Report Summary
The researchers at the University of Liverpool examined the toxic effects on nerve cells by using a combination of the following four common food additives:
E133 Brilliant Blue with E621 monosodium glutamate (MSG) and
E104 Quinoline Yellow with E951 L-aspartyl-L-phenylalanine methyl ester.
The study shows that when the nerve cells were exposed to MSG and Brilliant Blue or Aspartame and Quinoline Yellow the additives stopped the nerve cells from normal growth and interfered with proper signalling systems. The experiments were done in laboratory conditions and the additives were combined in concentrations that theoretically reflect the compound that enters the bloodstream after a typical children's snack and drink.
The mixtures of the additives had a much more potent effect on nerve cells than each additive on its own. The effect on cells was up to four times greater when Brilliant Blue and MSG were combined, and up to seven times greater when Quinoline Yellow and Aspartame were combined.
Brilliant Blue can be found in a selection of sweets, some processed peas, various soft drinks and some confectionery, desserts and ices. Quinoline Yellow is found in some smoked haddock, some confectionery and selected pickles. MSG, which is banned in foods for young children, can be found in some pasta with sauce products, a large number of crisps, processed cheese and prepared meals. Aspartame can be found in some diet drinks, a selection of sweets, desserts and medicines.
The EU Regulation allows 35 additives in organic food and these are restricted to simple food processing aids such as baking powder and vegetable oils. In contrast non-organic food manufacturers can use over 500 food additives.