Below is a list I've found to be the most harmful. There are probably more but if we make a note to read the labels when we buy our foods, we can seriously prevent serious health problems. In addition, it has also been found that artificical colorings can cause hyperactivity in some sensitive children.
BLUE 1
Artificial coloring used in Beverages, candy, baked goods. One (unpublished) animal test suggested a small cancer risk, and a test-tube study indicated the dye might affect neurons. It also causes occasional allergic reactions. Blue 1 might be safe for people who are not allergic, but it should be better tested.
BLUE 2
Artificial coloring used in Pet food, beverages, candy.
Animal studies found some—but not conclusive—evidence that Blue 2 causes brain cancer in male rats.
CITRUS RED 2
Artificial coloring used for Skin of some Florida oranges only. The amounts of this rarely used dye that one might consume, even from eating marmalade, are so small that the risk is not worth worrying about. So, best bet would be to give it a good wash before eating it.
GREEN 3
Artificial coloring used in Candy, beverages.
A 1981 industry-sponsored study gave hints of bladder and testes tumors in male rats.
ORANGE B
Artificial coloring used in Sausage.
Approved for use only in sausage casings, high doses of this dye are harmful to the liver and bile duct. However, that is not worrisome because Orange B has not been used for many years.
RED 3
Artificial coloring used in Candy, baked goods.
The evidence that this dye caused thyroid tumors in rats is "convincing," according to a 1983 review committee report requested by FDA. FDA's recommendation that the dye be banned was overruled by pressure from elsewhere in the Reagan Administration. Red 3 used to color maraschino cherries, but it has been replaced there by the less controversial Red 40 dye. It is still used in a smattering of foods ranging from cake icing to fruit roll-ups to chewing gum.
RED 40
Artificial coloring used in Soda pop, candy, gelatin desserts, pastries, pet food, sausage.
The most widely used food dye. While this is one of the most-tested food dyes, the key mouse tests were flawed and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not "consistent" or "substantial." Red 40 can cause allergy-like reactions. Like other dyes, Red 40 is used mainly in junk foods.
YELLOW 5
Artificial coloring used in Gelatin dessert, candy, pet food, baked goods.
The second-most-widely used coloring causes allergy-like hypersensitivity reactions, primarily in aspirin-sensitive persons, and triggers hyperactivity in some children. It may be contaminated with such cancer-causing substances as benzidine and 4-aminobiphenyl (or chemicals that the body converts to those substances).
YELLOW 6
Artificial coloring used in Beverages, candy, baked goods.
Industry-sponsored animal tests indicated that this dye, the third most widely used, causes tumors of the adrenal gland and kidney. In addition, small amounts of several carcinogens, such as 4-aminobiphenyl and benzidine (or chemicals that the body converts to those substances), contaminate Yellow 6. However, the FDA reviewed those data and found reasons to conclude that Yellow 6 does not pose a significant cancer risk to humans. Yellow 6 may cause occasional, but sometimes-severe hypersensitivity reactions.
ARTIFICIAL AND NATURAL FLAVORING
used in Soda pop, candy, breakfast cereals, gelatin desserts, and many other foods.
Hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for cherry soda pop. Most flavoring chemicals also occur in nature and are probably safe, but they are used almost exclusively in junk foods. Their use indicates that the real thing (often fruit) has been left out. Companies keep the identity of artificial (and natural) flavorings a deep secret. Flavorings may include substances to which some people are sensitive, such as MSG or HVP.
ASPARTAME
Artificial sweetener, used in "Diet" foods, including soft drinks, drink mixes, gelatin desserts, low-calorie frozen desserts, packets. Aspartame (Equal, NutraSweet), a chemical combination of two amino acids and methanol, was initially thought to be the perfect artificial sweetener, but it might cause cancer or neurological problems such as dizziness or hallucinations.
A 1970s study suggested that aspartame caused brain tumors in rats. However, the Food and Drug Administration persuaded an independent review panel to reverse its conclusion that aspartame was unsafe
BUTYLATED HYDROXYANISOLE (BHA)
used in Cereals, chewing gum, potato chips, vegetable oil.
BHA retards rancidity in fats, oils, and oil-containing foods. Causes cancer in rats, mice, and hamsters which indicates that it might be carcinogenic in humans. That is why the U.S. Department of Health and Human Services considers BHA to be "reasonably anticipated to be a human carcinogen." Nevertheless, the Food and Drug Administration still permits BHA to be used in foods. This synthetic chemical can be replaced by safer chemicals (e.g., vitamin E), safer processes (e.g., packing foods under nitrogen instead of air), or can simply be left out (many brands of oily foods, such as potato chips, don't use any antioxidant). Best bet, buy cereals from natural food places like Trader joes or Whole foods, or look on ingredients where this is omitted.
CARAMEL COLORING
Artificial coloring used in Colas, baked goods, pre-cooked meats, soy and Worcestershire sauces, chocolate-flavored products, beer. Caramel coloring is made by heating a solution of various sugars, often together with ammonium compounds, acids, or alkalis. It is the most widely used (by weight) coloring added to foods and beverages, with hues ranging from tannish-yellow to black, depending on the concentration and the food. Caramel coloring may be used to simulate the appearance of cocoa in baked goods, make meats and gravies look more attractive, and darken soft drinks and beer. Caramel coloring, when produced with ammonia, contains contaminants, 2-methylimidazole and 4-methylimidazole.
In 2007, studies by the U.S. National Toxicology Program found that those contaminants cause cancer in male and female mice and possibly in female rats. The amounts of 4-methylimidazole are so worrisome that the State of California has proposed that a warning notice be required on food and non-food products. In 2011, the International Agency for Research on Cancer, a division of the World Health Organization, concluded that 2- and 4-methylimidazole are "possibly carcinogenic to humans."
It would be worth avoiding or drinking less colas and other beverages colored with caramel coloring, because the amounts consumed—and amounts of 4-methylimidazole—are often large. Soy sauces, baked goods, and other foods are much less of a problem, because the amounts consumed are small.
CYCLAMATE
Artificial sweetener used in Diet foods.
This controversial high-potency sweetener was used in the United States in diet foods until 1970, at which time it was banned. Animal studies indicated that it causes cancer. Now, based on animal studies, it (or a byproduct) is believed not to cause cancer directly, but to increase the potency of other carcinogens and to harm the testes.
DIACETYL
Used as Butter flavoring.
Diacetyl is one of the many chemicals that gives butter its characteristic flavor. Low levels are present in butter (including unsalted butter, to which extra diacetyl is added to prolong its shelf life). Much higher levels have been used in butter-flavored popcorn, margarine, and butter-flavored cooking oils and sprays. The low levels are safe, but workers in factories that produce microwave popcorn learned the hard way that long-term exposure to diacetyl causes obstructive lung disease, which is potentially fatal. Following widespread publicity around 2005 to 2007 and several lawsuits persuaded most major American food manufacturers to protect their workers (and restaurant cooks) by switching to safer ingredients.
MONOSODIUM GLUTAMATE (MSG)
Flavor enhancer: Soup, salad dressing, chips, frozen entrees, restaurant foods.
This amino acid brings out the flavor in many foods. While that may sound like a treat for taste buds, the use of MSG allows companies to reduce the amount of real ingredients in their foods, such as chicken in chicken soup. In the 1960s, it was discovered that large amounts of MSG fed to infant mice destroyed nerve cells in the brain. After that research was publicized, public pressure forced baby-food companies to stop adding MSG to their products (it was used to make the foods taste better to parents).
Careful studies have shown that some people are sensitive to large amounts of MSG. Reactions include headache, nausea, weakness, and burning sensation in the back of neck and forearms. Some people complain of wheezing, changes in heart rate, and difficulty breathing. Some people claim to be sensitive to very small amounts of MSG, but no good studies have been done to determine just how little MSG can cause a reaction in the most-sensitive people. To protect the public's health, manufacturers and restaurateurs should use less or no MSG and the amounts of MSG should be listed on labels of foods that contain significant amounts. People who believe they are sensitive to MSG should be aware that other ingredients, such as natural flavoring and hydrolyzed vegetable protein, also contain glutamate. Also, foods such as Parmesan cheese and tomatoes contain glutamate that occurs naturally, but no reactions have been reported to those foods.
OLESTRA (Olean)
Fat substitute: Lay's Light Chips, Pringles Light chips.
Olestra is Procter & Gamble’s synthetic fat that is not absorbed as it passes through the digestive system, so it has no calories. Procter & Gamble suggests that replacing regular fat with olestra will help people lose weight and lower the risk of heart disease.
Olestra can cause diarrhea and loose stools, abdominal cramps, flatulence, and other adverse effects. Those symptoms are sometimes severe. Afflicted consumers can file reports with the Center for Science in the Public Interest.
Olestra reduces the body's ability to absorb fat-soluble carotenoids (such as alpha and beta-carotene, lycopene, lutein, and canthaxanthin) from fruits and vegetables, but an occasional serving wouldn't be a problem. Those nutrients are thought by many experts to reduce the risk of cancer and heart disease. Olestra enables manufacturers to offer greasy-feeling low-fat snacks, but consumers would be better off with baked snacks, which are safe and just as low in calories. Products made with olestra should not be called "fat free," because they contain substantial amounts of indigestible fat.
PARTIALLY HYDROGENATED VEGETABLE OIL, HYDROGENATED VEGETABLE OIL
(Trans fat)Fat, oil, shortening: Stick margarine, crackers, fried restaurant foods, baked goods, icing, microwave popcorn.
Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen. Partial hydrogenation reduces the levels of polyunsaturated oils - and also creates trans fats, which promote heart disease. A committee of the U.S. Food and Drug Administration (FDA) concluded in 2004 that on a gram-for-gram basis, trans fat is even more harmful than saturated fat. Ideally, food manufacturers would replace hydrogenated shortening with less-harmful ingredients. The Institute of Medicine has advised consumers to consume as little trans fat as possible, ideally less than about 2 grams a day (that much might come from naturally occurring trans fat in beef and dairy products). Harvard School of Public Health researchers estimate that trans fat had been causing about 50,000 premature heart attack deaths annually, making partially hydrogenated oil one of the most harmful ingredients in the food supply
POTASSIUM BROMATE
Flour improver used in White flour, bread and rolls.
This additive has long been used to increase the volume of bread and to produce bread with a fine crumb (the not-crust part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide. However, bromate itself causes cancer in animals. The tiny amounts of bromate that may remain in bread pose a small risk to consumers. Bromate has been banned virtually worldwide except in Japan and the United States. It is rarely used in California because a cancer warning might be required on the label. In 1999, the Center for Science in the Public Interest petitioned the FDA to ban bromate. Since then, numerous millers and bakers have stopped using bromate.
PROPYL GALLATE
Preservative used in Vegetable oil, meat products, potato sticks, chicken soup base, chewing gum. Propyl gallate retards the spoilage of fats and oils and is often used with BHA and BHT, because of the synergistic effects these preservatives have. The best studies on rats and mice were peppered with suggestions (but not proof) that this preservative might cause cancer.
QUININE
Flavoring: Tonic water, quinine water, bitter lemon. This drug can cure malaria and is used as a bitter flavoring in a few soft drinks. There is a slight chance that quinine causes birth defects, so, to be on the safe side, pregnant women should avoid quinine-containing beverages and drugs. Relatively poorly tested.
REBIANA
Natural, high-potency sweetener: Used in diet beverages. Also called rebaudioside A; sold under brand names Truvia and PureVia. Purified from crude extracts of stevia, which itself is sold as a table-top sweetener at some "health food" stores.
Just because a substance is natural, does not mean that it is safe. In the 1990s, surprisingly, the U.S. FDA rejected stevia for use as a food ingredient. Likewise, Canada did not approve stevia, and a European Community scientific panel declared that stevia was unacceptable for use in food. High dosages fed to rats reduced sperm production and increased cell proliferation in their testicles, which could cause infertility or other problems. Pregnant hamsters that had been fed large amounts of a derivative of stevioside called steviol had fewer and smaller offspring. In the laboratory, steviol can be converted into a mutagenic compound, which may promote cancer by causing mutations in the cells' DNA.
In the 21st century, Cargill and Merisant (which marks aspartame-based Equal) developed extracts of stevia that are 95 percent pure rebaudioside A and 200 times as sweet as sugar. The companies call their products Truvia and PureVia, respectively, with the nickname of rebiana. In 2008, Cargill and Merisant told the FDA that rebiana should be considered "generally recognized as safe," or GRAS. (GRAS substances are given less scrutiny by the FDA than standard food additives.) A third company, Wisdom Natural Brands, declared that its stevia-related product to be GRAS without even notifying the FDA.
UCLA toxicologists and the Center for Science in the Public Interest, however, urged the FDA to reject the GRAS claims for rebiana. They reported that FDA's guidelines call for major new food additives to be tested for two years on both rats and mice, but rebiana had only been tested on rats. The toxicologists and CSPI said that testing of rebiana in both rats and mice is particularly important, because several tests found that rebiana-related substances caused mutations and damaged chromosomes or DNA.
Despite the disagreement about rebiana's safety, just before Christmas 2008 the FDA agreed that the chemical could be considered GRAS. Shortly thereafter, beverage companies started marketing rebiana-sweetened products. If consumers find the taste acceptable and future tests do not find major risks, rebiana may well be the elusive natural non-caloric sweetener that industry has sought for decades.
SACCHARIN
Artificial sweetener: Diet, no-sugar-added products, soft drinks, sweetener packets.
Saccharin (Sweet ’N Low) is 350 times sweeter than sugar and is used in diet foods or as a tabletop sugar substitute. Many studies on animals have shown that saccharin can cause cancer of the urinary bladder. In other rodent studies, saccharin has caused cancer of the uterus, ovaries, skin, blood vessels, and other organs. Other studies have shown that saccharin increases the potency of other cancer-causing chemicals. And the best epidemiology study (done by the National Cancer Institute) found that the use of artificial sweeteners (saccharin and cyclamate) was associated with a higher incidence of bladder cancer.
SODIUM NITRITE, SODIUM NITRATE
Preservative, coloring, flavoring: Bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef.
Meat processors love sodium nitrite because it stabilizes the red color in cured meat (without nitrite, hot dogs and bacon would look gray) and gives a characteristic flavor. Sodium nitrate is used in dry cured meat, because it slowly breaks down into nitrite. Adding nitrite to food can lead to the formation of small amounts of potent cancer-causing chemicals (nitrosamines), particularly in fried bacon. Nitrite, which also occurs in saliva and forms from nitrate in several vegetables, can undergo the same chemical reaction in the stomach. Companies now add ascorbic acid or erythorbic acid to bacon to inhibit nitrosamine formation, a measure that has greatly reduced the problem.
Several studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. It would be wise for pregnant women to fully avoid eating nitrites altogether especially those in bacon, sausage, and ham which causes cancer in humans.
