Abstract

FOOD ADDITIVES: POTENTIAL RISK FOR CANCER

*Mahapatra S. K. and Parija S. C.

Abstract

Cancer is a big scary C word used to describe the malignant, autonomous growth of cells that have undergone epigenetic changes and genetic mutations and thus escaped normal cell cycle and displayed various degrees of similarities to their precursors due to various chemical, physical and biological carcinogenic agents. In 2014 the World Cancer Society reports that second largest and the leading cause of morbidity and mortality worldwide is cancer. Approximately 14 million people were reported to suffer from cancer and 8.2 million cancer related deaths in 2012. This number is anticipated to rise by about 70% over the next 2 decades. Nowadays Food additives, which can be potential carcinogenic agents, are used injudiciously in excess in commercial food production and household cooking to make food more attractive, appealing, appetizing, and informative. This can lead to serious health problems causing cancer by, -a negative synergistic effect when combined with other additives, -improper storage Conditions, and -unknown carcinogenic by-products occurring during the food processing. The regulation regarding the production and marketing of food additives should be strictly monitored for minimum adverse effects on health although the legal limits of these additives in processed foods are well respected by the manufacturers.

Keywords: Cancer, Food Additive, Carcinogenic, Regulation, Legal Limit.