At a time when industrial food occupies an increasing place in our daily lives, it becomes essential to question the quality of the products we consume. Behind often complex labels hide substances whose health effects are raising more and more worries. Additives, dyes, sweeteners or conservatives: some of these ingredients are accused of promoting metabolic disorders, hormonal imbalances, or even increasing the risk of cancer. True Medical reviews 10 foods or components to avoid or consume with the greatest caution, according to the recommendations of nutrition experts and the latest scientific data.
High -fitting corn syrup (SHF)
Present in sodas, juices, cereals or industrial sauces, SHF is a sugar accused of promoting obesity and resistance to insulin. Research points to its contribution to caloric overload and metabolic disorders. The American Heart Association recommends limiting all sugars added to less than 25 g per day for women, 36 g for men.
Sodium nitrite
Used to preserve the color of cold meats (ham, bacon, sausage), this preservative is suspected of forming carcinogenic compounds called nitrosamines when heated at high temperature (1). It is classified as “probably carcinogenic” for humans by the International Center for Research on Cancer (CIRC).
Red n ° 3
This artificial dye used in certain candies and desserts, is linked to an increased risk of thyroid tumors in rats.
Titanium dioxide
Used to whiten confectionery, chewing gums or coffee creams, this additive is now prohibited in the European Union it could accumulate in the body and cause DNA and chromosomes (2). The FDA is currently examining its status.
TBHQ (butylhydroquinone tertiary)
Synthetic antioxidant used as preservative in snacks, frozen dishes or grain products, the TBHQ has been linked to an increase in tumors in rats.
Bha and BHT
These two preservatives stabilize fats in cereals, chips or chewing gums. Although their use is authorized, the BHA is classified “potentially carcinogenic” in humans (3). Studies also suggest endocrine disruptive effects.
Aspartame
This controversial sweetener is used in light sodas, sugar-free desserts and chewing gum. However, several studies have suggested a link with metabolic disorders (obesity, diabetes, glucose intolerance). Research also evokes a possible carcinogenic effect, which encourages caution (4).
Potassium bromate
Used in certain flours and industrial breads to improve lifting, this compound is prohibited in several European countries, as it is classified as probable carcinogen in animals. Even if cooking destroys most of the bromate, traces may remain.
Potassium aceulfame (ACE-K)
This sweetener is often associated with aspartame. A study has shown that it could have an impact on memory and cognitive functions.
Caramel color (type IV, with ammonia)
Very present in brown sodas, certain industrial sauces or desserts, its manufacture can produce 4-mei, a compound suspected of being carcinogen. Animal tests have highlighted a correlation with lung cancers and leukemia.