DISADVANTAGES OF U

SING FOOD PRESERV

ATIVES
Submitted by:Shenalene Braganza
9-Galileo
Submitted to:Mrs. Roselle Odoño Natividad
• One disadvantage of preserv
ed foods is that they are not fr
esh. Another is that the chemi
cals used to preserve the food
s can cause diseases such as
asthma or diabetes in some p
eople.
Preservatives are h
armful to children.
Increased headach
es, incidences of at
tention disorders, a
nd other behavioral
changes are all link
ed to preservatives.
 Preservatives are linked to
Preservatives ca cancer. Sodium nitrate an
use allergic react d sodium nitrite are used t
o preserve meat and have
ions especially in
been found to produce ca
people with asth ncer-causing chemicals ca
lled nitrosamines.
ma.
DISADVANTAGES OF USING FOOD PRESE
RVATIVES
Potential Adverse Reactions
• Certain preservatives, including sulfites and sodium be
nzoate, may cause adverse reactions in a small perce
ntage of the population. Sulfites help limit the growth of
bacteria in wine and the discoloration of dried fruit, but
can cause potentially deadly allergic reactions in sensit
ive individuals, including rashes, low blood pressure, di
arrhea, flushing, abdominal pain, asthmatic reactions a
nd anaphylactic shock. Sodium benzoate, also called b
enzoic acid, is used in acidic foods to keep microorgan
isms from growing. In sensitive individuals, it can caus
e asthma, hives and other allergic reactions.
Increased Cancer Risk
• Although sodium benzoate is usually considered safe f
or people who aren't sensitive to it, when combined wit
h ascorbic acid in acidic foods it can produce benzene,
which may slightly increase your risk for leukemia and
other types of cancer, according to the Center for Scien
ce in the Public Interest. Nitrates and nitrites, which are
often used to preserve cured meats, such as lunch me
at and hot dogs, may also increase your risk for certain
types of cancers, according to the U.S. Environmental
Protection Agency. Some other preservatives have bee
n linked to a potential increase in cancer risk, although
so far the evidence for this is preliminary and conflicted.
These include propyl gallate, butylated hydroxyanisole,
Increased Cancer Risk
• Although sodium benzoate is usually considered safe f
or people who aren't sensitive to it, when combined wit
h ascorbic acid in acidic foods it can produce benzene,
which may slightly increase your risk for leukemia and
other types of cancer, according to the Center for Scien
ce in the Public Interest. Nitrates and nitrites, which are
often used to preserve cured meats, such as lunch me
at and hot dogs, may also increase your risk for certain
types of cancers, according to the U.S. Environmental
Protection Agency. Some other preservatives have bee
n linked to a potential increase in cancer risk, although
so far the evidence for this is preliminary and conflicted.
These include propyl gallate, butylated hydroxyanisole,
Thank you
For
Listening!!!