Thursday, August 18, 2005


There are two new food additives that may improve health.

The first is a new red coloring. As I have pointed out in all six editions of A Consumer’s Dictionary of Food Additives, there have been problems with reds. For example:

●FD&C Citrus Red No. 2 was found in 1960 to damage internal organs and to be a weak cancer causing additive. It is now permitted only to color orange skins.

●FD& C Red No. 4 was banned in food in 1964 when it was shown to adamage the adrenal glands and bladders of dogs.

●FD & C Red No. 3 is still permitted in foods although there are real questions about it causing genetic damage and its being a cancer-causing agent.

Now The FDA has amended its color additive regulations to provide for the safe use of LycoMato tomato lycopene extract as a red coloring in foods. This action is in response to a Color Additive Petition filed by LycoRed Natural Products Industries. The ruling, which becomes effective on August 26, adds LycoMato to the FDA's listing of Color Additives Exempt from Certification.

The FDA evaluated two LycoMato concentrations: one containing no less than 5.5 percent lycopene (referred to as tomato lycopene extract); and the other containing no less than 60 percent lycopene (referred to as tomato lycopene concentrate). The agency also assessed related studies and the company's manufacturing processes.
Lycopene is a natural food colorant whose coloring ability depends on its concentration, the method of dispersion and formulation used. LycoMato is already marketed as a food colorant in Europe and Japan.

LycoMato, a standardized tomato oleoresin, contains a high concentration of lycopene, partially dissolved and mostly dispersed in tomato oil, as well as phytoene, phytofluene, a-carotene, tocopherols and phytosterols - tomato phytonutrients that act synergistically, enhancing the biological activity of the lycopene.

Lycopene is being studied as a compound to prevent heart disease and cancer and to improve or maintain vision in older persons.

The second new additive involves an very old flavoring, cinnamon.

Studies by the U.S. Department of Agriculture have shown that cinnamon promotes glucose metabolism and supports healthy cholesterol levels in individuals with Type 2 diabetes. However, researchers note that when consumed consistently or in high doses, whole cinnamon and fat-soluble extracts may be toxic.

Integrity Nutraceuticals has announced the results of a recent clinical study on Cinnulin PF, the company's patented water extract of cinnamon ingredient.
The placebo-controlled, double-blind study conducted by the Ohio Research Group examined the effect of supplementation with Cinnulin PF on blood glucose regulation, lipid profiles and body composition in pre-diabetic men and women. All participants maintained their usual levels of physical activity and normal diet patterns throughout the course of the study.

Results show subjects in the Cinnulin PF group noted statistically significant decreases in blood glucose levels, marked improvements in insulin sensitivity and no statistically significant changes in clinical blood chemistries.
"Preliminary data supports the efficacy of Cinnulin PF supplementation on blood sugar regulation in pre-diabetic men and women," stated Tim Ziegenfuss, CEO of Ohio Research Group. "The safety profile on Cinnulin PF appears to be excellent and no adverse events were reported during the duration of the study."

Most food additives are for the benefit of the producers. These two might prove to be beneficial to us.

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