This article highlights the prevalence of food additive anxiety in modern society and explains that it is based on misconceptions stemming from media and anecdotal stories rather than scientific evidence. It also emphasizes the importance of a balanced view of food additive safety, emphasizing the regulation and control of food additives.

The need to rethink food additive safety

One of the most popular topics on television and in books these days is health, especially food. In an age where delicious food is readily available anytime and anywhere, and where distribution has made it possible to buy fresh food from anywhere in the country, there is something puzzling. Consumers are always anxious about what they eat. Go to any bookstore and you’ll find books that compare food additives to poisons in the bestseller section of health books. Bad food has even become a major national issue and has been called one of the four evils of society, along with violence.
Food companies use this as a marketing point to claim that they have eliminated certain food additives. According to a 2013 survey conducted by the Ministry of Food and Drug Safety, the average consumer and consumer organizations consider food additives to be the biggest threat to food safety. This shows that food additives are particularly worrisome in Korea, compared to the United States and Japan, where bacteria and viruses are the main threats.
Ironically, however, few countries have more stringent food regulations than Korea. Thanks to the high level of consumer awareness, the internet, and the scrutiny of civil society organizations, we have some of the strictest standards in the world. However, people seem to prefer to hear the word “unsafe” over “safe”. This is because fear-mongering in the media is more powerful.

Myths and truths about food additives

Anxiety about food additives often stems from media and anecdotal stories. These stories are very personal and often trigger an emotional response rather than a scientific one. One interesting example is Japanese author Tsukasa Abe’s book, Food Additives, Man’s Greatest Deception, which stirred public anxiety by claiming that “people who make processed foods never eat the processed foods they make.” However, these stories are often based on anecdotal experiences and lack scientific evidence.
The Food X-Files program claimed that MSG was “harmless, but not 100% safe,” citing examples of headaches, indigestion, and thirst. However, anecdotal stories are often more powerful than scientific studies and can mislead the public. Anecdotal stories tend to feel more real to people because they are specific and vivid. However, scientific studies provide more reliable results because they compare many results and average them.

All substances are toxic

There is no substance in the world that is not toxic. Most people assume that natural substances are safe and chemically synthesized substances are dangerous, but the truth is different. Natural colors may be stronger than artificial colors, and artificial flavors may be safer than natural flavors. However, many consumers place too much trust in the word “natural”. For example, they tend to think of natural flavors extracted from tens of thousands of roses as precious, and artificial flavors as harmful. However, this perception is highly biased. In reality, artificially synthesized substances can be used in a purified form, which makes them safer.
Even sugar and salt can be deadly if used in excess. Yet we eat sugar and salt every day and don’t perceive them as dangerous. In this way, any substance can be poisonous or safe depending on the “amount”. The difference between medicine and poison is the amount.

Control and regulation of food additives

The safety of food additives is well regulated through international standards. The Joint FAO/WHO Codex Committee on Food Additives requires that food additives are harmless to humans, do not accumulate in the body, and are used in accordance with established standards. Importantly, all food additives are strictly regulated in the amount they are used. The ADI (Acceptable Daily Intake) is the amount that is safe to consume per kilogram of body weight per day and is applied at 1/100th of the value calculated in animal tests. In other words, the amount of food additives we actually consume is extremely small.
Nevertheless, some experts claim that food additives can accumulate in the body and cause chronic toxicity. However, these claims are mostly exaggerated. Food additives are designed not to accumulate in the body and are naturally broken down and eliminated over time. Given this, the idea that the food additives we consume on a daily basis have any long-term health effects is not scientifically supported.

Anxiety costs money

Anxious consumers are easily fooled by food companies’ gimmicky marketing. The phrase “free from” gives consumers a sense of safety, but in many cases, it’s just unnecessary information. For example, emphasizing the absence of emulsifiers in foods that don’t need emulsifiers, or claiming “no sugar added” in yogurt that uses liquid and powdered sugar instead of sugar. In the end, this anxiety is passed on to consumers, who either pay higher prices or have fewer choices.

Conclusion: a balanced view is needed

Food additive fears are often based on exaggerated information and anecdotal stories. Food additives that have been well-reviewed and studied for safety are not worthy of undue anxiety. The bias that anything artificial is always harmful can lead us to the wrong conclusions. The important thing is to maintain a balanced view based on scientifically validated information. It”s misinformation and excessive anxiety that can jeopardize our health and safety.