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PubMed1977

[Principles of the hygienic standardization of extraneous substances (food additives and admixtures) in food products].

At the root of hygienic standardization of extraneous substances on the ground toxicological experimentation there lies the notion of the noxious action threshold and of the maximum permissible concentration of the substance (MPC). The influence of diverse environmental factors of low intensity on man should not bring forth even temporary disturbances of the homeostasis, including the reproductive function, as well as the strain on defensive and adaptive compensatory mechanisms during the whole of the life span. There arises the need for elaborating indicators that might characterize the "viability" of the organism, or, in other words, the possibility of its performing all the functions that are inherent in a given species. In setting up a biological experiment the maximum attention should be concentrated on integral tests and behavioral reactions that reflect general processes proceeding in the organism, as well as on utilization of "functional loads" that reveal the physiological reliability, on a study of late after-effects at all stages marking the development of the species, but, especially, on bearing in mind the possibility of emerging teratogenic properties. Much study still requires the problem of "indirect" toxic effect of extraneous substances and also of a stringent recording of the food ration for the test animals, which plays an important part in the protection, or, conversely, the debiliation of the organism.

Animals↗
PubMed1979

Food additives (natural and synthetic).

Food additives can be divided into the following categories: intentional, unintentional, contaminants, and those resulting from food processing procedures. Representative food additives from each category are discussed, with special attention being paid to the status of those suspected or proven to be toxic to humans. In addition, certain chemical components of food and methods for testing food additives are considered. Areas requiring additional testing include saccharin, cooking procedures, especially charcoal broiling, and hydrozines in mushrooms. The more recent developments in test procedures, including in vitro test methods, the transplacental exposure route, the use of maximal tolerated dose, and the initiation--promotion sequence, are evaluated.

Animals↗
PubMedDate not supplied

[Unusual reactions to food additives].

The most important symptoms caused by food additives are urticaria and angioedema, but rhinitis, asthma and gastrointestinal disturbances are also reported. Only seldom food additives have been shown to induce symptoms in other organs such central nervous system or joints and with a sparse objective evidence. In this study, we report two cases of unusual reactions to food additives (tartrazine and benzoates) involving mainly the central nervous system (headache, migraine, overactivity, concentration and learning difficulties, depression) and joints (arthralgias), confirmed with diet and double blind challenge. The possible pathogenetic mechanisms are also discussed.

Adolescent↗
PubMed1978

[Chromosomal structure or porcine lymphocytes effected by food additives].

Different concentrations of food additives were introduced in cultures of pig lymphocytes. No special chromosomal damage were induced by anticoccidians. On the contrary some antibiotics caused chromosomic anomalies. Chloramphenicol and furazolidone assayed in vitro and in vivo had also an antimitotic effect. The purpose of this work was to know the cytotoxic effect of some substances: a preliminary and cheap test could be a cytogenetic examination in vitro.

Animals↗
PubMed1978

The use of food additives in Sweden.

Recently it was demonstrated that the levels of some added colours in food sold in Sweden were such that the recommended daily intake (ADI) could easily be exceeded by the consumer (Ahlborg et al. Vår Föda, 26, 1974, 194-217). New regulations concerning the use of food colours in Sweden came into force on July 1st, 1975. The collection of information on the use of food additives in products sold on the Swedish market has not been extended to cover other food additives such as preservatives and antioxidants. This study is based upon details of about 10,000 food products containing food additives. The material is being computerised and work on the evaluation is in progress. The new investigation demonstrates that the use of food colours has decreased and that very few products now contain high levels of food colours. Data will be presented concerning the levels and total amounts of preservatives, antioxidants and other food additives used in different groups of food products.

Food Additives↗
PubMed1992

Analysis of food additives by ion-pairing electrokinetic chromatography.

A mixture of food additives is separated using ion-pairing electrokinetic chromatography with on-column ultraviolet detection at 190 nm. Tetrabutyl ammonium hydrogen sulfate (TBA) is used as modifier. The effect of the concentration of TBA on the migration behavior of the solutes is investigated. This method is used for the determination of the amount of additives in food samples. The percent relative standard deviation (%RSD) for the migration time is found to be less than 0.9% and that of the peak area is less than 2.5%.

Benzoates↗
PubMed1975

Potential carcinogenicity of food additives and contaminants.

The potential role in carcinogenesis of food additives and contaminants presents a complex problem in terms of assessing the risk to the general public. Long-term testing in laboratory animals is still the most feasible method for determining potential carcinogenicity of various chemicals. The disadvantages encountered in the present methods of animal testing are discussed and a review is made of the current status of particular food additives and contaminants under scrutiny as possible carcinogens. It is suggested that, since it may not be possible to remove all carcinogenic materials from the environment, methods to mitigate or neutralize their harmful effects should be sought. Greater cooperation is called for among food technologists, toxicologists, laboratory researchers, and epidemiologists in the decision-making process regarding the role of possibly carcinogenic additives and contaminants.

2-Acetylaminofluorene↗
PubMed1979

[Intolerance to acetylsalicylacid and food additives in patients suffering from recurrent urticaria (author's transl)].

Ninety patients suffering from recurrent urticaria were orally exposed to 500 mg acetyl salicylic acid (ASA). 36.6% proved to be ASA intolerant in this group. 26 ASA-positive and 18 ASA-negative probands were selected to take part in an additional provocation test with 8 different food additives (preservative and colouring matters). Altogether 31 tests sheets were exaluated. Urticarial reactions were seen after administration of p-hydroxybenzoic acid methylester (5), p-hydroxybenzoic acid propylester (6), benzoic acid (9), sodium benzoate (6), tartrazine (6). Ponceau rouge (5) and indigo carmine (3). Detailed research was carried out on the occurrence of the tested substances. With a diet avoiding salicylates, benzoates and colouring matter 20% of these patients recovered spontaneously and became symptom-free, whilst a further 55% of cases showed marked improvement.

Adult↗
PubMed1979

Derivative formation in the chromatographic analysis of food additives.

The use of derivatization in the analysis of food additivies by chromatographic means has been reviewed. The large majority of these derivatization techniques are employed to facilitate the gas-liquid chromatographic quantitation of various food additives. Silylation, alkylation, acylation, as well as transesterification, saponification, and chemical decomposition techniques are discussed. The review includes procedures for the analysis of emulsifiers and stabilizers, artificial sweeteners, antioxidants, preservatives, gums, and waxes, and draws in part, from work conducted in the authors' laboratory.

Antioxidants↗
PubMed1991

[A study on toxicological information search--an example from a study on food additives].

The information search method for toxicological evaluation of food additives was examined. Both a survey of the existence of critical reviews or specific databases for toxicological evaluation and the performance of preliminary online-search are important for a comprehensive and effective search. Examples of file selection and search scheme examination are reported. The results are considered to be generally applicable to toxicological information search for other groups of chemicals.

Database Management Systems↗
PubMed1977

Carcinogenic activity of 2-(2-furyl)-3-(5-nitro-2-furyl)-acrylamide, a food additive, in mice and rats.

The carcinogenicity of a food additive, 2-(2-furyl)-3-(5-nitro-2-furyl)acrylamide (AF-2), was studied in Wistar rats and CDF1 mice. The rats developed mammary tumors; the first appearing 9 months after the start of the experiment. In mice fed AF-2 diet, squamous cell carcinoma of the forestomach was observed in the 11th month. Some mice had metastases in the liver, spleen, lymph nodes and peritoneal cavity.

Adenocarcinoma↗
PubMed1979

Nitrite as a food additive.

Nitrite is used for its colouring, antimicrobial and flavouring effects as a food additive for several meat, fish and cheese products. Nitrite combines readily with secondary amines to form carcinogenic nitrosamines. Nitrosamines are found in many food products after nitrite addition and sometimes even without addition. Nitrite is regarded as an effective growth inhibitor for Clostridium botulinum and thereby its production of the lethal toxin. Today this is considered to be the main reason for addition of nitrite to food products. It should be possible to limit the addition of nitrite to a few special food products where Cl botulinum really represents a hazard to human health, i e to canned meat that is not sterilized by heat and some cured and fermented products. In Norway the use of nitrite is limited to products where growth of clostridia is possible, but in a few products nitrite is also allowed as a colour stabilizer. It is reasonable to expect that other countries will decide upon similar regulations. The naturally occurring nitrates in vegetables have to be included in the discussion due to the possibility of microbial reduction to nitrites.

Clostridium↗