Environmental Working Group
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BREAKING: New studies raise concerns about food preservatives
Should the FDA regularly review food chemicals after they’re approved?
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Dear friend,
Two new peer-reviewed studies are drawing attention to an ongoing problem in our food system: Once food chemicals are approved, there’s little follow-up about how they affect our health over time.
The research examines the relationship between consumption of certain food preservatives and health outcomes. And while the studies do not prove cause and effect, they raise important questions regulators haven’t answered.
Take a look at these key findings:
* Increased health risks: Higher consumption of some preservatives was associated with elevated risks of specific types of cancer and Type 2 diabetes – findings that point to the need for closer monitoring, not quick conclusions.
* Broad scope of additives: The research examined over 50 preservatives – including several allowed in the U.S. under the “generally recognized as safe,” or GRAS, process, which permits reliance on outdated or industry-submitted data.
* Call for regulatory review: The studies’ authors concluded that current regulations don’t reflect modern science and called for updated safety reviews to better protect consumers.
Once food chemicals are approved, the FDA rarely reviews their safety – even as new evidence emerges. But that’s not how a public health system should work. We all deserve a food system that looks out for us.
We’re asking a small group of EWG supporters to weigh in. Will you stand with us and take our quick survey by midnight tonight?
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Should the FDA regularly review food chemicals after they’re approved?
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Thanks for your feedback, friend.
– EWG
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