5 most common food additives and their dangerous side effects

When it comes to clean eating, it means that the food should be free of chemcials and any sort of additive. But, sadly, when we look around, every other food item is labelled with some sort or chemical or additive. For the unversed, food additive is any substance added to food during processing to improve its flavor, texture, appearance, shelf life, or nutritional value. Additives can be natural (from plants or animals) or artificial (chemically synthesized). According to the U.S. Food and Drug Administration (FDA), a food additive is any substance that becomes a component of food or affects its characteristics, directly or indirectly. This includes substances added intentionally to food, as well as those that may enter food during processing, production, or packaging. This piece of information talks about the most common food additives and their dangerous side effects.

In January 2025, the FDA banned the use of Red Dye No. 3 in food products, citing studies from the 1980s that linked the dye to cancer in lab rats. This decision was aligned with the Delaney Clause of the Federal Food, Drug, and Cosmetic Act, which mandated the prohibition of any food additive shown to cause cancer in humans or animals. Also, the FDA has proposed removing authorization for BVO as a food additive after recent toxicology studies, conducted in collaboration with the National Institutes of Health (NIH), provided conclusive evidence of potential health risks.

The most common preservatives are citric acid, sodium nitrite, BHA, BHT, EDTA, and tocopherols (Vitamin E). They are mostly found in beverages, baked goods, cured meats, cereals, dressings, and snacks too.

Side effects: Many of them form carcinogenic compounds (nitrosamines) which are linked to colon & stomach cancer. They also increase blood pressure and heart disease risk. And in some people they may trigger headaches and allergic reactions.

The most common additives used here are High-Fructose Corn Syrup (HFCS) and aspartame. They are mostly found in beverages, baked goods, table-top sugar, and processed foods.

Side effects: They increase the risk of obesity, diabetes, and fatty liver disease. Also, such sweeteners promote inflammation and insulin resistance.

Colour additives like FD&C Blue Nos 1/2, Green No 3, Red Nos 3/40, Yellow Nos.5/6 Citrus Red No.2 and carmine are used in processed foods, candies, snack foods, margarine and soft drinks.

Side effects: These artificial colours are linked to hyperactivity and ADHD. They may cause allergic reactions, skin rashes, and asthma. Some dyes (like Red 3) have been linked to thyroid cancer.

The most common emulsifiers are soy lecithin, mono-and diglycerides, polysorbates, and sorbitan. They are commonly used in salad dressings, peanut butter, chocolate, margarine, and frozen desserts.

Side effects: Some diglycerides come from partially hydrogenated oils, which contain hidden trans fats and this trans fat raises bad cholesterol (LDL) & lower good cholesterol (HDL), increasing heart disease risk. Also, they may cause bloating, diarrhea, and stomach pain.

Gelatin, pectin, guar gum, carrageenan, xanthan gum , and whey are used in dairy products, cakes, dressings, jams, jellies, and sauces.

Side effects: For those who are allergic to gelatin, it may cause skin rashes, itching, and swelling. Also, pectin is a soluble fiber, which can cause bloating, cramping, and gas. Also, they reduce absorption of iron, zinc, calcium, and magnesium. (All Images Courtesy: istock)