FOOD ADDITIVES: POTENTIAL RISK FOR CANCER
*Mahapatra S. K. and Parija S. C.
Abstract
Cancer is a big scary C word used to describe the malignant,
autonomous growth of cells that have undergone epigenetic changes
and genetic mutations and thus escaped normal cell cycle and
displayed various degrees of similarities to their precursors due to
various chemical, physical and biological carcinogenic agents. In 2014
the World Cancer Society reports that second largest and the leading
cause of morbidity and mortality worldwide is cancer. Approximately
14 million people were reported to suffer from cancer and 8.2 million
cancer related deaths in 2012. This number is anticipated to rise by
about 70% over the next 2 decades. Nowadays Food additives, which
can be potential carcinogenic agents, are used injudiciously in excess
in commercial food production and household cooking to make food
more attractive, appealing, appetizing, and informative. This can lead
to serious health problems causing cancer by, -a negative synergistic effect when combined
with other additives, -improper storage Conditions, and -unknown carcinogenic by-products
occurring during the food processing. The regulation regarding the production and marketing
of food additives should be strictly monitored for minimum adverse effects on health
although the legal limits of these additives in processed foods are well respected by the
manufacturers.
Keywords: Cancer, Food Additive, Carcinogenic, Regulation, Legal Limit.
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