The Dangerous Additives Hiding in Everyday Groceries

1. Sodium Nitrite

Sodium nitrite is a common preservative used in processed meats such as bacon, sausages, hot dogs, and deli meats. It serves to extend shelf life and maintain the pink color of meats, making them visually appealing to consumers. However, sodium nitrite has raised significant health concerns due to its potential to form carcinogenic compounds called nitrosamines when exposed to high heat during cooking or during digestion. These compounds have been linked to an increased risk of cancers, particularly those affecting the digestive system, including colorectal and stomach cancers.

Studies have shown that regular consumption of nitrite-preserved meats is associated with a higher incidence of these cancers. For example, deli meats, which often contain sodium nitrite, remain a staple in many diets, inadvertently contributing to this risk. The World Health Organization has classified processed meats as a Group 1 carcinogen, primarily due to additives like sodium nitrite. To reduce risk, it is wise to read ingredient labels carefully and opt for products labeled “nitrite-free” or “uncured” where possible, and to limit processed meat consumption overall.

2. Monosodium Glutamate (MSG)

Monosodium Glutamate (MSG) is widely used as a flavor enhancer in processed foods, snacks, canned soups, and restaurant meals. MSG works by intensifying savory, umami flavors, making food more appealing. However, concerns remain about its effects on the nervous system. Some individuals report sensitivity to MSG, experiencing symptoms such as headaches, nausea, chest pain, or a sensation known as the “Chinese Restaurant Syndrome.” Research, such as that from the U.S. Food and Drug Administration, finds MSG to be generally recognized as safe, but admits that a small percentage of people may react adversely to its consumption.

Identifying MSG on ingredient lists can be challenging, as it appears under various names. Look for terms like “monosodium glutamate,” “hydrolyzed vegetable protein,” “autolyzed yeast extract,” or simply “E621.” Foods labeled as “flavor enhancer” or “umami” often contain MSG or similar compounds. To minimize intake, choose fresh, whole foods and scrutinize processed food labels carefully. For those with sensitivities, avoiding MSG-laden foods and opting for natural herbs and spices as flavor boosters can make a significant difference in overall well-being. For more information, visit the NHS guide on MSG.

3. High-Fructose Corn Syrup

High-fructose corn syrup (HFCS) is a widely used sweetener found in sodas, baked goods, cereals, and many processed snacks. Its primary function is to provide sweetness at a low cost, but its metabolic consequences are significant. HFCS is metabolized differently than regular sugar, with a greater proportion of fructose processed in the liver. This can lead to increased fat production, contributing to non-alcoholic fatty liver disease, insulin resistance, and ultimately higher risks of obesity and type 2 diabetes.

Obesity rates have climbed in parallel with the rise in HFCS consumption, particularly in countries where it is a common ingredient in soft drinks and processed foods. While both soda and juice products may contain high levels of sugar, sodas typically use HFCS, which is considered more harmful due to its unique metabolic effects. Juices, while naturally sweet, often have added sugars or concentrates, so both should be consumed with caution. To avoid HFCS, scan ingredient labels for terms like “high-fructose corn syrup” and consider alternatives such as products sweetened with honey, agave, or simply unsweetened varieties. For further details, review the Harvard T.H. Chan School of Public Health’s guide to sugary drinks.

4. Artificial Food Coloring (Red 40, Yellow 5)

Artificial food colorings such as Red 40 and Yellow 5 are synthetic dyes commonly added to candies, cereals, beverages, and snack foods to enhance visual appeal. While these additives make products more enticing, particularly to children, concerns exist regarding their impact on health. Studies have suggested links between synthetic dyes and behavioral changes such as hyperactivity, attention difficulties, and increased impulsivity, especially in sensitive children. A review published by the National Institutes of Health highlighted evidence connecting artificial colors to adverse behavioral effects in some children.

In addition to behavioral concerns, artificial dyes can also cause allergic reactions, including skin rashes, asthma-like symptoms, and hives, particularly in individuals with sensitivities. Candies and brightly colored breakfast cereals are two of the most common sources of these additives. To minimize risks, parents and consumers can opt for foods colored with natural ingredients such as beet juice, turmeric, or spirulina, which are less likely to cause negative reactions. Carefully reading labels and choosing products labeled “no artificial colors” or “naturally colored” can help reduce exposure. For more information, consult the FDA’s FAQ on color additives.

5. Butylated Hydroxyanisole (BHA)

Butylated hydroxyanisole (BHA) is a synthetic antioxidant used as a preservative in a variety of packaged foods, including chips, instant noodles, cereals, and chewing gum. Its primary role is to prevent fats and oils from becoming rancid, thereby extending shelf life and maintaining flavor. However, BHA has come under scrutiny because of concerns that it may act as an endocrine disruptor, potentially interfering with hormone regulation in the body. Animal studies suggest BHA can disrupt normal hormonal activity and may contribute to carcinogenic processes, though human data is still limited.

The International Agency for Research on Cancer (IARC) has classified BHA as “possibly carcinogenic to humans,” further fueling public concern. Snack foods are a major source of BHA exposure, as the preservative is often used to maintain their texture and flavor over time. To avoid BHA, consumers should check ingredient lists for “butylated hydroxyanisole” or the abbreviation “BHA.” Choosing snacks labeled as preservative-free or made with natural antioxidants such as vitamin E (sometimes listed as “tocopherols”) can help reduce intake of potentially harmful additives.

6. Butylated Hydroxytoluene (BHT)

Butylated hydroxytoluene (BHT) is a synthetic antioxidant widely used in the food industry to preserve the freshness of cereals, crackers, and other packaged goods by preventing fats from oxidizing. While BHT extends shelf life and maintains product quality, its safety has been the subject of ongoing debate. Some animal studies have raised concerns about potential links to cancer and disruption of the endocrine system, but evidence in humans remains inconclusive. The U.S. Food and Drug Administration (FDA) currently recognizes BHT as safe for use in limited amounts, but several advocacy groups and researchers have called for further investigation.

Regulatory approaches differ significantly between countries. For example, the European Food Safety Authority (EFSA) imposes stricter limits on BHT usage and has reassessed its safety multiple times, while some European nations have banned or restricted BHT in certain foods. In contrast, BHT remains prevalent in the U.S., frequently listed in the ingredients of popular breakfast cereals and snack foods. Consumers looking to avoid BHT should check packaging for “butylated hydroxytoluene” or “BHT” and consider cereals marketed as “preservative-free” or “all-natural.”

7. Propyl Gallate

Propyl gallate is an artificial antioxidant commonly added to foods containing fats and oils to prevent spoilage and increase shelf life. It is found in a variety of processed products, including packaged baked goods, margarine, meat products, and even some soups. Its primary function is to protect fats from oxidation, which can cause rancidity and off-flavors. However, according to research from the National Institutes of Health, there are growing concerns that propyl gallate may be a potential hormone disruptor, interfering with normal endocrine activity in the body. Animal studies have suggested that exposure to propyl gallate could negatively impact reproductive health and hormone regulation, although definitive effects in humans remain under investigation.

Packaged baked goods, such as pastries, cake mixes, and certain crackers, frequently use propyl gallate to maintain freshness. To protect yourself, it is important to read ingredient lists carefully for the presence of “propyl gallate.” Shoppers should also be aware of related compounds, such as BHA and BHT, which are often used in combination. Choosing products labeled “preservative-free” or those using natural antioxidants like vitamin E can help minimize exposure to potentially disruptive additives. For further guidance, visit the Center for Science in the Public Interest’s list of food additives to avoid.

8. Potassium Bromate

Potassium bromate is a chemical additive used in bread and other baked goods to strengthen dough, enhance rising, and improve texture. This oxidizing agent helps create lighter, fluffier loaves, making it attractive to commercial bakeries. However, potassium bromate has been linked to serious health concerns, most notably its classification as a possible human carcinogen. Studies cited by the American Cancer Society have shown that potassium bromate can cause cancer in laboratory animals, raising alarm about its safety for human consumption.

Due to these risks, potassium bromate has been banned as a food additive in the European Union, Canada, Brazil, and several other countries. In contrast, the United States still allows its use in some baked products, although many bakeries and manufacturers have voluntarily phased it out. To avoid potassium bromate, consumers should check ingredient labels for “potassium bromate” or its chemical code “E924,” especially on mass-produced breads and rolls. Opting for products labeled “bromate-free” or choosing baked goods from artisan or organic bakeries can further reduce exposure. For more information, the Environmental Working Group offers updates on regulatory actions and safe choices.

9. Azodicarbonamide

Azodicarbonamide is a chemical compound used as a dough conditioner in bread production, helping to improve texture and elasticity. Its ability to produce lighter, airier bread makes it appealing for commercial bakeries, especially in fast food buns and packaged baked goods. Notably, azodicarbonamide is also widely used in the plastics industry, where it acts as a blowing agent for products like yoga mats and shoe soles. This dual-purpose usage has raised public concern about its presence in food.

While ingestion of azodicarbonamide in small amounts is permitted in the United States, the compound poses inhalation risks to workers, as exposure to its airborne particles has been linked to respiratory issues and asthma. The Centers for Disease Control and Prevention (CDC) warns of occupational hazards associated with azodicarbonamide exposure. Many countries, including Australia and those in the European Union, have banned its use as a food additive, citing health concerns.

Consumers wishing to avoid azodicarbonamide should read bread and bun ingredient lists, especially on fast food products, for its name or the code “E927.” Seeking out bakery items labeled as “additive-free” or “organic” often ensures alternative, safer products. For details, visit the FDA’s FAQ on azodicarbonamide.

10. Sodium Benzoate

Sodium benzoate is a widely used food preservative valued for its effective antimicrobial action, particularly in acidic foods and beverages. By inhibiting the growth of bacteria, yeast, and fungi, sodium benzoate helps extend the shelf life of products such as sodas, fruit juices, salad dressings, and pickles. It is commonly found in soft drinks and fruit-flavored drinks, where acidity levels are optimal for its preservative function.

There are, however, concerns about potential health risks associated with sodium benzoate. Some research suggests a possible link between sodium benzoate and increased hyperactivity in children, especially when consumed in combination with artificial food colorings. A study published in The Lancet found that certain combinations of preservatives and colorants could exacerbate hyperactive behaviors in young children. Additionally, when sodium benzoate is present in products containing vitamin C (ascorbic acid), it may form benzene, a known carcinogen, although levels in food are usually considered low.

To minimize exposure, consumers should check ingredient labels on sodas, fruit drinks, and condiments for “sodium benzoate.” Opting for beverages labeled “preservative-free” or choosing freshly prepared alternatives can further reduce intake. For more details, see the FDA’s page on sodium benzoate.

11. Sulfites (Sodium Metabisulfite, etc.)

Sulfites, including sodium metabisulfite, sodium bisulfite, and potassium bisulfite, are commonly used preservatives found in a wide range of foods and beverages. Their primary function is to prevent browning, spoilage, and fermentation, making them especially popular in dried fruits, wine, pickled foods, and some packaged seafood. The use of sulfites helps extend product shelf life and maintain visual and flavor quality.

Despite their effectiveness, sulfites can trigger adverse reactions in sensitive individuals, particularly asthmatics. Symptoms may include headaches, respiratory distress, hives, and—in severe cases—anaphylaxis. According to the Centers for Disease Control and Prevention (CDC), approximately 5-10% of asthmatics may experience sulfite sensitivity, often leading to acute respiratory symptoms. The U.S. Food and Drug Administration (FDA) requires labeling of sulfites in concentrations above 10 parts per million, alerting consumers to their presence.

To reduce exposure, individuals with asthma or known sulfite sensitivity should carefully read labels on dried fruits, wine, and other preserved products. Opting for “sulfite-free” or organic products can help minimize allergic risks and support overall well-being.

12. Trans Fats (Partially Hydrogenated Oils)

Trans fats, primarily found in the form of partially hydrogenated oils, have been a staple in processed foods for decades due to their ability to improve shelf life and texture. These synthetic fats are commonly used in margarine, shortening, packaged baked goods, crackers, and fried fast foods. However, trans fats are now recognized as a significant threat to cardiovascular health. They raise LDL (“bad”) cholesterol, lower HDL (“good”) cholesterol, and markedly increase the risk of heart disease and stroke. According to the Centers for Disease Control and Prevention (CDC), eliminating trans fats from the food supply could prevent thousands of heart attacks and deaths annually.

In response to mounting evidence, the U.S. Food and Drug Administration (FDA) banned the use of partially hydrogenated oils in most processed foods as of 2018, though some products may still contain small amounts due to labeling loopholes. Foods with less than 0.5 grams of trans fat per serving can be labeled as “0 grams trans fat,” so it is crucial to check ingredient lists for “partially hydrogenated oils” to avoid hidden sources. Opting for naturally trans fat-free alternatives ensures better heart health.

13. Carrageenan

Carrageenan is a natural thickening and stabilizing agent derived from red seaweed. It is widely used in processed foods to improve texture and prevent ingredient separation, especially in plant-based milks, dairy alternatives, deli meats, and some yogurts. Despite its seaweed origins, carrageenan remains controversial due to its potential negative effects on gut health. Research, including reviews by the National Institutes of Health, has indicated that carrageenan may provoke inflammation in the digestive tract, exacerbate symptoms of inflammatory bowel disease (IBD), and disrupt the intestinal lining in susceptible individuals.

Many people with sensitive digestive systems, or those managing conditions such as irritable bowel syndrome (IBS) or ulcerative colitis, report worsening gastrointestinal symptoms after consuming foods containing carrageenan. Plant-based milks—such as almond, soy, and coconut milk—are among the most common sources of this additive, as it helps mimic the creamy texture of dairy. To avoid potential gut irritation, consumers should carefully read ingredient lists and choose products labeled as “carrageenan-free.” Many manufacturers now offer alternatives made without this additive, responding to consumer demand for cleaner, less inflammatory food choices. For further reading, see the Center for Science in the Public Interest’s food additive guide.

14. Polysorbate 80

Polysorbate 80 is a synthetic emulsifier commonly used in processed foods to improve texture and prevent ingredients from separating. It is especially prevalent in ice cream, creamy desserts, salad dressings, and certain sauces, helping create a smooth, uniform consistency. While polysorbate 80 is generally recognized as safe by regulatory agencies, emerging research suggests it may have unintended consequences for gut health. Studies, including those published in Nature, have shown that polysorbate 80 can alter the balance of gut bacteria and potentially increase intestinal inflammation. These changes may contribute to the development or worsening of metabolic conditions and digestive disorders in susceptible individuals.

Ice cream is one of the most common sources of polysorbate 80, as it helps prevent ice crystals from forming and keeps the product creamy during storage. To limit exposure, consumers should read ingredient labels carefully for “polysorbate 80” or its additive code “E433.” Other related compounds, such as polysorbate 20, 40, and 60, may also be present in processed foods and should be watched for by those aiming to avoid all synthetic emulsifiers. For more insights, review the EWG’s evaluation of polysorbate 80.

15. Aspartame

Aspartame is an artificial sweetener used extensively in diet sodas, sugar-free gum, low-calorie desserts, and a variety of “light” and “diet” labeled products. It is about 200 times sweeter than sugar, allowing manufacturers to use much less while achieving the desired sweetness. When ingested, aspartame is metabolized into phenylalanine, aspartic acid, and methanol. For most people, these metabolites are processed safely by the body, but individuals with the genetic disorder phenylketonuria (PKU) cannot metabolize phenylalanine efficiently, putting them at risk for severe neurological damage. All products containing aspartame are required to carry a warning for those with PKU.

Debate remains around the potential neurological and behavioral effects of aspartame in the general population. Some studies, such as those referenced by NIH, have raised questions about possible links to headaches, mood changes, and, in rare cases, seizures, though major health authorities like the FDA and EFSA maintain that aspartame is safe for the general population within established intake limits. Those concerned about aspartame exposure should check labels on diet sodas, sugar-free gums, and tabletop sweeteners, and seek out naturally sweetened or unsweetened alternatives when possible.

16. Sucralose

Sucralose is a popular high-intensity artificial sweetener, best known by its brand name Splenda. It is approximately 600 times sweeter than table sugar and is widely used in diet beverages, sugar-free baked goods, protein bars, and a range of processed low-calorie foods. Unlike some other artificial sweeteners, sucralose is not significantly broken down by the body, so it passes through the digestive system largely unchanged. This unique property has prompted ongoing research into its effects on the gut microbiome.

Emerging evidence, such as studies summarized by the National Institutes of Health, suggests that sucralose may alter the balance and diversity of gut bacteria, potentially impacting digestion, immunity, and even metabolic health. However, the long-term consequences of these changes remain uncertain and are the subject of continuing debate among scientists. By contrast, stevia-based sweeteners, which are derived from the leaves of the Stevia rebaudiana plant, are considered more natural and have not been linked to significant negative effects on gut bacteria in current research. Consumers seeking alternatives to sucralose can look for “stevia” or “monk fruit” on ingredient labels, and choose products marketed as “naturally sweetened.” For more information, visit the FDA’s page on sucralose.

17. Acesulfame K

Acesulfame potassium, also known as Acesulfame K or Ace-K, is a calorie-free artificial sweetener often found in sugar-free drinks, flavored waters, chewing gum, and low-calorie desserts. Its stability at high temperatures makes it popular in both beverages and baked goods, and it is frequently blended with other sweeteners like aspartame or sucralose to enhance sweetness without adding calories. While Acesulfame K is approved for use by food safety authorities worldwide, concerns persist about its long-term health effects.

Animal studies, such as those referenced by the National Institutes of Health, have raised questions about a potential link between Acesulfame K and cancer, though human evidence remains inconclusive. Some research has suggested that high doses may affect insulin regulation and gut health, but these findings have not been definitively replicated in people. To identify Acesulfame K on ingredient lists, consumers should look for names such as “acesulfame potassium,” “Ace-K,” or the additive code “E950.”

For those wishing to limit or avoid artificial sweeteners, seeking out drinks and snacks labeled as “artificial sweetener-free” or choosing naturally sweetened alternatives can help reduce exposure. More information can be found through the FDA’s resource on acesulfame potassium.

18. Artificial Flavors

Artificial flavors are a broad category of additives designed to mimic the taste of natural ingredients using synthetic chemicals. These flavorings are commonly found in processed snacks, candies, soft drinks, breakfast cereals, and a wide range of convenience foods. Unlike natural flavors, which must be derived from plant or animal sources, artificial flavors can be composed of dozens or even hundreds of individual chemical compounds engineered to achieve a specific taste profile. This “catch-all” label allows manufacturers to use proprietary blends without disclosing the exact chemicals involved, making it difficult for consumers to know precisely what they are ingesting.

The complexity of these chemical cocktails has raised concerns among health advocates about potential long-term effects, especially when consumed regularly. Some artificial flavors have been linked to allergic reactions, headaches, and even behavioral changes in sensitive individuals, though most are generally recognized as safe (FDA). Nonetheless, the lack of transparency can be troubling for those seeking to minimize chemical intake. To reduce exposure, consumers should opt for products labeled “naturally flavored” or “no artificial flavors,” and choose whole foods where possible. Further reading is available from the Center for Science in the Public Interest.

19. Titanium Dioxide

Titanium dioxide is a common whitening agent used to brighten the appearance of candies, chewing gum, powdered donuts, and even some dairy products. Its ability to create a pure, opaque white color makes it popular in processed foods and confectionery items. Despite its widespread use, growing research has raised concerns about its safety when consumed in food. Studies have suggested that titanium dioxide particles—especially in their nano-sized form—may accumulate in the body and potentially cause cellular and DNA damage, raising questions about long-term effects and possible cancer risks.

Recent scrutiny has led to regulatory action. In 2022, the European Union banned the use of titanium dioxide as a food additive, citing insufficient evidence to guarantee its safety, particularly regarding its genotoxicity and potential to damage human DNA (EFSA). However, it remains approved for use in the United States and other countries, meaning consumers may still encounter it in a variety of treats. Shoppers should check ingredient labels for “titanium dioxide” or “E171” and consider choosing naturally colored candies and snacks when possible. For more details, see the Environmental Working Group’s database.

20. Propylene Glycol

Propylene glycol is a synthetic liquid substance used as a humectant, solvent, and preservative in a wide array of processed foods. Its primary function is to retain moisture, improve texture, and help blend ingredients that would otherwise separate. Foods such as cake mixes, frostings, salad dressings, flavored drinks, and certain ice creams often contain propylene glycol to stay moist and appealing for longer periods. While propylene glycol is also found in non-food products such as cosmetics and antifreeze, the grade used in food is highly purified and regulated.

Although propylene glycol is generally recognized as safe by the U.S. Food and Drug Administration (FDA), rare allergic reactions can occur, particularly in individuals with sensitivities. Reported symptoms include skin irritation, hives, and, in severe cases, respiratory distress. Most people tolerate it without issue, but those with allergies or underlying skin conditions such as eczema may be more susceptible. To avoid propylene glycol, consumers should check ingredient lists for its name or the code “E1520,” especially on processed foods that claim to be “extra moist.” For additional information, see the Center for Science in the Public Interest’s guide.

21. Calcium Propionate

Calcium propionate is a preservative commonly added to bread and other baked goods to inhibit mold growth and extend shelf life. Its antifungal properties make it particularly valuable in mass-produced, shelf-stable loaves and pre-packaged pastries, ensuring that products remain fresh even after prolonged storage. While effective at preventing spoilage, calcium propionate has sparked concern due to possible behavioral side effects, especially in children.

Some studies, including research published in the Journal of Paediatrics and Child Health, have suggested a link between consumption of calcium propionate and increased irritability, restlessness, and hyperactivity in sensitive children. Although not all individuals are affected, and regulatory bodies such as the FDA consider it safe for the general population, parents may wish to monitor their children’s reactions to foods containing this additive.

To reduce intake, consumers can choose fresh bakery bread, which typically contains fewer preservatives, or seek out brands specifically labeled “preservative-free.” Keeping bread refrigerated or freezing it can also help prevent mold naturally, minimizing the need for chemical additives while supporting a cleaner, more wholesome diet.

22. Sodium Aluminum Phosphate

Sodium aluminum phosphate is a chemical leavening agent frequently used in processed baked goods, pancake mixes, and self-rising flours. Its main function is to react with other ingredients during baking, helping doughs and batters rise evenly and maintain a desirable texture. While sodium aluminum phosphate is effective at improving the appearance and consistency of baked products, its use introduces dietary aluminum, a topic of ongoing scientific debate.

Concerns have been raised about the potential for aluminum compounds to accumulate in the body and affect neurological health. Some animal studies and observational research have linked high dietary aluminum exposure to neurotoxicity and possible associations with Alzheimer’s disease, though definitive evidence in humans is lacking. Regulatory agencies such as the European Food Safety Authority and the U.S. Food and Drug Administration (FDA) have set limits on allowable levels, maintaining that sodium aluminum phosphate is safe when used as intended. However, those seeking to minimize aluminum intake can opt for aluminum-free baking powders and check ingredient lists on processed baked goods. Many natural and organic brands offer alternatives that rely on non-aluminum leavening agents.

23. Sodium Erythorbate

Sodium erythorbate is a synthetic antioxidant commonly used in the meat industry, especially in cured and processed meats like hot dogs, sausages, and deli slices. Its main role is to preserve color, flavor, and freshness by preventing oxidation and slowing the development of rancid or off-flavors. Sodium erythorbate also helps maintain the appealing pink hue in meats by accelerating the curing process when used alongside sodium nitrite. While it is considered safe by authorities such as the U.S. Food and Drug Administration (FDA), its frequent presence in processed meats raises concerns related to overall sodium intake.

Excessive sodium consumption is a known risk factor for high blood pressure, heart disease, and stroke. While sodium erythorbate itself does not significantly increase sodium levels in foods, its use is often a marker for processed products that are already high in salt. Consumers aiming to reduce their sodium intake should be cautious with cured meats and read nutrition labels carefully. Opting for fresh, unprocessed meats or products labeled “no added preservatives” can help minimize both sodium erythorbate and overall sodium consumption. For more on sodium in the diet, review the CDC’s sodium resources.

24. Tert-Butylhydroquinone (TBHQ)

Tert-Butylhydroquinone (TBHQ) is a synthetic antioxidant widely used to extend the shelf life of processed foods by preventing oxidation of fats and oils. It is commonly found in packaged snacks, frozen meals, crackers, instant noodles, and cooking oils. TBHQ’s ability to stabilize fats makes it valuable for manufacturers seeking to maintain product quality over time, especially in foods prone to rancidity.

Despite its effectiveness as a preservative, TBHQ has been the subject of health concerns, particularly regarding its effects on the immune system. Animal studies, such as those referenced by the National Institutes of Health, have suggested that high levels of TBHQ exposure may alter immune function, potentially increasing susceptibility to infections and impairing immune responses. While these effects have not been definitively proven in humans, they raise questions about the safety of regular, long-term consumption of TBHQ-containing foods. Regulatory agencies like the FDA set maximum allowable levels, but consumers concerned about additives can minimize exposure by choosing fresh, minimally processed snacks and checking ingredient labels for TBHQ or the code “E319.”

25. Sodium Caseinate

Sodium caseinate is a milk-derived protein used extensively as a stabilizer and emulsifier in non-dairy creamers, protein powders, processed cheeses, and certain baked goods. Its ability to provide a creamy texture and prevent ingredient separation makes it particularly popular in “non-dairy” products, where it helps mimic the mouthfeel and consistency of real dairy. Despite its presence in non-dairy labeled items, sodium caseinate is derived from casein, the principal protein in cow’s milk, and therefore contains milk allergens.

This poses an important consideration for individuals with milk allergies or lactose intolerance. Although sodium caseinate is low in lactose, it can still trigger allergic reactions ranging from mild skin irritation to severe anaphylaxis in sensitive individuals. The Food Allergy Research & Education (FARE) organization emphasizes the importance of reading labels carefully, as sodium caseinate can appear unexpectedly in products marketed as lactose-free or non-dairy. For those managing milk allergies, it is safest to choose fully dairy-free creamers and foods with clear allergen labeling. The FDA’s food allergy resources provide additional guidance on safe shopping and ingredient awareness.

26. Disodium Inosinate & Guanylate

Disodium inosinate and disodium guanylate are flavor enhancers frequently added to savory snacks, instant noodles, soups, and processed meats. Their primary function is to amplify umami or savory flavors, making foods more appealing and satisfying. These additives are especially potent when used in combination with monosodium glutamate (MSG), creating a synergistic effect that intensifies taste far beyond what each compound can achieve alone. This synergy is commonly exploited in popular snack foods such as flavored chips, crackers, and seasoning blends.

While generally recognized as safe by regulatory agencies, the enhanced palatability created by these additives raises concerns about overconsumption and “flavor-induced” overeating. The addictive taste profile may encourage frequent snacking and larger portion sizes, potentially contributing to unhealthy eating patterns and weight gain. Sensitive individuals may also experience symptoms such as headaches or flushing, similar to those sometimes reported with MSG. To limit intake, consumers should check ingredient lists for “disodium inosinate,” “disodium guanylate,” or their additive codes “E631” and “E627.” For additional information on flavor enhancers and their effects, visit the Center for Science in the Public Interest’s guide.

27. Sodium Stearoyl Lactylate

Sodium stearoyl lactylate is a versatile emulsifier commonly used in commercial bread, baked goods, tortillas, and pancake mixes. Its primary function is to improve dough strength, enhance texture, and keep baked products soft and fresh for longer periods. By stabilizing the mixture of fats and water, sodium stearoyl lactylate helps achieve a uniform crumb structure and prevents staling, making it a staple ingredient in many mass-produced breads and rolls.

Sodium stearoyl lactylate is generally considered safe by authorities such as the U.S. Food and Drug Administration (FDA). However, there have been rare reports of allergic or hypersensitivity reactions in some individuals, including skin irritation, gastrointestinal discomfort, or, in very uncommon cases, respiratory symptoms. While such reactions are not widespread, people with multiple food allergies or sensitivities may wish to be particularly vigilant. Ingredient lists should be checked for “sodium stearoyl lactylate” or the code “E481.” For those seeking to avoid synthetic emulsifiers, choosing fresh, small-batch, or organic baked goods can help ensure simpler ingredient profiles. More information on emulsifiers in foods is available from the Center for Science in the Public Interest.

28. Xanthan Gum

Xanthan gum is a popular food additive used as a thickening and stabilizing agent in a wide array of products, including salad dressings, sauces, and especially gluten-free baked goods. Its ability to mimic the texture and elasticity provided by gluten makes it invaluable for producing gluten-free breads, cakes, and pastries. Xanthan gum is produced through the fermentation of sugars by the bacterium Xanthomonas campestris, resulting in a soluble fiber that can impart a creamy or cohesive texture to foods.

While xanthan gum is generally recognized as safe by the U.S. Food and Drug Administration (FDA), some individuals may experience mild digestive side effects. Consuming high amounts can lead to symptoms like bloating, gas, and, in rare cases, diarrhea—particularly for those with sensitive digestive systems or underlying conditions such as irritable bowel syndrome (IBS). Most people tolerate it well in typical food quantities, but those who are sensitive should read ingredient lists for “xanthan gum” and consider limiting intake. For more guidance on food thickeners and their effects, visit the Center for Science in the Public Interest’s additive guide.

29. Sodium Hexametaphosphate

Sodium hexametaphosphate is a phosphate-based additive widely used in the food industry, particularly in processed cheese, dairy products, and some canned seafood. Its main role is to act as a sequestrant and emulsifier, helping to create a smooth, meltable texture in processed cheese slices and spreads. By binding calcium and other minerals, sodium hexametaphosphate prevents clumping and separation, ensuring consistent texture and appearance in finished products.

While effective for food processing, sodium hexametaphosphate and similar phosphate additives have raised concerns about their impact on kidney health, especially when consumed in excess. High phosphate intake can place extra strain on the kidneys, as they are responsible for filtering and balancing phosphate levels in the blood. Individuals with compromised kidney function or chronic kidney disease are particularly at risk, as excess phosphate can contribute to cardiovascular problems and bone disorders. Even for healthy individuals, frequent consumption of phosphate-rich processed foods may have long-term consequences. The National Kidney Foundation recommends monitoring phosphate intake and choosing whole, unprocessed foods when possible. To avoid this additive, read labels for “sodium hexametaphosphate” or its code “E452i,” especially on processed cheeses and shelf-stable dairy products.

30. Potassium Sorbate

Potassium sorbate is a widely used food preservative valued for its ability to inhibit the growth of molds, yeasts, and some bacteria. It is commonly added to products such as yogurt, cheese, baked goods, fruit preserves, and salad dressings to extend shelf life and maintain freshness. In the dairy industry, potassium sorbate is especially popular because it helps prevent spoilage in products with high moisture content, such as soft cheeses and cultured yogurts, without significantly altering taste or texture.

Although potassium sorbate is generally recognized as safe by the U.S. Food and Drug Administration (FDA), rare allergic reactions have been reported. Some individuals may experience mild skin irritation, itching, or rashes, particularly when exposed to high concentrations or through direct skin contact. Ingested potassium sorbate is usually well-tolerated, but those with sensitive skin or a history of allergies should be cautious with foods containing this preservative. To reduce exposure, consumers can look for products labeled “preservative-free” or check ingredient lists for “potassium sorbate” or the code “E202.” For further information on food preservatives and sensitivities, see the Center for Science in the Public Interest’s additive resource.

31. Calcium Sulfate

Calcium sulfate is a versatile additive with dual roles in the food industry. As a firming agent, it helps maintain the texture and structural integrity of canned vegetables, tofu, and some baked goods. Additionally, calcium sulfate is used as a dietary supplement to fortify foods with extra calcium, supporting bone health and addressing calcium deficiencies in the population. Its presence in flour, bread, and breakfast cereals is often intended to boost nutritional value.

While calcium sulfate provides legitimate health benefits by contributing to daily calcium requirements, its widespread use raises questions about the balance between benefit and potential overexposure. Consuming excessive calcium from fortified foods and supplements may lead to health issues, including kidney stones, constipation, or impaired absorption of other minerals. The National Institutes of Health Office of Dietary Supplements recommends monitoring total calcium intake from all sources to avoid exceeding safe upper limits. For most healthy individuals, calcium sulfate in food poses little risk, but those with kidney disorders or on calcium-restricted diets should be particularly vigilant. Checking ingredient lists for “calcium sulfate” or “E516” can help consumers manage their overall intake and make informed choices about fortified products.

32. Cellulose Gum

Cellulose gum, also known as carboxymethyl cellulose, is a plant-derived thickener and stabilizer widely used in low-calorie and reduced-fat foods. Its primary purpose is to add bulk, improve texture, and mimic the mouthfeel of higher-fat ingredients in products such as ice cream, salad dressings, baked goods, and dairy alternatives. Because cellulose gum is made from the cell walls of plants, it is indigestible by humans and passes through the digestive tract as dietary fiber without providing calories.

While generally recognized as safe by the U.S. Food and Drug Administration (FDA), cellulose gum can cause digestive discomfort in some individuals, particularly when consumed in large amounts. Symptoms such as bloating, gas, or mild diarrhea may occur, especially in people with sensitive digestive systems or those unaccustomed to high-fiber foods. However, for most people, small amounts of cellulose gum in foods are well tolerated and can even help promote regularity. To manage intake, consumers should read labels for “cellulose gum” or “carboxymethyl cellulose,” especially on products marketed as low-fat or reduced-calorie. Further details on fiber additives and gut health can be found in the Center for Science in the Public Interest’s additive guide.

33. Sodium Tripolyphosphate

Sodium tripolyphosphate is a phosphate-based additive used primarily in the processing of frozen seafood, poultry, and some processed meats. Its main function is to enhance water retention, helping products stay plump, moist, and visually appealing after thawing and cooking. In seafood, such as shrimp and scallops, sodium tripolyphosphate prevents excessive moisture loss and can also inhibit the formation of undesirable crystals during freezing, thus improving texture and shelf life.

While these properties are valuable for food manufacturers, the use of sodium tripolyphosphate raises health concerns due to its contribution to dietary phosphate intake. High levels of phosphates can place an added burden on the kidneys, particularly in individuals with chronic kidney disease or impaired renal function. Excess phosphate may also disrupt calcium balance in the body, potentially contributing to cardiovascular and bone health issues. The National Kidney Foundation advises those at risk to monitor phosphate additives in processed foods. To limit exposure, consumers can check ingredient lists for “sodium tripolyphosphate” or “E451,” and opt for fresh, unprocessed seafood and meats whenever possible. More information on phosphate additives and their health implications is available from the Center for Science in the Public Interest.

34. Sorbitol

Sorbitol is a sugar alcohol used as a low-calorie sweetener and humectant in many sugar-free and “diet” foods, including chewing gum, candies, baked goods, and some oral care products. It is naturally present in some fruits like apples and pears, but the vast majority found in processed foods is manufactured from corn syrup. Sorbitol provides sweetness with fewer calories than regular sugar and does not contribute to tooth decay, making it popular in products for diabetics and those seeking to reduce sugar intake.

Despite its benefits, sorbitol can cause digestive issues in some individuals, particularly when consumed in large amounts. Because it is only partially absorbed in the small intestine, sorbitol can draw water into the colon and ferment, leading to symptoms like bloating, gas, abdominal pain, and diarrhea. The U.S. Food and Drug Administration (FDA) requires warning labels on products containing significant amounts of sorbitol due to its laxative effect. People with irritable bowel syndrome (IBS) or sensitive digestive systems are particularly susceptible. To manage intake, check ingredient lists for “sorbitol” or “E420,” and limit consumption of sugar-free products if gastrointestinal symptoms occur. For more information, see the Center for Science in the Public Interest’s additive resource.

35. Potassium Nitrate

Potassium nitrate is a chemical compound traditionally used in the curing of meats such as salami, ham, bacon, and certain sausages. It serves as both a preservative and a color fixative, helping to inhibit the growth of harmful bacteria like Clostridium botulinum while preserving the appealing pink color of cured meats. While potassium nitrate has been utilized for centuries in food preservation, its use raises concerns due to potential health risks associated with excessive consumption.

One documented risk of potassium nitrate exposure is methemoglobinemia, a blood disorder in which hemoglobin is converted to methemoglobin, reducing its ability to carry oxygen. This condition, sometimes called “blue baby syndrome,” can cause symptoms such as cyanosis, fatigue, and in severe cases, respiratory distress. Infants and individuals with certain enzyme deficiencies are particularly susceptible. Although potassium nitrate is regulated and considered safe at low levels in food, minimizing consumption of heavily cured meats can reduce the risk of exposure. Checking ingredient labels for “potassium nitrate” or “E252,” and opting for nitrate-free or naturally cured alternatives, can help mitigate potential health risks. For more guidance, consult the FDA’s resource on potassium nitrate.

36. Aluminum Sulfate

Aluminum sulfate is a food additive commonly used in the production of pickles, some cheeses, and certain baked goods. In pickling, it acts as a firming agent, helping cucumbers and other vegetables retain their crispness during processing and storage. Aluminum sulfate is also occasionally found in baking powders and flours, where it aids in leavening and stabilizing texture. While its functional properties are valued by food manufacturers, concerns persist regarding the cumulative intake of aluminum from dietary sources.

Excessive consumption of aluminum compounds has been linked to potential health risks, especially with long-term exposure. Some studies, such as those reviewed by the National Institutes of Health, suggest that high levels of dietary aluminum may accumulate in bodily tissues, potentially contributing to neurological issues and diseases such as Alzheimer’s. Although the U.S. Food and Drug Administration (FDA) regulates allowable limits, vulnerable populations—including people with kidney impairment—are advised to monitor their intake. To minimize exposure, consumers can look for “aluminum sulfate” or “E520” on ingredient labels, and favor fresh or minimally processed pickled products. More information on aluminum additives and safety can be found in the Center for Science in the Public Interest’s guide.

37. Sodium Acid Pyrophosphate

Sodium acid pyrophosphate is a leavening agent widely used in processed foods, particularly in pancake mixes, biscuits, instant mashed potatoes, and ready-to-eat baked goods. Its primary role is to react with baking soda, producing carbon dioxide that helps doughs and batters rise, resulting in light, fluffy textures. In addition to its leavening function, sodium acid pyrophosphate also acts as a color stabilizer, preventing discoloration in processed potatoes and other convenience products.

Despite its effectiveness in food manufacturing, sodium acid pyrophosphate is a source of dietary phosphate, which can raise concerns about phosphate loading—especially when combined with other phosphate additives. Excessive phosphate intake has been linked to increased risk of kidney strain, calcium imbalance, and bone health issues, particularly among individuals with chronic kidney disease or impaired renal function. The National Kidney Foundation and other health organizations urge consumers to be mindful of phosphate additives in processed foods. To reduce intake, check ingredient lists for “sodium acid pyrophosphate,” “SAPP,” or the code “E450.” Opting for homemade baked goods or fresh products with minimal additives is a safer choice for those concerned about phosphate consumption. More details are available from the Center for Science in the Public Interest.

38. Steviol Glycosides (Reb A, Stevia Extract)

Steviol glycosides, including Rebaudioside A (Reb A), are high-intensity sweeteners extracted from the leaves of the Stevia rebaudiana plant. These compounds provide intense sweetness—up to 300 times sweeter than sugar—without contributing calories, making them a popular choice in diet beverages, tabletop sweeteners, and sugar-free foods. Stevia-based products are often promoted as natural alternatives to artificial sweeteners, and their plant-based origin appeals to health-conscious consumers seeking to reduce their sugar intake.

Steviol glycosides are generally recognized as safe by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). However, rare allergic reactions have been reported, including rashes, hives, and occasionally gastrointestinal discomfort. Individuals with allergies to plants in the Asteraceae family—such as ragweed, daisies, or marigolds—may be more susceptible to stevia-related reactions. For most people, stevia sweeteners are well tolerated, but those with known plant allergies should exercise caution. To identify these additives, look for “stevia extract,” “Reb A,” or “steviol glycosides” on ingredient labels. For further guidance, see the Center for Science in the Public Interest’s additive guide.

39. Glycerol Monostearate

Glycerol monostearate (GMS) is an emulsifier and stabilizer widely used in the food industry to improve texture and extend shelf life. It helps blend oil and water components, creating smooth and creamy consistencies in products such as whipped toppings, ice cream, desserts, baked goods, and some confections. GMS is also valued for its ability to maintain the volume and stability of whipped mixtures, ensuring that airy desserts retain their structure during storage and serving.

Generally recognized as safe by agencies such as the U.S. Food and Drug Administration (FDA), glycerol monostearate is well tolerated by most people. However, rare digestive side effects can occur, especially in individuals sensitive to emulsifiers or those consuming large quantities. Reported symptoms include mild gastrointestinal discomfort, bloating, or, in uncommon cases, diarrhea. These effects are more likely when GMS is consumed as part of a diet high in processed foods containing multiple emulsifiers. To minimize exposure, consumers should check ingredient lists for “glycerol monostearate” or “GMS,” particularly in whipped toppings and packaged desserts. Further information about food emulsifiers and potential sensitivities can be found at the Center for Science in the Public Interest.

40. Sodium Sulfite

Sodium sulfite is a preservative widely used in the food industry to prevent discoloration and extend the shelf life of various products, including dried fruits, wine, and particularly shellfish such as shrimp and lobster. Its antioxidant properties help maintain the color and freshness of seafood during transport and storage, making it a common additive in both fresh and frozen varieties. However, sodium sulfite is also recognized as a potential allergen and can pose significant risks for certain individuals, particularly those with asthma.

Exposure to sodium sulfite has been documented to trigger adverse reactions in sensitive people, with symptoms ranging from mild skin rashes and headaches to severe asthma attacks and, in rare cases, anaphylaxis. The Centers for Disease Control and Prevention (CDC) estimate that up to 5% of asthmatics may experience sulfite sensitivity, underscoring the need for careful label reading and avoidance of sulfite-containing foods. The U.S. Food and Drug Administration (FDA) requires labeling of sulfites when added above certain levels. For those with asthma or sulfite intolerance, it is advisable to choose fresh, unprocessed shellfish and avoid products listing “sodium sulfite” or “E221” on their labels.

41. Propionic Acid

Propionic acid is a naturally occurring organic acid commonly used as a preservative in commercial bakery products. Its primary role is to inhibit the growth of mold and some bacteria, thereby extending the shelf life of bread, tortillas, and other baked goods. By preventing spoilage without altering taste or texture, propionic acid helps manufacturers deliver consistently fresh products to stores and consumers.

While propionic acid is generally recognized as safe by the U.S. Food and Drug Administration (FDA), rare allergic reactions and sensitivities have been reported. Symptoms may include mild skin irritation, headaches, or gastrointestinal discomfort, especially in individuals with a heightened sensitivity to food additives. Most people tolerate propionic acid well, as it is also produced naturally by the gut microbiome during digestion of certain fibers. However, those with a history of food additive allergies or unexplained reactions to processed bread may wish to be cautious and check ingredient labels for “propionic acid” or its code “E280.” For consumers seeking to avoid this preservative, choosing fresh bakery bread or products labeled “preservative-free” can help limit exposure. Additional reading is available from the Center for Science in the Public Interest.

42. Ethyl Vanillin

Ethyl vanillin is a synthetic flavoring compound designed to mimic and enhance the taste of natural vanilla. It is commonly used in baked goods, candies, chocolates, ice creams, and flavored beverages, offering a stronger and more intense vanilla flavor than its natural counterpart. Because of its potency and cost-effectiveness, ethyl vanillin is a popular choice among food manufacturers for products marketed as “vanilla flavored” or “artificial vanilla.”

While ethyl vanillin is considered safe for consumption by the U.S. Food and Drug Administration (FDA), some individuals may experience mild irritation or sensitivity when exposed to high concentrations. Reports have noted occasional cases of mouth or throat discomfort, as well as mild allergic reactions such as skin rashes, particularly in those prone to sensitivities. These symptoms are rare and typically occur only with excessive exposure or in especially sensitive individuals. To identify synthetic vanilla in foods, check product labels for “ethyl vanillin” or “artificial flavor.” For consumers seeking a more natural option, products labeled “pure vanilla extract” or “vanilla bean” provide authentic vanilla flavor without synthetic additives. Further reading is available from the Center for Science in the Public Interest.

43. Lecithin (Soy, Sunflower)

Lecithin is a natural emulsifier derived most commonly from soybeans or sunflower seeds. It is widely used in processed foods such as chocolate, baked goods, margarine, salad dressings, and ice cream to stabilize mixtures of oil and water, improve texture, and extend shelf life. Lecithin helps prevent separation and creates a smooth, consistent mouthfeel, making it an essential ingredient in many commercial food products. While sunflower lecithin is valued for its non-GMO and allergen-friendly profile, soy lecithin is more prevalent in the marketplace due to its cost-effectiveness and abundant supply.

For most people, lecithin is safe and even offers health benefits, such as supporting cell membrane structure and cholesterol metabolism. However, individuals with soy allergies may react to soy-derived lecithin, although it is typically highly refined and contains only trace proteins. The Food Allergy Research & Education (FARE) organization notes that while many with soy allergy tolerate soy lecithin, some do experience mild to severe symptoms, including hives or digestive upset. To avoid soy-related reactions, consumers can look for products labeled “sunflower lecithin” or specifically “soy-free.” More on lecithin and food allergies is available from the FDA’s food allergy resource.

44. Ammonium Sulfate

Ammonium sulfate is a chemical additive commonly used as a dough conditioner and yeast nutrient in commercial baking. It helps regulate the acidity of dough, improves yeast fermentation, and contributes to consistent texture and volume in breads, buns, and rolls. Ammonium sulfate’s ability to enhance the quality and shelf life of baked products makes it a popular choice among industrial bakeries and large-scale food manufacturers.

While ammonium sulfate is generally recognized as safe by the U.S. Food and Drug Administration (FDA), questions remain about the effects of chronic intake, especially in diets high in processed baked goods. Research is limited on the long-term health impacts of regular ammonium sulfate consumption, but excessive intake of ammonium compounds could potentially stress the kidneys or contribute to acid-base balance issues in sensitive individuals. Most people are unlikely to consume harmful amounts through typical dietary patterns, but those concerned about food additives may wish to limit processed breads and check ingredient labels for “ammonium sulfate” or “E517.” For more information on dough conditioners and food additive safety, visit the Center for Science in the Public Interest’s resource.

45. Annatto

Annatto is a natural colorant derived from the seeds of the achiote tree, native to tropical regions of the Americas. It imparts a yellow to orange hue and is widely used in foods such as cheese, butter, snacks, cereals, and baked goods to enhance visual appeal. Annatto’s plant-based origin and vibrant color make it a popular alternative to synthetic dyes, especially in products marketed as “natural” or “clean label.”

While annatto is generally recognized as safe by organizations such as the U.S. Food and Drug Administration (FDA), rare allergic reactions have been reported. Symptoms can include hives, swelling, itching, and, in very uncommon cases, more severe manifestations such as angioedema or asthma-like symptoms. A review published by the National Institutes of Health notes that annatto may be an overlooked cause of food-induced allergic reactions, particularly in children and those with multiple food allergies. For those with a history of food sensitivities or unexplained reactions to colored foods, checking ingredient labels for “annatto,” “achiote,” or “E160b” can help avoid exposure. More on food colorants and allergy management is available from the Food Allergy Research & Education (FARE).

46. Calcium Propionate

Calcium propionate is a preservative frequently added to bread, pastries, tortillas, and other baked goods to inhibit mold growth and prolong shelf life. Its effectiveness in preventing spoilage makes it a staple in commercial and pre-packaged bread products, allowing them to remain fresh for extended periods and reducing food waste. As a result, consumers may encounter calcium propionate in multiple products consumed daily, leading to repeated low-level exposure.

While regulatory agencies such as the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) have deemed calcium propionate safe for consumption at approved levels, ongoing research continues to investigate its potential behavioral effects, particularly in children. Some studies, including those referenced by the National Institutes of Health, have noted a possible association between calcium propionate and increased irritability, restlessness, or hyperactivity in sensitive individuals. While such effects are not universal, they highlight the importance of monitoring cumulative additive intake. For those concerned about behavioral impacts or looking to reduce preservative exposure, opting for freshly baked goods or products labeled “preservative-free” is advisable. Additional information can be found at the Center for Science in the Public Interest.

47. Sodium Diacetate

Sodium diacetate is a food additive used as both an acidulant and preservative in a range of processed products, particularly savory snacks like chips, crackers, and tortillas. Chemically, it is a blend of sodium acetate and acetic acid, offering a distinctive tangy flavor while helping to control the pH of foods and inhibit the growth of mold and bacteria. In snack manufacturing, sodium diacetate enhances flavor, imparts a characteristic “vinegar” taste, and extends shelf life by preventing spoilage during storage and distribution.

Regulatory authorities, including the U.S. Food and Drug Administration (FDA), consider sodium diacetate safe for use at approved concentrations. It is commonly found in ingredient lists for salt and vinegar-flavored chips, seasoned crackers, and some bread products. While most individuals tolerate sodium diacetate well, those with sensitivities to acidic foods may experience mild gastrointestinal discomfort or irritation. To limit intake, consumers can review labels for “sodium diacetate” or the code “E262” and select minimally processed snacks or baked goods labeled “preservative-free.” More information on acidulants and food preservatives can be found at the Center for Science in the Public Interest.

48. Dimethylpolysiloxane

Dimethylpolysiloxane is a silicone-based compound widely used as an anti-foaming agent in commercial food production. Its primary function is to prevent excessive foaming in frying oils, ensuring smoother and more efficient cooking processes for deep-fried foods such as french fries, chicken nuggets, and doughnuts. By minimizing foam, dimethylpolysiloxane helps maintain oil quality, reduce splattering, and produce a consistently crispy product.

Derived from silica, the same basic element found in sand, dimethylpolysiloxane is highly stable and non-reactive. It is also utilized in a variety of non-food applications, including cosmetics, pharmaceuticals, and lubricants. The U.S. Food and Drug Administration (FDA) has approved its use in food at low concentrations, considering it safe based on available research. Nevertheless, its synthetic and industrial origins have raised concerns among some consumers about the long-term effects of regular exposure. While adverse reactions are rare, individuals seeking to avoid food additives derived from silicone can check ingredient lists for “dimethylpolysiloxane” or “E900,” particularly on fast food and processed fried products. For more on anti-foaming agents and their uses, visit the Center for Science in the Public Interest.

49. Maltodextrin

Maltodextrin is a processed carbohydrate derived from starches such as corn, rice, or potatoes. It is commonly used as a thickener, filler, or preservative in a variety of packaged foods, including energy bars, meal replacement shakes, sports drinks, and instant puddings. Maltodextrin’s neutral taste and ability to dissolve easily make it an attractive ingredient for manufacturers who want to add bulk or improve texture without altering flavor profiles.

Despite its widespread use, maltodextrin has a high glycemic index, meaning it can cause rapid spikes in blood sugar levels after consumption. This is of particular concern for individuals with diabetes, insulin resistance, or those trying to manage their blood glucose. The Harvard T.H. Chan School of Public Health notes that even though maltodextrin is technically a complex carbohydrate, it can impact blood sugar much like simple sugars. For people sensitive to blood glucose fluctuations, monitoring intake of energy bars and processed foods containing “maltodextrin” is important. Choosing snacks with whole food ingredients and lower glycemic sweeteners can help reduce the risk of unwanted blood sugar spikes. More information is available from the Center for Science in the Public Interest.

50. Glyceryl Stearate

Glyceryl stearate is a food additive used primarily as a thickener, emulsifier, and stabilizer in a variety of creamy and processed foods. It is commonly found in products such as ice cream, whipped toppings, creamy salad dressings, and desserts, where it helps blend oil and water components to achieve a smooth, uniform texture. Glyceryl stearate is derived from glycerin and stearic acid, which can come from either plant or animal sources. Its stabilizing properties allow manufacturers to create richer, longer-lasting products with consistent mouthfeel.

Glyceryl stearate is generally recognized as safe by the U.S. Food and Drug Administration (FDA), and most people tolerate it without any issues. However, rare cases of allergic reactions have been reported, particularly in individuals with sensitivities to fatty acid derivatives. Symptoms may include mild skin irritation, itching, or gastrointestinal discomfort. Consumers wishing to avoid potential allergens should check ingredient lists for “glyceryl stearate,” especially in processed or creamy foods. For more information about food thickeners, emulsifiers, and possible sensitivities, refer to the Center for Science in the Public Interest’s additive guide.

Conclusion

Growing awareness about the prevalence and potential cumulative risks of food additives is critical for safeguarding long-term health. Many of these substances, found in everyday groceries, can have subtle but significant effects when consumed regularly. Making informed choices—such as reading ingredient labels, prioritizing fresh and whole foods, and consulting healthcare professionals for specific concerns—empowers consumers to reduce their exposure. Regular screening for sensitivities and staying current with reputable resources, like the Center for Science in the Public Interest and the FDA’s food additives page, is also recommended. Through vigilance and education, individuals can better navigate the modern food landscape and protect their well-being.

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