Tag: SOME CONCERNS
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E262 – Sodium acetates E262(i) and E262(ii)
E262 sodium acetates include sodium acetate and sodium diacetate, used for acidity control, flavour and preservation. An ORANGE grade reflects limited chronic evidence and emerging metabolic concerns.
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E551 – Silicon dioxide
E551 silicon dioxide is an anti-caking agent used in powdered foods and supplements. Current exposure is considered acceptable, but animal findings and particle uncertainty support an ORANGE - SOME CONCERNS grade.
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E163 – Anthocyanins
E163 anthocyanins are plant-derived red, purple and blue food colours. They have low direct toxicity, but new observational data justify some caution.
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E133 – Brilliant Blue FCF
E133 Brilliant Blue FCF, also called FD&C Blue No. 1, is a synthetic blue food colour used in sweets, drinks, desserts, and decorations. It is ORANGE - SOME CONCERNS because normal dietary exposure is usually below the ADI, but synthetic dye policy shifts, gut microbiome signals, and sensitivity concerns justify caution.
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E227 – Calcium hydrogen sulphite
E227 calcium hydrogen sulphite is a sulphite preservative and firming agent. It is still allowed in some foods, but sulphite-sensitive people, especially some with asthma, may react to it, so it fits an ORANGE - SOME CONCERNS grade.
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E213 – Calcium benzoate
E213 calcium benzoate is a benzoate preservative used in acidic foods and drinks. It remains allowed, but indirect behaviour, sensitivity, and benzene-formation concerns support an ORANGE rating.
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E481 – Sodium stearoyl lactylate
E481 sodium stearoyl lactylate is a bread and bakery emulsifier that remains allowed, but exposure and newer gut microbiome concerns support an ORANGE rating.
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E433 – Polysorbate 80
E433 polysorbate 80 is an emulsifier used to keep fat and water mixed in foods such as ice cream and sauces. It remains permitted, but recurring gut and microbiome concerns justify an ORANGE rating.
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E251 – Sodium nitrate
E251 sodium nitrate is a curing preservative used in some processed meats and cheeses. It is still permitted, but unresolved nitrosamine and high-intake concerns justify an ORANGE rating.
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E224 – Potassium metabisulfite
E224 potassium metabisulfite is a sulfite preservative used in wine, dried fruit, and some potato products. It remains allowed, but sulfite-sensitive people, especially some asthmatics may react, so the grade is ORANGE - SOME CONCERNS.
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E472e – DATEM
E472e DATEM is a bread emulsifier used to strengthen dough and improve texture. Regulators still allow it, but newer gut-health signals support caution.
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E120 – Carmine
E120 carmine is a natural red colour from cochineal insects. Most toxicology data are reassuring, but documented allergy and rare anaphylaxis keep its safety grade at ORANGE - SOME CONCERNS.
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E385 – Calcium disodium EDTA
E385 calcium disodium EDTA helps keep colour and flavour stable, but older safety data and newer EDTA gut concerns support an ORANGE - SOME CONCERNS grade.
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E282 – Calcium propionate
E282 (calcium propionate) is a common bread preservative that helps stop mould, but newer human and cohort evidence supports an ORANGE - SOME CONCERNS rating rather than a fully reassuring green grade.
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E252 – Potassium nitrate
E252 (potassium nitrate) is a curing preservative used in some traditional meats, fish and cheeses. It remains legal, but nitrosation concerns and newer human signals keep it in the some-concerns range.
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E223 – Sodium metabisulfite
E223 (sodium metabisulfite) is a sulfite preservative used in dried fruit, wine, shrimp, and potato products. It is legally permitted but earns an ORANGE grade because sulfite-sensitive people, especially those with asthma, can react.
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E435 – Polysorbate 60
E435 (polysorbate 60) is a synthetic emulsifier used in icings, whipped toppings and bakery products. It is authorised in the EU and US, but we grade it ORANGE - SOME CONCERNS because current evidence does not show clear harm at normal use levels, yet gut-barrier, microbiome and rare allergy questions remain.
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E160b – Annatto (bixin, norbixin)
E160b (annatto, bixin, norbixin) is a natural orange-yellow colour used mainly in cheeses, spreads, and snacks. It is legally permitted in the EU and US, but rare allergic reactions and a lower ADI for norbixin mean some high-consumer scenarios, especially in children, can have a smaller safety margin.
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E450 – Diphosphates
Diphosphates (E450) are phosphate salts used in baking, processed meats and cheese to control acidity, improve texture and retain moisture. They are permitted in the EU and US, but high cumulative phosphate intake from additive-heavy diets may be a concern, especially for people with kidney disease.
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E466 – Carboxymethyl Cellulose (Cellulose Gum)
E466 (carboxymethyl cellulose, also called cellulose gum) is a cellulose-derived thickener and stabiliser. Regulators consider it safe for general use, but controlled human studies suggest it can alter the gut microbiome and cause mild gastrointestinal discomfort in some people at higher intakes, so it is graded ORANGE - SOME CONCERNS.
