Insight

Imagine that you are reading the packaging of your favourite yoghurt, chocolate, or sausage in a supermarket and come across unfamiliar designations in the ingredients list: E300, E250, E102, or E621. What do these codes mean? Why are such substances added to food, and should their presence concern us?

Information about food additives is often contradictory. Online, you may encounter claims that all E-numbers are harmful to health or, conversely, that every legally permitted additive is completely harmless. Scientific evidence, however, presents a far more nuanced picture: the safety of a food additive depends on the specific substance, the amount consumed, and the conditions under which it is used.

The Purpose and Identification of Food Additives

An E-number is an identification code for a food additive used within the European system. The letter “E” refers to Europe, while the number following it identifies a specific substance. Food additives are added to products for various purposes. Some inhibit the growth of microorganisms and help extend shelf life, others protect food from oxidation, while some improve its colour, texture, or stability.

For example, E300 is ascorbic acid, also known as vitamin C, which is used as an antioxidant in food. E100 refers to curcumin, a yellow pigment derived from turmeric and used to add colour to products. E322 refers to lecithins, which act as emulsifiers and help ingredients such as water and fat mix together.

These examples demonstrate that an E-number does not automatically indicate an artificial or harmful substance. Food additives may be naturally occurring, derived from natural substances, or produced synthetically. Their safety is determined not by their origin but by the properties of the particular substance, the amount consumed, and the conditions under which it is used.

How the Safety of Food Additives Is Assessed

The safety assessment of food additives is based on scientific research. This process examines a substance’s toxicity, how it behaves in the body, its potential adverse effects, and the amount people are likely to consume from different foods.

Within the European Union, the European Food Safety Authority (EFSA) plays a major role in this process. At the international level, food additives are assessed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), established by the World Health Organization and the Food and Agriculture Organization of the United Nations.

One important measure used in safety assessments is the Acceptable Daily Intake, abbreviated as ADI. It represents the amount of a substance per kilogram of body weight that, based on available scientific evidence, can be consumed every day over a lifetime without posing a significant health risk.

It is important to understand that exceeding the ADI does not necessarily result in poisoning. At the same time, the ADI is not a recommendation encouraging consumers to aim for that amount each day. It is a safety assessment tool used to help manage potential risks.

Some Food Additives Require Special Attention

Although many food additives are considered safe when used under appropriate conditions, not all substances have the same properties. Some are subject to specific conditions and restrictions, and their safety is reassessed when new scientific evidence becomes available.

One example is E250, sodium nitrite, which is used in the production of certain processed meat products. It helps control the growth of dangerous microorganisms, including the bacterium that causes botulism, and preserves the product’s characteristic qualities. Under certain conditions, however, nitrites may contribute to the formation of nitrosamines, some of which are carcinogenic. It is therefore important to comply with the established conditions of use and limit excessive consumption of processed meat products.

Another example is E102, tartrazine, a synthetic yellow food colour. In the European Union, foods containing tartrazine and certain other colours must carry a special warning stating that they may have an adverse effect on activity and attention in children. This requirement applies to specific colours and does not mean that all food colours have the same effect.

E171, titanium dioxide, also warrants particular attention. In 2021, EFSA concluded that, based on the available evidence, this additive could no longer be considered safe, primarily because of concerns related to genotoxicity. Consequently, authorization for the use of E171 as a food additive in the European Union was withdrawn in 2022. This example demonstrates that the assessment of food additives is an ongoing process and that regulations may change when new evidence emerges.

Making Informed Choices as a Consumer

There is no need to be alarmed simply because E-numbers appear on a product label. Consumers should instead consider the product’s overall composition, including its sugar, salt, and saturated fat content, nutritional value, storage requirements, and how frequently it is consumed.

Information about a specific additive can be verified through official sources provided by EFSA, the World Health Organization, and the European Union. Information circulated on social media is not always reliable, so health-related decisions should be based on scientific evidence.

Food safety does not depend solely on food additives. The quality of raw materials, hygiene during production, control of microbiological hazards, proper storage conditions, and the safe preparation of food are equally important.

E-numbers are a means of identifying food additives, not a warning that a product is dangerous. Their presence does not automatically mean that a product is harmful to health. However, it is equally incorrect to assume that every additive is unconditionally safe. When assessing any substance, its properties, conditions of use, and the amount consumed must all be considered.

The best approach for consumers is to read labels carefully and verify information through reliable sources. Safe food choices should be based on knowledge and scientific evidence rather than fear.

Scientific Sources

• European Food Safety Authority. Food Additives. https://www.efsa.europa.eu/en/topics/topic/food-additives

• World Health Organization. Food Additives. https://www.who.int/news-room/fact-sheets/detail/food-additives

• FAO and WHO. Joint FAO/WHO Expert Committee on Food Additives. https://www.who.int/groups/joint-fao-who-expert-committee-on-food-additives-(jecfa)

• European Commission. Regulation (EC) No 1333/2008 on Food Additives. https://eur-lex.europa.eu/eli/reg/2008/1333/oj

• EFSA. Safety Assessment of Titanium Dioxide (E171) as a Food Additive. EFSA Journal, 2021, 19(5):6585. https://doi.org/10.2903/j.efsa.2021.6585