Wednesday, March 21, 2007

Noodles and E numbers.

I sometimes eat some cheap and good ("poca spesa e tanta resa") noodles, but tonight I've checked the E numbers they have in the Ingredients. These are those kinds of food additives that are approved by the EU.

Anyway, I have a little java applet on my mobile, Enumbers, that tells you what these numbers mean, and tonight I was pretty scared. I'm not too fussy about this, but a bit of care must be taken probably.

E320: may trigger hyperactivity, serious concerns about carcinogenicity (provoke cancer), caused tumors in lab animals, banned in Japan, McDonald's don't use it.
E621: not that bad, better not for children or asthmatic people
E635: not that bad, can cause skin rashes
E310: it is used in foods, cosmetics, hair products, adhesives, and lubricants. can cause blood disorders.

All good?


raraavis said...

Ok, don't worry!
Carry out a search on pubmed (, the NIH data base, where you can find all the SCIENTIFIC research publications... And believe only what has been proved!
Enjoy your meal!

P.S.: That's what I've found out... E310 is even more dangerous than E320, but the disease it's not so serious and you're not a child anymore!

Williams GM,Iatropoulos MJ,Whysner J
Food Chem Toxicol. 1999 Sep-Oct;37(9-10):1027-38.

Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives.

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are widely used antioxidant food additives. They have been extensively studied for potential toxicities. This review details experimental studies of genotoxicity and carcinogenicity which bear on cancer hazard assessment of exposure to humans. We conclude that BHA and BHT pose no cancer hazard and, to the contrary, may be anticarcinogenic at current levels of food additive use.

PMID: 10541460 [PubMed - indexed for MEDLINE]

Nitzan M,Volovitz B,Topper E.

Clin Toxicol. 1979 Oct;15(3):273-80.

Infantile methemoglobinemia caused by food additives.

A small outbreak of toxic methemoglobinemia occurred among infants in a pediatric ward. Investigation revealed that the most likely source of toxicity was an approved fat preservative which had been added to a soybean infant formula by the manufacturer. This fat preservative contained three phenolic compounds having highly effective antioxygenic properties (butylated hydroxyanisole, butylated hydroxytoluene and propyl gallate). The outbreak ceased when the offending agents were eliminated from the food preparation. It is emphasized that the approval of chemicals for use in the food industry through toxicity studies does not necessarily guarantee against the hazards of toxicity, especially during infancy.

PMID: 509890 [PubMed - indexed for MEDLINE]o

Martella 2000 said... sono sempre dell'idea che....CIO' CHE NON UCCIDE,FORTIFICA!Mangia e spassatela!!!!