What We Need to Know About Additives, Kapamilya!

FOOD ADDITIVES

Shopping was easy when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet. Most people may not be able to pronounce the names of many of these chemicals, but they still want to know what the chemicals do and which ones are safe and which are poorly tested or possibly dangerous. This listing provides that information for most common additives. A simple general rule about additives is to avoid sodium nitrite, saccharin, caffeine, olestra, acesulfame K, and artificial coloring. Not only are they among the most questionable additives, but they are used primarily in foods of low nutritional value. Also, don’t forget the two most familiar additives: sugar and salt. They may pose the greatest risk because we consume so much of them. Fortunately, most additives are safe and some even increase the nutritional value of the food.
Cancer Testing
Chemicals usually are tested for an ability to cause cancer by feeding large dosages to small numbers of rats and mice. Large dosages are used to compensate for the small number of animals that can be used (a few hundred is considered a big study, though it is tiny compared to the U.S. population of 270 million). Also, the large dosages can compensate for the possibility that rodents may be less sensitive than people to a particular chemical (as happened with thalidomide).

Some people claim that such tests are improper and that large amounts of any chemical would cause cancer. That is not true. Huge amounts of most chemicals do not cause cancer. When a large dosage causes cancer, most scientists believe that a smaller amount would also cause cancer, but less frequently. It would be nice if lower, more realistic dosages could be used, but a test using low dosages and a small number of animals would be extraordinarily insensitive.

It would also be nice if test-tube tests not using any animals were developed that could cheaply and accurately identify cancer-causing chemicals. While some progress has been made in that direction, those tests have not proven reliable. Thus, the standard high-dosage cancer test on small numbers of animals is currently the only practical, reasonably reliable way to identify food additives (and other chemicals) that might cause cancer.

The Delaney Clause is an important part of the federal Food, Drug, and Cosmetic Act. That important consumer-protection clause specifically bans any additive that "is found to induce cancer when ingested by man or animal." The food and chemical industries are seeking to weaken or repeal that law.

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ADDITIVES TO AVOID

ARTIFICIAL COLORINGS

Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has not been used.

BLUE 1 ... Artificial coloring: Beverages, candy, baked goods. Inadequately tested; suggestions of a small cancer risk.

BLUE 2 ... Artificial coloring: Pet food, beverages, candy. The largest study suggested, but did not prove, that this dye caused brain tumors in male mice. The FDA concluded that there is "reasonable certainty of no harm."

GREEN 3 ... Artificial colorings: Candy, beverages. A 1981 industry-sponsored study gave hints of bladder cancer, but FDA re-analyzed the data using other statistical tests and concluded that the dye was safe. Fortunately, this possibly carcinogenic dye is rarely used.

RED 3 ... Cherries in fruit cocktail, candy, baked goods. The evidence that this dye caused thyroid tumors in rats is "convincing," according to a 1983 review committee report requested by FDA. FDA’s recommendation that the dye be banned was overruled by pressure from elsewhere in the Reagan Administration.

YELLOW 6 ... Artificial coloring: Beverages, sausage, baked goods, candy, gelatin. Industry-sponsored animal tests indicated that this dye, the third most widely used, causes tumors of the adrenal gland and kidney. In addition, small amounts of several carcinogens contaminate Yellow 6. However, the FDA reviewed those data and found reasons to conclude that Yellow 6 does not pose a significant cancer risk to humans. Yellow 6 may also cause occasional allergic reactions.

ACESULFAME-K... Artificial sweetener: Baked goods, chewing gum, gelatin desserts, soft drinks.

This artificial sweetener, manufactured by Hoechst, a giant German chemical company, is widely used around the world. It is about 200 times sweeter than sugar. In the United States, for several years acesulfame-K (the K is the chemical symbol for potassium) was permitted only in such foods as sugar-free baked goods, chewing gum, and gelatin desserts. In July 1998, the FDA allowed this chemical to be used in soft drinks, thereby greatly increasing consumer exposure.

The safety tests of acesulfame-K were conducted in the 1970s and were of mediocre quality. Key rat tests were afflicted by disease in the animal colonies; a mouse study was several months too brief and did not expose animals during gestation. Two rat studies suggest that the additive might cause cancer. It was for those reasons that in 1996 the Center for Science in the Public Interest urged the FDA to require better testing before permitting acesulfame-K in soft drinks. In addition, large doses of acetoacetamide, a breakdown product, have been shown to affect the thyroid in rats, rabbits, and dogs. Hopefully, the small amounts in food are not harmful.

OLESTRA (read more) (Olean) ... Fat substitute: Chips, crackers.

Olestra is Procter & Gamble’s synthetic fat that is not absorbed by the body, but runs right through. Procter & Gamble suggests that replacing regular fat with olestra will help people lose weight and lower the risk of heart disease.

Olestra can cause diarrhea and loose stools, abdominal cramps, flatulence, and other adverse effects. Those symptoms are sometimes severe.
Even more importantly, olestra reduces the body’s ability to absorb fat-soluble carotenoids (such as alpha and beta-carotene, lycopene, lutein, and canthaxanthin) from fruits and vegetables. Those nutrients are thought by many experts to reduce the risk of cancer and heart disease. Olestra enables manufacturers to offer greasy-feeling low-fat snacks, but consumers would be much better off with baked snacks, which are perfectly safe and just as low in calories. Products made with olestra should not be called "fat free," because they contain substantial amounts of indigestible fat.

POTASSIUM BROMATE (read more) ... Flour improver: Bread and rolls.

This additive has long been used to increase the volume of bread and to produce bread with a fine crumb (the not-crust part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide. However, bromate itself causes cancer in animals. The tiny amounts of bromate that may remain in bread pose a small risk to consumers. Bromate has been banned virtually worldwide except in Japan and the United States. It is rarely used in California because a cancer warning might be required on the label. In 1999, the Center for Science in the Public Interest petitioned the FDA to ban bromate.

PROPYL GALLATE ... Antioxidant preservative: Vegetable oil, meat products, potato sticks, chicken soup base, chewing gum.

Propyl gallate retards the spoilage of fats and oils and is often used with BHA and BHT, because of the synergistic effects these preservatives have. The best studies on rats and mice were peppered with suggestions (but not proof) that this preservative might cause cancer. Avoid.

SACCHARIN (read more) ... Artificial sweetener: "Diet" products, soft drinks (especially fountain drinks at restaurants), packets.

Saccharin (Sweet ’N Low) is 350 times sweeter than sugar and is used in dietetic foods or as a tabletop sugar substitute. Many studies on animals have shown that saccharin can cause cancer of the urinary bladder. In other rodent studies, saccharin has caused cancer of the uterus, ovaries, skin, blood vessels, and other organs. Other studies have shown that saccharin increases the potency of other cancer-causing chemicals. And the best epidemiology study (done by the National Cancer Institute) found that the use of artificial sweeteners (saccharin and cyclamate) was associated with a higher incidence of bladder cancer.

In 1977, the FDA proposed that saccharin be banned, because of studies that it causes cancer in animals. However, Congress intervened and permitted it to be used, provided that foods bear a warning notice. It has been replaced in many products by aspartame (NutraSweet).
In 1997, the diet-food industry began pressuring the U.S. and Canadian governments and the World Health Organization to take saccharin off their lists of cancer-causing chemicals. The industry acknowledges that saccharin causes bladder cancer in male rats, but argues that those tumors are caused by a mechanism that would not occur in humans. Many public health experts respond by stating that, even if that still-unproved mechanism were correct in male rats, saccharin could cause cancer by additional mechanisms and that, in some studies, saccharin has caused bladder cancer in mice and in female rats and other cancers in both rats and mice.
In May 2000, the U.S. Department of Health and Human Services removed saccharin from its list of cancer-causing chemicals. Later that year, Congress passed a law removing the warning notice that likely will result in increased use in soft drinks and other foods and in a slightly greater incidence of cancer.

SODIUM NITRITE, SODIUM NITRATE ... Preservative, coloring, flavoring: Bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef.

Meat processors love sodium nitrite because it stabilizes the red color in cured meat (without nitrite, hot dogs and bacon would look gray) and gives a characteristic flavor. Sodium nitrate is used in dry cured meat, because it slowly breaks down into nitrite. Adding nitrite to food can lead to the formation of small amounts of potent cancer-causing chemicals (nitrosamines), particularly in fried bacon.

Nitrite, which also occurs in saliva and forms from nitrate in several vegetables, can undergo the same chemical reaction in the stomach. Companies now add ascorbic acid or erythorbic acid to bacon to inhibit nitrosamine formation, a measure that has greatly reduced the problem. While nitrite and nitrate cause only a small risk, they are still worth avoiding.
Several studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. Although those studies have not yet proven that eating nitrite in bacon, sausage, and ham causes cancer in humans, pregnant women would be prudent to avoid those products.
The meat industry justifies its use of nitrite and nitrate by claiming that it prevents the growth of bacteria that cause botulism poisoning. That’s true, but freezing and refrigeration could also do that, and the U.S. Department of Agriculture has developed a safe method using lactic-acid-producing bacteria.

The use of nitrite and nitrate has decreased greatly over the decades, because of refrigeration and restrictions on the amounts used. The meat industry could do the public’s health a favor by cutting back even further. Because nitrite is used primarily in fatty, salty foods, consumers have important nutritional reasons for avoiding nitrite-preserved foods.

STEVIA (read more) ... Natural, high-potency sweetener: powdered dietary supplement. (Not approved as a food additive in the U.S., Canada, EC.)

Stevia, which is about 100 times sweeter than sugar, is obtained from a shrub (yerba dulce) that grow in Brazil and Paraguay. The name of the actual sweet chemical is stevioside. The health-food industry advocates stevia extract as a safe alternative to synthetic sweeteners, like saccharin, aspartame, and sucralose. It is said to be widely used in Japan and several other countries. However, just because a substance is natural, does not mean that it is safe.

The U.S. FDA has rejected stevia (or stevioside) for use as a food additive. Likewise, Canada has not approved stevia, and a European Community scientific panel declared that stevia is unacceptable for use in food. Studies found that high dosages fed to rats caused reduced sperm production and an increase in cell proliferation in their testicles, which could cause infertility or other problems. When pregnant hamsters were fed large amounts of a derivative of stevioside called steviol, they had fewer and smaller offspring.

In the laboratory, steviol can be converted into a mutagenic compound, which may promote cancer by causing mutations in the cells genetic material (DNA). In addition, very large amounts of stevioside can interfere with the absorption of carbohydrates in animals and disrupt the conversion of food into energy within cells. In sum, small amounts of stevia are probably safe, but it is inappropriate to endorse wide use of this sweetener.

CYCLAMATE ... Artificial sweetener: Diet foods.

This controversial high-potency sweetener was used in the United States in diet foods until 1970, at which time it was banned. Animal studies indicated that it causes cancer. Now, based on animal studies, it (or a byproduct) is believed not to cause cancer directly, but to increase the potency of other carcinogens and to harm the testes.

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CAUTION!!! [May pose a risk and needs to be better tested. Try to avoid THE FOLLOWING:]

CITRUS RED 2 ... Artificial coloring: Skin of some Florida oranges only. Studies indicated that this additive causes cancer. The dye does not seep through the orange skin into the pulp. No risk except when eating peel.
RED 40 ... Artificial coloring: Soda pop, candy, gelatin desserts, pastry, pet food, sausage. The most widely used food dye. While this is one of the most-tested food dyes, the key mouse tests were flawed and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not "consistent" or "substantial." Like other dyes, Red 40 is used mainly in junk foods.

BROMINATED VEGETABLE OIL (BVO) ... Emulsifier, clouding agent: Soft drinks

BVO keeps flavor oils in suspension and gives a cloudy appearance to citrus-flavored soft drinks. Eating BVO leaves small residues in body fat; it is unclear whether those residues pose any risk. Fortunately, BVO is not widely used.

BUTYLATED HYDROXYANISOLE (BHA) ... Antioxidant: Cereals chewing gum, potato chips, and vegetable oil.

BHA retards rancidity in fats, oils, and oil-containing foods. While most studies indicate it is safe, some studies demonstrated that it caused cancer in rats. This synthetic chemical can be replaced by safer chemicals (e.g., vitamin E), safer processes (e.g., packing foods under nitrogen instead of air), or can simply be left out (many brands of oily foods, such as potato chips, don’t use any antioxidant).

BUTYLATED HYDROXYTOLUENE (BHT) ... Antioxidant: Cereals, chewing gum, potato chips, oils, etc.

BHT retards rancidity in oils. It either increased or decreased the risk of cancer in various animal studies. Residues of BHT occur in human fat. BHT is unnecessary or is easily replaced by safe substitutes. Avoid it when possible.
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CERTAIN PEOPLE should AVOID these additives:

ARTIFICIAL AND NATURAL FLAVORING ... Flavoring: Soda pop, candy, breakfast cereals, gelatin desserts, and many other foods.

Hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for cherry soda pop. Most flavoring chemicals also occur in nature and are probably safe, but they are used almost exclusively in junk foods. Their use indicates that the real thing (often fruit) has been left out. Companies keep the identity of artificial (and natural) flavorings a deep secret. Flavorings may include substances to which some people are sensitive, such as MSG or HVP.

ASPARTAME ....Artificial sweetener: "Diet" foods, including soft drinks, drink mixes, gelatin desserts, low-calorie frozen desserts, packets

Aspartame (Equal, NutraSweet), made up primarily of two amino acids, was thought to be the perfect artificial sweetener, but questions arose about the quality of the cancer tests. Considering how widely aspartame is used, independent tests should be conducted.
Some people have reported dizziness, hallucinations, or headache after drinking diet soda, but such reports have never been confirmed in controlled studies. Obviously, anyone who thinks they have been affected by aspartame should avoid it. Also, the few people with the rare disease PKU (phenylketonuria) need to avoid it.

There is little evidence that this or other artificial sweeteners have helped people lose weight. Indeed, since 1980, consumption of artificial sweeteners and rates of obesity have both soared, however, those sweeteners certainly might aid some strong-willed dieters.
Finally, be wary of claims scattered around the Internet that aspartame is responsible for a wide range of diseases. Most such claims are not supported by studies.

YELLOW 5 ... Artificial coloring: Gelatin dessert, candy, pet food, baked goods. The second most widely used coloring causes mild allergic reactions, primarily in aspirin-sensitive persons.

GUMS: Arabic, Furcelleran, Ghatti, Guar, Karaya, Locust Bean, Tragacanth, Xanthan ... Thickening agents, stabilizers: Beverages, ice cream, frozen pudding, salad dressing, dough, cottage cheese, candy, drink mixes.

Gums are derived from natural sources (bushes, trees, seaweed, bacteria) and are poorly tested, though probably safe. They are not absorbed by the body. They are used to thicken foods, prevent sugar crystals from forming in candy, stabilize beer foam (arabic), form a
gel in pudding (furcelleran), encapsulate flavor oils in powdered drink mixes, or keep oil and water mixed together in salad dressings. Gums are often used to replace fat in low-fat ice cream, baked goods, and salad dressings. Tragacanth has caused occasional severe allergic reactions.

MYCOPROTEIN ... Meat substitute: Quorn-brand foods.

Mycoprotein, the novel ingredient in Quorn-brand frozen meat substitutes, is made from processed mold (Fusarium venenatum). Though the manufacturer s (Marlow Foods) advertising and labeling implied that the product is "mushroom protein" or "mushroom in origin," the mold (or fungus) from which it is made does not produce mushrooms. Rather, the mold is grown in liquid solution in large tanks. It has been used in the United Kingdom since the 1990s and has also been sold in continental Europe. The chunks of imitation meat are nutritious, but the prepared foods in which they are used may be high in fat or salt. Several percent of consumers are sensitive to Quorn products, resulting in vomiting, nausea, diarrhea, and, less often, hives and anaphylactic reactions.

CAFFEINE ... Stimulant: Naturally occurring in coffee, tea, cocoa, coffee-flavored yogurt and frozen desserts. Additive in soft drinks, gum, and waters.

Caffeine is the only drug that is present naturally or added to widely consumed foods (quinine is the other drug used in foods). It is mildly addictive, one possible reason that makers of soft drinks add it to their products. Many coffee drinkers experience withdrawal symptoms, such as headaches, irritability, sleepiness, and lethargy, when they stop drinking coffee.

Because caffeine increases the risk of miscarriages (and possibly birth defects) and inhibits fetal growth, it should be avoided by women who are pregnant or considering becoming pregnant. It also may make it harder to get pregnant (but don’t use it as a birth-control pill!).

Caffeine also keeps many people from sleeping, causes jitteriness, and affects calcium metabolism. The caffeine in a cup or two of coffee is harmless to most people. But if you drink more than a couple of cups of coffee or cans of caffeine-containing soda per day, experience symptoms noted above, are at risk of osteoporosis, or are pregnant, you should rethink your habit.

CARMINE; COCHINEAL EXTRACT ... Artificial coloring.

Cochineal extract is a coloring extracted from the eggs of the cochineal beetle, which lives on cactus plants in Peru, the Canary Islands, and elsewhere. Carmine is a more purified coloring made from cochineal. In both cases, the actual substance that provides the color is carminic acid.

These colorings, which are extremely stable, are used in some red, pink, or purple candy, yogurt, Campari, ice cream, beverages, and many other foods, as well as drugs and cosmetics.

These colorings have caused allergic reactions that range from hives (disease that causes large, itchy patches to appear on the skin, usually cased by an allergic reaction) to life-threatening anaphylactic shock. It is not known how many people suffer from this allergy. The Food and Drug Administration should ban cochineal extract and carmine or, at the very least, require that they be identified clearly on food labels so that people could avoid them. Natural or synthetic substitutes are available. A label statement should also disclose that, Carmine is extracted from dried insects so that vegetarians and others who want to avoid animal products could do so.

CASEIN, SODIUM CASEINATE ... Thickening and whitening agent: Ice cream, ice milk, sherbet, coffee creamers.

Casein, the principal protein in milk, is a nutritious protein containing adequate amounts of all the essential amino acids. People who are allergic to casein should read food labels carefully, because the additive is used in some “non-dairy” and “vegetarian” foods.

HYDROGENATED STARCH HYDROLYSATE (HSH) ... Sweetener: Dietetic and reduced-calorie foods.

HSH, like sorbitol, is slightly sweet and poorly absorbed by the body. Like sorbitol, and other sugar alcohols, eating significant amounts of HSH may cause intestinal gas and diarrhea.
HYDROLYZED VEGETABLE PROTEIN (HVP) ... Flavor enhancer: Instant soups, frankfurters, sauce mixes, beef stew.

HVP consists of vegetable (usually soybean) protein that has been chemically broken down to the amino acids of which it is composed. HVP is used to bring out the natural flavor of food (and, perhaps, to enable companies to use less real food). It contains MSG and may cause adverse reactions in sensitive individuals.

LACTOSE ... Sweetener: Whipped topping mix, breakfast pastry.

Lactose, a carbohydrate found only in milk, is one of Nature’s ways of delivering calories to infant mammals. One-sixth as sweet as table sugar, lactose is added to food as a slightly sweet source of carbohydrate. Milk turns sour when bacteria convert lactose to lactic acid. Many people, especially non-Caucasians, have trouble digesting lactose. Bacteria in their guts may produce gas.

MONOSODIUM GLUTAMATE (MSG) ... Flavor enhancer: Soup, salad dressing, chips, frozen entrees, restaurant foods

This amino acid brings out the flavor in many foods. While that may sound like a treat for taste buds, the use of MSG allows companies to reduce the amount of real ingredients in their foods, such as chicken in chicken soup. In the 1960s, it was discovered that large amounts of MSG fed to infant mice destroyed nerve cells in the brain. After that research was publicized, public pressure forced baby-food companies to stop adding MSG to their products (it was used to make the foods taste better to parents).
Careful studies have shown that some people are sensitive to MSG. Reactions include headache, nausea, weakness, and burning sensation in the back of neck and forearms. Some people complain of wheezing, changes in heart rate, and difficulty breathing. Some people claim to be sensitive to very small amounts of MSG, but no good studies have been done to determine just how little MSG can cause a reaction in the most-sensitive people. To protect the public’s health, manufacturers and restaurateurs should use less or no MSG and the amounts of MSG should be listed on labels of foods that contain significant amounts. People who believe they are sensitive to MSG should be aware that other ingredients, such as natural flavoring and hydrolyzed vegetable protein, also contain glutamate. Also, foods such as Parmesan cheese and tomatoes contain glutamate that occurs naturally, but no reactions have been reported to those foods.

QUININE ... Flavoring: Tonic water, quinine water, bitter lemon.

This drug can cure malaria and is used as a bitter flavoring in a few soft drinks. There is a slight chance that quinine causes birth defects, so, to be on the safe side, pregnant women should avoid quinine-containing beverages and drugs. Relatively poorly tested.

SULFITES (SULFUR DIOXIDE, SODIUM BISULFITE) ... Preservative, bleach: Dried fruit, wine, processed potatoes

Sulfiting agents prevent discoloration (dried fruit, some "fresh" shrimp, and some dried, fried, or frozen potatoes) and bacterial growth (wine). They also destroy vitamin B-1 and, most important, can cause severe reactions, especially in asthmatics. If you think you may be sensitive, avoid all forms of this additive, because it has caused at least twelve known deaths and probably many more.
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CUT BACK on these! [Not toxic, but large amounts may be unsafe or promote bad nutrition.]

HIGH-FRUCTOSE CORN SYRUP (read more) ... Sweetener: Soft drinks, other processed foods

Corn syrup can be treated with enzymes to convert some of its dextrose to fructose, which results in High Fructose Corn Syrup (HFCS). HFCS has largely replaced ordinary sugar used in soft drinks and many other foods because it is cheaper. Americans consume about 59 pounds per year of HFCS (and a total of 150 pounds per year of all refined sugars).

CORN SYRUP (read more) ... Sweetener, thickener: Candy, toppings, syrups, snack foods, imitation dairy foods.

Corn syrup, which consists mostly of dextrose, is a sweet, thick liquid made by treating cornstarch with acids or enzymes. It may be dried and used as corn syrup solids in coffee whiteners and other dry products. Corn syrup contains no nutritional value other than calories, promotes tooth decay, and is used mainly in foods with little intrinsic nutritional value.

DEXTROSE (read more) ... Sweetener, coloring agent: Bread, caramel, soda pop, cookies, and many other foods

Dextrose is an important chemical in every living organism. A sugar, it is a source of sweetness in fruits and honey. Added to foods as a sweetener, it represents empty calories and contributes to tooth decay. Dextrose turns brown when heated and contributes to the color of bread crust and toast. Americans consume about 25 pounds per year of dextrose -- and a total of about 150 pounds per year of all refined sugars.

FRUCTOSE ... Sweetener: "health" drinks and other products

Fructose (also called levulose) is a sugar that is a little sweeter than table sugar. Modest amounts of fructose occur naturally in fruits and vegetables, which also contain other sugars. When table sugar is digested, it breaks down into equal amounts of fructose and glucose (dextrose). Another major source of fructose in the typical diet is high-fructose corn syrup (HFCS), which typically contains about half fructose and half glucose. Modest amounts of fructose are safe and do not boost blood glucose levels, making the sweetener attractive to diabetics. However, large amounts increase triglyceride (fat) levels in blood and, thereby, increase the risk of heart disease.

HYDROGENATED VEGETABLE OIL, PARTIALLY HYDROGENATED VEGETABLE OIL (read more) ... Fat, oil, shortening: Margarine, crackers, fried restaurant foods, baked goods.

Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen. Hydrogenation reduces the levels of polyunsaturated oils — and also creates trans fats, which promote heart disease (they act like saturated fats). Ideally, food manufacturers would replace hydrogenated shortening with less-harmful ingredients.

INVERT SUGAR (read more) ... Sweetener: Candy, soft drinks, many other foods
Invert sugar, a 50-50 mixture of two sugars, dextrose and fructose, is sweeter and more soluble than sucrose (table sugar). Invert sugar forms when sucrose is split in two by an enzyme or acid. It provides "empty calories," contributes to tooth decay, and should be avoided.

LACTITOL ... Sweetener: candy, chocolates, baked goods, ice cream, and other sugar-free foods.

Lactitol, like sorbitol, mannitol, and xylitol, is a sugar alcohol, also called a polyol. It is made from lactose, or milk sugar. Like other sugar alcohols, lactitol is not absorbed well by the body (which means it has fewer calories per gram than table sugar) and does not promote tooth decay. However, large amounts (above 20 to 30 grams) may cause loose stools or diarrhea.

MALTITOL ... Sweetener: Candy, chocolates, jams, and other sugar-free foods.

Maltitol, like sorbitol, mannitol, and xylitol, is a sugar alcohol, also called a polyol. It is made by hydrogenating maltose, which is obtained from corn syrup. Like other sugar alcohols, mannitol is not absorbed well by the body (which means it has fewer calories per gram than table sugar) and does not promote tooth decay. However, large amounts (above 20 to 30 grams) may have a laxative effect.

MANNITOL ... Sweetener, other uses: Chewing gum, low-calorie foods

Not quite as sweet as sugar and poorly absorbed by the body, it contributes only half as many calories as sugar. Used as the "dust" on chewing gum, mannitol prevents gum from absorbing moisture and becoming sticky. Safe — except that large amounts that are used in gum may have a laxative effect and even cause diarrhea.

POLYDEXTROSE ... bulking agent: reduced-calorie salad dressings, baked goods, candies, puddings, frozen desserts

Polydextrose is made by combining dextrose (corn sugar) with sorbitol. The result is a slightly sweet, reduced-calorie (only one calorie per gram because it is poorly digested) bulking agent. The FDA requires that if a serving of a food would likely provide more than 15 grams of polydextrose, the label should advise consumers that "Sensitive individuals may experience a laxative effect from excessive consumption of this product."

SALATRIM (read more) ... Modified fat: baked goods, candy

This manufactured fat (developed by Nabisco) has the physical properties of regular fat, but the manufacturer claims it provides only about 5/9 as many calories. Its use can enable companies to make reduced-calorie claims on their products. Salatrim’s low calorie content results from its content of stearic acid, which the manufacturer says is absorbed poorly, and short-chain fatty acids, which provide fewer calories per unit weight.

Critics have charged that it does not provide as big a calorie reduction as claimed by Nabisco. Moreover, only very limited testing has been done to determine effects on humans. Eating small amounts of salatrim is probably safe, but large amounts (30g or more per day) increase the risk of such side effects as stomach cramps and nausea. No tests have been done to determine if the various food additives (salatrim, olestra, mannitol, and sorbitol) that cause gastrointestinal symptoms can act in concert to cause greater effects.

Nabisco declared salatrim safe and has marketed it, as the law allows, without formal FDA approval. (Nabisco has since sold salatrim to another company, Cultor.) In June 1998, the Center for Science in the Public Interest urged the FDA to ban salatrim until better tests were done and demonstrated safety.

SALT (Sodium Chloride) ... Flavoring: Most processed foods, soup, potato chips, crackers.

Salt is used liberally in many processed foods and restaurant meals. Other additives contribute additional sodium. A diet high in sodium increases the risk or severity of high blood pressure, which increases the risk of heart attack and stroke. Everyone should eat less salt: avoid salty processed foods and restaurant meals, use salt sparingly, and enjoy other seasonings.

SORBITOL (read more) ... Sweetener, thickening agent, maintains moisture. Dietetic drinks and foods, candy, shredded coconut, chewing gum.

Sorbitol occurs naturally in fruits and berries and is a close relative of sugars. It is half as sweet as sugar. It is used many dietetic foods. It is used in non-cariogenic (non-decay-causing) chewing gum because oral bacteria do not metabolize it well. Some diabetics use sorbitol-sweetened foods because it is absorbed slowly and does not cause blood sugar to increase rapidly. Moderate amounts of sorbitol may have a strong laxative effect and even cause diarrhea, but otherwise it is safe.

SUGAR (SUCROSE)... Sweetener: Table sugar, sweetened foods

Sucrose, ordinary table sugar, occurs naturally in fruit, sugar cane, and sugar beets. Americans consume about 65 pounds of sucrose per year. That figure is down from 102 pounds per year around 1970, but the decrease has been more than made up for with HIGH-FRUCTOSE CORN SYRUP and DEXTROSE. About 156 pounds of all refined sugars are produced per person per year, an increase of 28 percent since 1983. Interestingly that’s just when the use of ASPARTAME started skyrocketing. In other words, it appears that artificial sweeteners have not replaced sugar, but may have stimulated America’s sweet tooth.

Sugar and sweetened foods may taste good and supply energy, but most people eat too much of them. Sugar, corn syrup, and other refined sweeteners make up 16 percent of the average diet, but provide no vitamins, minerals, or protein. That means that a person would have to get 100 percent of his or her nutrients from only 84 percent of his or her food. Sugar and other refined sugars can promote obesity, tooth decay, and, in people with high triglycerides, heart disease.

TAGATOSE ... sugar substitute

This new additive is chemically similar to glucose (dextrose, corn sugar), but is poorly absorbed by the body. That is why it yields only one-third as many calories and why large amounts cause diarrhea, nausea, and flatulence. In one study, 20 grams (about five teaspoons) caused nausea.
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Glossary

ANTIOXIDANTS retard the oxidation of unsaturated fats and oils, colorings, and flavorings. Oxidation leads to rancidity, flavor changes, and loss of color. Most of those effects are caused by reaction of oxygen in the air with fats.

CARCINOGEN is a chemical or other agent that causes cancer in animals or humans.

CHELATING AGENTS trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid.

EMULSIFIERS keep oil and water mixed together.
FLAVOR ENHANCERS have little or no flavor of their own, but accentuate the natural flavor of foods. They are often used when very little of a natural ingredient is present.

THICKENING AGENTS are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby making the food thicker. Thickening agents "stabilize" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed.