Preservation of Foods
Foods are made more durable through the addition of preservatives (E numbers) and thus also serve health protection. Products can be stored longer and withstand long transport routes due to preservatives (E numbers). Unfortunately, the economic aspect is often in the foreground here, which leads to the amount of preservatives (E numbers) used in many foods being higher than necessary.
The letter E in the E number stands for Europe and guarantees that the respective preservatives (E numbers) have been successfully approved through a special procedure within the European Union. In this process, preservatives (E numbers) are examined for their health effects and it is determined that they cannot be dispensed with in food production. Furthermore, it is checked whether the preservatives (E numbers) meet the purity requirements valid in the EU. With the assignment of E numbers, each substance also receives a uniformly applicable and understandable identification regardless of different national languages.
Possible Side Effects of Preservatives
However, some of the used E numbers have not only their preserving effect but also a negative impact on the human organism. The substances benzoic acid and its salts with the numbers E-210 to E-213 are known as allergy-inducing. Natamycin with the number E-235 is also considered allergy-inducing. The group of sulfites with the numbers E-220 to E-228 can even cause headaches, nausea, and diarrhea in case of intolerance. Sensitive individuals should therefore always read through the list of preservatives (E numbers) on the packaging and compare different products with each other. It also pays off to pay close attention to the origin of foods and prefer regional products. Regional products have a short transport route and are offered fresh seasonally.
Unfortunately, not all used preservatives (E numbers) are always indicated on the packaging. Fresh foods are therefore the better form of nutrition in doubt and usually taste better too.