Analysis of Health Consequences of Preservatives on Agricultural Foods

Abstract

In analyzing the health consequences of preservatives on agricultural products such as food, a randomized, double-blinded, placebo-controlled trial was conducted by a team of scientists at the University of Southampton in England. This was intended to test whether the intake of artificial food color and additives (AFCA) would affect children’s behavior. 153 three-year-old and 144 children aged eight to nine years of age were used for the experiment. The result showed that artificial colour or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children. The advantages of using food preservatives are that they allow for a variety of foods year-round, and improve the nutritional value, taste, texture, consistency or colour of certain foods. The disadvantages are that synthetic preservatives such as sulphites, benzoates, sorbates, high fructose corn syrup, etc. can result in immediate or long-time health effects. These may include headaches, changes in energy level, alterations in mental concentration, behaviour or immune response, etc. Long-term effects may increase the risk of cancer, cardiovascular disease, and other degenerative conditions. The study recommended avoiding foods containing additives and preservatives particularly the aged, the use of organically raised commodities, spending time cooking for oneself, and returning to the original plan of God. Preference for natural additives and self-detoxification if food with preservatives cannot be avoided is also recommended.

Keywords: Agricultural Food, Sodium Benzoate, High Fructose Corn Syrup, Advantage and Disadvantage, Degenerative Condition, Organically Raised Commodities