Generally, when one thinks of preservatives, they think of harsh, artificial man-made chemicals added to food to lengthen shelf life. However, not all preservatives are created equal – and some types of food preservatives are linked to worse health effects than others.
Nitrate preservatives, which are often added to packaged products such as hot dogs and bacon. Nitrate preservative can form into nitrosamines, chemicals that have been shown to cause cancer. Nitrates have also been linked to asthma and headaches.
Salt is also a natural preservative that has been used for centuries to keep meat fresh. However, a diet high in salt and sodium can lead to heart disease.
Antimicrobial preservatives such as sulfur dioxide and sulfites) are used to inhibit the growth of bacteria, mold and yeast on many different types of foods such as dried fruit, vegetables, vinegar and bread. Sulfites have been shown to be effective preservatives, but have been linked to trigger asthma attacks in those who suffer from asthma.
Sodium benozates are another kind of antimicrobial preservatives, and can been found in sodas, jams, meats, cheeses and margarine and can produce severe allergic reactions in some cases.
Nutritionist Joann Bruso conducted an experiment to test preservative use in McDonald’s Happy meals. She left a Happy Meal, unrefrigerated, for one year to find that it did not spoil due to the high amount of preservatives in it. Other than being very dry, the meal did not change and flies did not fly near the food. Her conclusion from the study that the use of so many preservatives would make it difficult for the human body to break down the nutrients in the food – meaning that they have little nutritional value.
Additives in food are highly regulated by the Federal Drug Administration – however, it is important to take care in your purchasing decisions. Try to look for foods that are preservative-free, most importantly to watch out for are nitrate-free meat products and limit consumption of salty, fatty fast foods.