The development of the food industry at one time made it possible to increase the shelf life of perishable products (sausages, juices, yoghurts, etc.) by adding special food additives to them. Manufacturers claim that the health risks from supplements are minimal. However, people with weak immunity, asthmatics and allergy sufferers should be extremely careful. When choosing products containing additives with the letter E code, it will not be superfluous to know some information.
The following food additives are most commonly used in production:
E102 (tartrazine) - yellow dye, used in the production of various canned sauces, smoked fish and confectionery. It tends to accumulate in the body. Not recommended for people with aspirin intolerance. May cause irritability in children under 10 years of age.
E104 (yellow quinoline) - is actively used in the production of smoked meats, canned fish, ready-made salads with seaweed, etc. In 10% of cases, it causes an allergic reaction in the form of easily subsiding edema. It causes fluid retention in the body, is contraindicated in patients with diabetes mellitus and in case of problems in the work of the urinary system.
E110 (sunset yellow) - present in dry mixes for preparing chocolate drinks, used in concentrates for soups and desserts. Accumulating in the body, it can cause malfunctions of the nervous system: excitability, sleep disturbance, irritability, etc.
E120 (cochineal) is a natural dye based on egg yolk. Almost harmless if you are not allergic to eggs and animal products.
E122 (carmoisine) is a red dye, widely used in the production of berry jams, desserts, sauces, etc. Dangerous in diseases of bronchial asthma. Not recommended for children under 12 years of age, as it is the strongest allergen.
E124 (poncea) - red colorant, most often used in the manufacture of sausages and pates. Increases cholesterol levels, dangerous for people with problem blood vessels and heart failure.
E127 (erythrosine) - a red dye used to preserve canned berries and fruits, used in the manufacture of ham and pork products. Not recommended for people with increased excitability and patients with impaired liver function. In rare cases, it causes an exacerbation of diseases of the gastrointestinal tract (ulcer, gastritis, etc.).
E131 (blue V) - used for canning vegetables, may cause allergic dermatitis. Not recommended for people using antibiotics and children under 18 years of age.
E132 (indigo carmine) - used in the production of semi-finished meat products and yoghurts. Accumulating in the body, it increases the level of acidity in the stomach. Not recommended for people suffering from obesity and diseases of the gastrointestinal tract.
E133 (brilliant blue) - used in chips and canning green peas. In small doses, it is practically harmless.
E151 (black PN) - gives a rich color to canned vegetables and fruits. In isolated cases, it can cause an allergy in the form of a rash. Not recommended for people with increased excitability.
E413 (tragacanth) - emulsifier, stabilizer and thickener. It is used in the preparation of processed cheeses and dairy products such as yoghurt. The strongest allergen. Not recommended for people with diseases of the gastrointestinal tract. Causes an increase in cholesterol levels.
