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Food additives and contaminants. An update.

P M Newberne, M W Conner

    Cancer
    |October 15, 1986
    PubMed
    Summary

    Food additives offer benefits but perceived risks fuel cancer phobia. While intentional additives like sugars are common, contaminants pose the greatest threat, yet our food supply remains exceptionally safe.

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    Area of Science:

    • Food Science
    • Toxicology
    • Public Health

    Background:

    • Public concern regarding food additives has increased, driven by perceived health risks, particularly cancer.
    • Intentional food additives, including sugars, salt, and sweeteners, comprise the majority of direct additives.
    • Unintentional contaminants like mycotoxins and pesticides represent a significant public health challenge.

    Purpose of the Study:

    • To analyze the perceived risks versus actual benefits of food additives.
    • To differentiate between intentional additives and unintentional contaminants in the food supply.
    • To assess the current safety of the food supply and identify areas for continued surveillance.

    Main Methods:

    • Review of existing literature on food additives and contaminants.
    • Analysis of public perception versus scientific evidence regarding food additive risks.
    • Evaluation of regulatory agency performance in ensuring food safety.

    Main Results:

    • Despite public anxiety, the food supply is demonstrably safer than ever.
    • Unintentional contaminants, not typically classified as additives, pose the most significant health risks.
    • Excessive consumption of food and resulting obesity are major public health concerns.

    Conclusions:

    • Current food safety measures are effective, resulting in a healthy food supply.
    • Continued vigilance is necessary, with increased focus on uncontrolled substances like natural products.
    • Public education is crucial to differentiate between additive risks and contaminant threats.

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