50 Common Food Additives and Preservatives: Science-Backed Risks

Food additives help keep foods safe, stable, colorful, and tasty. But some raise questions about allergies, sensitivity, children’s behavior, or long-term risks. Below is a science-referenced list of 50 common additives. Use it as a quick look-up: what it is, what it does, where it’s found, and a key health note with sources from regulators and major scientific bodies.

1) Sodium Benzoate (INS 211)

What it is: A preservative that prevents bacteria and mold.
Common in: Soft drinks, pickles, salad dressings.
Health risks: May form benzene (a carcinogen) in presence of vitamin C; linked to hyperactivity in children.
Source: EFSA, FDA.

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2) Potassium Sorbate (INS 202)

What it is: Antimicrobial preservative.
Common in: Cheese, yogurt, baked goods.
Health risks: Can cause skin/respiratory irritation in sensitive individuals.
Source: EFSA.

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3) Calcium Propionate (INS 282)

What it is: Mold inhibitor.
Common in: Bread, baked goods.
Health risks: May trigger migraines and hyperactivity.
Source: EFSA.

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4) Butylated Hydroxyanisole (BHA) (INS 320)

What it is: Synthetic antioxidant.
Common in: Chips, butter, snack foods.
Health risks: Classified as “possibly carcinogenic.”
Source: IARC, EFSA.

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5) Butylated Hydroxytoluene (BHT) (INS 321)

What it is: Preservative and antioxidant.
Common in: Processed meats, cereals, chewing gum.
Health risks: Potential endocrine disruption, possible cancer risk.
Source: IARC.

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6) Monosodium Glutamate (MSG) (INS 621)

What it is: Flavor enhancer.
Common in: Soups, noodles, snacks.
Health risks: Some people report headaches, nausea (“Chinese Restaurant Syndrome”).
Source: FDA.

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7) Sodium Nitrite (INS 250)

What it is: Curing agent for meats.
Common in: Bacon, ham, sausages.
Health risks: Forms nitrosamines (carcinogens) when heated.
Source: WHO, IARC.

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8) Sodium Nitrate (INS 251)

What it is: Preservative for meats.
Common in: Cured meats.
Health risks: Same nitrosamine cancer risk as nitrite.
Source: WHO.

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9) Aspartame (INS 951)

What it is: Artificial sweetener.
Common in: Diet sodas, sugar-free gum.
Health risks: Linked to headaches, seizures, possibly cancer (debated).
Source: EFSA, FDA.

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10) Acesulfame K (INS 950)

What it is: Non-caloric sweetener.
Common in: Sugar-free drinks, candies.
Health risks: Animal studies suggest potential cancer risk.
Source: EFSA.

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11) Saccharin (INS 954)

What it is: Artificial sweetener.
Common in: Diet foods, beverages.
Health risks: Previously linked to bladder cancer in rats; caution advised.
Source: FDA.

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12) Sucralose (INS 955)

What it is: Artificial sweetener.
Common in: Diet sodas, baked goods.
Health risks: May disrupt gut microbiome.
Source: NIH.

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13) High Fructose Corn Syrup (HFCS) (no INS, classified as glucose-fructose syrup)

What it is: Sweetener from corn starch.
Common in: Soft drinks, candies, processed foods.
Health risks: Linked to obesity, type 2 diabetes.
Source: Harvard Health.

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14) Trans Fats (Partially Hydrogenated Oils) (no INS)

What it is: Industrial fat used to extend shelf life.
Common in: Fried foods, baked goods, margarine.
Health risks: Strong link to heart disease.
Source: WHO.

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15) Artificial Food Colors – Tartrazine (Yellow 5) (INS 102)

What it is: Synthetic azo dye.
Common in: Soft drinks, candies, cereals.
Health risks: Triggers hyperactivity, allergic reactions.
Source: EFSA.

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16) Sunset Yellow FCF (INS 110)

What it is: Synthetic dye.
Common in: Drinks, desserts, candies.
Health risks: Allergic reactions, hyperactivity.
Source: EFSA.

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17) Allura Red AC (INS 129)

What it is: Artificial color.
Common in: Soft drinks, sweets.
Health risks: Hyperactivity, allergies.
Source: EFSA.

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18) Brilliant Blue FCF (INS 133)

What it is: Synthetic dye.
Common in: Candies, beverages, cereals.
Health risks: Allergic reactions in sensitive people.
Source: EFSA.

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19) Erythrosine (Red 3) (INS 127)

What it is: Food dye.
Common in: Candied cherries, snacks.
Health risks: Possible link to thyroid tumors in animals.
Source: FDA.

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20) Caramel Coloring (INS 150a–d)

What it is: Coloring made by heating sugars.
Common in: Colas, sauces.
Health risks: Contains 4-MEI, a possible carcinogen.
Source: FDA.

11) Benzoates (INS 210–213)

What it is: Salts and esters of benzoic acid used as preservatives.
Common in: Soft drinks, fruit juices, pickles.
Health risk: Can trigger asthma, skin rashes, and hyperactivity in children.
Source: EFSA Journal 2016; FDA Food Additive Status List.

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12) Brominated Vegetable Oil (BVO) (INS 443)

What it is: Vegetable oil bonded with bromine, used to stabilize citrus drinks.
Common in: Soft drinks, sports drinks.
Health risk: Linked to thyroid disruption, memory issues, and fatty liver changes.
Source: EFSA Scientific Opinion 2012.

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13) Butylated Hydroxyanisole (BHA) (INS 320)

What it is: Antioxidant preservative to prevent fats from going rancid.
Common in: Chips, cereals, chewing gum.
Health risk: Classified as “possibly carcinogenic to humans” by IARC.
Source: IARC Monographs, 1987; EFSA Panel 2011.

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14) Butylated Hydroxytoluene (BHT) (INS 321)

What it is: Synthetic antioxidant similar to BHA.
Common in: Packaged snacks, cereals, butter.
Health risk: May disrupt hormones and cause liver issues.
Source: EFSA Journal 2012; IARC evaluation.

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15) Calcium Propionate (INS 282)

What it is: Preservative preventing mold in bakery products.
Common in: Bread, rolls, pastries.
Health risk: Linked to migraines, sleep disturbances, and hyperactivity in children.
Source: EFSA Re-evaluation 2014.

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16) Caramel Coloring (Class III & IV, INS 150c–d)

What it is: Heat-processed sugars sometimes treated with ammonia or sulfites.
Common in: Colas, sauces, baked goods.
Health risk: Can form 4-MEI, a potential carcinogen.
Source: National Toxicology Program (NTP), FDA Consumer Update.

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17) Carrageenan (INS 407)

What it is: Thickener derived from red seaweed.
Common in: Plant-based milks, ice cream, processed meats.
Health risk: Linked to gut inflammation and possible ulcer formation.
Source: Cornucopia Institute Review 2013; EFSA 2018 opinion.

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18) Cellulose Gum (Carboxymethylcellulose, INS 466)

What it is: Thickener and stabilizer from plant cellulose.
Common in: Ice creams, sauces, bakery fillings.
Health risk: May disrupt gut microbiota and trigger low-grade inflammation.
Source: Chassaing et al., Nature 2015.

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19) Cyclamates (INS 952)

What it is: Artificial sweeteners banned in the US but used in some countries.
Common in: Diet sodas, tabletop sweeteners.
Health risk: Linked to bladder cancer in animal studies.
Source: WHO JECFA evaluation; EFSA 2017.

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20) Erythrosine (Red 3, INS 127)

What it is: Synthetic red dye.
Common in: Candies, desserts, cake decorations.
Health risk: Possible thyroid tumor promoter in animals.
Source: FDA Color Additive Status; EFSA Re-evaluation 2011.

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21) FD&C Red No. 40 (Allura Red, INS 129)

What it is: Synthetic azo dye.
Common in: Soft drinks, candies, baked goods.
Health risk: Linked to hyperactivity in children; allergy risks.
Source: EFSA Journal 2009.

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22) FD&C Yellow No. 5 (Tartrazine, INS 102)

What it is: Synthetic azo dye.
Common in: Candies, beverages, chips.
Health risk: Can trigger asthma and hives; associated with ADHD.
Source: EFSA 2009; FDA hypersensitivity report.

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23) FD&C Yellow No. 6 (Sunset Yellow, INS 110)

What it is: Synthetic azo dye.
Common in: Ice creams, baked goods, drinks.
Health risk: Linked to hyperactivity, allergies, and possible DNA damage.
Source: EFSA Panel 2009.

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24) FD&C Blue No. 1 (Brilliant Blue, INS 133)

What it is: Synthetic dye.
Common in: Beverages, desserts, candies.
Health risk: Can cause hypersensitivity reactions; animal studies show tumor concerns.
Source: EFSA 2010 re-evaluation.

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25) FD&C Blue No. 2 (Indigotine, INS 132)

What it is: Synthetic dye.
Common in: Candies, soft drinks, ice creams.
Health risk: Linked to brain gliomas in rats.
Source: EFSA 2010 re-evaluation.

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26) Guar Gum (INS 412)

What it is: Thickener and stabilizer from guar beans.
Common in: Ice cream, sauces, baked foods.
Health risk: High intake can cause bloating and intestinal distress.
Source: EFSA Journal 2017.

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27) High-Fructose Corn Syrup (HFCS, not assigned INS)

What it is: Sweetener made from corn starch enzymes.
Common in: Soft drinks, candies, sauces.
Health risk: Strongly associated with obesity, fatty liver, and type 2 diabetes.
Source: Lustig et al., Nature Reviews Endocrinology 2012.

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28) Hydrogenated Oils (Trans fats, not assigned INS)

What it is: Chemically hydrogenated vegetable oils.
Common in: Margarine, baked goods, fried snacks.
Health risk: Raises LDL cholesterol, increases heart disease risk.
Source: WHO Guidelines on Trans Fats 2018.

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29) Monosodium Glutamate (MSG, INS 621)

What it is: Flavor enhancer intensifying umami taste.
Common in: Soups, noodles, chips, sauces.
Health risk: Linked to headaches, nausea, and “Chinese Restaurant Syndrome” in sensitive people.
Source: EFSA 2017 MSG Re-evaluation.

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30) Nitrates & Nitrites (INS 249–252)

What it is: Preservatives for processed meats.
Common in: Bacon, sausages, ham.
Health risk: Can form carcinogenic nitrosamines in the body.
Source: IARC Group 1 Carcinogen classification (processed meat).

31) Carrageenan (INS 407)

What it is: Thickener and stabilizer derived from red seaweed.
Common in: Plant-based milks, deli meats, desserts.
Health note: Some studies link degraded carrageenan to gut inflammation and ulcers.
Source: National Institutes of Health (NIH), 2015.

32) Polysorbate 80 (INS 433)

What it is: Emulsifier that helps mix oil and water.
Common in: Ice cream, salad dressings, sauces.
Health note: May increase gut permeability and inflammation in animal studies.
Source: National Library of Medicine, 2015.

33) Sodium Benzoate (INS 211)

What it is: Preservative to inhibit microbial growth.
Common in: Soft drinks, pickles, fruit juices.
Health note: Can form benzene (a carcinogen) when combined with vitamin C; linked to hyperactivity in children.
Source: FDA & EFSA reviews, 2016.

34) Potassium Benzoate (INS 212)

What it is: Preservative similar to sodium benzoate.
Common in: Soft drinks, jams, jellies.
Health note: Same concerns as sodium benzoate regarding benzene formation.
Source: EFSA Panel on Food Additives, 2016.

35) Sodium Nitrite (INS 250)

What it is: Preservative and color fixative in processed meats.
Common in: Bacon, ham, sausages.
Health note: Can form carcinogenic nitrosamines during cooking.
Source: WHO/IARC Monograph, 2015.

36) Potassium Nitrite (INS 249)

What it is: Preservative and curing agent in meats.
Common in: Processed meats like hot dogs and salamis.
Health note: Same nitrosamine-related cancer risk as sodium nitrite.
Source: WHO/IARC, 2015.

37) Sodium Nitrate (INS 251)

What it is: Preservative that converts to nitrite in the body.
Common in: Processed meats, cured fish.
Health note: Linked to cancer risk when metabolized into nitrosamines.
Source: WHO/IARC, 2015.

38) Potassium Nitrate (INS 252)

What it is: Preservative and curing agent.
Common in: Processed meats, some cheeses.
Health note: Similar cancer risk concerns as sodium nitrate.
Source: WHO/IARC, 2015.

39) Propyl Gallate (INS 310)

What it is: Antioxidant preservative.
Common in: Chewing gum, baked goods, fats and oils.
Health note: Potential endocrine disruptor; limited evidence of tumor promotion in animals.
Source: National Toxicology Program, 1982.

40) BHA – Butylated Hydroxyanisole (INS 320)

What it is: Synthetic antioxidant preservative.
Common in: Chips, cereals, chewing gum.
Health note: Classified as “possibly carcinogenic to humans” by IARC.
Source: IARC Monograph, 1986.

41) BHT – Butylated Hydroxytoluene (INS 321)

What it is: Synthetic antioxidant preservative.
Common in: Processed meats, snacks, cereals.
Health note: High doses linked to liver and kidney issues in animals; limited human data.
Source: EFSA Scientific Opinion, 2012.

42) Sodium Sulfite (INS 221)

What it is: Preservative to prevent discoloration.
Common in: Dried fruits, wines, processed potatoes.
Health note: Can trigger asthma attacks in sensitive individuals.
Source: FDA & EFSA, 2016.

43) Sodium Metabisulfite (INS 223)

What it is: Preservative and antioxidant.
Common in: Wines, dried fruits, pickled foods.
Health note: May cause allergic reactions, especially in asthmatics.
Source: NIH Database, 2014.

44) Potassium Metabisulfite (INS 224)

What it is: Preservative and antioxidant.
Common in: Beers, wines, dried fruits.
Health note: Can cause allergic reactions and respiratory issues in sensitive people.
Source: EFSA Additives Database, 2016.

45) Monosodium Glutamate – MSG (INS 621)

What it is: Flavor enhancer providing umami taste.
Common in: Soups, snacks, instant noodles.
Health note: Some people report headaches and nausea (“Chinese restaurant syndrome”); generally recognized as safe.
Source: FDA & EFSA, 2017.

46) Disodium Inosinate (INS 631)

What it is: Flavor enhancer, usually used with MSG.
Common in: Instant noodles, chips, soups.
Health note: Can trigger gout attacks in people sensitive to purines.
Source: NIH, 2012.

47) Disodium Guanylate (INS 627)

What it is: Flavor enhancer often paired with MSG.
Common in: Instant noodles, snack foods, sauces.
Health note: Can cause problems for individuals with gout or kidney issues.
Source: EFSA Database, 2017.

48) Calcium Propionate (INS 282)

What it is: Preservative that prevents mold growth.
Common in: Bread, baked goods, processed cheese.
Health note: Some studies suggest links to hyperactivity and irritation in children.
Source: Journal of Paediatrics & Child Health, 2002.

49) Natural and Artificial Flavors (Umbrella term)

What it is: Complex mixtures designed to mimic natural tastes.
Common in: Almost all packaged foods.
Health note: Safety varies by compound; most are reviewed individually by FDA/EFSA.
Source: FDA & EFSA Additive Portals.

50) Caramel Color (INS 150a-d)

What it is: Food coloring made by heating sugar with acids or ammonia.
Common in: Colas, sauces, baked goods.
Health note: Certain types (150c, 150d) may produce 4-MEI, a potential carcinogen.
Source: National Toxicology Program, 2007.

Understanding the hidden dangers of food additives, preservatives, artificial colors, and flavor enhancers is essential for making healthier choices. While some of these substances may seem harmless in small amounts, frequent exposure can contribute to digestive issues, allergies, hyperactivity, weight gain, and even long-term health risks. By learning to read ingredient labels and recognizing INS numbers, you empower yourself to avoid unnecessary chemicals and focus on clean eating, fresh produce, and minimally processed foods. Choosing natural alternatives not only supports your well-being but also helps build a healthier lifestyle for your family. Stay mindful, stay informed, and take control of what goes on your plate.