Numerous consumer products, from food and cosmetics to environmental contaminants, contain carcinogenic and harmful ingredients. Health Canada and the U.S. Food and Drug Administration (FDA) allow certain chemicals in everyday products despite known associated health risks. Here’s a closer look at some of these ingredients, especially those permitted in food and cosmetic products.
Harmful Ingredients in Food
Processed foods, especially meats like bacon, salami, pepperoni, and sausage, are linked to an increased risk of colon cancer due to various additives used for preservation and flavour enhancement. Some of the ingredients permitted in food include:
Nitrites and Nitrates: Commonly used to preserve processed meats, these compounds can form nitrosamines in the body, which are recognized as carcinogenic.
Butylated Hydroxyanisole (BHA): A preservative added to prevent food spoilage, BHA has been classified as a possible human carcinogen, although it continues to be permitted in low quantities.
Potassium Bromate: A flour enhancer in baking, potassium bromate has been linked to animal cancer and is banned in several countries. Yet, it remains permitted in the United States and Canada under-regulated limits.
Heterocyclic Amines (HCAs) and Polycyclic Aromatic Hydrocarbons (PAHs): These compounds form when meat is cooked at high temperatures, such as grilling or smoking. Both HCAs and PAHs have been associated with cancer.
Harmful Ingredients in Cosmetics
Many personal care and cosmetic products contain ingredients that have been linked to cancer and other health issues. Health Canada and the FDA allow several of these chemicals to be used in limited concentrations:
Formaldehyde: A known carcinogen, formaldehyde is sometimes released from preservatives in cosmetics and personal care products.
Phenacetin: Previously used as a pain reliever, phenacetin is now mainly found in some cosmetics and has been linked to cancer.
Coal Tar: Coal tar contains polycyclic aromatic hydrocarbons, recognized carcinogens in hair dyes and some skin products.
Benzene: A well-known carcinogen linked to leukemia and other blood disorders, benzene is found in some sunscreens and cosmetics.
Mineral Oils: Mineral oils used in skincare products can contain carcinogenic impurities if untreated or mildly treated.
Octinoxate: A UV filter used in sunscreens, octinoxate has been linked to hormone disruption and may increase the risk of breast cancer.
Parabens: These are preservatives that prevent microbial growth in cosmetics. Some studies suggest that parabens can mimic estrogen in the body, potentially influencing breast cancer development.
Other Carcinogenic Substances
Beyond food and cosmetics, many everyday environmental elements contain carcinogens that are regulated but still present in specific quantities:
Alcohol: Heavy consumption is a known risk factor for various cancers.
Tobacco: Contains numerous carcinogenic compounds, making it one of the most significant cancer risk factors.
UV Rays: Prolonged exposure to UV radiation from the sun or tanning beds can cause skin cancer.
Radon: A radioactive gas that can accumulate in homes, radon is linked to lung cancer.
Asbestos: Once common in construction, asbestos fibres are known to cause mesothelioma and lung cancer.
Aflatoxin: A toxin produced by certain fungi that can contaminate food supplies, especially grains and nuts, with serious cancer risks.
Arsenic: Naturally occurring in the environment, arsenic exposure through contaminated water and food can increase cancer risk.
Harmful Additives in Flour and Bread
Health Canada has a list of chemicals permitted in flour and bread production. Although used to enhance texture, shelf life, and appearance, some of these substances pose health concerns:
Chlorine and Chlorine Dioxide: Used as bleaching agents in flour, these can cause irritation and respiratory issues when inhaled during processing.
Benzoyl Peroxide: A bleaching agent permitted in flour production, benzoyl peroxide is also used in acne treatments and can cause skin irritation.
Azodicarbonamide: Often used as a dough conditioner, azodicarbonamide has been linked to respiratory issues and is restricted in other countries but permitted in limited amounts by Health Canada.
Ammonium Persulphate and Potassium Persulphate: These chemicals, used as oxidizing agents, may irritate the skin and respiratory system.
Class III Preservatives: This category includes preservatives like sorbic acid and potassium sorbate, which prevent microbial growth but can cause allergic reactions and sensitivities in some people.
L-cysteine: A flour additive that can be derived from animal sources, L-cysteine is generally recognized as safe but may raise concerns among vegetarians and vegans.
Conclusion
While Health Canada and the FDA regulate these ingredients to ensure they are used within “safe” limits, consumers should be aware of their potential health impacts. Many of these substances are allowed for their functional benefits, such as preserving food, improving texture, or preventing microbial growth. However, long-term exposure, even at low levels, raises concerns as all these together pass the safe level in all main measures, especially for kids and the more senior people. Making informed choices, reading labels, and opting for products with fewer chemical additives can help reduce exposure to potentially harmful ingredients.
