FOOD ADDITIVE RESEARCH: ASPARTAME & SYNTHETIC COLOURS
Findings first published in December 2005 on research done into common food additives including the sweetener aspartame, suggested that they may interact to interfere with the development of the nervous system. Researchers at Liverpool University examined toxic effects on nerve cells of combinations of four common food additives - aspartame, monosodium glutamate (MSG) and the artificial colours brilliant blue and quinoline yellow. The results of the 2-year study were published in the journal Toxicological Studies. The researchers concluded that the toxic effect of the additives on the nerve cells was far greater in combination. "The results indicate that both combinations (quinoline yellow/aspartame and brilliant blue/MSG) are potentially more toxic than might be predicted from the sum of their individual compounds", the team concluded. The tests carried out were the same as those used to test combinations of pesticides for toxicity and, according to Dr.Vyvyan Howard, a toxicopathologist and expert in foetal development, "they are recognised as predictive of developmental outcomes in humans".
Brilliant blue is found in sweets, some processed peas, some soft drinks and some confectionery, desserts and ices. Quinoline yellow is found in some smoked haddock, confectionery amd some pickles. MSG, which is banned in foods for young children, is found in a wide range of sauce products, crisps, processed cheese and prepared meals. Aspartame is used in many diet drinks, some sweets such as sugar free chewing gums, desserts and medicines.
with acknowledgements to The Guardian newespaper
Recognising hyperactivity
Food additives in the
news....
May 2005
Food Additive research first published in 2005 on Aspartame and Synthetic Colours.
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