International numbering system for foods

What are these E Numbers?

Around 1985, an (international numbering system) was developed for code additives using codex standards. The purpose of this method was to bring food additives under a common nomenclature to facilitate their identification and regulation. All additives under the E numbers methodology are regulated by the Special Advisory Council (JECFA) under the FAO and WHO (food & agriculture org, world health org) from time to time, with periodic restrictions on the use of these additives. These additives are known as permitted colourings and permitted preservatives. We consume many foods containing E 100 since ancient times. E 100 is nothing but a food colouring E 100 stands for turmeric.  It is now understood that there are natural and synthetic additives under this E method. As you can see the E numbering system contains not only artificial food additives but also natural food additives.

The effect of any chemical on the body depends on a number of factors.

1. The amount of the relevant chemical (ppm) - 1/1000 of a teaspoon of cyanide can kill you. But you will not die even if you eat 10 teaspoons of sugar.

2. The duration of exposure to the chemical. - Now what happens to a person who adds 10 teaspoons of sugar to the tea every day? Even without toxins, prolonged use beyond the control of insulin in the body can cause you to develop a deadly disease called diabetes.

3. Age - Biological changes happen with age. Some chemicals (some antioxidants) harm babies but not for adults. Sometimes, it can affect an elderly person.

4. Pregnancy

5. Illnesses - The detoxification of our body is primarily done by the kidneys and the liver. In a person with liver and kidney diseases, this detoxifying process will not happen properly. A chemical that does not cause any illness to a normal person may cause illnesses to these kinds of people.

6. Physical health level  If you are active, you are protected from many diseases.  If you don't do exercise, you need to be careful when consuming things like sugar.

7. The body's immunity - genetic factors.

Now, if someone asks me if the chemicals indicated by E numbers are good or bad, I have to answer based on the above factors. The most important thing is the dosage.

Depending on the number of approved chemical additives in the food, the effect will be determined.

The Food Act imposes restrictions on the use of chemical additives. There are bans, restrictions on baby food, and reduction in quantities also. The aforementioned restrictions are imposed given the amount of food consumed.
According to a post on social media, E 102 causes headaches, and E 102 contains foods should be avoided. I can not say it is 100 % true. E 102 (Tartrazine) is an approved food colouring (yellow). Saying foods containing E 102 make headache is an uncompleted saying like saying consuming sugar makes diabetes, consuming salt makes heart diseases.

It is a well-known fact that approved food additives need to be used in food manufacturing. Don't come to the wrong conclusion that a chemical is toxic only by seeing the E number. If it is added in the approved ppm value and you are consuming that food in a normal way, it is not a problem. The effect of a chemical on the body can be acute or chronic.

Example ethanol causes instant intoxication and affects the chemical balance of the brain. Long-term use can damage the liver and cause conditions such as cirrhosis. If there is any effect on food additives, it is only through long-term use. If so, get used to a varied diet when choosing food. If you are buying a dessert for a child, do not always buy the same dessert.

If you are afraid of E, pay attention to the following factors.

1. Add fresh vegetables and fruits to your diet as much as possible and choose a variety of foods.
2. Be active and do exercise.
3. Add natural spices.
4. When buying processed foods, pay close attention to the ingredients on the label.
5. Check whether the additives indicated by the E numbers used are approved.
6. When buying products, buy products from a reputable manufacturing company because their products are available all over the island, which increases the likelihood that they will be tested.

E621, E296 - Unsuitable for pregnant mothers. Fetal mutations can occur.
E951 - Affects brain development in young children.
E950- Increases blood cholesterol levels.
In addition, foods with E numbers, such as E 211, E 104, E110, and E 220, are not suitable to use.

Identify food E numbers.

It's natural to be fascinated by the variety of foods on the market. How do they give different colours to these foods? That's by using different colourings. These food colourings have given E numbers.

They are from E 100 to E 180.  There are two types of food colourings.  Namely, as synthetic colourings and as natural colourings.

Many of the synthetic chemicals used to colour and flavour foods are made from coal and tar.  They are highly carcinogenic and have been found to cause many diseases.

The maximum amount of synthetic pigments that can be contained in food is the weight of the food or drink.

Only 100 milligrams per kilogram.  Many countries have strict restrictions on their use, and some countries have banned synthetic dyes altogether.  Also, only 08 synthetic pigments are allowed to be used in Sri Lanka.

Approved artificial food colouring and E rating numbers

1. Red Carmosine (Commosine) -  E122
2. Red Poncean 4R (Ponzine 4R) -  E124
3. Red Erythroseine (Erythrosene) -  E127
4. Blue Indigo Carmine / Indigotine -  E132
5. Blue Brilliant Blue (FCF) (Brilliant Blue) -  E133
6. Leaf Green S (Green S) -  E142
7. Yellow Tartrazine (Tatrazine) -  E102
8. Yellow Sunset Yellow -  E110

Natural food colouring

Natural food colouring extracted from plant sources does not cause any adverse effects on the body, and the natural pigments approved for use in Sri Lanka are as follows.

The approved natural colouring material E rating numbers.

1. Curcumin - Some Margarines -  E100
2. Cochineal (Carminic acid) Some alcohols. -  E120
3. Chlorophyll -  E1400
4. Carame -  E150b
5. Carotene (alpha , beta, or gamma) (from carrots) an approved pigment for cheese. -  E160 a    
6. Annatto (from the reddish seed of a tropical tree) An approved pigment for cheese. -  E160b         
7. Capsanthin or Capsorubin. -  E160 c
8. Licopene -  E160 d
   
9. Beta-apo-8 Cartenal. -  E160e
10. Methyl or ethyl ester of beta apo-8 Carotenoic acid. -  E160 f
11. Flavoxanthin. -  E161 a
12. Beetroot red (Betanin) -  E162
13. Anthocyanin

What should you do if you value health?

1. Avoid consuming coloured foods as much as possible.
2. Selection of foods coloured by natural colours.
3. Rejection of shiny and dark-coloured foods.
4. Read the label carefully when buying food.