The U.S. Food and Drug Administration lists at least 3,972 substances added to food.
"By the mid-20th century, more and more food additives were being used," said Mona Calvo, who has a doctorate in nutritional sciences and is an adjunct professor in the Department of Medicine at the Icahn School of Medicine at Mount Sinai.
Among the most widely used FDA-approved substances added to food, many have a safety classification known as "Generally recognized as safe" based on their extensive historical use before 1958 or their safety evaluation in the 1970s or more recently.
"Many of the commonly used food additives were granted GRAS approval between 1970 and 1975, when people could not foresee the situation today," she said.
Dr. Jaime Uribarri, a nephrology specialist at the Icahn School of Medicine at Mount Sinai who has long been concerned about specific food additives, told The Epoch Times that "Once an additive-containing packaged food is in the marketplace, the FDA does not have a mechanism for regularly testing its safety, such as through periodic sampling checks." The Useful and the Unnecessary Objectively speaking, some food additives may offer more benefits than drawbacks, said Ms. Dunford.
They are among the most commonly used additives in industrial foods, and multiple emulsifiers are often used in a single product.
Authors of the Nature study noted that many of the additives consumed were granted GRAS status early on and "Have not been carefully tested." Additionally, the tests on food additives have typically used animal models designed to assess acute toxicity and cancer promotion risks, and "Such testing may be inadequate." Unpredictable Long-Term Effects Ms. Dunford explained that the issue with additives does not arise from consuming them once or twice.
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