Food additives and health risks: food allergies, thyroid, hives and asthma bronchi ole Engle last ten years the quality of the food we eat has worsened, have in fact increased at a rate of 4% to health in foods, such as dyes, preservatives, antimicrobial, antioxidants, flavor enhancers, coatings, natural and artificial flavorings, stabilizers, thickeners, Yeast, emulsifiers, acidifying.
Food additives, warns’ s consumer association Adduce, are substances that during the Christmas consumer binge eating in large quantities, and whose overuse can cause damage to health, especially in disadvantaged children from the relationship between dose and body weight.
Against these risks, the advice is to eat fresh, frozen or treated with heat (pasteurization), or that otherwise contain no additives, the states’ Association Adduce.
Food additives, continues ’s Adduce, increase the process of industrialization of food and create some concern because added together they become responsible for the’ increase of 5% of food allergies. Beyond.
Among the side effects of food additives, there are other examples mentioned nitrates and nitrites of sodium and potassium content in meat products (sausages, hams, etc.) interfere with the presence of vitamin A, B1 and may change thyroid function. In particular, nitrates can be transformed into nitrosamines, carcinogenic compounds.
Sulphites, present in shellfish, wine, dried and candied fruit, mushrooms, dried, may lead to allergic reactions such as bronchial assume The phosphate content in puddings, ice cream, condensed milk, ham, may result in insufficient calcification of bones.
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