Potassium bromate is an additive that food producers sometimes use to improve flour. It helps dough become stronger and more elastic, which leads to baked goods that rise higher and have a more consistent texture. You’ll most commonly find potassium bromate in commercially produced white sandwich breads, burger and hot dog buns, packaged rolls, pizza crusts from national chain restaurants, and some specialty breads like bagels or sub rolls.
This additive is considered a possible carcinogen, and studies have shown it can cause cancer in lab animals. Because of this, it has been banned in many places, including the European Union, Canada, and the UK. However, it is still permitted for use in the United States. The regulation requires that only very small amounts are used and that it's fully converted into a harmless substance during baking.
Propyl paraben's main job is to prevent the growth of mold and yeast, which helps extend the shelf life of products. You’ll often see it used in packaged baked goods—like certain store-brand tortillas, muffins, and pound cakes—as well as in processed snack cakes and some frozen desserts.
Concerns have been linked to propyl paraben's ability to mimic estrogen, which could potentially disrupt normal hormone functions. Because of this, some people choose to limit their exposure to it. The Food and Drug Administration (FDA) considers it "generally recognized as safe" at the low levels found in foods.
Butylated hydroxyanisole, often listed as BHA, is an antioxidant used as a preservative in many processed foods. You’ll often find BHA in preserved meats like pepperoni or beef jerky. Its main job is to prevent fats and oils from spoiling, which extends the shelf life of products and keeps them tasting fresh. While this helps reduce food waste, some health questions have been raised about this common additive.
Some studies suggest that BHA may be an endocrine disruptor, meaning it could interfere with the body's hormone systems. Because of this potential link, some organizations and health-conscious consumers recommend being mindful of its consumption. The U.S. Food and Drug Administration (FDA) currently considers BHA as "generally recognized as safe" in the small amounts used in food products.
Titanium dioxide is an additive used to make foods look whiter and brighter. It’s a finely ground mineral powder that enhances the visual appeal of many products by giving them a clean, uniform color. While it can make candies more vibrant and sauces look creamier, there has been growing discussion about its safety when consumed.
Research has raised concerns that nanoparticles of titanium dioxide could potentially accumulate in the body and cause damage to cells. Because of these findings, some food safety agencies have re-evaluated its use, leading to bans in certain regions, including the European Union. In the United States, the FDA still considers it safe for consumption in limited quantities.
Aspartame is an artificial sweetener that allows you to enjoy sweet flavors without the added calories of sugar. Because it is about 200 times sweeter than regular sugar, manufacturers only need to use a tiny amount to get the same taste. While this makes it a popular choice for those managing their weight or blood sugar, it has also sparked plenty of conversation regarding health and wellness.
Some individuals report sensitivity to aspartame, experiencing symptoms like headaches or dizziness after consuming it. There has also been long-standing debate and ongoing research concerning potential long-term health risks. It is most famously found in diet sodas and zero-sugar beverages, but it also hides in sugar-free chewing gum, gelatin desserts, pudding mixes, and low-calorie yogurts.
Azodicarbonamide, sometimes called ADA, is an additive used in commercial baking to improve flour. Its job is to strengthen the dough and bleach it, which creates a more consistent texture and appearance in the final product. This helps make baked goods softer and more durable for packaging and transport. While it's used to create that familiar soft texture, there's been some debate about its place in our food supply.
Concerns about azodicarbonamide often focus on the byproducts it creates during baking, such as semicarbazide and urethane. Some studies have linked these substances to health issues in animal testing. As a result, its use is banned in some regions, like the European Union. In the United States, the FDA permits it in small amounts.
Sodium benzoate acts as an antimicrobial agent, which means it helps stop bacteria, mold, and yeast from growing in acidic foods. This extends the shelf life of products so they can make it from the store to your table without spoiling too quickly. You’ll often find sodium benzoate in salad dressings and condiments like soy sauce.
While it plays a helpful role in food safety, some research suggests it’s worth keeping an eye on. When sodium benzoate mixes with vitamin C (ascorbic acid), it can potentially form a small amount of benzene, a compound linked to certain health risks. Additionally, some studies have explored a possible connection between this preservative and hyperactivity in children.
Sodium nitrite is a preservative and color fixative commonly used in cured meats. Its main job is to prevent the growth of harmful bacteria, particularly the one that causes botulism, while also giving products like bacon and hot dogs their characteristic pinkish-red color and salty flavor.
While it's important for preventing foodborne illness, there has been some conversation about its potential health effects. When cooked at high temperatures, nitrites can form compounds called nitrosamines, which have been linked to an increased risk of certain types of cancer in some studies. Because of this, many people choose to be mindful of their intake.
Polycyclic aromatic hydrocarbons, or PAHs, are a group of chemicals that can form when we cook certain foods. Unlike some additives that are put into food on purpose, PAHs are typically created when fat and juices from meat drip onto a hot surface, causing smoke. This smoke then rises and wraps around the food, depositing these compounds. It's a natural reaction during high-heat cooking.
While grilling gives food that distinct, smoky flavor we all love, research suggests that consuming high levels of PAHs over time may be linked to certain health risks. Some studies indicate that these compounds could potentially damage DNA and increase the risk of certain cancers.
Coumarin is a natural compound found in many plants, most notably in cassia cinnamon, which is the variety you likely have in your spice rack right now. It is responsible for that warm, sweet smell we associate with freshly baked cookies and holiday treats. While it adds a delightful flavor to our favorite recipes, it is helpful to understand a bit more about it.
Although it occurs naturally, high intakes of coumarin have been linked to liver damage in sensitive individuals. Because of these potential health concerns, its use as a pure additive is restricted in many countries, though it remains present in natural sources like cinnamon.
