E102 Tartrazine.

A synthetic yellow azo dye. FD&C Yellow No.5; known to provoke asthma attacks (though the US FDA** do not recognise this) and urticaria (nettle rash) in children (the US FDA** estimates 1:10 000); also linked to thyroid tumours, chromosomal damage, urticaria (hives) and hyperactivity; tartrazine sensitivity is also linked to aspirin sensitivity; used to colour drinks, sweets, jams, cereals, snack foods, canned fish, packaged soups; banned in Norway and Austria.

E104 Quinoline Yellow.

The disodium salt of disulphonic acid. A synthetic 'coal tar' dye varying in colour between a dull yellow and greenish-yellow. FD&C Yellow No.10; used in lipsticks hair products, colognes; also in a wide range of medications; cause dermatitis; banned in USA and Norway.

E107 Yellow 7G.

A synthetic 'coal tar' and azo yellow dye colour; the HACSG* recommends to avoid it; people who suffer Asthma may also show an allergic reaction to it; typical products are soft drinks; banned in Australia and USA.

#E110 Sunset Yellow FCF, Orange Yellow S.

A synthetic 'coal tar' and azo yellow dye used in fermented foods which must be heat treated.

FD&C Yellow No.6; used in cereals, bakery, sweets, snack foods, ice cream, drinks and canned fish; synthetic; also in many medications including Polaramine, Ventolin syrup; side effects are urticaria (hives), rhinitis (runny nose), nasal congestion, allergies, hyperactivity, kidney tumours, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, distaste for food; seen increased incidence of tumours in animals; banned in Norway.

E122 Azorubine, Carmoisine.

A synthetic red azo dye useful in foods which must be heat treated after fermentation, red in colour; coal tar derivative; can produce bad reactions in asthmatics and people allergic to aspirin; typical products are confectionary, marzipan, jelly crystals; banned in Sweden, USA, Austria and Norway.

E123 Amaranth.

FD&C Red No.2; derived from the small herbaceous plant of the same name; used in cake mixes, fruit-flavoured fillings, jelly crystals; can provoke asthma, eczema and hyperactivity; it caused birth defects and foetal deaths in some animal tests, possibly also cancer; banned in the USA, Russia, Austria and Norway and other countries.

E124 Ponceau 4R, Cochineal Red A.

FD&C Red No.4; synthetic coal tar and azo dye, carcinogen in animals, can produce bad reactions in asthmatics and people allergic to aspirin; banned in USA & Norway.

E127 Erythrosine.

A cherry-pink/red synthetic coal tar dye. FD&C Red No.3; red colour used in cherries, canned fruit, custard mix, sweets, bakery, snack foods; can cause sensitivity to light; can increase thyroid hormone levels and lead to hyperthyroidism, was shown to cause thyroid cancer in rats in a study in 1990; banned in January 1990, but not recalled by the US FDA**; banned in Norway.

E128 Red 2G.

A red synthetic coal tar or azo dye found mainly in cooked meat products and sausages but can also be found in jams and drinks. Concerns that it can interfere with blood haemoglobin. It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.

Banned in Australia and many other places except UK.

E129 Allura red AC.

A red synthetic azo dye. FD&C Red No.40; Orange-red colour used in sweets, drinks and condiments, medications and cosmetics, synthetic; introduced in the early eighties to replace amaranth which was considered not safe due to conflicting test results; allura red has also been connected with cancer in mice; banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria and Norway.

A blue synthetic coal tar dye, normally produced by a synthesis of indoxyl by fusion of sodium phenylglycinate in a mixture of caustic soda and sodamide.

FD&C Blue No.2, commonly added to tablets and capsules; also used in ice cream, sweets, baked goods, confectionary, biscuits, synthetic coal tar derivative; may cause nausea, vomiting, high blood pressure, skin rashes, breathing problems and other allergic reactions. Banned in Norway.

A blue synthetic coal tar dye often used in conjunction with E102, Tartrazine, to produce various shades of green.

FD&C Blue Dye No.1; used in dairy products, sweets and drinks, synthetic usually occurring as aluminium lake (solution) or ammonium salt; banned in Belgium, France, Germany, Switzerland, Sweden, Austria, Norway.

E142 Green S.

A green synthetic coal tar dye, green in colour; synthetic coal tar derivative; used in canned peas, mint jelly and sauce, packet bread crumbs and cake mixes; banned inSweden, USA and Norway.

A violet/black synthetic 'coal tar' and azo dye; coal tar derivative; used in brown sauces, blackcurrant cake mixes; banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria, USA, Norway .

E155 Brown HT (Chocolate).

A brown synthetic 'coal tar' and azo dye found mainly in chocolate flavour cakes.

It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance and asthma sufferers.

It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.

Used in chocolate cake mixes; can produce bad reactions in asthmatics and people allergic to aspirin; also known to induce skin sensitivity;

Banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria, USA, Norway.

Sorbates

200 E200 Sorbic acid.

Occurs naturally in fruit, used as a preservative it inhibits fungal growth but allows for bacterial activity, hence is useful for cheese. Obtained from the berries of mountain ash or synthesised from ketene; possible skin irritant, and may cause rashes, asthma and hyperactivity.

Sorbic acid is used in conjunction with sulphur dioxide in wine making, without SO₂ bacteria cause reduction of sorbic acid to sorbyl alcohol which converts to a foul smelling ether. Also used as a preservative in cosmetics and pharmaceuticals. Sorbic acid had a conjugated system of double bonds which makes it susceptible to nucleophilic attack, sometimes giving mutagenic products.

Food labelled as containing E200 may actually contain sodium, potassium or calcium sorbate instead (E201, E202 and E203 respectively). Typical products include wine, cheese, other fermented products, desert sauces and fillings, soups, sweets, drinks, yeast goods.

201 E201 Sodium sorbate.

Similar to 200. Sodium sorbate is the sodium salt of sorbic acid.  Typical products include wine, cheese, other fermented products, desert sauces and fillings, soups, sweets.

202 E202 Potassium sorbate

Similar to 200. otassium sorbate is the sodium salt of sorbic acid. More soluble than sorbic acid. Typical products include cheese, butter, yogurt, preserves, pickles, dried fruit, cakes and wine.

203 E203 Calcium sorbate

Similar to 200. The calcium salt of sorbic acid. An antifungal antibacterial preservative. Typical products include fermented dairy produce, wine.

Benzoates

210 E210 Benzoic acid

Also known as flowers of benzoin, phenlycarboxylic acid, carboxybenzene. Obtained from Benzoin, a resin exuded by trees native to Asia. Benzoic acid is also used in the manufacture of plasticisers, resin coatings and caprolactam. It is an antiseptic, antifungal, antipyretic agent, and can be used as an alkalimetric standard.

Added to alcoholic beverages, baked goods, cheeses, gum, condiments, frozen dairy, relishes, soft sweets, cordials and sugar substitutes. Used in cosmetics, as an antiseptic in many cough medications and an antifungal in ointments; can cause asthma, especially in those dependant on steroid asthma medications.

Is also reputed to cause neurological disorders and to react with sulphur bisulphite (222), shown to provoke hyperactivity in children and can cause asthma in those dependant on steroid asthma medications. Other names: benzene carboxylic acid

The sodium salt of benzoic acid, sodium benzoate fulfils an antibacterial and antifungal role, and to disguise taste, as of poor-quality food; orange diet soft drinks contain a high amount of it, up to 25mg per 250ml; also in milk and meat products, relishes and condiments, baked goods and lollies, tooth pastes, mouth washes, maple syrup and margarine; used in many oral medications including Actifed, Phenergan and Tylenol; known to causes nettle rash and aggravate asthma. Suspected to be a neurotoxic hazard.

212 E212 Potassium benzoate.

The potassium salt of benzoic acid, potassium benzoate fulfils an antibacterial and antifungal role. Typical products include margarine, pickles, fruit juice. People with a history of allergies may show allergic reactions. for using. See 210.

213 E213 Calcium benzoate.

See 212. The calcium salt of benzoic acid, calcium benzoate fulfils an antibacterial and antifungal role. Typical products include fruit juice.

Sulphites

220 E220 Sulphur dioxide.

Preservative. Occurs naturally in the atmosphere and as a pollutant gas from combustion processes, sulphur dioxide is implicated in formation of acid rain and has a choking odour.

Derived from coal tar; all sulphur drugs are toxic and restricted in use (in USA, FDA** prohibits their use on raw fruits and vegetables), produced by combustion of sulphur, hydrogen sulphide or gypsum; known to provoke gastric irritation, nausea, diarrhoea, skin rash, asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1 (thiamin), and should be avoided by anyone suffering from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Typical products are beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, potato products. Similar functional properties are displayed by the sulphites (E221-E227). Other names: sulphur superoxide.

221 E221 Sodium sulphite.

The sodium salt of sulphurous acid. Used to sterilise fermentation equipment and food containers, as well as for its antimicrobial properties. Generally meat, cereals and dairy products may not be treated with E221 as it destroys thiamine content.

Over exposure to sulphites in food may cause an asthmatic attack, or cause gastric irritation. Typical products include fresh fruit and vegetables, beer, wine, fruit juices and sauces, frozen shellfish.. See 220 Other names: anhydrous sodium sulfite, sodium sulphite

222 E222 Sodium hydrogen sulphite.

See 220. Another sodium salt of sulphurous acid, sulphur dioxide may be released from food containing sulphites. May induce an attack in asthmatics, or cause gastric irritation due to this release of sulphur dioxide. Thiamine is destroyed by sulphites. Sulphites are also used as bleaching agents. Typical products include beer, wine, cider, fruit squashes and juice, fresh fruit and vegetables, frozen shellfish, jams, pickles.

223 E223 Sodium metabisulphite.

Another sodium salt of sulphurous acid, see E222. Used as an antimicrobial preservative, antioxidant and bleaching agent in food.  Typical products include preserved fruit and vegetables, pickles, fruit juice, frozen vegetables, frozen shellfish, dried fruits, fruit deserts. Treating agent, see 220. Other names: pyrosulphurous acid, disodium salt.

224 E224 Potassium metabisulphite.

A potassium salt of sulphurous acid, see E222. Used as an antimicrobial preservative, particularly in wine. Typical products include wine, frozen vegetables, fruit juice, fruit preserves, pickles, frozen shellfish. See 220. Other names: potassium pyrosulfite, pyrosulfurous acid dipotassium salt

225 E225 Potassium sulphite.

Preservative. Occurs naturally in the atmosphere and as a pollutant gas from combustion processes, sulphur dioxide is implicated in formation of acid rain and has a choking odour.

Derived from coal tar; all sulphur drugs are toxic and restricted in use (in USA, FDA** prohibits their use on raw fruits and vegetables), produced by combustion of sulphur, hydrogen sulphide or gypsum; known to provoke gastric irritation, nausea, diarrhoea, skin rash, asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1 (thiamin), and should be avoided by anyone suffering from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Typical products are beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, potato products. Similar functional properties are displayed by the sulphites (E221-E227). Other names: sulphur superoxide.

226 E226 Calcium sulphite.

A calcium salt of sulphurous acid, see E222. Used not only as a preservative but also as a firming agent and disinfectant. Typical products include wine, fruit juice, canned fruit and vegetables, fruit pickles and preserves. Avoid it. Banned in Australia.

227 E227 Calcium hydrogen sulphite.

Another calcium salt of sulphurous acid, see E222. Used not only as a food preservative, but also as a firming agent and disinfectant in food preparation. Typical products include beer, canned fruit and vegetables, jams, pickles, fruit juice, fruit jelly. Avoid it.  Banned in Australia.

228 Potassium bisulphite.

Preservative. Occurs naturally in the atmosphere and as a pollutant gas from combustion processes, sulphur dioxide is implicated in formation of acid rain and has a choking odour.

Derived from coal tar; all sulphur drugs are toxic and restricted in use (in USA, FDA** prohibits their use on raw fruits and vegetables), produced by combustion of sulphur, hydrogen sulphide or gypsum; known to provoke gastric irritation, nausea, diarrhoea, skin rash, asthma attacks and difficult to metabolise for those with impaired kidney function, also destroys vitamin B1 (thiamin), and should be avoided by anyone suffering from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Typical products are beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, potato products. Similar functional properties are displayed by the sulphites (E221-E227). Other names: sulphur superoxide.

Nitrates, Nitrites

249 E249 Potassium nitrite.

Potassium nitrite is the potassium salt of nitrous acid and is used as a curing agent and preservative in meat. Excessive ingestion may result in such high concentrations of nitrites in the bloodstream that reduced concentrations of oxygen are carried by haemoglobin in red blood cells, resulting in shortness of breath, dizziness and headaches.

Nitrites may also form nitrosamines in the stomach, thought to be carcinogenic agents. Potassium nitrite inhibits the growth of bacteria responsible for botulism, retards development of rancidity, and preserves flavours. Less than 10% of nitrate (nitrite) intake is from cured meats, with the rest coming from mainly root vegetables.

Typical products include processed meats, cured and smoked meat and fish, root vegetables. Not permitted in foods for infant and young children. Other names: nitrous acid potassium salt.

250 E250 Sodium nitrite.

Sodium nitrite is the sodium salt of nitrous acid. See E249. Typical products include processed meats, cured and smoked meat and fish, root vegetables.

Toxic. May be fatal if swallowed. Eye, skin and respiratory irritant. Some laboratory experiments suggest that this material may act as a carcinogen.

May provoke hyperactivity and other adverse reactions, restricted in many countries, can combine with chemicals in stomach to form nitrosamine, the HACSG* recommends to avoid it.

251 E251 Sodium nitrate, saltpetre.

Sodium nitrate is a natural mineral, occurring in great abundance in the Atacama desert (hence the name Chile saltpetre). It is used as a preservative and curing agent in meat. See E249, potassium nitrite.

Typical products include processed meats, cured and smoked meat and fish, root vegetables. Also used in the manufacture of nitric acid, as a fertiliser. (see 250). Harmful if swallowed or inhaled. Skin, eye and respiratory irritant. Other names: Chile saltpetre, cubic nitre, nitric acid sodium salt

252 E252 Potassium nitrate

Potassium nitrate is a naturally occurring mineral used as a preservative and curing agent in meat. It is artificially manufactured by the reaction of potassium chloride with nitric acid. See E249, potassium nitrite.

Potassium nitrate is used in fireworks as well as fertilisers. Typical products include processed meats, cured and smoked meat and fish, root vegetables. May be derived from waste animal or vegetable matter.

May cause reproductive disorders. May provoke hyperactivity and other adverse reactions; potentially carcinogenic; restricted in many countries (see 249).

Propionates

281 E281 Sodium propionate.

Sodium propionate is the sodium salt of propionic acid, E280. It is used as an antimicrobial agent in bread to prevent germination of some types of bacteria which causes sticky yellow patches to occur. Occurs naturally in fermented food, human sweat and stomachs of cows.

May irritate the eyes and skin, readily absorbed through the skin. May be linked to migraines, typical products are processed cheese and flour/bread products. Other names: propionic acid, sodium salt.

282 E282 Calcium propionate.

Calcium propionate is the calcium salt of propionic acid, E280. It is used as an antimicrobial agent in bread to prevent germination of some types of bacteria which causes sticky yellow patches to occur. Typical products include bakery products, dairy products.  Can cause symptoms similar to a gall bladder attack.

283 E283 Potassium propionate.

Potassium propionate is the potassium salt of propionic acid, E280. It is used as an antimicrobial agent in bread to prevent germination of some types of bacteria which causes sticky yellow patches to occur. Typical products include bakery products, dairy products. See 281.

SYNTHETIC ANTIOXIDANTS

Gallates

310 E310 Propyl Gallate.

Used to prevent rancidity in oily substances; derived from nutgalls; may cause gastric or skin irritation, gallates are not permitted in foods for infants and small children because of their known tendency to cause the blood disorder, methemoglobinemia; used in oils, margarine, lard and salad dressings, sometimes used in packaging

311 E311 Octyl gallate.

See 310

312 E312 Dodecyl Gallate.

See 310

TBHQ, BHA, BHT.

319 E319 tert-Butylhydroquinone.

Petroleum based; the HACSG* recommends to avoid it. May cause nausea, vomiting, delirium. A dose of 5g is considered fatal. Typical products are dairy blend edible fats and oils, margarine, dripping, salad dressing, lipsticks.

320 E320 Butylated hydroxy-anisole (BHA).

Petroleum derivative, retards spoilage due to oxidation; used in edible oils, chewing gum, fats, margarine, nuts, instant potato products, polyethylene food wraps; not permitted in infant foods, can provoke an allergic reaction in some people, may trigger hyperactivity and other intolerances; serious concerns over carcinogenicity and estrogenic effects, in large doses caused tumours in lab animals, banned in Japan in 1958, official committees of experts recommended that it be banned in the UK, however due to industry pressure it was not banned, McDonald's eliminated BHT from their US products by 1986.

321 E321 Butylated Hydroxy-Toluene.

See 320

FLAVOUR ENHANCERS

620 E620@ Glutamic Acid.

Flavour enhancer, salt substitute used in sausages, seasoning, savoury snacks - many savoury foods. An amino acid present in many animal and vegetable proteins, derived commercially from bacteria; might cause similar problems as MSG (621), young children should avoid it. It could kill nerve cells, resulting in diseases such as Huntington's, Alzheimer's and Parkinson's.

621 E621 Monosodium L-glutamate (MSG).

Added to any savoury processed protein food.  In cigarettes and animal food.  In over 10,000 foods in USA.  Flavour enhancer derived from the fermentation of molasses, salt substitute; adverse effects appear in some asthmatic people, should not be permitted in foods for infants and young children as it could damage the nervous system.

Typical products are canned vegetables, canned tuna, dressings, many frozen foods. To be avoided. It could kill nerve cells, resulting in diseases such as Huntington's, Alzheimer's and Parkinson's. Pregnant women, children, hypoglycemics, elderly and those with heart disease are at risk from reactions.

622 Monopotassium L-glutamate.

Less used and not as salty, low sodium salt substitute. Can cause nausea, vomiting, diarrhoea, abdominal cramps; typical products are low sodium salt substitutes. Not for babies under 12 months old or those people with impaired kidneys.  See 621.

623 Calcium di-L-glutamate.

Salt substitute, no known adverse effects, but possible problems for asthmatics and aspirin sensitive people. See 621.

624 E624 Monoammonium L-glutamate.

Salt substitute, flavour enhancer. No known adverse effects.

625 E625 Magnesium di-L-glutamate.

Salt substitute, flavour enhancer. No known adverse effects.

Ribonucleotides

627 E627 Disodium Guanylate.

Flavour enhancer. Isolated from sardines or yeast extract; not permitted in foods for infants and young children. Persons with

631 E631@ Disodium Inosinate.

May be prepared from meat or sardines; not permitted in foods for infants and young children. Gout sufferers avoid.  It is found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, packet soup.  Frequently contains MSG(621).

635 Disodium 5'-ribonucleotide.

Made from 627 and 631.  Check imported foods. May be associated with itchy skin rashes up to 30 hours after ingestion; rashes may vary from mild to dramatic; the reaction is dose-related and cumulative, some individuals are more sensitive than others; typical foods include flavoured chips, instant noodles and party pies.

Avoid it, especially gout sufferers, asthmatics and aspirin sensitive people.