Levels of preservatives (sulfite, sorbate and benzoate) in New Zealand foods and estimated dietary exposure

A time-course investigation of the human urinary excretion of the hydrogen sulfide biomarker trimethylsulfonium

Hydrogen sulfide is a toxic gas but also recognized as an endogenously produced metabolite in humans playing key roles. We previously identified trimethylsulfonium, which can be a methylation product of hydrogen sulfide but the stability in the production of trimethylsulfonium has not been investigated. In the present work, the intra- and inter-individual variability in the excretion of trimethylsulfonium over 2 months in a group of healthy volunteers was investigated. Urinary levels of trimethylsulfonium (mean: 56 nM, 95% CI: 48-68 nM) were > 100-fold lower than the conventional hydrogen sulfide biomarker thiosulfate (13 µM, 12-15 µM) and the precursor for endogenous hydrogen sulfide production cystine (47 µM, 44-50 µM). There was no correlation between urinary trimethylsulfonium and thiosulfate. Higher intra-individual variability in the excretion of trimethylsulfonium (generally 2-8 fold) than that for cystine (generally 2-3 fold) was found. Trimethylsulfonium displayed significant inter-individual variability with two concentration clusters at 117 nM (97-141) and 27 nM (22-34). In conclusion, the observed inter- and intra-individual variability must be considered when using urinary trimethylsulfonium as a biomarker.

Processed Food as a Risk Factor for the Development and Perpetuation of Crohn's Disease-The ENIGMA Study

(1) Background: Developing countries have experienced a rapid recent rise in Inflammatory Bowel Disease (IBD) incidence and emerging evidence suggests processed foods and food additives may predispose one to the development and perpetuation of Crohn’s disease (CD). The aim of this study was to evaluate processed food and food additive intake in CD patients and controls, in Australia (high CD incidence), Hong Kong (intermediate incidence) and mainland China (emerging incidence). (2) Methods: In 274 CD patients (CD), 82 first-degree relatives (FDR), 83 household members (HM) and 92 healthy unrelated controls (HC) from Australia (n = 180), Hong Kong (HK) (n = 160) and mainland China (n = 191) we estimated early life (0–18 years), recent (12 months), and current processed and food additive intake, using validated questionnaires and a 3-day-food diary. (3) Results: Early life processed food intake: Combining all regions, CD were more likely to have consumed soft drinks and fast foods than HM, more likely to have consumed processed fruit and snacks than their FDR, and more likely to have consumed a range of processed foods than HC. HK and China CD patients were more likely to have consumed a range of processed foods than HC. Recent food-additive intake (12-months): Combining all regions, CD patients had significantly higher intakes of aspartame and sucralose, and polysorbate-80, than HC, and more total emulsifiers, artificial sweeteners, and titanium dioxide than FDR and HC. HK and China CD patients had a higher intake of almost all food additives than all controls. Current additive intake (3-days): Australian and HK CD patients had higher total food-additive intake than FDR, and HK CD patients had a higher intake of total food-additives and emulsifiers than HM. (4) Conclusions: CD patients have been exposed to more processed food and food additives than control groups, which may predispose them to CD development and ongoing inflammation.

Sulfite may disrupt estrogen homeostasis in human via inhibition of steroid arylsulfatase

Steroid arylsulfatase is an important enzyme in human, which plays an important role in dynamic equilibrium of natural estrogens. On the other hand, sulfite can be endogenously produced as a consequence of human body's metabolism of sulfur-containing amino acids, while its main sources to human are mainly derived from food as it is a widely used additive. Sulfite-sensitivity is a well-known phenomenon to a small proportion of populations. However, its potential adverse effects on healthy individuals have been hardly reported. It was for the first time reported in this study that sulfite could effectively inhibit arylsulfatase, and its IC50 values for the snail- and human urine-derived arylsulfatase were determined to be 71.9 and 142.8 µM, which were lower than the concentration of sulfite in some healthy population. Consequently, it appears that sulfite might disrupt estrogen homeostasis in human, and this deserves further investigation.

Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review

Sulfites are a class of chemical compounds, SO₂ releasers, widely used as additives in food industry, due to their antimicrobial, color stabilizing, antibrowning, and antioxidant properties. As the results of these pleiotropic functions they can be added to a broad range of products including dried fruits and vegetables, seafood, juices, alcoholic and nonalcoholic beverage, and in few meat products. Sulfites ingestion has been correlated with several adverse and toxic reactions, such as hypersensitivity, allergic diseases, vitamin deficiency, and may lead to dysbiotic events of gut and oral microbiota. In many countries, these additives are closely regulated and in meat products the legislation restricts their usage. Several studies have been conducted to investigate the sulfites contents in meat and meat products, and many of them have revealed that some meat preparations represent one of the main sources of SO₂ exposure, especially in adults and young people. This review discusses properties, technological functions, regulation, and health implications of sulfites in meat-based foods, and lays a special emphasis on the chemical mechanisms involved in their interactions with organic and inorganic meat components.

Mechanism analysis of toxicity of sodium sulfite to human hepatocytes L02

Food additives are widely used in various food products to preserve the taste, color, and other qualities. However, if they are used improperly or exceed the standard, they will cause damage to the human body. Sulfite is a commonly used food additive to prevent oxidation from deteriorating the nutrients in foods, it has been widely used as a bleaching agent in the food industry for a long time. In this study, human hepatocytes L02 cells were used as a model cell line to evaluate the toxicity of sodium sulfite. The cell morphology and cell proliferation were affected by sodium sulfite treatment, and apoptosis was detected. Transcriptome sequencing showed 97 differentially expressed genes (DEGs) between the experimental group (IC50) and the control group (MOCK), and 27 differentially expressed genes related to cell apoptosis, metabolism and inflammation were selected for validation by qPCR. Among them, 13 significantly upregulated genes and 14 significantly downregulated genes were identified by qPCR. The results showed that with increase of sodium sulfite concentration, the morphology of L02 changed, cell proliferation and activity were inhibited, and sodium sulfite caused apoptosis in a concentration- and time-dependent manner. The resulting toxic mechanism inhibits proliferation, damages the mitochondrial integrity, and promotes apoptosis.

Sulphur dioxide and arsenic affect male reproduction via interfering with spermatogenesis in mice

As two potential environmental hazards, sulphur dioxide (SO₂) and arsenic have adverse effects on male reproduction, but the mechanism of which and their combined toxicity are not clear. In this study, we investigate male reproductive toxicity with a focus on spermatogenesis by treating mice with 5 mg/m³ SO₂ and/or 5 mg/L arsenic. Our results showed that arsenic exposure caused significant decreases in water and food consumption and body weight in mice, whereas these changes were not observed in the SO₂-only group. Both SO₂ and arsenic reduced sperm counts, increased the percentage of sperm malformation, and induced abnormal testicular pathological changes. Elevated H₂O₂ and MDA contents, declined T-SOD activity, decreased spermatogenic cell counts, enhanced caspase-3 activity, and increased TUNEL-positive cells were also observed in mice exposed to SO₂ and/or arsenic. Moreover, SO₂ and arsenic co-exposure changed the mRNA levels of Bax and Bcl-2, decreased serum testosterone levels, and downregulated the expression of steroidogenic-related genes (LHR, StAR, and ABP) in mice. These findings provide a new theoretical basis for understanding how SO₂ and arsenic interfere with spermatogenesis leading to infertility. These results also suggest that SO₂ and arsenic co-exposure likely result in an additive effect on male reproductive toxicity in mice.

Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy

Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related benzenic compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde, and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavoring agents in food, cosmetic, hygiene, and pharmaceutical products. As a result of their widespread occurrence, production, and uses, these compounds are largely distributed in the environment and found in water, soil, and air. Consequently, human exposure to them can be high, common, and lengthy. This review is mainly focused on the presence and use of benzoic acid in foods but it also covers the occurrence, uses, human exposure, metabolism, toxicology, analytical methods for detection, and legal limits for benzoic acid and its derivatives. Their controversial effects and potential public health concerns are discussed.

Benzoates intakes from non-alcoholic beverages in Brazil, Canada, Mexico and the United States

Food consumption data from national dietary surveys were combined with brand-specific-use levels reported by beverage manufacturers to calculate the exposure to benzoic acid and its salts (INS Nos 210-213) from non-alcoholic beverages in Brazil, Canada, Mexico and the United States. These four jurisdictions were identified as having some of the most prevalent use of benzoates in beverages globally. Use levels were weighted according to the brand's market volume share in the respective countries. Benzoates were reported to be used primarily in 'water-based flavoured drinks' (Codex General Standard for Food Additives (GSFA) category 14.1.4). As such, the assessments focused only on intakes from these beverage types. Two different models were established to determine exposure: probabilistic (representing non-brand loyal consumers) and distributional (representing brand-loyal consumers). All reported-use levels were incorporated into both models, including those above the Codex interim maximum benzoate use level (250 mg kg^-1). The exception to this was in the brand-loyal models for consumers of regular carbonated soft drinks (brand loyal category) which used (1) the interim maximum use level for beverages with a pH ≤ 3.5 and (2) all reported use levels for beverages pH > 3.5 (up to 438 mg kg^-1). The estimated exposure levels using both models were significantly lower than the ADI established for benzoates at the mean level of intake (4-40% ADI) and lower than - or at the ADI only for toddlers/children - at the 95th percentile (23-110% ADI). The results rendered in the models do not indicate a safety concern in these jurisdictions, and as such provide support for maintaining the current Codex interim maximum benzoate level of 250 mg kg^-1 in water-based beverages.

Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China

Sulfur dioxide residues in 20 kinds of products collected from 23 provinces of China (Jilin, Beijing, Shanxi, Shandong, Henan, Hebei, Jiangsu, Anhui, Shanghai, Zhejiang, Fujian, Guangdong, Guangxi, Yunnan, Guizhou, Hunan, Hubei, Chongqing, Sichuan, Gansu, Neimenggu, Xinjiang and Hainan) were analysed, and a health risk assessment was performed. The detection rates of sulfur dioxide residues in fresh vegetables, fresh fruits, dried vegetables and dried fruits were 11.1-95.9%, 12.6-92.3%, 70.3-80.0% and 26.0-100.0%, respectively; the mean concentrations of residues were 2.7-120.8, 3.8-35.7, 26.9-99.1 and 12.0-1120.4 mg kg^-1, respectively. The results indicated that fresh vegetables and dried products are critical products; the daily intakes (EDIs) for children were higher than others; the hazard indexes (HI) for four groups were 0.019-0.033, 0.001-0.005, 0.007-0.016 and 0.002-0.005 at P50, respectively. But the HI was more than 1 at P99 by intake dried fruits and vegetables. Although the risk for consumers was acceptable on the whole, children were the most vulnerable group. Uncertainty and sensitivity analyses indicated that the level of sulfur dioxide residues was the most influential variable in this model. Thus, continuous monitoring and stricter regulation of sulfites using are recommended in China.

Survey of sulfites in wine and various Turkish food and food products intended for export, 2007-2010

Surveys were carried out between 2007 and 2010 to determine the total levels of sulfites in 1245 samples of wines, dried apricots, dried vegetables, nuts, juices and purees, frozen foods and cereals containing dried fruit supplied by food inspectors and by food producers for testing or for export certification. Sulfite analysis of wine was carried out using the Ripper method with an LOQ of 5 mg l(-1) and for dried and other foods the Monier-Williams distillation procedure was employed with an LOQ of 10 mg kg(-1). In the survey all wines contained measurable sulfites, but with the exception of one sample of white wine they were otherwise below Turkish Food Codex limits of 160 mg kg(-1) for red wine, 210 mg kg(-1) to white wine and 235 mg kg(-1) for sparkling wine. None of the cereal products, frozen foods, juices or purees contained sulfites above 10 mg kg(-1). However, all dried apricot samples contained significant levels of sulfite with around 40% having levels exceeding the Turkish limit of 2000 mg kg(-1). Significant levels of sulfite were found in other samples of dried fruit with even a fruit and nut bar containing 1395 mg kg(-1) of sulfite, suggesting the dried fruit ingredients contained levels above regulatory limits.

Estimate of dietary exposure to sulphites in child and adult populations in the Basque Country

Sulphites are widely used as a preservative and antioxidant additive in food. The aim of this study was to assess dietary sulphite intake in adults aged 35-65 years and in children aged 4-18 years living in the Basque Country, northern Spain. We determined sulphite concentrations in 909 samples covering 16 food types. The maximum permitted levels were exceeded in 17% of samples. Making recommended assumptions for non-quantifiable results, estimates of mean lower and upper bounds were calculated for sulphite concentrations in each food type. These sulphite data were combined with consumption data derived from 8417 adults from the European Prospective Investigation in Cancer and Nutrition cohort in Gipuzkoa, recruited in 1992-1995 using a diet history method, and 1055 children from the Basque Country Nutrition Children Survey, conducted in 2004-2005 using two 24-h recall questionnaires to assess diet. The results were compared with the acceptable daily intake (ADI) proposed by the Joint Expert Committee on Food Additives (JECFA). The mean dietary exposure to sulphites was 0.08 mg kg⁻¹ bw day⁻¹, only 11% of the ADI in the overall group of children (4-18 years old), but the acceptable intake was exceeded by 4% of 4-6 year olds. For the adults (35-65 years old), the mean dietary exposure was 0.31 mg kg⁻¹ bw day⁻¹, 45% of the ADI, but the acceptable intake was exceeded in 14.6% of cases. The major contributing foods were minced meat and other meat products for children and wine for adults.

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of "smart" additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.

Sulfite exposure-induced hepatocyte death is not associated with alterations in p53 protein expression

Although sulfite (SO3(2-)) is commonly used as an antimicrobial agent and preservative in foods, medicines and wine, it has also been listed as an important risk factor for the initiation and progression of liver diseases due to oxidative damage. In general, apoptosis that is induced by oxidative stress is triggered by increases in p53 and alterations in Mdm2 and Bcl-2. However, the level of involvement of the p53 signaling pathway, which has been shown to be upregulated in some animal studies, in hepatocyte death remains unclear. To examine the response of the p53 signaling pathway to stimulation with different concentrations of sulfite, a time course study of p53, Mdm2, and Bcl-2 expression was conducted in an immortalized hepatic cell line, HL-7702. When the HL-7702 cells were cultured in the presence of Na2SO3, the cell viability was significantly decreased after 24h compared to that of the control group (0mmol/L) (p<0.05). Meanwhile, aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels in the supernatants of HL-7702 cells were significantly increased following Na2SO3 administration. Interestingly, the expression of p53 and p-p53 (Ser15) remained unchanged. In addition, no obvious alterations in Mdm2 and Bcl-2 expression were observed in HL-7702 cells that had been stimulated with various concentrations of sulfite. To further investigate the detailed mechanism underlying sulfite toxicity, caspase-3, PCNA and RIP1 expression in HL-7702 cells was studied. The expression levels of caspase-3 and PCNA were unchanged, but RIP1 expression was increased significantly after 24h of exposure. In light of this evidence, we propose that sulfite is cytotoxic to hepatocytes, but this cytotoxicity is not achieved by direct interruption of the p53 signaling pathway. In addition, we propose that an alternative necrotic process underlies hepatocellular death following sulfite exposure.

Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3-6 years, female and male adults aged 19-65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.

Review article: cinnamon- and benzoate-free diet as a primary treatment for orofacial granulomatosis

BACKGROUND

Orofacial granulomatosis is a rare chronic granulomatous inflammatory disease of the lips, face and mouth. The aetiology remains unclear but may involve an allergic component. Improvements have been reported with cinnamon- and benzoate-free diets.

AIMS

To explore the prevalence of compound and food sensitivity and examine the dietary treatments used in orofacial granulomatosis.

METHODS

A comprehensive literature search was carried out and relevant studies from January 1933 to January 2010 were identified using the electronic database search engines; AGRIS 1991-2008, AMED 1985-2008, British Nursing and Index archive 1985-2008, EMBASE 1980-2008, evidence based medicine review databases (e.g. Cochrane DSR), International Pharmaceutical and Medline 1950-2008.

RESULTS

Common sensitivities identified, predominantly through patch testing, were to benzoic acid (36%) food additives (33%), perfumes and flavourings (28%), cinnamaldehyde (27%), cinnamon (17%), benzoates (17%) and chocolate (11%). The cinnamon- and benzoate-free diet has been shown to provide benefit in 54-78% of patients with 23% requiring no adjunctive therapies. A negative or positive patch test result to cinnamaldehyde, and benzoates did not predict dietary outcome. The most concentrated source of benzoate exposure is from food preservatives. Use of liquid enteral formulas can offer a further dietary therapy, particularly in children with orofacial granulomatosis.

CONCLUSION

Management of orofacial granulomatosis is challenging but cinnamon- and benzoate-free diets appear to have a definite role to play.