Description
E-Numbers (food additives), those cryptic codes lurking in the ingredients lists of processed foods, have long been a source of curiosity and concern for consumers. But what exactly are they, and why should we pay attention? These additives serve various purposes, from enhancing flavour and texture to prolonging shelf life. However, alongside their utility, questions linger about their safety and potential health impacts. In this book, we delve into the toxicology and carcinogenic properties of E numbers. We explore their origins, functions, and, critically, their potential adverse effects on human health. We shed light on the risks associated with these additives, empowering readers to make informed choices about their dietary habits. Public health organisations create the impression that these E numbers are sufficiently scientifically underpinned, which they aren’t. They are often merely based on assumptions or by using ‘safety uncertainty factors’ that allow for unsubstantiated comparisons between animals and humans. Animal studies often serve as the basis for deriving these values, which may not accurately reflect the actual toxicity levels in humans. By understanding the potential risks associated with E-numbers, individuals can navigate the food landscape with greater confidence, prioritising health and wellbeing.
