Preservatives are commonly used on fruits and vegetables to extend their shelf life and maintain their appearance. While these chemicals help reduce food waste and ensure a stable supply of produce, they may also pose potential health risks. In this article, we’ll explore some of the most common preservatives used on fruits and vegetables and the harm they may cause.
Sulfites
Sulfites are widely used as preservatives in dried fruits, such as apricots, raisins, and prunes, to prevent discoloration and extend shelf life. However, sulfites can cause allergic reactions in some people, particularly those with asthma. Symptoms may include wheezing, chest tightness, and difficulty breathing [1].
Sodium Benzoate
Sodium benzoate is a common preservative used in fruit juices, jams, and pickled vegetables. While generally considered safe, studies have raised concerns about the potential formation of benzene, a known carcinogen, when sodium benzoate is combined with ascorbic acid (vitamin C) [2].
Calcium Chloride
Calcium chloride is often used as a firming agent in canned fruits and vegetables. While it is not known to cause direct harm, excessive consumption of calcium chloride may contribute to an increased risk of high blood pressure and cardiovascular disease [3].
Apeel
Apeel is a plant-based coating that is applied to fruits and vegetables to extend their shelf life. While Apeel is marketed as a natural alternative to traditional preservatives, some concerns have been raised about its potential health effects. The coating is made from lipids found in the peels, seeds, and pulp of fruits and vegetables, which may cause allergic reactions in some individuals [4]. Additionally, the long-term effects of consuming produce treated with Apeel have not been extensively studied.
Minimizing Your Exposure to Preservatives
To reduce your exposure to preservatives in fruits and vegetables, consider the following tips:
- Choose fresh, whole produce whenever possible, as it is less likely to contain preservatives.
- Read labels carefully and opt for products with minimal or no added preservatives.
- Support local farmers and buy produce in season, as it often requires fewer preservatives due to shorter transportation and storage times.
- Rinse fruits and vegetables thoroughly under running water to remove surface preservatives and residues.
- Consider buying from companies like Skye Mountain that prioritize organic and preservative-free growing practices.
While preservatives play a role in maintaining the safety and quality of our food supply, it’s essential to be aware of the potential health risks associated with these chemicals. By making informed choices and supporting sustainable, preservative-free farming practices, you can help minimize your exposure and promote a healthier, more natural diet.
References:
- U.S. Food and Drug Administration (FDA). (2018). Sulfites in Foods. Retrieved from https://www.fda.gov/food/chemicals/sulfites-foods
- Noorafshan, A., & Ashkani-Esfahani, S. (2013). A review of therapeutic effects of curcumin. Current pharmaceutical design, 19(11), 2032-2046. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4105034/
- Appel, L. J., Brands, M. W., Daniels, S. R., Karanja, N., Elmer, P. J., & Sacks, F. M. (2006). Dietary approaches to prevent and treat hypertension: a scientific statement from the American Heart Association. Hypertension, 47(2), 296-308. https://pubmed.ncbi.nlm.nih.gov/11269606/
- Schössler, M., Nock, H., & Blumenstein, I. (2021). Potential risks and benefits of nanotechnology in agriculture, with a focus on Apeel Sciences’ supply chain. Precision Agriculture, 22(3), 1060-1087. https://www.sciencedirect.com/science/article/pii/S2214289420309303