It may also be a surprise that a chemical used in explosives sometimes finds its way into breads, muffins and cookies, or that an ingredient in lighter fluid is used to keep chicken nuggets fresh.
In recent weeks experts also have issued warnings about red food dyes in candy, Doritos and sodas, which have been linked to cancer and inflammatory bowel disease.
Substance found in lighter fluids, is also in chicken nuggets
Butane isn’t just for lighters anymore — it's also added to chicken nuggets, potato chips and some fast foods to keep them fresh for longer.
The chemical — tert-Butylhydroquinone (TBHQ) — is considered to be safe in low doses in foods.
But in higher amounts it has been linked to tumors, liver enlargements, convulsions and paralysis.
Food companies swear by TBHQ because it can preserve food, keeping its flavor, color and nutritional value for longer.
The Food and Drug Administration (FDA) approved the chemical for use in foods back in the 70s, when fast foods were becoming ever-more popular.
Now it is claimed to be in everything from McDonald's chicken nuggets and nstant noodles to snack crackers.
The FDA currently allows for no more than 0.02 percent of an item's total fat and oil content to be TBHQ.
Authorities in Europe have also determined that TBHQ is safe to use in foods in low concentrations.
The chemical is made from butane, which is stored in lighters as a liquid and released as a gas ignited by a spark.
Explosive material in breads, muffins and cookies
Potassium bromate has been used as an explosive for decades.
But the white powder is also mixed into flour used for baked goods such as breads and cookies, because it can help dough to rise and keep its shape.
Lab studies have repeatedly linked it to cancers in the thyroid and peritoneum — the thin layer of cells covering the bladder, rectum — and the uterus.
But the FDA is yet to outlaw its use in the United States, and continues to consider the substance as 'GRAS', generally recognized as safe.
This contrasts with the view in many other countries and blocs, including the UK, Canada, India, Brazil and the European Union — which have all outlawed it.
Warnings over its potential to cause cancer date back to 1999, when reports on this risk began to be released.
The food industry has long argued it is safe to use because during cooking the powder is converted into potassium bromide, a non-carcinogen.
But tests in the UK back in 1994 showed that potassium bromate remains in foods even after cooking.
This included all six unwrapped bread products tested, and seven out of 22 wrapped that were checked.
No comments:
Post a Comment