Many foods contain food additives. They are used to modify or stabilise the structure, taste, aroma, colour or shelf life of foods. The use of food additives is governed by a prohibition principle, i.e. their use in all foods is prohibited subject to a permit. This means that the use of all food additives is prohibited until they are officially allowed. Such permission is only issued after extensive trials and with specification of limiting values. However, even though only food additives which are classified as harmless to health may be used, as with other foods, they may cause problems in people with allergies and intolerances.
In particular acidifying agents, preservatives, aromas and colouring agents are suspected to be the cause of allergies and symptoms similar to allergies. The symptoms are often caused by a so-called pseudo-allergy. In this case, the immune system is not involved, but rather the reaction is triggered directly by the additives.
Typical symptoms:
- Diarrhoea, constipation, nausea, vomiting
- Headaches
- Palpitations, circulation Problems
- Asthma
- Skin problems
A delayed food allergy or a histamine intolerance may also cause these symptoms.
In the European Union, food additives are stated on food packaging as E numbers. Outside of Europe, this system is also used in Australia, New Zealand and by the FAO (Food and Agriculture Organization of the United Nations). With the FAO, these numbers are designated as INS numbers (International Numbering System)
E numbers are used for food additives
At present about 320 food additives are approved in the EU. These are assigned so-called E numbers, a code with which the approved substances are numbered and labelled. Food additives may only be used if they have explicitly been approved (prohibition principle subject to approval). The condition for approval is that the food additives are harmless to health and are technically necessary. They are used to improve the taste, appearance and shelf life of the food or to facilitate technological processing. Food additives must always be stated in the list of food ingredients with their so-called “class names”; i.e. the reason for their use must be apparent from this (e.g. flavour enhancer, preservative). In addition, either the name of the substance or the E number is stated. For example, for a spice sauce this may be: “Thickening agent E412” or “Thickening agent guar gum”
Overview of the most important E numbers for food additives:
- E100 and above: Colouring agents
- E200 and above: Preservatives
- E300 and above: Antioxidant and acidifying agents
- E400 and above: Thickening and moisturising agents
- E500 and above: Acidifying agents
- E600 and above: Flavour enhancers
- E900 and above: Sweeteners etc.
Hint: The ImuPro blood test also tests several preservatives and thickening agents, including benzoic acid, sorbic acid, guar gum, carageen or pectin. Are you interested in an ImuPro test?
