Fact Check by G. Rashmitha Diwyanjalee
Subscribe to our WhatsApp channel
Food additives are substances added to foods to enhance their flavor, appearance, texture, and shelf life. They serve a variety of functions, including preserving food, improving taste, and maintaining consistency. These additives have been used for centuries; ancient practices included salt and vinegar for preservation and spices for coloring. However, as our understanding of these substances has increased, so has concern about potential health risks.
In recent years, the potential dangers of certain food additives, particularly antioxidants, commonly used to prevent food spoilage, have attracted public attention. This article aims to provide an insight into E-numbered antioxidants, their uses, regulation in Sri Lanka, and research findings on their health effects.
Social Media Posts
Recently, a claim has been made by a social media poster that foods containing antioxidants (E 310, E 311, E 312, E 319, E 320) are not suitable for infants under three months of age.
We decided to fact-check these.
E Numeric range and addition type
Antioxidants are a specific type of food additive that protects foods from oxidative deterioration that can lead to rancidity and loss of flavor, color, and nutritional value. By preventing oxidation, antioxidants extend the shelf life of foods.
Although these substances are effective at preserving food, some studies have pointed to possible health risks if consumed in excess, especially in young children.
Professor Melinda Coughlan from Monash University explained that “E numbers” on packaged food ingredients lists are a substitute for the chemical or common names of certain food additives. These additives enhance colour, flavour or texture, or help stop food spoilage. E numbers are standardised in Europe (the E stands for Europe), and in Australia they are identified by a code number. For example, vitamin C is labelled as E300 in Europe and code 300 in Australia.
Numerical range/E Type of additive
100-199 Food coloring
200-299 Preservatives
200-299 Antioxidants
400-499 Thickeners, emulsifiers, stabilizers
500-599 Acidity regulators and anti-caking agents
600-699 Seasonings
700-999 Sweeteners, foaming agents, gases
Claim 1: Antioxidants should be banned in infant and child foods
fact
President of the Sri Lanka Union of Public Health Inspectors (MG Upul Rohana) commented on the poster: “This message has not been issued by our association or any associated organisation. However, the technical facts stated here are true.”
The Food (Antioxidants) Regulations 2009 – No.1617/16 state that “food intended for infants and young children must not contain any antioxidant specified in items 1, 2 or 3 of column 1 of Schedule 1 or any combination thereof”. Columns 1, 2 and 3 represent the antioxidants (E 310, E 311, E 312, E 319, E 320). More information can be found here. However, the regulations do allow certain food antioxidants to be added to certain foods and prescribe the maximum permissible percentage of each antioxidant for adult consumption.
Statement from the Sri Lanka Standards Institute (SLSI):
The Codex General Standard for Food Additives (GSFA, Codex STAN 192-1995) specifies the conditions for food additives that are permitted in all foods. Not all additives listed in the Codex are available in Sri Lanka. The Sri Lankan Government Food Act provides guidelines for certain food additives in the Codex and additives that do not fall under the Act require approval from the Ministry of Health.
The Food (Antioxidants) Regulations 2009 state that antioxidants extend the shelf life of food by protecting it from oxidation. The Act specifies the permissible antioxidants and their maximum permissible concentrations in various foods.
Antioxidants Chemical formula INS number Designation Maximum content per kg of food (milligrams) Propyl gallate C10H12O5E 310 Edible fats and oils, margarine, fat spreads, salad oils, lard, dripping 100 Octyl gallate C15H22O5E 311 Dodecyl gallate C19H30O5E312 or mixtures thereof Essential oils 1000 tert-Butylhydroquinone (TBQH) C10H14O2E 319 Edible fatty acid oils, margarine, fat spreads, salad oils, lard, dripping 200 Essential oils 1000 t-Butyl-4-methoxyphenol, butylated hydroxyanisole (BHA) C11H16O2E 320 Edible fatty acid oils, margarine, fat spreads, salad oils, lard, dripping 200 Essential oils 1000
Research-Based Study – The Hidden Dangers of Dietary Antioxidants
E310 (propyl gallate) – Although there was concern in 1994 about its potential to promote tumor growth in laboratory settings (Tuormaa, 1994), more recent studies have shown that propyl gallate may cause allergic reactions in sensitive individuals (EFSA). E311 (octyl gallate) and E312 (dodecyl gallate) – Both of these have been implicated in causing allergic reactions. Additionally, studies have found that these compounds can leave behind residual organochlorines, which are persistent and potentially harmful environmental contaminants (Silva, 2016). E319 (tertiary butylhydroquinone, TBHQ) – When taken in high doses over a long period of time, it has been associated with carcinogenic effects in animal studies. Regulatory authorities such as the European Food Safety Authority (EFSA) consider TBHQ to be safe within approved limits, but caution is advised about potential risks at higher doses (Gharavi & Kadi, 2005; EFSA, 2004; Race, 2009). E320 (Butylated Hydroxyanisole, BHA) – When taken with large amounts of Vitamin C, it has been associated with the production of free radicals, which can lead to DNA damage. BHA has been banned in Japan since 1958 after animal studies showed an association with tumor formation. Additionally, it can cause irritation to the skin, eyes, and respiratory system (IvyRose, 2024). Combined Effects of Food Additives – A study by Groten et al. (2000) investigated the synergistic effects and interactions of various food additives.
Usage restrictions
Infants: Gallic acid esters (E 310, E 311, E 312) are prohibited in foods intended for infants and young children due to methemoglobinemia and other health concerns. Regulation: The use of gallic acid esters is regulated by food safety authorities. In Sri Lanka, for example, the Food Act and specific regulations dictate the permissible levels of these antioxidants in various foods consumed by adults.
The Union of Public Health Inspectors of Sri Lanka therefore confirms that the technical facts stated in the social media message are true. Studies have shown the potential health risks associated with certain antioxidants, supporting the assertion that these foods should be avoided in children under the age of three months.
Follow us to stay up to date with the latest fact-check information.
Facebook twitter | Instagram | Google News | TikTok
Title: Uncovering the hidden dangers of food additives: Are your snacks safe?
Fact Check: Fact Crescendo Team
Results: Insights
