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Watch Out For Food Additives!


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"Additive-free" Labels
Processed-foods with packaging labeled, "Additive-free" are now seen everywhere in the supermarket. Do you actually bother to check the ingredient statements in the back to be sure? This month, we'll feature "artificial food color", which is one of the most commonly used food additives.

Are Additives Really Safe?
Nobody is completely sure of all the effects that pesticides and food additives may have on human health and the environment. Even the substances that are said to be safe by the Japanese government and manufacturers do not seem so, as there are many people suffering from allergies such as atopic dermatitis.

There are many kinds of additives in processed food, such as "preservatives" to prevent spoilage caused by bacteria, "artificial coloring" to enhance the appearance, "flavoring agent" to increase the scent, and "sweeteners" to add the taste.

Certified Artificial Coloring
Artificial food colors are described as one of the most dangerous additives. There are substances that have carcinogenic potential and the use is prohibited in Europe and United States. Beautifully colored candies and drinks usually contain certified colors such as Red No.2, Red No.102, and yellow No.4, listed by the Japanese government. The numbered colors, called synthetic colors, are made from coal tar or petroleum. In a way, it's like eating petroleum!

Always Check the Labels
Listed below are synthetic colors that are certified, but permitted for the use in food in Japan. But take a look at how they are treated in other countries. In Japan, you have to check for yourself for your own protection because these substances are considered "safe". Whenever these additives are used, they are labeled in the ingredient statement, so be sure to check before buying.

As I've mentioned in the beginning, the term "additive-free" is widely used now, so it is important to be aware of what exactly is and is not added, and make the habit of checking.



Artificial colorings permitted in Japan as compared to other countries with its harmful potentials
Japanese Name Main Usage Harmful Potential and its Measures in Other Countries
Blue No.1 Snacks, beverages Carcinogenic potential (Prohibited in EU countries)
Blue No.2 Japanese traditional snacks, frozen desserts Chromosome abnormality
Red No.2 Snacks, beverages Carcinogenic potential (Certified and Prohibited in the US)
Red No.3 Pastry, processed-seafood Allergenic potential (Prohibited in Germany, Poland, and the US)
Red No.40 Snacks, beverages Allergenic potential (Approved with the pressure of the US in 1991)
Red No.102 Pickles, cod roe Allergenic potential (Prohibited in Belgium, Canada and the US)
Red No.104 Sausage, steamed fish paste Carcinogenic potential (Prohibited in almost all the countries other than Japan)
Red No.105 Sausage, steamed fish paste Carcinogenic potential (Prohibited in almost all the countries other than Japan)
Yellow No.4 Pickles, echinoid paste, snacks Urticariogenic potential (The most frequently used food color)
Yellow No.5 Snacks, processed-seafood Carcinogenic potential, allergic asthma
Red No.106 Rice sprinkles, pickles Carcinogenic potential (Prohibited in almost all the countries other than Japan)
Green No.3 Snacks, beverages Carcinogenic potential, chromosome abnormality (Prohibited in EU countries and the US)

Related Article: Weekly Topics (Nov.19th issue)
Call for the voluntary restraint of "additive-free" advertisement of manufacturers by the Japan Food Additives Association

Translation: Yoko Shimizu (Ecology Symphony Dec 2001)

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