E-Numbers: What Lies Behind the Myths?

The importance of healthy eating is an increasingly frequent topic in the media, often accompanied by lists of foods to avoid. A recurring item on such lists is the so-called “E-numbers,” a colloquial term used as a synonym for various food additives. It is commonly recommended to avoid them and to carefully read food labels. But is there scientific evidence to support such practices?

What Are E-Numbers?

The term “E-numbers” refers to a classification system for food additives established by the European Union. Each additive that is currently in use—or has been used historically—is assigned the designation “E” (standing for Europe), along with a unique number that serves to identify the specific additive.

This classification system was introduced in the 1960s to standardize the use of food additives. Although it was originally established in Europe, it is now used beyond European borders as well. In many countries, labeling food additives with their corresponding E-numbers is legally required, allowing consumers to know exactly which additives have been added to the food they purchase.

What Is the Purpose of E-Numbers?

The classification system is divided into several categories, with numbers assigned based on the type and function of the additive. These include colorants, preservatives, antioxidants and acidity regulators, thickeners, stabilizers and emulsifiers, pH regulators and anti-caking agents, flavor enhancers, antibiotics, polishing agents, gases, and sweeteners.
Each substance on the list undergoes rigorous scientific evaluation to determine its long-term safety and non-toxicity. To this end, the Committee on Food Additives and Flavourings was established. However, in some cases, toxic effects may still occur despite thorough testing, which has led to public distrust toward all E-numbers.

Safety of Additives

Additives can cause various allergic reactions in some individuals, ranging from hypersensitivity reactions to anaphylactic shock. Research indicates a prevalence of allergic reactions in 0.03% to 0.23% of the participants. In addition to general immune responses to additives, some additives are also associated with additional reactions or potential disease development.
For antioxidants such as butylated hydroxyanisole (BHA, E320) and butylated hydroxytoluene (BHT, E321), their use is recommended with caution due to unclear and inconsistent research results suggesting potential carcinogenicity. Titanium dioxide (E171) has been removed from the list of approved additives for similar reasons. Some monoazo dyes, such as tartrazine (E102) and quinoline yellow (E104), are being studied as potential causes of hyperactivity in children.

Additionally, some additives require special labeling. For example, products containing the artificial sweetener aspartame must note that it is a source of phenylalanine, so that consumers with phenylketonuria can avoid it. If the product contains more than 10% polyols, it must be noted that the product may have a laxative effect.

Reading Labels?

Although no study is perfect, it is important to note that approval for the use of food additives is based on rigorous standards that are continuously monitored and updated. The safety of additives is therefore quite high, and they should not be demonized.
However, it is important to observe that safety guidelines are constantly evolving, so it is crucial to stay informed. With this in mind, reading labels can be helpful – as long as we don’t overdo it!

Translated by: Josip Kokanović