*. This regulatory process
ensures that additives meet stringent safety standards before being approved
for use in food products.
*Ververis, E., Ackerl, R., Azzollini, D., Colombo, P. A., de Sesmaisons, A., Dumas, C., ... & Gelbmann, W. (2020). Novel foods in the European Union: Scientific
requirements and challenges of the risk assessment process by the European Food Safety Authority. Food Research International, 137, 109515.

10. FSANZ is responsible for regulating food additives in Australia and New
Zealand. It evaluates the safety and suitability of food additives and sets
standards for their use in food products.
Food Standards Australia New Zealand (FSANZ):

11. Codex Alimentarius Commission:
Codex Alimentarius Commission is an international food standards-
setting body established by the Food and Agriculture Organization
(FAO) and the World Health Organization (WHO)*. It develops
international standards for food additives, which member countries can
adopt or use as guidance in their regulations.
*World Health Organization. (2018). Understanding the Codex Alimentarius. Food & Agriculture Org..

12. Scientific
Research

13. Scientific Research:
The safety of food additives is typically evaluated through scientific
studies that assess their potential health effects, including toxicity,
allergenicity, and carcinogenicity*. Researchers conduct experiments and
trials to determine safe levels of exposure and identify any potential risks
associated with their use.
Kumar, N., Singh, A., Sharma, D. K., & Kishore, K. (2019). Toxicity of food additives. In Food safety and human health (pp. 67-98). Academic Press.

14. Risk
Assessment

15. Risk Assessment:
Regulatory agencies conduct risk assessments to determine the
potential health risks posed by food additives*. This involves
evaluating the exposure levels of consumers to additives, considering
factors such as dietary habits, consumption patterns, and population
demographics.
*Maffini, M. V., Alger, H. M., Olson, E. D., & Neltner, T. G. (2013). Looking back to look forward: a review of FDA's food additives safety assessment
and recommendations for modernizing its program. Comprehensive Reviews in Food Science and Food Safety, 12(4), 439-453.

16. Monitoring
and
Surveillance

17. Monitoring and Surveillance
Once food additives are approved for use, regulatory agencies diligently
monitor their usage through ongoing surveillance efforts. This includes
rigorous inspections and analysis to detect any emerging safety concerns
or adverse health effects associated with their consumption. Continuous
evaluation ensures that any potential risks are promptly identified and
addressed to maintain the safety of food products. These monitoring
processes play a crucial role in safeguarding public health and maintaining
consumer confidence in the food supply chain
Pressman, P., Clemens, R., Hayes, W., & Reddy, C. (2017). Food additive safety: A review of toxicologic and regulatory issues. Toxicology Research
and application, 1, 2397847317723572.

18. Some Common food Additives,
ADI and Health Effect

19. • Safe level: 25 mg/kg body weight.
• ADI: 25 mg/kg body weight.
• Mechanism: Preservative, inhibits the growth of mold and yeast.
• Most used food: Cheese, wine, dried fruits, beverages.
• Adverse health effect: Can cause skin and eye irritation in concentrated
form.
E200 - Sorbic Acid

20. • Safe level: 5 mg/kg body weight.
• ADI: 0-5 mg/kg body weight.
• Mechanism: Preservative, prevents the growth of bacteria and fungi.
• Most used food: Soft drinks, fruit juices, jams, pickles.
• Adverse health effect: Can cause allergic reactions in sensitive
individuals, especially in combination with artificial colors.
E211 - Sodium Benzoate
Koh, J., & Ph, B. (2020). Use of sodium benzoate (E211) in food preservation. Food Microbiology Academy. Pp, 1-6.

21. • Safe level: 0.7 mg/kg body weight.
• ADI: 0.7 mg/kg body weight.
• Mechanism: Preservative, antioxidant.
• Most used food: Dried fruits, wine, beer, fruit juices.
• Adverse health effect: Can trigger asthma attacks and allergic reactions
in some individuals.
EFSA Panel on Food Additives and Flavourings (FAF), Younes, M., Aquilina, G., Castle, L., Engel, K. H., Fowler, P. J., ... & Wright, M. (2022). Follow‐up of the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E
221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228). EFSA Journal, 20(11), e07594.
•E220 - Sulfur Dioxide

22. • Safe level: No specific safe level, is considered safe in normal dietary amounts.
• ADI: Not specified.
• Mechanism: Antioxidant, acidity regulator.
• Most used food: Fruit juices, canned fruits, processed meats.
• Adverse health effect: Generally recognized as safe when consumed in normal
amounts.
E300 - Ascorbic Acid (Vitamin C)

23. • Safe level: No specific safe level, is considered safe in normal dietary amounts.
• ADI: Not specified.
• Mechanism: Flavor enhancer, acidity regulator, antioxidant.
• Most used food: Soft drinks, candies, jams, processed foods.
• Adverse health effect: Generally recognized as safe when consumed in normal
amounts.
European Food Safety Authority, 2015
• E330 - Citric Acid

24. • Safe level: No specific safe level, considered safe in normal dietary amounts.
• ADI: Not specified.
• Mechanism: Thickener, stabilizer.
• Most used food: Dairy products, processed meats, desserts.
• Adverse health effect: Some studies suggest it may cause gastrointestinal
inflammation in sensitive individuals.
•E407 - Carrageenan
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Younes, M., Aggett, P., Aguilar, F., Crebelli, R., Filipič, M., ... & Dusemund, B. (2018). Re‐evaluation of carrageenan (E 407) and
processed Eucheuma seaweed (E 407a) as food additives. EFSA Journal, 16(4), e05238.

25. • Safe level: 2.5 g/day for adults.
• ADI: Not specified.
• Mechanism: Flavor enhancer.
• Most used food: Processed foods, canned soups, snacks.
• Adverse health effect: Can cause headaches, nausea, and other symptoms
in sensitive individuals (Chinese Restaurant Syndrome).
E621 - Monosodium Glutamate
(MSG)

26. • Safe level: ADI of 40 mg/kg body weight.
• ADI: 40 mg/kg body weight.
• Mechanism: Artificial sweetener.
• Most used food: Diet sodas, sugar-free candies, desserts.
• Adverse health effect: Controversial, some studies suggest a link to
headaches and neurological issues in sensitive individuals.
E951 - Aspartame
EFSA Panel on Food Additives and Nutrient Sources Added to Food (ANS). (2013). Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive. Efsa Journal, 11(12), 3496.

27. • E322 - Lecithin
• Safe level: No specific safe level, is considered safe in normal dietary amounts.
• ADI: Not specified.
• Mechanism: Emulsifier, stabilizer.
• Most used food: Baked goods, chocolate, margarine.
• Adverse health effect: Generally recognized as safe when consumed in normal
amounts.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Frutos, M. J., ... & Dusemund, B. (2017). Re‐evaluation of lecithins (E 322) as a
food additive. EFSA Journal, 15(4), e04742.
E322 - Lecithin

28. • Safe level: No specific safe level, is considered safe in normal dietary amounts.
• ADI: Not specified.
• Mechanism: Thickener, stabilizer.
• Most used food: Salad dressings, sauces, gluten-free products.
• Adverse health effect: Generally recognized as safe when consumed in normal
amounts.
E415 - Xanthan Gum
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Frutos, M. J., ... & Dusemund, B. (2017). Re‐evaluation of xanthan gum (E 415) as a
food additive. EFSA Journal, 15(7), e04909.

29. • Safe level: No specific safe level, is considered safe in normal dietary amounts.
• ADI: Not specified.
• Mechanism: Thickener, gelling agent.
• Most used food: Jams, jellies, fruit preserves.
• Adverse health effect: Generally recognized as safe when consumed in normal
amounts.
E440 - Pectin
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., ... & Woutersen, R. A. (2017). Re‐evaluation of
pectin (E 440i) and amidated pectin (E 440ii) as food additives. EFSA Journal, 15(7), e04866.

30. • Safe level: No specific safe level, is considered safe in normal dietary amounts.
• ADI: Not specified.
• Mechanism: Flavor enhancer, preservative.
• Most used food: Pickles, condiments, salad dressings.
• Adverse health effect: Generally recognized as safe when consumed in normal
amounts.
E260 - Acetic Acid
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP). (2012). Scientific Opinion on the safety and efficacy of acetic acid, sodium diacetate and calcium acetate as
preservatives for feed for all animal species. EFSA Journal, 10(2), 2571.

31. • Safe level: No specific safe level, is considered safe in normal dietary amounts.
• ADI: Not specified.
• Mechanism: Whitening agent.
• Most used food: Confectionery, baked goods, sauces.
• Adverse health effect: Controversial, some studies suggest potential toxicity and
carcinogenicity.
E171 - Titanium Dioxide
EFSA Panel on Food Additives and Flavourings (FAF), Younes, M., Aquilina, G., Castle, L., Engel, K. H., Fowler, P., ... & Wright, M. (2021). Safety assessment of titanium dioxide (E171) as a food
additive. Efsa Journal, 19(5), e06585.

32. • Safe level: No specific safe level, is considered safe in normal dietary
amounts.
• ADI: Not specified.
• Mechanism: Thickener, stabilizer.
• Most used food: Sauces, salad dressings, dairy products.
• Adverse health effect: Generally recognized as safe when consumed in
normal amounts.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Frutos, M. J., ... & Dusemund, B. (2017). Re‐evaluation of guar gum (E
412) as a food additive. EFSA Journal, 15(2), e04669.
E412 - Guar Gum

33. Food additives play a vital role in food preservation, flavor enhancement, and texture improvement.
While some concerns exist regarding their safety, regulatory bodies meticulously assess and set
acceptable daily intake levels (ADI) to ensure consumer safety.
Common additives like preservatives, sweeteners, and colorants undergo rigorous testing before
approval. When used within recommended limits, they pose minimal health risks. However,
continued research and transparency in labeling are crucial to maintaining consumer trust and
safeguarding public health. Overall, understanding the legitimacy of food additives involves
balancing benefits with potential risks, guided by scientific evidence and regulatory oversight.
Conclusion

34. Q&A

35. Thank you