Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
12/28/2013 [United Evening News / Compiled by Chen Liting]
Expert Opinion:
Acidulants are primarily used to enhance the sour taste of food, and when added appropriately, they also serve as preservatives. Common acidulants include acetic acid. Solid forms such as sodium acetate and calcium acetate dissolve in water to form acetic acid, mainly used in synthetic vinegar and ketchup. However, excessive consumption of high-concentration additives like sodium acetate can lead to conditions such as hypertension.
Phosphoric acid is another commonly used acidulant, often found in flavored colas. Excessive intake of phosphoric acid can lead to chronic kidney disease and osteoporosis due to its phosphorus content. On the other hand, citric acid and malic acid are used to flavor beverages and are nearly non-toxic.
Additionally, lactic acid can be added to drinks or serve as a souring agent in vinegar and pickles. However, excessive accumulation of lactic acid in the body may cause kidney failure.
Moderate acidity is beneficial to health, but excessive consumption can irritate the mucous membranes of the mouth and gastrointestinal tract, leading to discomfort. Therefore, these additives should be used legally and in appropriate amounts. Patients with kidney disease, in particular, should check product labels for phosphoric acid content to avoid worsening their condition. Those with hypertension or cardiovascular diseases should avoid additives like sodium acetate.
Furthermore, consumers are advised to stop eating any food that tastes unusually sour to prevent potential health risks.
Consulting Expert: Dr. Yan Zonghai, Nephrologist at Chang Gung Memorial Hospital
Source: http://mag. udn. com/ mag/ life/ storypage. jsp? f_ART_ID=491980#ixzz2pffvMvOl
Food Additives/Acidulants: Frequent Consumption May Lead to Kidney Failure
Expert Opinion:
Acidulants are primarily used to enhance the sour taste of food, and when added appropriately, they also serve as preservatives. Common acidulants include acetic acid. Solid forms such as sodium acetate and calcium acetate dissolve in water to form acetic acid, mainly used in synthetic vinegar and ketchup. However, excessive consumption of high-concentration additives like sodium acetate can lead to conditions such as hypertension.
Phosphoric acid is another commonly used acidulant, often found in flavored colas. Excessive intake of phosphoric acid can lead to chronic kidney disease and osteoporosis due to its phosphorus content. On the other hand, citric acid and malic acid are used to flavor beverages and are nearly non-toxic.
Additionally, lactic acid can be added to drinks or serve as a souring agent in vinegar and pickles. However, excessive accumulation of lactic acid in the body may cause kidney failure.
Moderate acidity is beneficial to health, but excessive consumption can irritate the mucous membranes of the mouth and gastrointestinal tract, leading to discomfort. Therefore, these additives should be used legally and in appropriate amounts. Patients with kidney disease, in particular, should check product labels for phosphoric acid content to avoid worsening their condition. Those with hypertension or cardiovascular diseases should avoid additives like sodium acetate.
Furthermore, consumers are advised to stop eating any food that tastes unusually sour to prevent potential health risks.
Consulting Expert: Dr. Yan Zonghai, Nephrologist at Chang Gung Memorial Hospital
Source: http://mag. udn. com/ mag/ life/ storypage. jsp? f_ART_ID=491980#ixzz2pffvMvOl