Pros and Cons of Food Preservatives
So how do we reap the benefits that can be derived from preservatives while avoiding its harmful effects? Within moderation both objectives can be accomplished.
Pros:
Cons:
X Preservatives cause allergic reactions especially in people with asthma.
X Preservatives are linked to cancer. Sodium nitrate and sodium nitrite are used to preserve meat and have been found to produce cancer-causing chemicals called nitrosamines.
X Preservatives are harmful to children. Increased headaches, incidences of attention disorders, and other behavioral changes are all linked to preservatives.
Pros:
- Increase the life of foods, which means foods will not spoil (i.e., less wastage and more supply).
- Make foods safer to eat by removing toxins (particularly meats).
- By increasing supply, keep prices of foods affordable.
- Enrich foods by adding daily nutrition requirements. An example is Vitamin C to orange juice.
- Foods with preservatives are more visually appealing. An example is how meat doesn’t brown when sodium nitrates and sodium nitrites help it to preserve its color. Another example is how flour is white when bleached. Wheat is naturally brown in color but packaging will actually print “bleached flour”.
- Emulsification is a process that allows two substances such as oil and water that do not mix to be combined when preservatives are used. This is commonly seen in salad dressings.
Cons:
X Preservatives cause allergic reactions especially in people with asthma.
X Preservatives are linked to cancer. Sodium nitrate and sodium nitrite are used to preserve meat and have been found to produce cancer-causing chemicals called nitrosamines.
X Preservatives are harmful to children. Increased headaches, incidences of attention disorders, and other behavioral changes are all linked to preservatives.