Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн
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• Saccharin: it causes bladder cancer, tumors, affecting skin, and toxic reaction.
• Caffeine: it is used as color and flavoring agent in food. It causes nervousness, occasionally heart defect.
• Sodium chloride: it can cause high blood pressure, kidney failure, stroke, and heart attack.
We should avoid the food which contains danger additives and preservatives for minimizing the risk of health problems. We should check the ingredients of sealed food before purchasing them from markets. We should eat organic food because they do not have any artificial additives and preservatives in food. We should try to eat freshly prepared food as much as possible rather than eating sealed food.
1.10.3 Effects of Food Additives and Food Preservatives
The first step toward increasing our health and lowering our risk of disease is to avoid toxins in our food. Food additives can cause immediate effect or harmful in a long run if you have constant exposure. Headache, change in energy level, and immune responses are the example of immediate effects [65]. Risks of cancer and cardiovascular diseases are the example of longterm effect.