Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +44-1518-081136

Opinion Article - Journal of Food Technology and Preservation (2023) Volume 7, Issue 4

The impact of artificial food additives.

Rocco Luigi*

University Department of Pediatrics, Pediatric Hospital Bambino Gesù, Rome, Vatican City, Italy

*Corresponding Author:
Rocco Luigi
University Department of Pediatrics
Pediatric Hospital Bambino Gesù
Rome, Vatican City, Italy

Received: 28-Jun-2023, Manuscript No. AAFTP-23-106106; Editor assigned: 01-Jul-2023, PreQC No. AAFTP-23-106106 (PQ); Reviewed: 08-Jul-2023, QC No. AAFTP-23-106106; Revised: 19-July-2023, Manuscript No. AAFTP-23-106106 (R); Published: 24-July-2023, DOI:10.35841/2591-796X-7.4.187

Citation: Luigi R. The impact of artificial food additives. J Food Technol Pres 2023;7(4):187

Visit for more related articles at Journal of Food Technology and Preservation




Artificial food additives are substances incorporated into food products to enhance their taste, appearance, texture, or shelf life. They have become increasingly prevalent in our modern food industry. While these additives offer benefits in terms of convenience and aesthetics, concerns have arisen regarding their potential impact on human health. Types and purpose of artificial food additives- Artificial food additives encompass a wide range of substances, each serving a specific purpose. Some common types include preservatives, flavor enhancers, colorants, sweeteners, emulsifiers, stabilizers, and thickeners. Preservatives like sodium benzoate and sulfur dioxide prevent spoilage and extend the shelf life of food products. Flavor enhancers such as monosodium glutamate (MSG) intensify taste. Colorants like tartrazine and caramel give food a desired hue. Artificial sweeteners like aspartame and saccharin provide sweetness without adding calories. Emulsifiers, like lecithin, improve the blending of ingredients, while stabilizers and thickeners enhance texture and consistency [1,2].

Potential health risks - While artificial food additives are generally recognized as safe by regulatory authorities when used within approved limits, concerns persist regarding their long-term effects on human health. Some additives have been linked to allergic reactions, especially in individuals with sensitivities or allergies. For example, certain colorants like tartrazine have been associated with allergic symptoms, including hives and respiratory problems. Another area of concern is the potential impact of artificial food additives on neurodevelopmental disorders, particularly in children. Studies have suggested a possible link between certain food colorants and hyperactivity in susceptible individuals. Although more research is needed to establish a definitive causal relationship, cautious consumption is recommended, especially for those with existing neurodevelopmental conditions [3].

Additionally, some artificial sweeteners have faced scrutiny. Although they offer a sugar-free alternative, concerns have been raised about their potential effects on metabolism, gut health, and even weight management. While current evidence is inconclusive, moderation and a balanced approach to sweetener consumption remain crucial. Moreover, certain preservatives, such as sodium nitrite and butylated hydroxytoluene (BHT), have been associated with health risks. Sodium nitrite, used in processed meats, can form harmful compounds called nitrosamines, which have been linked to an increased risk of cancer. BHT, commonly found in snacks and cereals, has been a topic of debate due to its potential endocrine-disrupting properties. Making informed choices- As consumers, we can take steps to make informed choices about the consumption of artificial food additives. Here are some recommendations: Read labels: familiarize yourself with food labels and ingredient lists. Choose whole foods: opt for whole, unprocessed foods whenever possible. Fresh fruits, vegetables, lean meats, and whole grains generally have fewer additives compared to heavily processed foods [4].

Cook from scratch: preparing meals at home allows you to have control over the ingredients. Experiment with herbs, spices, and natural flavorings to enhance taste without relying on artificial additives. Moderate consumption: while occasional consumption of food products containing artificial additives is unlikely to pose significant risks, moderation is key. Balancing your diet with a variety of nutritious, unprocessed foods is essential for overall health. Consider natural alternatives: explore natural alternatives to artificial additives. For example, using natural sweeteners like honey or maple syrup instead of artificial sweeteners can provide sweetness while offering potential health benefits. Artificial food additives play a significant role in our modern food industry. While they offer advantages in terms of taste, appearance, and convenience, it is important to be aware of their potential impact on health. By understanding the different types of additives, potential risks, and making informed choices, we can strive for a balanced approach to food consumption, prioritizing whole, unprocessed options. Remember, moderation, awareness, and a focus on natural alternatives can help promote a healthier relationship with the food we consume [5].


  1. Kumbul Doguc D, Aylak F, Ilhan I, et al. Are there any remarkable effects of prenatal exposure to food colourings on neurobehaviour and learning process in rat offspring?. Nutr Neurosci. 2015;18(1):12-21.
  2. Indexed at, Google Scholar, Cross Ref

  3. Liew KB, Tan YT, Peh KK. Taste-masked and affordable donepezil hydrochloride orally disintegrating tablet as promising solution for non-compliance in Alzheimer’s disease patients. Drug Dev Ind Pharm. 2015;41(4):583-93.
  4. Indexed at, Google Scholar, Cross Ref

  5. Stevens LJ, Burgess JR, Stochelski MA, et al. Amounts of artificial food dyes and added sugars in foods and sweets commonly consumed by children.   Clin Pediatr. 2015;54(4):309-21.
  6. Indexed at, Google Scholar, Cross Ref

  7. Heiss SN. A “naturally sweet” definition: An analysis of the sugar association’s definition of the natural as a terministic screen. Clin Pediatr. 2015;30(6):536-44.
  8. Indexed at, Google Scholar, Cross Ref

  9. Maghsoudi M, Ghaedi M, Zinali A, et al. Artificial neural network (ANN) method for modeling of sunset yellow dye adsorption using zinc oxide nanorods loaded on activated carbon: Kinetic and isotherm study. Spectrochim Acta A Mol Biomol. 2015;134:1-9.
  10. Indexed at, Google Scholar, Cross Ref

Get the App