Food preservatives in popular products could harm consumers’ immune systems: Study

*Researchers say the additive could hamper the effectiveness of flu vaccines and lead to a rise in food allergies

Emmanuel Akosile | ConsumerConnect

Consumers’ immune systems could be seriously harmed by a food preservative found in almost 1,250 popular foods, according to a new study conducted by the Environmental Working Group (EWG).

The researchers found that numerous processed foods, including Pop-Tarts, Rice Krispies Treats, and Cheez-Its, are made with a preservative called tert-butylhydroquinone, or TBHQ.

The study findings revealed that the chemical is added to prolong the shelf life of food, but studies have found that it could also hamper the effectiveness of flu vaccines and contribute to a rise in food allergies.

The researchers came to their conclusions after analysing data from the Environmental Protection Agency, and their findings are particularly relevant during the pandemic. As consumers strive to defeat COVID-19 through a large-scale vaccination effort, the study authors say more attention needs to be focused on the chemicals commonly used in food and how they might impact efforts to protect consumer health.

Lead author Olga Naidenko, Ph.D., EWG Vice-President for Science Investigations, said: “The pandemic has focused public and scientific attention on environmental factors that can impact the immune system.

“Before the pandemic, chemicals that may harm the immune system’s defence against infection or cancer did not receive sufficient attention from public health agencies. To protect public health, this must change.”

In proving that it is yet legal to add potentially dangerous chemicals to food products, the EWG confirmed that it is currently legal for food manufacturers to add potentially harmful chemicals to food since the FDA “frequently allows” food manufacturers to determine which chemicals are safe.

The group also stressed that the FDA, which approved TBHQ decades ago, “does not consider new science to reassess the safety of food chemicals.”

Scott Faber, Senior Vice-President for Government Affairs at the Environmental Working Group, stated: “Food manufacturers have no incentive to change their formulas.

“Too often, the FDA allows the food and chemical industry to determine which ingredients are safe for consumption.

“Our research shows how important it is that the FDA takes a second look at these ingredients, and test all food chemicals for safety.”

The peer-reviewed study has been published in the International Journal of Environmental Research and Public Health, report noted.