The+issues+of+BHA+12-2


 * THE ISSUE **[[image:e320.JPG width="192" height="146"]]



= 1. Food Additives - do we need them? = The last 100 years has seen radical changes in the food supply of societies around the world. While less and less people working on farms, people now expect and demand a greater variety of food. As the affluent middle working class becomes larger, the demand for pre-packaged, convenience foods has also grown considerably as families find it less convenient to cook meals from scratch. Making convenience foods both varied as well as nutritious and safe (not to mention cheap), is now being done using modern technology. This technology includes food additives that have been proven both useful as well as safe through long use and stringent testing.

a. So what exactly are food additives and why use them?
Additives are functional ingredients: they are added into foods on purpose to improve safety, nutritional value and/or taste and appearance. Basically, food additives are used to: · Preserve foods safely e.g. preventing bacteria from growing and causing food to rot or cause food poisoning. · Maintain food nutrition e.g. preventing the loss or breakdown of vitamins and amino acids. · Give food special qualities e.g. artificial sweeteners for making diabetic snacks or using bulking agents to make food less fattening. · Make food more appealing (taste or appearance) e.g. thickeners and stabilisers to prevent the ingredients of ice cream and salad dressings from separating. = 2. History of food additives = Food additives have been around almost as long as man himself. Food additives have been used to preserve food from one harvest to the next with better appearance and nutritional value for thousands of years. The ancient Egyptians used colours and flavourings to make food look and taste better, while ancient Romans utilised spices, salt and vegetable colouring to enhance their meals. All over the world, salting and smoking food has been practised to preserve food. More recently, technology and the discovery of new, effective food additives has led to their widespread use. These include emulsifiers in margarine (to keep it in a solid block), baking soda in cake mixes and gelling agents in jams. The use of these additives has offered consumers a wide range of reasonably priced foodstuffs of a high and constant quality. In fact, without food additives, it would be impossible to produce low-calorie or low-fat products such as margarine.

 (SO2) || Juice, //cider //, dried fruit, dried beans, syrup, pickles ||  Can cause stomach injuries, speed up an asthma attack, genetic mutations, cancer and allergy ||
 * **Food Preservative ** || **Food Products ** || **Danger to health ** ||
 *  Ca-benzoate ||  Juice, soft drinks, sweet wines, salted fish ||  Can cause adverse reactions in asmatis and sensitive to aspirin ||
 *  Sulfur dioxide
 *  K-nitrite ||  Corned beef, dried meat, salted meat, meat pickle || Nitrite can effect the ability of blood cells to carry oxygen, causing dificulty breathing headaches, anemia, kidney inflammation throw up ||
 *  Ca- / Na-propionate || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Bread and flavor products || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Migraine, fatigue, difficulty sleeping ||
 * <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Na-metasulfate || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Bread and flavor products || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Skin allergies ||
 * <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Sorbic acid || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Citrus, cheese, pickle and Salad || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Skin injuries ||
 * <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Natamysin || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Meat and cheese || <span style="color: #1f497d; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;">can cause nausea, vomiting, no appetite, diarrhea and skin injuries ||
 * <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> K-asetate || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Acid food || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Ruin renal function ||
 * <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> BHA || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Fresh pork meat, hot dogs, vegetable oil, shortening, potato chip, frozen pizza, instant teas || <span style="color: #333399; font-family: Verdana,sans-serif; font-size: 8pt; line-height: normal; margin-bottom: 0cm;"> Can causes heart disease and cancer ||

Looking at the possibility of health problems such as those listed in Table, the FDA requires the manufacturer to prove that food preservatives that are used are safe for consumers to consider: - Possible number of preservatives in consumer exposure as a result of consuming the food product concerned. - Cumulative effect of preservatives in the diet. - The potential toxicity (including carcinogens) preservatives when ingested by humans or animals. However, keep in mind the important things in the use of food additives preservatives are: - Select the correct preservative / food allowed for in and has been listed in Badan POM RI. - Read-dose use in tagging / labels. - Use the right dosage as directed on the label. - Read food labels carefully selected / purchased and intelligently consume food products that use preservatives.

<span style="display: none; font-family: 'Times New Roman',serif; font-size: 12pt; line-height: normal; margin-bottom: 0cm;">Simak <span style="display: none; font-family: 'Times New Roman',serif; font-size: 12pt; line-height: normal; margin-bottom: 0cm;">Baca secara fonetik

A. The sources of food additives are:
**<span style="color: #4f81bd; font-family: Cambria,serif;">1. ** Products of vegetable origin - Thickening agents extracted from seeds, fruit and seaweed - Colours isolated from seeds, fruits and vegetables - Acidulates such as tartaric acid from fruit **<span style="color: #4f81bd; font-family: Cambria,serif;">2. ** Nature-identical products produced by synthesis or biosynthesis - antioxidants such as ascorbic acid in fruit and tocopherol in vegetable oils colours such as carotenoids,the colouring agent in many fruits and vegetables. - Acidulants such as citric acid present in citrus fruit **<span style="color: #4f81bd; font-family: Cambria,serif;">3. ** Products obtained by modifying natural substances - Emulsifiers derived from edible oils and organic acids - Thickening agents such as modified starches and modified cellulose - Bulk sweeteners such as sorbitol and maltitol Man-made products such as butylated hydroxyanisole (BHA) - Colours, such as indigotin and quinoline yellow - Intense sweeteners such as saccharin. = 3. How safe are food additives? = Some additives have been used for decades or even centuries, so we have a lot of experience regarding both their usefulness and their safety. To continue to assure safety, scientific experts review these traditional additives every so often, and any reasonable doubts are evaluated. New additives must not only have a demonstrated useful purpose, but also go through a thorough and rigorous safety evaluation before they can be approved for use. Basically, both new and traditional additives are tested by an independent experts who evaluate whatever information is available. In the EU this group of experts is the Scientific Committee for Foods. The Information they evaluate includes lifetime feeding studies which assess how the additive is handled in the body, stability of the additive in different foods and beverages, and the intended uses in order to understand how much of the additive is likely to be consumed. If the experts feel that specific information is lacking, they will require additional tests . Once sufficient information is available for a thorough evaluation, the experts will calculate an acceptable daily intake (ADI) for the additive i.e., the amount of the additive that can be daily consumed safely over a lifetime. This is typically done by finding, through extensive testing, the level at which no effect is observed and then dividing by a safety factor of typically 100. The purpose of the safety factor is to provide additional security in case humans are more sensitive to the additive than the test animals are, and in case some people are more sensitive than others. Next, the regulators apply the ADI to establish the amount of the additive which may be used, taking into account the likely consumption of the foods and beverages which will contain the additive as well as the amount of the additive needed to achieve its function. These permitted levels ensure that the total consumption of an additive is normally far below the ADI. It is important to note that since the ADI is based on lifetime feeding studies, and because the ADI has a built-in safety factor, the consumption of an additive above its ADI on a given day is not a cause for concern. In fact, human dietary surveys have confirmed many times that consumption above the ADI on one day is more than accounted for by consumption comfortably below the ADI on most other days.

= 4.What is BHA? = Butylated hydroxyanisole (BHA) has been used since 1947 as an antioxidant in many foods, BHA is a synthetic analogue of vitamin E and operates by reducing oxygen radicals and interrupting the propagation of oxidation processes. It is widely used as an antioxidant and preservative, and is prepared from p-methoxyphenol and isobutene. BHA can be used in baked products as it is stable at high temperatures, it is mainly used to prevent rancidity in fats and oils. BHA is a food additive generally used as an antioxidant in products containing fats or oils and can be use in conjunction with butylated hydroxytoluene, //tert-//butyl hydroquinone, and propyl gallate, for a synergistic combination of antioxidants = 5.Can people be allergic to food additives? = Many people are allergic or intolerant to foods such as milk, eggs, fish, shellfish and wheat. In fact, about one in every fifty individuals is allergic to some food substance. Allergic reactions include migraine headaches, diarrhoea, respiratory problems and skin rashes. In contrast, however, intolerance to food additives has been shown to be uncommon. Among the most recent and reliable investigations into food additive intolerance was carried out by a regional authority in the United Kingdom which found that 3 out of 18,000 respondents exhibited any intolerance to food additives. This finding agreed with an earlier estimate by experts of the European Commission. Therefore, among adults, food additive intolerance appears to be very rare.