The advantages and disadvantages of preservatives. “Pros”: ensure product preservation, can be of natural origin, support mass production. “Cons”: increase the risk of mental disorders and allergies, have carcinogenic properties.
Preservatives are substances (both synthetic and natural) that slow down the decomposition of biological products. They can currently be found in vegetables, fruits, and processed foods. Since many preservatives are of synthetic origin, the question of their safety for consumer health remains relevant. It has not yet been definitively established whether preservatives can cause serious harm to the body.
“Pros” — or advantages of preservatives:
1. Natural preservatives
Many are unaware that nature itself offers us a variety of preserving substances. For example, sugar and salt have the property of preventing food spoilage, allowing for the preparation of fruit jams and the salting of meat and fish for preservation. Foods produce these substances to protect against decomposition. Although there are significantly more synthetic preservatives, natural ones also have their place.
2. Support for mass food production
Residents of developed countries, such as the USA, UK, and France, can afford organic products without preservatives, while less affluent populations are deprived of such an opportunity. Preservatives allow for the production and storage of food for extended periods, helping to feed millions of people with affordable food. Although the use of synthetic substances has decreased in recent years, they still exist in the food industry even in poorer countries.
3. Preservation of food
Preservatives prevent food spoilage, whether it is food or other organic materials. Their action is aimed at actively suppressing the reproduction of microbes, which, in turn, prevents decomposition. Any changes in the original product can pose a danger to consumers, as bacteria and microbes are sources of dangerous diseases.
“Cons” — or disadvantages of preservatives:
1. Increased risk of mental disorders
In recent years, the use of preservatives has become a subject of heated discussions. Some studies have shown that artificial substances in food may be linked to the development of attention deficit syndrome. Initially, some types of preservatives were considered beneficial for reducing hyperactivity in children; however, negative side effects were later identified. A five-year study conducted in schools in Wisconsin examined the impact of nutrition on children's health, showing that in those institutions where children were offered healthy food with minimal artificial preservatives, academic performance significantly increased.
2. Carcinogenic properties
Some food additives, such as butylated hydroxyanisole and butylated hydroxytoluene, are associated with the risk of cancer and carcinogenic activity. There is evidence that different people metabolize these additives differently, leading to the unproven assertion that these two common preservatives may act as carcinogens on some individuals but not have such an effect on others. Butylated hydroxytoluene is most commonly added to instant cereals and fats, while butylated hydroxyanisole can be found in packaged potatoes, meat, beer, baked goods, and even chewing gum.
3. Increased risk of allergies
Like most other claims about synthetic preservatives, their impact on the occurrence of allergic reactions lacks definitive evidence. However, some of them, such as tartrazine (E102), carmine (E120), and saffron (E164 — yellow food coloring), are considered dangerous for people suffering from anaphylaxis and Quincke's disease. Skin rashes, joint and muscle pain, asthma symptoms, weakness, and lethargy are all common allergic reactions to food preservatives and additives. Less than 1% of adult consumers are susceptible to such effects, while this figure is significantly higher among children.
Alla Fedorchenko, endocrinologist-nutritionist
