Tuesday, 10 July 2007

Red 2G and the Big C

I used to enjoy eating sausages and sausage rolls, but after I watched a TV documentary about sausages, my taste buds changed. And I'm so glad they did.

Because there is new evidence that an additive that is used in some sausages and burgers could cause cancer. The additive, a food colouring known as E128 or Red 2G, is converted in the body into an oily substance called aniline which has the potential to trigger cancer.

The expert panel for the European Food Safety Authority (EFSA) does not consider Red 2G safe for human consumption. And the Food Standards Authority is currently considering whether this colouring is used in foods sold in the UK. Red 2G is already banned in some countries including Japan.

Under current EU laws, small amounts of Red 2G are allowed to be used in sausages and burgers. However, the EFSA believes that it is not possible to determine a level of aniline that is safe for humans and it is currently looking at the scientific evidence on all food colourings.

Sausage and burger lovers who are also health conscious (I know this sounds like a contradiction) may want to think carefully about re-training their taste buds.

No comments: