2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Preservatives, flavorings and various improvers, which are widely used in food production, damage human desoribonucleic acid (DNA) and can cause cancer.
The discovery is a village of a group of scientists from the Laboratory of Molecular Genetics at the Institute of Molecular Biology of the Bulgarian Academy of Sciences (BAS) headed by Associate Professor Georgi Milushev.
Scientists have studied in detail 12 of the most common preservatives, enhancers and flavors known under the more popular name E's, all but one approved for use in the food industry.
The results of the research are more than shocking. It turns out that six of the permitted food additives damage human DNA and thus can cause cancer or other disease.
These are specifically the colorants erythrosine - E112, indigo carmine-E132, fast green - E143, the preservative sodium nitrite - E250, the additive caffeine and 4-aminoantipyrene - 4AAP, the latter of which is widely used in the pharmaceutical industry.
According to the head of the research team, Assoc. Prof. Miloshev, these substances pose a real health risk, even when used in much lower than permitted doses.
In order to prevent DNA damage and potential health risk, the supplements in question should be in concentrations 10 to 100 times lower than currently allowed, said Prof. Miloshev.
He claims in his report that the one-time exposure to certain substances, such as sodium nitrite, which is added to meats and sausages, should be 1000 times lower than previously allowed.
The native scientists have alerted several Bulgarian ministries, agencies and commissions about the results of their research. They have also notified the European Commission and the European Food Safety Authority (EFSA) and others.
So far, the only response that the native experts have received is from EFSA, which responded that the laboratory studies have some weaknesses and limitations, but will present the publication of the permanent working group on genotoxicity to the Scientific Council.
According to European experts from EFSA, the scientific publication of native geneticists does not provide new information regarding the safety assessment of these supplements.
EFSA's opinion does not confuse the authors of the finding, who wonder why, once the Agency has a report on the harmful effects of these additives, no measures have been taken to reduce their toxicity or use.
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