Impact of food additives in ultra-processed food on human health

Abstract

With the development of food processing, public concern was aroused by safety issues regarding the application of artificial additives. Ultra-ultra-processed food is made through a process by adding additives such as antioxidants, preservatives, and coloring agents to modify the properties of the food product and cater to customer demands. This essay focuses on food chemistry to research how additives present in ultra-processed food affect health. Moreover, common food additives used in food processing and their potential threats will be discussed. The fact is that many cases have proved that sodium benzoate, vitamin C, vitamin E, Yellow No.5, and Yellow No.6 do have an impact on human health. Other types of additives such as those present in nature do not have a significant relationship with cancer molarity and health problems. There need further studies on the relationship between synthesized additives and carcinogenicity. The purpose of studying chemical additives is to understand the chemical properties behind food additives will inform people of the actual harmful ingredients in ultra-processed food and avoid large dose intake.