Can I still eat bread that has sodium diacetate added to it?

now

More and more types of bread

Tempting aroma and soft taste

Loved by men, women and children

Many people eat it for breakfast.

Convenient and delicious

but

Have you ever paid attention to the ingredient list of the bread you often eat?

Is there any additive in it?

——Sodium dehydroacetate

Recently, sodium dehydroacetate

It caused heated discussions among everyone

The reason is that the National Health Commission

New regulations released

The standard of its use has changed

What is Sodium Dehydroacetate?

What is its role as a food additive?

Why is it no longer allowed from next year?

Added to baked goods?

Sodium dehydroacetate Sodium dehydroacetate is a common food additive, specifically a preservative . It is widely used in the food industry because it can effectively inhibit bacteria, mold and yeast, avoid mildew , and is inexpensive.

The application scope of sodium dehydroacetate is much wider than that of other preservatives, such as sodium benzoate, calcium propionate and potassium sorbate, which are all weak acid preservatives. Generally, they need to be in an acidic environment to maximize their antibacterial effect. However, the antibacterial effect of sodium dehydroacetate is almost not affected by the pH value, and it is relatively strong in the pH range of 4-8. Baked foods such as bread and pastries have high water content and soft texture, which are very "welcome" to bacteria. Therefore, in order to extend their shelf life, merchants usually add sodium dehydroacetate.

What are the hazards of sodium dehydroacetate? Over the years, there have been more and more "scandals" about sodium dehydroacetate, and as scientists conduct in-depth research, the controversy surrounding it has also grown.

Studies have shown that long-term consumption of sodium dehydroacetate may cause damage to the liver, kidneys and central nervous system, weakened liver and kidney function, convulsions, tremors, ataxia and other neurological symptoms, and may also cause weight loss and chronic pulmonary edema.

However, it should be noted that we cannot talk about toxicity without considering the dosage. As long as it is not consumed in large quantities for a long time, it is safe to use it within the range and dosage specified in the standards. Dehydroacetic acid has a low toxicity and is safe to use within the range and dosage specified in the standards . Dehydroacetic acid and its sodium salt can be completely absorbed by the human body and can inhibit a variety of oxidases in the human body . Long-term excessive intake of dehydroacetic acid and its sodium salt will endanger human health.

Case According to an article in the Chinese Journal of Food Hygiene, a collective food poisoning incident among children occurred in Ningxia in 2017, with many children under the age of 4 experiencing symptoms such as shortness of breath and unsteady walking. After investigation, the local CDC confirmed that the cause of the incident was that the children drank milk that had sodium dehydroacetate illegally added. It should be noted that the current Food Additives Standard does not allow the addition of sodium dehydroacetate to milk, but the sodium dehydroacetate content in the milk the children drank was as high as 1.71 g/kg.

Screenshot of the article from China Food Hygiene Journal.

Changes in the use of sodium dehydroacetate in the new regulations

Starting next year, dehydroacetic acid and its sodium salt will also be banned on a large scale in China. In the "National Food Safety Standard for the Use of Food Additives" (GB 2760-2024) issued by the National Health Commission in March this year, the use of dehydroacetic acid and its sodium salt in starch products, bread, pastries, baked food fillings and other foods was deleted, and its maximum use in pickled vegetables was reduced from the original 1 gram/kilogram to 0.3 grams/kilogram . The new version of the standard will come into effect on February 8, 2025.

The scope of application of dehydroacetic acid and its sodium salt has changed between the old and new versions of "National Food Safety Standard for the Use of Food Additives".

Why are the standards for the use of dehydroacetic acid and its sodium salt adjusted? The National Food Safety Risk Assessment Center once stated that in addition to the gradual deepening of relevant research, changes in dietary structure are also a very important consideration for re-evaluating a preservative . Over the years, the consumption of baked goods in China has steadily increased. Industry data shows that more than 90% of consumers currently buy baked goods every week. Therefore, in order to avoid risks, it is reasonable for the new standard to ban the use of sodium dehydroacetate in baked goods.

Why is sodium dehydroacetate still allowed to be used in pickled vegetables? On the one hand, it is because they do not account for a large proportion of our daily diet, and it is definitely safe to use within the prescribed standards . On the other hand, the preservative effect of sodium dehydroacetate is indeed not to be underestimated , especially in meat products and soy products, where its antibacterial ability is much better than the commonly used potassium sorbate.

A rational view on food additives

Now that the new standard has not yet come into effect, sodium dihydroacetate is still being used. So, can we still eat food that contains this additive?

During the transition period between the old and new standards, consumers are advised to check the ingredient list carefully when purchasing. As long as the food has no illegal additives and is clearly labeled, it can still be purchased with confidence. Of course, for health reasons, do not consume it continuously for a long time and in large quantities.

When it comes to food additives, we don't have to talk about color change. Sun Baoguo, an academician of the Chinese Academy of Engineering and president of the Chinese Society of Food Science and Technology, introduced that the original intention of using food additives is first to improve food quality, and also to enhance the color, aroma and taste of food. Some are for the needs of preservation, some are for the needs of freshness, and some are for the needs of processing technology.

The use of food additives will be adjusted at any time according to the latest research progress. If the use scope and amount are in line with the national standards, they will not cause harm to health. So far, no food safety accidents have been found due to the legal use of food additives.

In addition, the health risks posed by fungi, mold, and oil rancidity are far greater than the preservation itself . Consumers should be rational about foods that claim to be “preservative-free.”