Food additives and risk of cancer

Food additives are chemical substances which are intentionally added to foods for modifying their flavor, color, stability, texture or cost. Some other substances unintentionally enter the food supply, which include food-packaging materials, processing aids, pesticide-residues and drugs given to animals. A few naturally occurring chemical contaminants such as ‘mycotoxins’ (which are products of mold growth) find their way into the blood stream after consumption. 

Industrially processed foods contain emulsifiers, which are linked to chronic inflammation and increased risk of cancer. Such emulsifiers are used to stabilize lipid containing food preparation, improving their texture and enhancing the shelf-life. Such emulsifiers include lactylates, phosphates, polyglcerol ester molecules of fatty acids, carrageenars, celluloses, alginates and modified starches. 

Food processing techniques which result in mutagens entering food chain include:

i) Smoking or charcoal-broiling of meat results in the deposition of mutagenic polynuclear aromatic hydrocarbons such as benzo[a]pyrene,

ii) Other potent mutagens which are a result of cooking food include products of pyrolysis of amino acids,

iii)Frying of bacons which contain nitrite results in formation of nitrosamines, 

iv) endogenous reactions of nitrite with amines in the gastrointestinal tract can produce carcinogenic nitrosamines,

The risk of gut disease as well as extraintestinal malignancies is high as a result of changes in the gut microbiota and increased inflammation. Research studies have provided insights on the role of food additive emulsifiers on the risk of cancer. Further experimental research will pave the way for regulating food additives by the food industry. Newer policies for health promotion will regulate the allowable limits of these additives, including restricting the usage of some of them.

The role of such food additives in the development of other chronic diseases should also be explored through epidemiological research on humans and animal models. Public health authorities should regularly monitor the consumption of foods containing ‘cosmetic’ additives, which are detrimental to consumer safety.

Any food business in India which includes manufacturing, storing, transporting or distributing food, needs to be licensed or registered by the Food Safety and Standards Authority of India (FSSAI). New regulations are notified by FSSAI for bridging the gap between national and international standards for food products. This process accounts the latest developments in food science, food conservation pattern, additives, advancement in processing technology and food analytical methods.