Processed meat products and food additives

With the rise in demand for ready-to-eat food, the side effects of the additives used in food production have been a source of concern for sensitive consumers. Although they are considered to be safe when used in the permitted limits, some of the additives might be risk for health. In this review, commonly used additives, which are cochineal, ascorbic acid, di-, tri- and polyphosphates, nitrates and nitrites, in processed meat products were evaluated. Processed meat products have been classified as Group 1 (carcinogenic for humans) by World Health Organisation because they increase risk of colorectal cancer. In fact, nitrites and nitrates used as preservatives; could be linked to stomach, colon and bladder cancers as well as DNA and chromosome damages. In addition, nitrates and nitrites may trigger headaches. Cochineal may have adverse effects on learning and behavior, additionally may trigger allergic reactions. Consuming high amounts of phosphate salts can lead to problems in patients with chronic renal failure. Considering unfavourable effects of food additives on health, it is concluded that to decrease consumpting of processed meat, they should be consumed freshly; food additives having no health risks should be chosen instead of risky ones