Azodicarbonamide, also known as E927a, is a chemical compound that has sparked significant debate within the food and health industries. As consumers become increasingly vigilant about the ingredients in their food, understanding what azodicarbonamide is, its potential health impacts, and how to avoid it can help make informed dietary choices.
In this article, we’ll explore these aspects in detail.
This is an article that is integrated in the #LabelWise Campaign from SmartEatingHabits.com
Where is this used?
Azodicarbonamide (E927a) is a synthetic chemical used primarily as a flour bleaching agent and dough conditioner in the food industry, helping to improve the texture and elasticity of bread products. It is also used as a blowing agent in the production of foamed plastics.
Common Names on Food Labels
When checking food labels, azodicarbonamide may appear under several different names, including:
- Azodicarbonamide
- ADA
- E927a
- Flour bleaching agent
- Dough conditioner
It is important to recognize these terms to identify products containing this additive.
Health Impact of Azodicarbonamide (E927a)
Azodicarbonamide, despite its functional benefits in the food industry, has raised significant health concerns due to its chemical properties and the byproducts formed during baking. Understanding these impacts is crucial for consumers aiming to make informed decisions about their diet. Here, we delve deeper into the specific health implications associated with azodicarbonamide.
1. Respiratory Issues
One of the most well-documented health concerns related to azodicarbonamide is its potential to cause respiratory issues. This is primarily an occupational hazard for workers involved in the production and handling of the chemical. When inhaled, azodicarbonamide can act as a respiratory sensitizer, leading to asthma and other allergic reactions. Symptoms may include wheezing, coughing, shortness of breath, and other respiratory distress signals.
Studies have shown that prolonged exposure to azodicarbonamide dust in industrial settings can exacerbate asthma symptoms and increase the risk of developing chronic respiratory conditions. These findings underline the importance of proper protective measures and regulations in workplaces where azodicarbonamide is used.
2. Potential Carcinogenicity
When azodicarbonamide is subjected to high temperatures during baking, it breaks down into several compounds, including semicarbazide and urethane. These byproducts have raised concerns due to their potential carcinogenic effects.
- Semicarbazide: This breakdown product has been identified as a potential carcinogen in animal studies. Research conducted by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) indicated that semicarbazide can induce cancer in laboratory animals, although the relevance of these findings to human health is still being studied.
- Urethane (Ethyl Carbamate): Another byproduct of azodicarbonamide, urethane is recognized as a probable human carcinogen by the International Agency for Research on Cancer (IARC). While the levels of urethane formed in baked goods are typically low, long-term exposure and accumulation pose a potential risk.
These concerns have led to stricter regulations and even bans on the use of azodicarbonamide in food products in various countries. For instance, the European Union and Australia have prohibited its use, reflecting the precautionary principle in food safety.
3. Allergic Reactions
In addition to respiratory issues, azodicarbonamide can trigger allergic reactions in sensitive individuals. These reactions may manifest as skin rashes, itching, and in severe cases, anaphylaxis. Although rare, food allergies related to azodicarbonamide or its breakdown products can pose serious health risks. Consumers with known sensitivities to chemical additives are advised to avoid products containing azodicarbonamide.
4. Endocrine Disruption
Emerging research suggests that azodicarbonamide and its byproducts may have endocrine-disrupting properties. Endocrine disruptors are chemicals that can interfere with hormone systems, leading to developmental, reproductive, neurological, and immune effects. While the evidence is still being evaluated, the potential for azodicarbonamide to act as an endocrine disruptor adds another layer of concern regarding its safety.
High-profile campaigns and public pressure have led some major food companies to voluntarily remove azodicarbonamide from their products. This shift highlights the growing consumer demand for cleaner, additive-free food options.
Azodicarbonamide (E927a) is banned in the European Union and Australia due to concerns over its potential health risks, including respiratory issues and the formation of carcinogenic byproducts during baking. In the United States, however, the FDA permits its use as a food additive within specified limits, classifying it as generally recognized as safe (GRAS).
Other countries have varied regulations, with some opting for stricter controls or outright bans to prioritize consumer safety.
How to Avoid Azodicarbonamide
Given the potential health concerns, many consumers prefer to avoid azodicarbonamide in their diet. Here are some practical tips on how to steer clear of this additive:
- Read Food Labels Carefully: Familiarize yourself with the various names for azodicarbonamide and diligently check ingredient lists on packaged foods, particularly baked goods and bread products.
- Choose Whole Foods: Opt for whole, unprocessed foods whenever possible. Fresh fruits, vegetables, whole grains, and lean proteins are less likely to contain chemical additives like azodicarbonamide.
- Buy Organic: Certified organic products are less likely to contain synthetic additives. Look for breads and baked goods labeled as organic to reduce exposure to azodicarbonamide.
- Support Local Bakeries: Many local bakeries use traditional baking methods and may avoid chemical additives. Inquire about their ingredients and baking processes to ensure their products are free from azodicarbonamide.
- Bake at Home: Consider baking your own bread and baked goods. This allows you to control the ingredients and avoid unnecessary additives. There are numerous recipes available that do not require the use of chemical conditioners.
Conclusion
Azodicarbonamide, or E927a, is a widely used food additive that improves the texture and appearance of bread products but comes with potential health risks. By being vigilant about food labels, choosing organic and whole foods, supporting local bakeries, and baking at home, you can minimize your exposure to this controversial additive. Making informed choices about the foods you consume is a crucial step towards maintaining a healthier lifestyle.
Sources:
https://www.who.int/foodsafety/publications/jecfa-monographs/en
https://www.efsa.europa.eu/en/science/scientific-committee-and-panels
https://monographs.iarc.who.int/
