The amount of additives in food are assumed to be healthy. Some food additives are, of course, necessary. Those in the category of preservatives retain freshness and healthy quality of food. Food additives like sodium, dextrose and soy and soy deriviatives are mostly natural ingredients that present little harm to humans. Food additives like sodium aluminum phosphate and hydrogenated oils from soy or corn are added to most food products.
Educating oneself regarding food additives is as simple as reading the labels of all food products. People on special low-sodium, low sugar or gluten-free diets make a regular habit of reading food labels. However, food additives in and of themselves are relatively safe ingested on a sporadic basis. Eaten on a daily basis, some food preservatives tend to build-up in the body over time. Additives such as BHA and BHT, used to prevent yeast and fats from becoming rancid, acts as a preservative for breads, snack foods and pastries. Other food additives are used to color foods such as candies, cakes and party breads.
The percentages of food additives such be noted on food labels more than the actual types of food ingredients. Too high a percentage of sodium can cause a reaction in people with high blood pressure. The constant collection of fructose or sucrose in the bloodstream will naturally elevate blood sugar levels.
Most regulatory agencies limit the amounts of food additives to maintain safe consumption levels. The problems for these agencies arise when food is imported and the ability to control safe consumption levels is compromised.
