10 Food Additives to Watch Out For

Ever wonder how foods are whitened? Titanium dioxide (also known as E171) is a white pigment commonly added to foods in the US, appearing as either “artificial color” or “colored with titanium dioxide” on the ingredients label. It’s been linked with intestinal inflammation and genotoxicity —the damaging of our DNA—and is banned in the EU. You can find titanium dioxide in processed baked goods, candy, and chewing gum.

Remember how kneading improves the texture of baked goods by introducing oxygen into the dough? Industrial baking partially replaces kneading with potassium bromate, an oxidation agent. The FDA believes potassium bromate safely breaks down in the baking process —but it’s classified as a possible carcinogen by the World Health Organization, labeled as toxic in the EU, and banned in Canada. To avoid it, look for brands that advertise as free of potassium bromate, or try baking your own bread!

To slow molds, yeasts, and other microbes that spoil food, some companies use propylparaben—a form of benzoic acid. Unfortunately, this preservative may disrupt our endocrine systems, diminish fertility in women, and could even form a carcinogen (benzene) by combining with vitamin C. Although not banned in most of the US, propylparaben has recently been banned in California, and has been banned for use in food in the EU since 2006.

Like other food additives on this list, azodicarbonamide is a whitening agent and dough conditioner found in cereal flours. The concern here is that ADA breaks down into semicarbazide and urethane—both carcinogenic—during the breadmaking process. The FDA says these substances are not present in high enough concentrations to be dangerous, but ADA is banned from food and other uses in the EU. At least food containing ADA will list “azodicarbonamide” in its ingredients, so you know what to look out for!

Propyl gallate is a white crystal powder used to prevent oxidation and stave off spoilage of fats and oils—so it’s used as a preservative in food, cosmetics, and pharmaceuticals. Some studies have linked propyl gallate with male infertility and cancer, but it isn’t yet banned in the US or EU. Looking to ditch the propyl gallate in your cosmetics, too? Check out our article on natural cosmetics.

Want to stop a fruit juice, sauce, or fermented food from going bad? Add sodium benzoate—a salt that prevents spoilage. But, like with propylparaben (also on this list), sodium benzoate can produce benzene, a known carcinogen, when exposed to vitamin C. The FDA recognizes this risk, but believes the concentrations are too small to pose a health concern—thankfully, “sodium benzoate” or “E211” must be listed in ingredient labels.

Added to meat products to improve appearance and extend shelf life, sodium nitrate is the salt that gives cured meats their pink color. In some foods, like fried bacon, it is at risk of forming nitrosamines —a recognized carcinogen. Manufacturers have begun adding acids to prevent this carcinogen from forming, which does seem to work —but you may want to avoid foods listing “sodium nitrite” anyway.

BHA and BHT are preservatives that help keep fats and oils from spoiling in foods like cereal and packaged cookies. Although they may be carcinogenic, BHA and BHT are not yet banned in the EU. That said, they are much more heavily regulated in Europe, even when added to cattle feed, than they are in the US.

Did you know this artificial sweetener was FDA approved back in 1974? Aspartame has been controversial ever since, with health scares in the 70s, 90s, and 2000s—with reports ranging from mild indigestion to causing cancer in rats. While no countries have banned its use and the FDA even has a specific page about aspartame, some people would still prefer to avoid this suspicious sweetener. If you’re looking to avoid aspartame, try natural sugar alternatives instead!

In January 2025, the FDA made headlines by banning Red No. 3, a food dye that has been linked with cancer formation in animals and had previously been banned in California. But shortly after California banned Red No. 3, it also banned foods containing other potentially carcinogenic dyes—Red No. 40, Blue No. 1 and 2, Green No. 3, and Yellow No. 5 and 6—from being offered by public primary schools. The FDA hasn’t followed suit yet, but you might also want to avoid these foods—especially for your kids.