Lista e-urilor cancerigene

 

  • E-uri cancerigene : E131, E142, E211, E239, E330, E213, E214, E215, E216, E217, E218
  • Aditivi alimentari care cresc colesterolul : E320, E321
  • E-uri care afecteaza circulatia : E250, E251, E252
    E-uri care afecteaza pielea : E230, E231, E232, E233
  • E-uri care afecteaza digestia : E338, E339, E340, E341, E463, E464, E465, E466

E-uri cancerigene:
E-123, E-131, E-142, E-210, E-211, E-212, E-213, E-214, E-215, E-216, E-217, E-330

E-uri periculoase:
E-102, E-120, E-124, E-153, E-220, E-221, E-222, E-223, E-224, E-226, E-230, E-232, E-233, E-250, E-251, E-252, E-311, E-312, E-407, E-450
E-102 – tartrazina, colorant, galben artificial, poate provoca alergii, periculos. Se gaseste intr-o gama larga de alimente, de la produse de patiserie pina la bauturi racoritoare si spirtoase.
E-120 – acidul carminic, colorant rosu natural de origine animala (se obtine dintr-o specie de insecta), periculos. Se gaseste mai ales in bauturi spirtoase
E-123 – amarant – colorant rosu artificial – foarte cancerigen. Se gaseste in bauturi spirtoase. In SUA a fost interzis.
E-124 – colorant artificial – rosu ponceau, periculos, poate provoca alergii. Se foloseste in bauturi.
E-131 – colorant artificial – albastru, foarte cancerigen. Se foloseste in bauturile spirtoase si in prajituri.
E-142 – colorant artificial – verde – foarte cancerigen. Se foloseste la bauturi
E-153 – carbunele vegetal, poate provoca tulburari gastrice.
E-210, 211, 212, 213, 214, 215, 216, 217 – conservanti cancerigeni. Se gasesc intr-o gama extrem de larga de alimente, de la conserve, muraturi, dulceturi, pina la biscuiti.
E-220, 221, 222, 223, 224, 226 – conservanti artificiali, periculosi. Se gasesc in toate produsele, in vinurile albe si chiar in fructele uscate.
E-230 – conservant artificial. Cu acest conservant sint tratate fructele. Recent au fost trecute in UE de la aditivi la pesticide si interzise.
E-233 – conservant artificial, interzis in UE.
E – 239 – conservant artificial, cancerigen, este folosit in unele cosmetice.

Aditivii alimentari apartin urmatoarelor categorii:

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conservanti – substante care prelungesc perioada de pastrare a alimentelor prin protejarea lor impotriva alterarii produse de microorganisme;

antioxidanti – substante care prelungesc perioada de pastrare a alimentelor prin protejare impotriva oxidarii (de exemplu: rancezirea, schimbarea culorii);

acidifianti – substante care cresc aciditatea alimentelor, imprimandu-le un gust acru;

substante-tampon – folosesc la reglarea si la mentinerea pH – ului specific alimentului;

antispumanti – se folosesc pentru reducerea si prevenirea spumei;

emulsificatori – substante care fac posibila formarea si mentinerea unui amestec omogen intre doua sau mai multe faze nemiscibile;

agenti de gelificare – substante care permit si care ajuta la formarea gelurilor;

sequestranti – substante care formeaza complexe cu ionii metalici;

stabilizatori – substante care fac posibila mentinerea proprietatilor fizico-chimice ale alimentelor, mentinand omogenizarea dispersiilor, culoarea etc.;

substante de ingrosare – substante care au capacitatea de a mari vascozitatea produselor alimentare;

indulcitori – substante (altele decat zaharul) care se utilizeaza pentru a da gust dulce alimentelor; – coloranti naturali si coloranti de sinteza;

agenti de afanare – substante care contribuie la cresterea volumului alimentelor fara a modifica valoarea energetica;

antiaglomeranti ;

potentiatori de aroma – mentin si amplifica aroma specifica alimentului ;

substante-suport – faciliteaza transportul si utilizarea aditivilor fara a modifica proprietatile pe care se bazeaza utilizarea lor;

enzime – folosite in industria alimentara ;

aromatizanti– se impart in trei categorii:

substante aromate naturale – se obtin din materii prime de origine vegetala sau animala;

substante identic naturale – sunt identice din punct de vedere al compozitiei cu aromele naturale, componentele fiind obtinute prin sinteza;

substante artificiale – se obtin prin sinteza, avand structura si compozitia diferite de cele naturale.

In consumarea acestora trebuie sa se tina cont de Cantitatea Zilnica Acceptabila.

Aceasta reprezinta cantitatea de aditiv alimentar, raportata la kg. de greutate corporala, care poate fi consumata zilnic pe perioada intregii vieti, fara un risc semnificativ pentru sanatate.

 

Una din problemele care apar este ca uneori efectele nocive devin evidente dupa foarte mult timp si desi se iau multe precautii pentru a fi observate cat mai devreme, uneori identificarea cauzei unei boli sau a cresterii incidentei acesteia nu este usor de pus pe seama unui aditiv.

 

Alt punct sensibil ar fi raportarea problemelor de sanatate, presupuse a se datora aditivilor.

In acest punct consumatorii, prin intermediul medicului lor curant, ar putea contribui la semnalarea efectelor nocive ale aditivilor.

 

E-100 nepericulos

E-170 nepericulos

ATENTIE ! E-240 produce tulburari sistem endocrin

E-101 nepericulos

E-174 nepericulos

ATENTIE ! E-241 produce tulburari sistem endocrin

ATENTIE ! E-102 periculos

E-175 nepericulos

ATENTIE ! E-250 periculos

E-103 nepericulos

E-180 nepericulos

ATENTIE ! E-251 periculos

E-104 nepericulos

E-181 nepericulos

ATENTIE ! E-252 periculos

E-105 nepericulos

E-200 nepericulos

E-260 pana la E-268 nepericulos

E-110 nepericulos

E-201 nepericulos

E-300 nepericulos

E-111 nepericulos

E-202 nepericulos

E-301 pana la E-309 nepericulos

ATENTIE ! E-120 periculos

E-203 nepericulos

ATENTIE ! E-311 periculos

E-121 nepericulos

ATENTIE ! E-210 cancerigen

E-312 periculos

E-122 nepericulos

ATENTIE ! E-211 cancerigen

ATENTIE ! E-320 produce un nivel ridicat de colesterol

ATENTIE ! E-123 foarte cancerigen

ATENTIE ! E-212 cancerigen

ATENTIE ! E-321 produce un nivel ridicat de colesterol

ATENTIE ! E-124 periculos

ATENTIE ! E-213 cancerigen

E-322nepericulos
E-125 nepericulos

ATENTIE ! E-214 cancerigen

E-325 pana la E-327 nepericulos

E-126 nepericulos

ATENTIE! E-215 cancerigen

ATENTIE ! – E-330 cel mai cancerigen

E-127 nepericulos

ATENTIE ! E-216 cancerigen

E-331 pana la E-337 nepericulos

E-130 nepericulos

ATENTIE ! E-217 cancerigen

ATENTIE ! E-338 pana la E-341 produce modificari gastrice

ATENTIE ! E-131 cancerigen

ATENTIE ! E-220 distruge vitamina B12

E-400 pana la E-404 nepericulos

E-132 nepericulos

ATENTIE ! E-221 produce modificari gastrice

E-406 nepericulos

E-140 nepericulos

ATENTIE ! E-222 produce modificari gastrice

ATENTIE ! E-407 produce modificari gastrice

E-141 nepericulos

ATENTIE ! E-223 produce modificari gastrice

E-408 nepericulos

ATENTIE ! E-142 cancerigen

ATENTIE ! E-224 produce modificari gastrice

E-410 nepericulos

E-150 nepericulos

ATENTIE ! E-226 produce modificari gastrice

E-411 nepericulos

E-151 nepericulos

ATENTIE ! E-230 periculos

E-413 nepericulos

E-152 nepericulos

ATENTIE ! E-232 periculos

E-414 nepericulos

ATENTIE ! E-153 produce modificari gastrice

ATENTIE ! E-233 periculos

E-420 nepericulos

E-160 nepericulos

E-236 nepericulos

E-421 nepericulos

E-161 nepericulos

E-237 nepericulos

E-422 nepericulos

E-162 nepericulos

E-238 nepericulos

E-440 nepericulos

E-163 nepericulos

ATENTIE ! E-239 cancerigen

ATENTIE ! E-450 produce modificari gastrice

 

SuspectePericuloase Toxice Cancerigene Bune
E 125, E 141, E 150, E 171, E 172, E 173, E 240, E 241, E 477.E 102, E 110, E 120, E 124.E 200, E 220, E 225, E 230, E 231, E 232, E 233, E 311, E 312, E 320, E 321, E 330,  E 338, E 339, E 340, E 341, E 407, E 450, E 461, E 463, E 465, E 466.E 123, E 131, E 142, E 211, E 213, E 214, E 215, E 217, EE 101, E 140, E 160, E 161, E 162, E 163, E 260, E 270, E 296, E 300, E 306, E 322, E 334, E 407, E 411, E 412, E 440, E 461.

Lista E-urilor care incep cu 4 sau alt numar

E-urile care incep cu 4 pot fi identificate cu numai cu ajutorul testelor de laborator. Astfel, difosfatii (E 450) care se regasesc in dulciuri, conserve si produse de panificatie pot duce la tulburari ale tubului digestiv. Metilceluloza (E 461) si hidroxipropilul (E 463) provoaca tulburari hepatotoxice, putand fi regasiti in dulciuri, bauturi alcoolice, racoritoare, supe si inghetate. Carboximetilul produce de asemenea tulburari hepatotoxice si se gaseste in mult mai multe alimente ca: uleiuri, grasimi, dulciuri, bauturi alcoolice, racoritoare, condimente, salate, supe si inghetate.

Aspartamul cancerigen (E 951) se regaseste in dulciuri, racoritoare si inghetate, ca de altfel si E 1201 (polivinilpirolidona cangerigen) si E 1202 (polivinilpirolidona cangerigen). Acesti trei E pot cauza alergii sau chiar tulburari hepatice si pot fi identificati printr-un gust dulce artificial.

Lista E-urilor care incep cu 3

Toate E-urile din aceasta grupa se determina pe baza testelor de laborator. Desi E 311 si E 318 au aceeasi denumire (grupa galat), primul conduce la tulburari hepatotoxice si se gaseste in produse din peste, iar al doilea poate duce la cresterea colesterolului, regasindu-se in supe concentrate din cereale.

E-urile care provoaca tulburari ale ficatului si alergii, E 320 (butilhidroxianisol) si E 321 (butilhidroxitoluen) se gasesc in margarina. Acidul fosforic (E 338) si fosfatii (E 339) conduc la tulburari ale ficatului, gasindu-se in branza topita, dulciuri si conserve. Fosfatii din produsele de panificatie (E 341) produc tulburari ale tubului digestiv.

 

Lista E-urilor care incep cu 2

Urmatoarele E-uri : E 200 (acid sorbic), E 210 (acid benzoic), E 211 (benzoat de sodiu), E 213 (benzoat de calciu), E 214 (etil p hidroxibenzoat) si E 215 (etil p hidroxibenzoat de sodiu) nu pot fi recunoscute decat prin teste de laborator, ca toate celelalte din aceasta grupa. Ele se regasesc in conserve sau preparate din carne si pot duce la cancer, in afara de E 200, care poate produce tulburari hepatice. Dioxidul de sulf (E 220) si sulfitul de sodiu (E221) pot conduce la blo intestinale, gasindu-se in conserve, preparate din carne sau se foloseste ca si conservant de suprafta pentru citrice.

E 222 (sulfit acid de sodiu) si E 223 (metabisulfit de sodiu) se gasesc in conserve si bauturi alcoolice, iar E 224 (metabisulfit de potasiu), E 226 (sulfit de calciu), E 227 (sulfit acid de calciu) si E 228 (bisulfit de potasiu) se regasesc numai in bauturi alcoolice. Toate aceste E-uri pot duce la aparitia bolilor intestinale si ale ficatului.

E 231 (ortofenil), E 232 (ortofenil fenolat de sodiu), E 233 (tiabendazol) si E 234 (nizina) pot duce la boli ale ficatului sau chiar la alergii. Primele doua se folosesc ca si conservant al citricelor, E 233 ca si conservant al bananelor in timp ce E 234 se regaseste in branza topita. E 239, numit si hexametilen tetramina, se gaseste cel mai mult in preparate conservate, fiind periculos deoarece are ca efect nociv cancerul.

E-urile din mezeluri (amintim aici nitratii de sodiu-E250 si E251- si de potasiu-E 252) pot provoca alergii sau tulburari hepato-biliare. Propionatii (E 281 si E 283) pot sa conduca la tulburari hepatotoxice, gasindu-se in branzeturi topite, paine si produse de panificatie.

 

Lista E-urilor care incep cu 1

E101 poarta si denumirea de riboflavina, are culoarea galbena, poate produce alergii si se gaseste in margarina, fosfat de sodiu, si branzeturi. E 102 (tartrazina) si E 110 (sunset yellow) au de asemenea culoarea galben, produc si ele alergii, insa se gasesc in racoritoare, dulciuri si conserve.

Acidul carminic (E 120) poate produce eruptii cutanate, are culoarea rosie si se gaseste in sucuri si dulciuri. E 121 (Citrus red 2) are culoarea portocalie, fiind folosit ca si colorant pentru coaja de citrice. Atat E 122 (azorubina) cat si E 123 (amaranth) se gasesc in racoritoare si dulciuri, auculoarea rosie, insa primul poate conduce la alergii iar al doilea la cancer (ca si E 121).

E 124 (pancean 4R) poate conduce la tumori ale glandei tiroide, acesta gasindu-se in dulciuri si avnd culoarea roz. Eritrozina (E 127) care se gaseste in produsele de panificatie si are culoarea rosie poate determina dereglari hormonale. E 131, denumit si albastru patent (are culoarea bleu) se gaseste in dulciuri si poate conduce la cancer. Indigotina, cunoscuta ca E 132 este de culoare albastra si se regaseste in inghetata, dulciuri si produse de patiserie. E 155 (brun HT) produce alergii, ca si E 132, este de culoare bruna si se regaseste in ciocolata si prajituri.

 

E-urile considerate de oncologi drept „criminale”

Suspecte:

  • E 125, E 141,
  • E 150, E 171,
  • E 172, E 173,
  • E 240, E 241,
  • E 477;

Periculoase:

  •  E 102 (extrem de nociv), E 110, E 120, E 124 (colorant alimentar roz, care produce tumori pe glanda tiroidã);

Toxice:

  •  E 220, E 221, E 222, E 224 (produc boli intestinale); E 338,
  •  E 339, E 340, E 341, E 407, E 450, E 461, E 463, E 465,
  • E 466 (afecteazã tubul digestiv); E 230, E 231, E 232, E 233 (produc boli de piele); E 200 (suprimã vitamina B12); E 320,
  • E 321 – antioxidanti din margarinã (cresc colesterolul); E311, E 312 (atacã sistemul nervos); E 330 – acidul citric sau sarea de lãmâie, cel mai periculos adaos cancerigen (produce boli ale aparatului bucal)

Cancerigene:

  •  E 123, E 131, E 142, E 211, E 213, E 214, E 215, E 217, E230, E 631 – interzisi în SUA, Comunitatea Europeanã si  tãrile din fosta URSS.

E-urile bune:

  • vitamina E naturalã E 306, antioxidant puternic (prezent în ficat, ouã, peste, soia);
  •  vitamina C naturalã – acidul scorbic – E 300 antioxidant puternic
  • clorofila E 140 – colorant natural
  • lecitina E 322 – antioxidant natural
  • pectina E 440 – gelifiant natural
  • caragenon natural E 407, emulsifiant extras dintr-o algã marinã.

E100 Curcumin

  • E101 (i) Riboflavin (ii) Riboflavin-5′-phosphate
  • E102 Tartrazine
  • E104 Quinoline Yellow
  • E110 Sunset Yellow FCF, Orange Yellow S
  • E120 Cochineal, Carminic acid, Carmines
  • E122 Azorubine, Carmoisine
  • E123 Amaranth
  • E124 Ponceau 4R, Cochineal Red A
  • E127 Erythrosine
  • E128 Red 2G
  • E129 Allura Red AC
  • E131 Patent Blue V
  • E132 Indigotine, Indigo carmine
  • E133 Brilliant Blue FCF
  • E140 Chlorophylis and Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins
  • E141 Copper complexes of chlorophylls and chlorophyllins (i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins
  • E142 Greens S
  • E150a Plain caramel
  • E150b Caustic sulphite caramel
  • E150c Ammonia caramel
  • E150d Sulphite ammonia caramel
  • E151 Brilliant Black BN, Black PN
  • E153 Vegetable carbon
  • E154 Brown FK
  • E155 Brown HT
  • E160a Carotenes: (i) Mixed carotenes (ii) Beta-carotene
  • E160b Annatto, bixin, norbixin
  • E160c Paprika extract, capsanthin, capsorubin
  • E160d Lycopene
  • E160e Beta-apo-8′-carotenal (C 30)
  • E160f Ethyl ester of beta-apo-8′-carotenic acid (C 30)
  • E161b Lutein
  • E161g Canthaxanthin
  • E162 Beetroot Red, betanin
  • E163 Anthocyanins
  • E170 Calcium carbonates
  • E171 Titanium dioxide
  • E172 Iron oxides and hydroxides
  • E173 Aluminium
  • E174 Silver
  • E175 Gold
  • E180 Latolrubine BK
  • E200 Sorbic acid
  • E202 Potassium sorbate
  • E203 Calcium sorbate
  • E210 Benzoic acid
  • E211 Sodium benzoate
  • E212 Potassium benzoate
  • E213 Calcium benzoate
  • E214 Ethyl p-hydroxybenzoate
  • E215 Sodium ethyl p-hydroxybenzoate
  • E216 Propyl p-hydroxybenzoate
  • E217 Sodium propyl p-hydroxybenzoate
  • E218 Methyl p-hydroxybenzoate
  • E219 Sodium methyl p-hydroxybenzoate
  • E220 Sulphur dioxide
  • E221 Sodium sulphite
  • E222 Sodium hydrogen sulphite
  • E223 Sodium metabisulphite
  • E224 Potassium metabisulphite
  • E226 Calcium sulphite
  • E227 Calcium hydrogen sulphite
  • E228 Potassium hydrogen sulphite
  • E230 Biphenyl, diphenyl
  • E231 Orthophenyl phenol
  • E232 Sodium orthophenyl phenol
  • [E233 Thiabendazole] – Item deleted by Directive 98/72/EC
  • E234 Nisin
  • E235 Natamycin
  • E239 Hexamethylene tetramine
  • E242 Dimethyl dicarbonate
  • E249 Potassium nitrite
  • E250 Sodium nitrite
  • E251 Sodium nitrate
  • E252 Potassium nitrate
  • E260 Acetic acid
  • E261 Potassium acetate
  • E262 Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate)
  • E263 Calcium acetate
  • E270 Lactic acid
  • E280 Propionic acid
  • E281 Sodium propionate
  • E282 Calcium propionate
  • E283 Potassium propionate
  • E284 Boric acid
  • E285 Sodium tetraborate (borax)
  • E290 Carbon dioxide
  • E296 Malic acid
  • E297 Fumaric acid
  • E300 Ascorbic acid
  • E301 Sodium ascorbate
  • E302 Calcium ascorbate
  • E304 Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearate
  • E306 Tocopherol-rich extract
  • E307 Alpha-tocopherol
  • E308 Gamma-tocopherol
  • E309 Delta-tocopherol
  • E310 Propyl gallate
  • E311 Octyl gallate
  • E312 Dodecyl gallate
  • E315 Erythorbic acid
  • E316 Sodium erythorbate
  • E320 Butylated hydroxyanisole (BHA)
  • E321 Butylated hydroxytoluene (BHT)
  • E322 Lecithins
  • E325 Sodium lactate
  • E326 Potassium lactate
  • E327 Calcium lactate
  • E330 Citric acid
  • E331 Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate
  • E332 Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate
  • E333 Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate
  • E334 Tartaric acid (L(+)-)
  • E335 Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate
  • E336 Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrate
  • E337 Sodium potassium tartrate
  • E338 Phosphoric acid
  • E339 Sodium phosphates (i) Monosodium phosphate (ii) Disodium phosphate (iii) Trisodium phosphate
  • E340 Potassium phosphates (i) Monopotassium phosphate (ii) Dipotassium phosphate (iii) Tripotassium phosphate
  • E341 Calcium phosphates (i) Monocalcium phosphate (ii) Dicalcium phosphate (iii) Tricalcium phosphate
  • E343 Magnesium phosphates (i) monomagnesium phosphate (ii) Dimagnesium phosphate [Under discussion and may be included in a future amendment to the Directive on miscellaneous additives]
  • E350 Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate
  • E351 Potassium malate
  • E352 Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate
  • E353 Metatartaric acid
  • E354 Calcium tartrate
  • E355 Adipic acid
  • E356 Sodium adipate
  • E357 Potassium adipate
  • E363 Succinic acid
  • E380 Triammonium citrate
  • E385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
  • E400 Alginic acid
  • E401 Sodium alginate
  • E402 Potassium alginate
  • E403 Ammonium alginate
  • E404 Calcium alginate
  • E405 Propan-1,2-diol alginate
  • E406 Agar
  • E407 Carrageenan
  • E407a Processed eucheuma seaweed [Added in December 1996 by Directive 96/83/EC]
  • E410 Locust bean gum
  • E412 Guar gum
  • E413 Tragacanth
  • E414 Acacia gum (gum arabic)
  • E415 Xanthan gum
  • E416 Karaya gum
  • E417 Tara gum
  • E418 Gellan gum
  • E420 Sorbitol (i) Sorbitol (ii) Sorbitol syrup
  • E421 Mannitol
  • E422 Glycerol
  • E425 Konjac (i) Konjac gum (ii) Konjac glucomannane [Added in October 1998 by Directive 98/72/EC]
  • E426 Soybean hemicellulose [Listed in proposed amendment in COM(2004)650 published October 2004]
  • E431 Polyoxyethylene (40) stearate
  • E432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)
  • E433 Polyoxyethylene sorbitan monooleate (polysorbate 80)
  • E434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
  • E435 Polyoxyethylene sorbitan monostearate (polysorbate 60)
  • E436 Polyoxyethylene sorbitan tristearate (polysorbate 65)
  • E440 Pectins (i) pectin (ii) amidated pectin
  • E442 Ammonium phosphatides
  • E444 Sucrose acetate isobutyrate
  • E445 Glycerol esters of wood rosins
  • E450 Diphosphates: (i) Disodium diphosphate (Disodium dihydrogen diphosphate, Disodium dihydrogen pyrophosphate, Sodium acid pyrophosphate, Disodium pyrophosphate); (ii) Trisodium diphosphate (Acid trisodium pyrophosphate, Trisodium monohydrogen diphosphate); (iii) Tetrasodium diphosphate (Tetrasodium pyrophosphate, Sodium pyrophosphate); (iv) Dipotassium diphosphate (v) Tetrapotassium diphosphate (Potassium pyrophosphate, Tetrapotassium pyrophosphate); (vi) Dicalcium diphosphate (Calcium pyrophosphate); (vii) Calcium dihydrogen diphosphate (Acid calcium pyrophosphate, Monocalcium dihydrogen pyrophosphate)
  • E451 Triphosphates: (i) Pentasodium triphosphate (pentasodium tripolyphosphate, sodium tripolyphosphate); (ii) Pentapotassium triphosphate (Pentapotassium tripolyphosphate, Potassium triphosphate, Potassium tripolyphosphate)
  • E452 Polyphosphates: (i) Sodium polyphosphates (Sodium hexametaphosphate, Sodium tetrapolyphosphate, Graham’s salt, Sodium polyphosphates, glassy, Sodium polymetaphosphate, Sodium metaphosphate, Insoluble sodium metaphosphate, Maddrell’s salt, Insoluble sodium polyphosphate, IMP); (ii) Potassium polyphosphates (Potassium metaphosphate, Potassium polymetaphosphate, Kurrol salt); (iii) Sodium calcium polyphosphate (Sodium calcium polyphosphate, glassy); (iv) Calcium polyphophates (Calcium metaphosphate, Calcium polymetaphosphate)
  • E459 Beta-cyclodextrine [Added in October 1998 by Directive 98/72/EC]
  • E460 Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose
  • E461 Methyl cellulose
  • E462 Ethyl cellulose [Listed in proposed amendment in COM(2004)650 published October 2004]
  • E463 Hydroxypropyl cellulose
  • E464 Hydroxypropyl methyl cellulose
  • E465 Ethyl methyl cellulose
  • E466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose
  • E467 Ethyl hydroxyethyl cellulose [Number had been allocated in a proposed amendment to Directive 95/2 circulated in August 1999. However, it was not accepted and further evaluation was requested]
  • E468 Crosslinked sodium carboxymethyl cellulose [Added in October 1998 by Directive 98/72/EC]
  • E469 Enzymically hydrolysed carboxy methyl cellulose [Added in October 1998 by Directive 98/72/EC]
  • E470a Sodium, potassium and calcium salts of fatty acids
  • E470b Magnesium salts of fatty acids
  • E471 Mono- and diglycerides of fatty acids
  • E472a Acetic acid esters of mono- and diglycerides of fatty acids
  • E472b Lactic acid esters of mono- and diglycerides of fatty acids
  • E472c Citric acid esters of mono- and diglycerides of fatty acids
  • E472d Tartaric acid esters of mono- and diglycerides of fatty acids
  • E472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
  • E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
  • E473 Sucrose esters of fatty acids
  • E474 Sucroglycerides
  • E475 Polyglycerol esters of fatty acids
  • E476 Polyglycerol polyricinoleate
  • E477 Propane-1,2-diol esters of fatty acids
  • E479b Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids
  • E481 Sodium stearoyl-2-lactylate
  • E482 Calcium stearoyl-2-lactylate
  • E483 Stearyl tartrate
  • E491 Sorbitan monostearate
  • E492 Sorbitan tristearate
  • E493 Sorbitan monolaurate
  • E494 Sorbitan monooleate
  • E495 Sorbitan monopalmitate
  • E500 Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonate
  • E501 Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate
  • E503 Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate
  • E504 Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn. Magnesium hydrogen carbonate)
  • E507 Hydrochloric acid
  • E508 Potassium chloride
  • E509 Calcium chloride
  • E511 Magnesium chloride
  • E512 Stannous chloride
  • E513 Sulphuric acid
  • E514 Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate
  • E515 Potassium sulphates (i) Potassium sulphate (ii) Potassium hydrogen sulphate
  • E516 Calcium sulphate
  • E517 Ammonium sulphate
  • E520 Aluminium sulphate
  • E521 Aluminium sodium sulphate
  • E522 Aluminium potassium sulphate
  • E523 Aluminium ammonium sulphate
  • E524 Sodium hydroxide
  • E525 Potassium hydroxide
  • E526 Calcium hydroxide
  • E527 Ammonium hydroxide
  • E528 Magnesium hydroxide
  • E529 Calcium oxide
  • E530 Magnesium oxide
  • E535 Sodium ferrocyanide
  • E536 Potassium ferrocyanide
  • E538 Calcium ferrocyanide
  • E541 Sodium aluminium phosphate, acidic
  • E551 Silicon dioxide
  • E552 Calcium silicate
  • E553a (i) Magnesium silicate (ii) Magnesium trisilicate
  • E553b Talc
  • E554 Sodium aluminium silicate
  • E555 Potassium aluminium silicate
  • E556 Calcium aluminium silicate
  • E558 Bentonite
  • E559 Aluminium silicate (Kaolin)
  • E570 Fatty acids
  • E574 Gluconic acid
  • E575 Glucono-delta-lactone
  • E576 Sodium gluconate
  • E577 Potassium gluconate
  • E578 Calcium gluconate
  • E579 Ferrous gluconate
  • E585 Ferrous lactate
  • E586 4-hexylresorcinol [Listed in proposed amendment in COM(2004)650 published October 2004]
  • E620 Glutamic acid
  • E621 Monosodium glutamate
  • E622 Monopotassium glutamate
  • E623 Calcium diglutamate
  • E624 Monoammonium glutamate
  • E625 Magnesium diglutamate
  • E626 Guanylic acid
  • E627 Disodium guanylate
  • E628 Dipotassium guanylate
  • E629 Calcium guanylate
  • E630 Inosinic acid
  • E631 Disodium inosinate
  • E632 Dipotassium inosinate
  • E633 Calcium inosinate
  • E634 Calcium 5′-ribonucleotides
  • E635 Disodium 5′-ribonucleotides
  • E640 Glycine and its sodium salt
  • E650 Zinc acetate [Added in February 2001 by Directive 2001/5/EC]
  • E900 Dimethyl polysiloxane
  • E901 Beeswax, white and yellow
  • E902 Candelillla wax
  • E903 Carnauba wax
  • E904 Shellac
  • E905 Microcrystalline wax [Added in October 1998 by Directive 98/72/EC]
  • E907 Hydrogenated poly-1-decene [Added in December 2003 by Directive 2003/114/EC]
  • E912 Montanic acid esters
  • E914 Oxidized polyethylene wax
  • E920 L-Cysteine [Added in October 1998 by Directive 98/72/EC]
  • E927b Carbamide
  • E938 Argon
  • E939 Helium
  • E941 Nitrogen
  • E942 Nitrous oxide
  • E943a Butane [Added in February 2001 by Directive 2001/5/EC]
  • E943b Isobutane [Added in February 2001 by Directive 2001/5/EC]
  • E944 Propane [Added in February 2001 by Directive 2001/5/EC]
  • E948 Oxygen
  • E949 Hydrogen [Added in February 2001 by Directive 2001/5/EC]
  • E950 Acesulfame K
  • E951 Aspartame
  • E952 Cyclamic acid and its Na and Ca salts
  • E953 Isomalt
  • E954 Saccharin and its Na, K and Ca salts
  • E955 Sucralose [Added in December 2003 by Directive 2003/115]
  • E957 Thaumatin
  • E959 NeohesperidineDC
  • E962 Salt of aspartame – acesulfame [Added in December 2003 by Directive 2003/115]
  • E965 Maltitol (i) Maltitol (ii) Maltitol syrup
  • E966 Lactitol
  • E967 Xylitol
  • E968 Erythritol [Listed in proposed amendment in COM(2004)650 published October 2004]
  • E999 Quilllaia extract
  • E1103 Invertase [Added in October 1998 by Directive 98/72/EC]
  • E1105 Lysozyme
  • E1200 Polydextrose
  • E1201 Polyvinylpyrrolidone
  • E1202 Polyvinylpolypyrrolidone
  • E1404 Oxidized starch
  • E1410 Monostarch phosphate
  • E1412 Distarch phosphate
  • E1413 Phosphated distarch phosphate
  • E1414 Acetylated distarch phosphate
  • E1420 Acetylated starch
  • E1422 Acetylated distarch adipate
  • E1440 Hydroxy propyl starch
  • E1442 Hydroxy propyl distarch phosphate
  • E1451 Acetylated oxidised starch [Added in October 1998 by Directive 98/72/EC]
  • E1450 Starch sodium octenyl succinate
  • E1505 Triethyl citrate
  • E1517 Glyceryl diacetate (diacetin)
  • E1518 Glyceryl triacetate (triacetin)
  • E1519 Benzyl alcohol
  • E1520 Propan-1,2-diol (propylene glycol) [Added in February 2001 by Directive 2001/5/EC]

 

Iată lista E-urilor care vă pot îmbolnăvi şi care sunt alimentele în se pot găsi acestea:

1. ÎNDULCITORI – care pot provoca probleme metabolice, diabet şi afecţiuni cerebrale

E 955 – SUCRALOZA – sucuri, prăjituri, deserturi, băuturi spirtoase, bere fără alcool şi bere cu alcool.

E 962 – SARE DE ASPARTAM – ACESULFAM – sucuri, prăjituri, deserturi, băuturi spirtoase, bere fără alcool, bere şi cidru.

2. ANTIOXIDANŢI – care pot provoca cancer

E 319 – TERŢ-BUTILHIDROCHINONA – ulei şi snacks-uri

E 586 4 – HEXILREZORCINOL – crustacee

E 1452 – OCTENILSUCCINAT DE AMIDON ŞI ALUMINIU – bomboane pentru respiraţie şi suplimente de vitamine

AGENŢI DE ÎNGROŞARE – care pot provoca iritaţii ale tractului digestiv şi cancer

E 426 – HEMICELULOZA DE SOIA – lactate, sosuri emulsionate şi produse de brutărie.

E 462 – ETILCELULOZA – produse procesate din cartofi şi orez.

E 1204 -PULLULAN – jeleuri şi suplimente alimentare.

Alte E-uri la fel de periculoase se vor găsi în curând în alimetele de pe piaţa românescă:

E 968 -ERITRITOL;

E 954 – ZAHARINĂ ŞI SĂRURILE SALE DE Na, K şi Ca (ZAHARINAT DE SODIU, ZAHARINAT DE CALCIU, ZAHARINAT DE POTASIU);

E 962 -SARE DE ASPARTAM-ACESULFAM;

E 965 – SIROP DE MALTITOL;

E 966 -LACTITOL;

E 307 -ALFA-TOCOFEROL;

E 315 -ACID ERITHORBIC;

E 415 -GUMA DE XANTAN;

 E 472 -ESTERII GLICERICI AI ACIDULUI  CITRIC CU ACIZI GRAŞI;

E 559 -SILICAT DE ALUMINIU (CAOLIN).

2 comments for “Lista e-urilor cancerigene

  1. 30/03/2013 at 20:02

    DE FAPT………….MANCAM…….. .NUMAI CHIMIIIIIIIIIEEEEEEEEEEEEEEEEE.

  2. MARGARETA
    29/08/2013 at 4:21

    am mancat inghetata —peste putin timp ,mi sa facut rau–vomita,diaree—– e miezul noptii –dar mii rau si nu pot sa dorm….citesc despre ce …ce mancam??? am scos inghetata di congilator si citesc eeee…. si cativa EEE –INTRA IN CATEGORIA DE SUSPECTI!!! ….. petrec noaptea pe scaun—dar ceva o sami foloseasca! SANATATE!

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