Food healthful in important ways
Food additives, properly used, allow us to enjoy a variety of wholesome foods in every season. Many people, wary of additives, believe that they are toxic chemicals brewed up in laboratories. Such fears are groundless. The great majority of the 3,000 or so additives allowed by the FDA are foods or normal ingredients of foods.
Additives help keep our food healthful in at least 5 important ways.
- They retard spoilage.
- They improve or maintain nutritional value.
- They make breads and baked goods rise.
- They enhance flavor, color, and appearance.
- They keep flavors and textures consistent.
Additives listed on food labels under their chemical names seem less intimidating when you know their everyday equivalents. For example, salt is sodium chloride, vitamin C is ascorbic acid, and vitamin E is alpha-tocopherol. Not every additive has a familiar name, but it’s reassuring to remember that all food is made up of chemicals, just as our bodies are. Regulations known as good manufacturing practices limit the amounts of additives that may be used in foods. Manufacturers use only as much of an additive as is needed to achieve the desired result.
The additives most widely used are salt, sugar and corn syrup, vitamin C, vitamin E, and butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). These substances prolong shelf life, stop fats and oils from turning rancid, and prevent discoloration and changes in texture. Additives are also used in packing materials and must be approved for this purpose.
Additives That Enrich and Fortify
Additives used for enriching and fortifying foods are particularly beneficial. Enrichment restores essential nutrients that are lost during the processing of raw materials. For example, white flour and rice are enriched with B vitamins that are removed when the grains are milled. As a public health measure, certain foods are fortified with important nutrients to make sure people consume enough to stay healthy. Vitamin D, for example, is added to milk; vitamin A to margarine; and iron and folic acid to flours and cereals.
Additives Don’t Appear to Influence Hyperactivity
Years ago, Dr. Benjamin Feingold, a pediatric allergist, claimed that the behavior of hyperactive children improved dramatically when they followed a diet that eliminated additives, including artificial colors and flavors, as well as naturally occurring salicylates in fruits and vegetables. But when tested scientifically, the Feingold diet had no favorable effect. Some children, however, appeared to benefit from the extra parental attention.
In other cases, belief in the diet’s efficacy seemed to bring about an improvement similar to the placebo effect sometimes seen with medical treatments. In one study, the behavior of a small group of children with more severe hyperactivity changed for the worse when they were given food spiked with huge doses of artificial colors. However, the doses were many times greater than children would normally consume, and the findings, therefore, do not apply to usual situations.
Nevertheless, it is possible that a child may be unusually sensitive to a particular ingredient or food. If you are convinced there’s a connection between your child’s behavior and his diet, talk to your pediatrician, who may perform sensitivity testing or recommend cutting out an offending food and finding alternative sources if essential nutrients are involved