Health hazards of food additives

If this challenge of global warming is not addressed we are bound to see and experience more environmental hazards to human health, such as extreme weather, ozone depletion, increased danger of wild land fires, loss of biodiversity, stresses to food – producing systems and the global spread of infectious diseases. In addition climate change is estimated to cause around 150, 000 deaths globally each year.

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Food additives are substances added to food to preserve flavour or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulphur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.

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Fewer fish exacerbate the declines in walrus and seal populations. Overall, there is less food available for the Yupik Eskimos of the Arctic who rely on all of these species. Global climate change is thus a significant addition to the spectrum of envi- ronmental health hazards faced by humankind. The global scale makes for unfa- miliarity—although most of its health impacts comprise increases (or decreases) in familiar effects of climatic variation on human biology and health.

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Tables 1 to 12 list polymers that have been granted no objection status by the Food Packaging Materials & Incidental Additives Section of the Chemical Health Hazard Assessment Division (Food Directorate) for use in food packaging applications. The polymers are coded and categorized as shown in the following table.

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